recipes / Dinner / Taco Stuffed Pasta Shells

Taco Stuffed Pasta Shells

These Taco Stuffed Pasta Shells combine Mexican and Italian in a delicious meal that is sure to please all members of your family.
6 Servings Meet The Cook ReganProfile Regan Print
Taco Stuffed Pasta Shells

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Directions

  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.

Freezing Directions

Why would I want to freeze this?

  1. Cook pasta shells according to package.
  2. Soak TVP in water for at least 20 minutes.
  3. Divide half of indicated amount of salsa among indicated number of 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. Divide filling among pasta shells and divide pasta shells among 8x8 pans.
  9. Divide remaining salsa, cheddar cheese, and green onions among pans.
  10. Cover with foil, label, and freeze.

Serving Day Directions

  1. Bake at 350 for 30 minutes. Serve with sour cream and avocado.

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