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 Recipe By Pin Print
Taco Stuffed Pasta Shells

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)

Freezer Containers

  • 2 8x8 Baking Pans

Supplies

  • Foils
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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.
  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.

Make From Frozen Serving Day Directions

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

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

6 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!

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