Time 1h Yield 6 Number Of Ingredients 11 Steps:
In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter. Preheat oven to 350 degrees F (175 degrees C). Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes. Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more. Top with sour cream and onions; serve.
Time 1h5m Yield 6 Number Of Ingredients 13 Steps:
Heat a large skillet over medium-high heat. Cook and stir beef and taco seasoning mix in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cream cheese, salt, and chili powder to ground beef; mix in black beans and corn. Simmer mixture until heated through, about 5 minutes. Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain and transfer shells to a bowl and toss with butter. Preheat oven to 350 degrees F (175 degrees C). Fill pasta shells with ground beef mixture and arrange in a 9x13-inch baking dish. Pour salsa over stuffed shells and top with 1/2 of the Cheddar cheese and 1/2 of the Monterey Jack cheese. Cover baking dish with aluminum foil. Bake in the preheated oven for 15 minutes. Remove foil and top shells with remaining Cheddar cheese and Monterey Jack cheese. Continue baking until cheeses are melted, about 15 minutes more. Top pasta with sour cream.
Time 30m Yield 4 servings Number Of Ingredients 15 Steps:
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. In a large bowl, combine eggplant, artichoke hearts, oil, thyme, and rosemary. Toss to coat vegetables with oil and herbs. Arrange vegetables on prepared baking sheet and roast 15 to 20 minutes, until golden brown and tender, turning halfway through cooking. Remove vegetables from oven and set aside. Meanwhile, cook pasta according to package directions, drain, and return to cooking pot. Stir in roasted vegetables and roasted red peppers. Whisk together chicken broth, vinegar, mustard, salt, and pepper. Pour mixture over pasta and toss to coat. Stir in basil. Spoon mixture into shallow bowls and sprinkle Parmesan over top.
Time 1h35m Number Of Ingredients 9 Steps:
Preheat oven to 350°F. Cook jumbo shells according to package directions. Using a large slotted spoon, transfer shells to a colander. Rinse with cold water; drain well. Set aside. In the same pan, cook tiny shells according to package directions; drain. Set aside. Meanwhile, in a large saucepan combine Gruyére cheese, cheddar cheese, half-and-half, and pepper. Heat over medium-low heat until cheese melts and is smooth, stirring frequently. Stir in tiny shells. Spread about 1/2 cup of the vodka sauce into the bottom of a 3-quart rectangular baking dish. Spoon the cheese mixture evenly into the drained jumbo shells; place stuffed shells in prepared baking dish. Top with remaining vodka sauce. Cover and bake for 30 minutes. Uncover; sprinkle evenly with brick cheese. Bake, uncovered, about 15 minutes more or until heated through (160°F). If desired, top with fresh basil.
Time 50m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Brown beef, stirring to break meat up. Drain fat. Over medium-low heat, add cream cheese, salt, and chili powder. Simmer 5 minutes. Toss cooked shells with butter. Fill with beef mixture. Arrange shells in buttered 13x9 inch pan. Pour taco sauce over each shell. Cover with foil. Bake in preheated 350 degree oven for 15 minutes. Uncover, top with cheeses and chips. Bake 15 minutes more or until bubbly. Top each shell with sour cream and green onion.
Time 1h5m Yield 2 casseroles (6 servings each). Number Of Ingredients 14 Steps:
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for 1 hour., Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 half of shells in a freezer container. Cover and freeze for up to 3 months. , To prepare remaining shells, spoon 1 cup salsa into a greased 9-in. square baking dish. Top with remaining stuffed shells and 1 cup taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with 1 cup each of cheeses and 1-1/2 cups chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions. , Freeze option: To use frozen shells, thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon 1 cup salsa into a greased 9-in. square baking dish; top with shells and 1 cup taco sauce. Cover and bake at 350° for 40 minutes. Uncover. Sprinkle with 1 cup each of cheeses and 1-1/2 cups chips; proceed as directed.
More about “tacos in pasta shells with veggies recipes”
Time 50m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Cook beef in large skillet over medium/high heat until brown, stirring to separate meat. Drain fat. Reduce heat to medium/low. Add cream cheese, salt and chili powder. Simmer 5 minutes. Toss shells with melted butter; fill with beef mixture. Arrange shells in a 13x9 pan that has been sprayed with a cooking spray such as Pam. Pour taco sauce over each shell. Cover with foil and bake in preheated 350 degree oven 15 minutes. Uncover and top with Cheddar cheese, Monterey Jack cheese and chips. Bake 15 minutes more or until bubbly. Top with sour cream, green onions, lettuce, tomatoes and sliced black olives. Serve with a green salad, crusty bread and your choice of wine. enjoy!
