Enchilada Stuffed Pasta Shells

 

One of my favorite dishes to take when a family needs a meal is Enchilada Stuffed Pasta Shells. One of the benefits of this recipe is that it makes enough for two 13 x 9 baking dishes, which means I don’t neglect my family when I am feeding another family. I don’t like waste, but this is one time where  I like to use disposable aluminum pans. Then the family I deliver a meal to does not have to worry about washing the pan or returning it.

Ingredients:

      • 1 lb. hamburger
      • 1/2 cup diced onions
      • 1 package taco seasoning
      • 1 can black beans – drain and rinse
      • 1 can diced tomatoes – don’t drain!
      • 12 oz. package jumbo shells
      • 2 cups shredded cheese
      • 1 1/2 cup tomato sauce
      • 1/2 cup salsa
      • 1 1/2 cup shredded cheese

Directions:

Put a large pot of water on to boil. Once it begins boiling add shells and cook according to the package directions.

While the water is heating, cook hamburger and onion over a medium flame until hamburger is browned.

Add taco seasoning, beans, and diced tomatoes. Be sure to add the juice from the diced tomatoes too. Simmer over low heat for for 5 minutes.Remove from heat aside and let cool while the shells cook. Once the meat mixture is close to room temperature, add 2 cups of cheese and mix well.

In a small bowl, combine tomato sauce and salsa. Spoon 1/2 cup of tomato sauce mixture into each 13 x 9 baking dish.

Preheat oven to 350 degrees.

After the shells have been drained, spoon meat mixture into each shell and place it in a baking dish.

After all the shells have been filled. Spoon 1/2 cup of the tomato sauce mixture over the shells in each baking dish. Sprinkle 3/4 cup cheese over the stuffed shells in each baking dish.

Cover one baking dish with foil and bake at 350 degrees for 25 minutes. Remove foil and bake for another 5 minutes.

If you are taking this to another family, you can cover the dish with foil and put the baking directions on a sticky note on top of the foil.

This is also a great “cook one, freeze one”  meal. If you are not taking a meal to another family, cover one baking dish with plastic wrap and freeze. Defrost in the refrigerator on the day you want to cook the stuffed shells for dinner.

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