Try this Taco-Filled Pasta Shells recipe, or contribute your own.Suggest a better description
In a skillet, cook beef until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cover and simmer for 5-10 minutes or until melted. Transfer to a bowl; chill for 1 hour. Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 Tbsp meat mixture. Place 12 shells in a greased 9-inch square baking dish. Cover and freeze for up to 3 months. To prepare remaining shells, spoon salsa into a greased 9-inch square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with cheeses and chips.Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Remove from dish. Add salsa to dish; top with shells and taco sauce. Cover and bake at 350 degrees for 40 mins. Uncover: continue as above. Yield: 2 casseroles (6 servings each)
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|Serving Size: 1 Serving (331g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 366 (53%)|
|Amt Per Serving||% DV|
|Total Fat 40.7g||54 %|
|Saturated Fat 20.7g||103 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 141.9mg||44 %|
|Sodium 1046.5mg||36 %|
|Potassium 568.9mg||15 %|
|Total Carbohydrate 51.8g||15 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 47.8g|
|Protein 31.6g||45 %|
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Calories per serving: 694
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