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MEXICAN STUFFED PASTA SHELLS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None
Amount Measure Ingredient -- Preparation Method
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6 oz Jumbo pasta shells
1 tb Vegetable oil
1 md Onion, chopped
1 md Clove garlic, minced
16 oz Vegetarian refried beans
1 tb Chili powder
1 t Ground cumin
Hot red pepper sauce
-to taste
2 1/2 oz Sliced black olives
6 oz Shredded Monterey Jack
-or pepper Jack cheese
Salsa for serving
1. Cook shells according to package directions.
2. Meanwhile, heat oil in a medium skillet over medium
heat. Add onion and garlic; cook, stirring often,
until they begin to soften, 4 minutes. Add beans and
seasonings. Cook until heated through, 1 minute.
3. Drain pasta, shaking to remove as much moisture as
possible. Fill with bean mixture. Arrange in a shallow
casserole that is just large enough to hold shells.
Sprinkle with olives and cheese. Broil 6 inches from
heat source just until the cheese melts, about 1
minute.
Posted By japlady@nwu.edu (Rebecca Radnor) On
rec.food.recipes or rec.food.cooking
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