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.
