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Ingredients:
6 oz jumbo pasta shells
1 tbsp vegetable oil
1 medium onion, chopped
1 medium clove garlic, minced
16 oz vegetarian refried beans
1 tbsp chili powder
1 tsp ground cumin
1 hot red pepper sauce to taste
2 1/2 oz sliced black olives
6 oz shredded monterey jack or pepper ja, ck cheese
1 salsa for serving
Instructions:
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
Servings: 4
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. Joe E. Lewis
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Mexican Stuffed Pasta Shells Recipe brought to you by Mexican Recipes To-Go
