Recipes / Dinner

Taco Stuffed Pasta Shells - Vegetarian

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Taco Stuffed Pasta Shells - Vegetarian

Regan
The Cook
6 Servings
12 Ingredients
8 Comments

These Taco Stuffed Pasta Shells combine Mexican and Italian in a delicious meal that is sure to please all members of your family.

Read More
6 Servings
12 Ingredients
8 Comments

Ingredients

  • 35 individual cook Jumbo/Large Shells
  • 1 cup Textured Vegetable Protein
  • 1 cup Water
  • 1 cup Salsa
  • 1 ½ tablespoons Olive Oil
  • 1 ¼ ounces Taco Seasoning
  • 15 ounces Refried Beans
  • 15 ounces drain and rinse Black Beans, Canned
  • 2 ¼ ounces Black Olives, Sliced, Canned
  • 4 ounces Cream Cheese
  • ½ cups Cheddar Cheese, Shredded
  • ¼ cups dice Green Onion (Scallion)

Containers

  • 2 8x8 Baking Pans

Supplies

  • Labels
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cook pasta shells according to package.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cook pasta shells according to package.
  2. Soak TVP in water for at least 20 minutes.
  3. Pour half of the salsa into the bottom of indicated 8x8 pans.
  4. Place TVP in colander and squeeze out any excess water.
  5. Heat olive oil in medium frying pan over medium high heat.
  6. Add TVP and taco seasoning. Turn heat down to medium low and cook 15 minutes, stirring occasionally.
  7. Remove from heat and stir in refried beans, black beans, black olives, and cream cheese.
  8. Fill pasta shells with mixture and place in pan.
  9. Top with remaining salsa, cheddar cheese, and green onions.
  10. Bake at 350 for 30 minutes.
  11. Serve with sour cream and avocado.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
about 6 stuffed shells
Amount Per Serving
Calories
564
Total Fat
18g
Saturated Fat
7g
Trans Fat
0g
Cholesterol
28mg
Sodium
1503mg
Total Carbohydrates
76g
Fiber
6g
Sugar
9g
Protein
27g
WW Freestyle
15

Categories

shellfish-free, fish-free, vegetarian, spring, summer, fall, egg-free

Categories

shellfish-free, fish-free, vegetarian, spring, summer, fall, egg-free

8 Comments

Join the discussion

  1. Seriously? This looks like a very good recipe but who is really going to measure out .67 pounds of pasta shells or .17 cup of onions?? Really?

    Reply

    1. Hi Joy, there is a conversion chart at the bottom of the recipe right under the servings. We use decimals on our menus because its the only way to put them into Google documents. Hope that helps!

      Reply

  3. I used the crumbles (is that by Morningstar? I can never remember but it worked great and I could skip the soaking the TVP step. The whole family loved it, thanks for the recipe!

    Reply

  4. The taste of this dish was good, but the texture was too gooey for me. If I make it again, I’ll leave out the cream cheese for sure and possibly the refried beans. I might increase the texture of the filling with some corn too.

    Reply

  5. The taste of this dish was fine, but the texture of the filling was too gooey for me. If I make it again, I’ll leave out the cream cheese for sure, and possibly the refried beans as well. I might add some corn to the filling too to improve the texture.

    Reply