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Taco Stuffed Pasta Shells

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Taco Stuffed Pasta Shells

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.

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

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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Make From Frozen Serving Day Directions

Bake

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Make It Now Cooking Directions

Stove Cook

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Nutrition Facts

  • Not available.

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?

    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!

  2. 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!

  3. 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.

  4. 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.

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