ORIGINALLY POSTED JUNE 26, 2013
I am never afraid to admit it: I love Facebook. I really do. I love connecting with people and I really love re-connecting with people. I also love food. I love seeing all the neat things that people are cooking and eating. Recently, a friend of Don’s from high school, Gina, posted the link to a recipe that he thought looked amazing. He posted it on my wall to see what I thought, and I thought it looked good too!
The recipe was from the site She Knows, and it certainly looked delicious! It was a recipe that combined jumbo Italian pasta shells with a Mexican filling. It sounded like something everyone would like and I actually had all but two of the ingredients to make it, we were only missing the taco seasoning and the cream cheese, both easy enough to pick up. This was also something we could make to fit our dietary restrictions just by using fat free cheese and low fat cream cheese. We also used ground turkey instead of ground beef, a leaner option.
This past weekend Don gave it at try. Using Gina’s recommendations, he also picked up a couple of side items: lettuce, tomato and avocado, which we served on the side. Everyone loved them! Everyone had second helpings also. This is a recipe I’d definitely make again.
Thank you for sharing, Gina!!
Stuffed Mexican shells recipe as seen on the “She Knows” website
Yields 16 stuffed shells
- 1 pound ground beef
- 1 packet taco seasoning
- 4 ounces cream cheese
- 16 large pasta shells
- 1 cup medium-spiced salsa, divided (more if desired) **we used mild, not medium
- 1 cup shredded Mexican blend cheese
- Brown ground beef, drain and add in package of taco seasoning. Prepare meat according to taco seasoning packet directions.
- Once cooked down, add in cream cheese and stir until it’s completely combined. Set aside.
- Add water to a large pot and put on stove to boil. Once boiling, add in 1 tablespoon kosher salt and large pasta shells. Boil till al dente.
- Once shells are cooked, drain, lay out in a single row and cool till they are cool enough to touch. Fill each shell with taco/cream cheese mixture. Start off by adding 1 tablespoon per shell and then adding more if there is leftover filling.
- Preheat oven to 350 degrees F.
- Add 1/2 cup salsa to the bottom of an 8 x 8-inch pan and put stuffed shells into the pan so they are snug. Top shells with remaining 1/2 cup salsa.
- Cover with foil and bake for 30 minutes until everything is warm.
- Take off foil and sprinkle with cheese and bake for another 15 minutes until cheese is melted and bubbling.