Vegetarian Taco Stuffed Pasta Shells

Let's Cook

Ingredients

6 servings
  • 24 ounces cook Medium 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)

Freezer Containers

  • 2 8x8 baking pans

Supplies

  • Foils

Directions

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

Freezing Directions

Cook pasta shells according to package. Soak TVP in water for at least 20 minutes. Divide half of indicated amount of salsa among indicated number of 8x8 pans. Place TVP in colander and squeeze out any excess water. Heat olive oil in medium frying pan over medium high heat. Add TVP and taco seasoning. Turn heat down to medium low and cook 15 minutes, stirring occasionally. Remove from heat and stir in refried beans, black beans, black olives, and cream cheese. Divide filling among pasta shells and divide pasta shells among 8x8 pans. Divide remaining salsa, cheddar cheese, and green onions among pans. Cover with foil, label, and freeze.

Serving Day Directions

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

Nutritional Information

Not Available

About This Recipe

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

Meet The Cook

Regan first discovered freezer cooking the summer after her first year of law school, when she was a single mom to her then one year old.  Although short on time, she wanted to make sure she and her daughter were able to begin the tradition of eating healthy dinners together each night. In her free time, Regan enjoys spending time with her family, being outside, and reading.

Published:

OAMM Cook Regan

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