#215 – Taco Stuffed Pasta Shells & Cheesy Garlic Bread

hosted by Laverne Diede & Rhonda Fitterer

Taco Stuffed Pasta Shells

  • 8 oz. uncooked jumbo pasta shells, about 24 shells
  • 1 lb. lean ground beef
  • 1 package original taco seasoning
  • 1 can (14.5 oz.) fire roasted crushed tomatoes, undrained
  • 2 cups shredded Mexican cheese
  • 1 cup diced Roma tomatoes
  • 1/4 cup chopped cilantro

Preheat oven to 350 degrees. Cook pasta as directed on package; set aside. Brown beef until no longer pink. Add crushed tomatoes and one cup shredded cheese, stir until cheese is melted. Fill pasta with meat mixture, about 1 tablespoon each. Line shells in an ungreased 9 x 13 inch baking dish. Top filled shells with Roma tomatoes and chopped cilantro; sprinkle with remaining cheese. Bake for 15 to 20 minutes or until thoroughly heated and cheese is melted.

Cheesy Garlic Bread

  • 1 1/2 cup mayonnaise
  • 1/2 tsp. garlic powder
  • 1 cup cheddar cheese
  • 2 Tbsp. chopped parsley
  • 1 cup thinly sliced onions
  • 1 loaf French bread, cut lengthwise

Mix together first five ingredients; spread on the two halves of bread. Wrap each half in foil for 1 to 2 hours and refrigerate. Unwrap and place on cookie sheet; bake at 400 degrees for 8-10 minutes.


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