MEXICAN STUFFED SHELLS
This is a great alternative to Italian-style stuffed shells. Serve this with sour cream and chips and salsa.
Provided by AIMEE.HOWE
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain well.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix and simmer until thickened, about 5 minutes.
- Stir refried beans, Cheddar cheese, and green chiles into ground beef; cook and stir until cheese is melted and mixture is smooth, about 5 minutes. Fill shells with beef mixture.
- Combine tomato sauce and picante sauce in a saucepan over medium-low heat; cook and stir until heated through, 5 to 7 minutes. Spread 1/2 cup sauce in the bottom of a 9x13-inch baking dish.
- Arrange stuffed shells side-by-side in the baking dish and top with remaining sauce. Cover dish with aluminum foil.
- Bake in the preheated oven for 40 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 657 calories, Carbohydrate 75.8 g, Cholesterol 85.7 mg, Fat 22.2 g, Fiber 8.5 g, Protein 36.6 g, SaturatedFat 10.3 g, Sodium 1712 mg, Sugar 7 g
MEXICAN STUFFED SHELLS
A beloved favorite recipe that's been around awhile. While the crushed tortilla chips are optional, I personally love the crunch.
Provided by gailanng
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.
- While the ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on baking sheet so that they don't stick together.
- Pour salsa on bottom of a 9×13 inch baking dish. Stuff each shell with the meat mixture placing shells in dish open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.
- After 30 minutes, add shredded cheese and crushed tortilla chips; bake for 10-15 more minutes, with the foil removed. Top with green onions and serve with sour cream and/or more salsa.
Nutrition Facts : Calories 493.9, Fat 37.4, SaturatedFat 20.1, Cholesterol 128.7, Sodium 1442.8, Carbohydrate 14.2, Fiber 2, Sugar 7.4, Protein 26.1
MEXICAN STUFFED PASTA SHELLS
Beef mixture filled pasta shells - a perfect Mexican-style dinner poured with Old El Paso® taco sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350° F. Spray 9-inch square baking dish with cooking spray. Cook and drain pasta shells as directed on package.
- In 10-inch skillet, cook ground beef and onion over medium-high heat 5 to 6 minutes, stirring occasionally, until beef is brown; drain.
- Stir chili powder, cream cheese and 1/4 cup of the taco sauce into the beef mixture. Heat over medium-low heat 2 to 3 minutes, stirring occasionally, until cheese is melted. Remove from heat.
- Fill pasta shells with beef mixture, using about 2 tablespoons for each shell. Place filled shells in dish. Pour remaining taco sauce over shells.
- Cover; bake 20 minutes. Remove dish from oven; uncover. Sprinkle cheese and corn chips over shells. Bake about 10 minutes longer or until cheese is melted. Garnish pasta shells with sour cream and green onions.
Nutrition Facts : Calories 585, Carbohydrate 53 g, Cholesterol 90 mg, Fiber 3 g, Protein 29 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 340 mg
MEXICAN STUFFED SHELLS
My husband and I both love Mexican food-the hotter the better. But since our children and friends like milder dishes, I created this recipe. It's delicious, inexpensive and quick to fix. -Norma Jean Shaw of Stephens City, Virginia
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook pasta shells according to package directions; drain. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the salsa, tomato sauce, corn and beans. Spoon into pasta shells., Place in a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheese. Cover and bake at 350° for 25-30 minutes or until heated through. Top with sour cream, salsa, olives and onions.
Nutrition Facts : Calories 315 calories, Fat 9g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 696mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
EASY CHEESY MEXICAN STUFFED SHELLS
This is cheesy meaty goodness stuffed inside jumbo shells. This whole dish is bursting with Mexican flavors. The stuffing is creamy, cheesy, and seasoned perfectly. It was just the right about of cheese. The taco sauce and salsa are perfect for baking the shells with. It added so much flavor. This is a fairly quick dish to throw...
Provided by Jennifer J
Categories Beef
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350°.
- 2. In a pan brown the ground beef and jalapenos (optional); Drain once done. Add taco seasoning and prepare according to package directions.
- 3. Add cream cheese. Cover and simmer until cheese is melted.
- 4. Add 2 cups of Kraft four cheese Mexican. Add olives (optional) Stir together and mix well. Set aside and cool completely.
- 5. While ground beef is cooking, cook the pasta shells according to package directions; drain.
- 6. Set shells out individually on cutting board or baking sheet so that they don't stick together.
- 7. Pour salsa on bottom of a 9×13 baking dish.
- 8. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up.
- 9. Evenly cover shells with taco sauce.
- 10. Cover dish with foil and bake for 30 minutes.
- 11. After 30 minutes, add remaining shredded cheese and bake for 10-15 more minutes with the foil removed.
- 12. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.
MEXICAN STUFFED SHELLS WITH GROUND BEEF
Stuffed shells using beef, corn, and salsa. A great combination of Mexican and Italian.
Provided by Shay
Categories World Cuisine Recipes European Italian
Time 48m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir salsa, tomato sauce, corn, and olives into ground beef.
- Stuff shells with ground beef mixture; arrange in a single layer in the prepared baking dish. Sprinkle Cheddar cheese over stuffed shells.
- Bake in the preheated oven until cheese is melted, about 20 minutes. Serve shells with sour cream.
Nutrition Facts : Calories 435.4 calories, Carbohydrate 40.2 g, Cholesterol 62.3 mg, Fat 21.5 g, Fiber 3 g, Protein 20.8 g, SaturatedFat 10.5 g, Sodium 533.5 mg, Sugar 3.8 g
MEXICAN STUFFED SHELLS
I received this recipe from a friend several years ago. We were doing a fund raising recipe book and this was one of the recipes Tracy Thomas submitted. It was one of the first recipes I tried after we completed the recipe book.
Provided by Jellyqueen
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F.
- Brown ground beef and drain.
- Combine picante sauce, water and tomato sauce.
- Stir 1/2 cup of the picante mixture into ground beef along with green chilies, 1/2 cup cheese and 1/2 cup Frence Fried Onions; mix well.
- Pour half of the remaining picante mixture on bottom of a 9X12 baking dish.
- Stuff cooked shells with ground beef mixture.
- Arrange shells in baking dish and pour remaining sauce over the shells.
- Bake uncovered at 350 F.
- for 30 minutes.
- Remove from oven and top with remaining cheese and onions, then return to oven and cook, uncovered, for 15 minutes longer.
MEXICAN STUFFED MANICOTTI SHELLS
A family favorite that may easily can be doubled --- the chili powder and cumin can be adjusted to taste.
Provided by Kittencalrecipezazz
Categories Manicotti
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Set oven to 350 degrees.
- Grease a 2-quart baking dish.
- In a heavy skillet brown the ground beef with onions, garlic, bell pepper, oregano and chili flakes (about 6 minutes) drain fat.
- Add in 1/3 cup Parmesan cheese and season with seasoning salt and black pepper to taste.
- Stir in the salsa and continue to cook for about 5-6 minutes.
- Remove from heat and stir in sour cream.
- Stuff the cooked manicotti shells with the meat mixture.
- Arrange the shells in the baking dish.
- Sprinkle grated Parmesan cheese lighty over the shells.
- Cover tightly with foil and bake 15-20 minutes.
- Uncover and sprinkle the grated cheddar cheese over and return to oven uncovered for another 5-7 minutes.
- Serve with shredded lettuce, chopped tomatoes and chopped bell peppers.
- Delicious!
Nutrition Facts : Calories 724.3, Fat 43.5, SaturatedFat 22.8, Cholesterol 152.2, Sodium 810.3, Carbohydrate 38, Fiber 5.5, Sugar 6.8, Protein 46.3
MEXICAN STUFFED SHELLS WITH TURKEY
Lean ground turkey and chopped green chiles stuffed in a pasta shell with melted cheese. Drizzle on red or green taco sauce when serving - yummy!
Provided by arnandlor
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine turkey, chopped green chiles, water, and taco seasoning in a large saucepan; cook and stir until turkey is cooked through and moisture is absorbed, 8 to 10 minutes. Remove from heat.
- Spread salsa in the bottom of a 9x13-inch baking pan.
- Stuff each pasta shell with some of the turkey mixture and arrange on top of the salsa in the baking dish. Sprinkle Cheddar cheese on top. Cover pan with aluminum foil.
- Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes.
Nutrition Facts : Calories 455.7 calories, Carbohydrate 38 g, Cholesterol 110.9 mg, Fat 17.8 g, Fiber 2.2 g, Protein 35.1 g, SaturatedFat 7.8 g, Sodium 1032.9 mg, Sugar 3.8 g
MEXICAN STUFFED SHELLS (OAMC)
You can add jalapeños, hot sauce or green chilies to this to add a real kick! **edited on October 24 to add instructions for Once a Month Cooking. I usually make these during a cooking blitz and freeze until I need them**
Provided by Pamela
Categories Pasta Shells
Time 50m
Yield 12-18 shells
Number Of Ingredients 10
Steps:
- Brown ground beef and drain.
- Add seasoning, water, onion, and 1/2 cup of salsa and 1/4 cup cheese.
- Mix together remaining salsa, tomato sauce,and chili powder.
- Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
- Fill each shell with the ground beef mixture and place in pan.
- Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.
- Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).
- If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.
MEXICAN CHICKEN STUFFED SHELLS
This is great as a main course with a salad or a party appetizer.
Provided by Tracy McBurney
Categories Meat Appetizers
Time 1h
Number Of Ingredients 11
Steps:
- 1. Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them). If you cook them too long, they will be difficult to stuff, plus they will have additional cooking time, once they are stuffed. Drain pasta and set aside while you make the filling.
- 2. Cook, drain and dice enough chicken breast to make 4 cups.
- 3. To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients.
- 4. In a separate bowl, mix the cream cheese, chicken sock and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well. ( If you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave)
- 5. Spread 3/4 cup picante sauce in the bottom of a large baking pan. You can use 13x18x2 or 2 9x13 pans. Reserve the final 1/4 cup for later.
- 6. Using a spoon or your fingers, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan. Continue until all shells are filled and arranged in pan.
- 7. When the pan is full, frizzle the shells with the remaining 1/4 cup of picante and then sprinkle with shredded cheddar cheese. Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.
MEXICAN STUFFED SHELLS
My mom used to make this for us! It was my favorite growing up. I recently found the recipe going through her old recipe box!! My family absolutely loves this recipe. It is also great to freeze and cook later!!
Provided by Lindsey White
Categories Beef
Time 50m
Number Of Ingredients 7
Steps:
- 1. Brown ground chuck; drain. Add chilies, 1 cup cheese, 1/2 can french fried onions.
- 2. Combine picante sauce and tomato sauce. Add 1/2 cup tomato mixture to the ground chuck mixture; mix well.
- 3. Pour 1/2 cup sauce on bottom of 10" round baking dish. Stuff shells with ground chuck mixture. Arrange shells in dish.
- 4. Pour remaining sauce over shells. Bake, covered, at 350 degrees for 30 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer.
- 5. MICROWAVE DIRECTIONS: Prepare as above directions. Cook, covered, on HIGH 8 minutes; turn halfway through cooking time. Top with remaining cheese and onions. Cook, uncovered, on HIGH 1 minute
MEXICAN STUFFED PASTA SHELLS
I decided to make this one night since daddy does not like a lot of Italian (pasta dishes), but loves Mexican food, so this is a combination of both worlds. I know when he loves something when he eats its for breakfast. Needless to say this did not last a full two days...lol
Provided by Rlpddf Flsddf
Categories Beef
Time 1h25m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350°.
- 2. In a pan brown the ground beef; Drain once done. Add taco seasoning and prepare according to package directions. Add can rotel tomatoes (drained)then add cream cheese, cover and simmer until cheese is melted. Add 2 cups of Kraft four cheese Mexican. Add Olives or chopped cilantro(optional) Stir together and mix well. Set aside and cool completely.
- 3. While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don't stick together
- 4. Mix Salsa and taco sauce together. Pour a thin layer of salsa mixture on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with remaining salsa mixture. Cover dish with foil and bake for 30 minutes
- 5. After 30 minutes, add remaining shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or if desired. Serve with sour cream and/or more salsa.
- 6. I love the taste of cilantro so I add it to this dish. You can also use ground pork, chicken or turkey if you prefer. The meat mixture is good plain with tortilla chips, or layered using lasagna noodles (Mexican lasagna) or any type of macaroni (better then any box helper mix).
MEXICAN CHICKEN STUFFED SHELLS RECIPE - (4.2/5)
Provided by cosmos2015
Number Of Ingredients 11
Steps:
- Cook pasta shells in well salted, boiling water until al dente. If you cook them too long, they will be difficult to stuff, plus they will have additional cooking time, once they are stuffed. Drain the pasta and set aside while you make the filling. Cook, drain and dice enough chicken breast to make 4 cups. I always have homemade chicken stock and pre-cooked diced chicken bagged in my freezer. You could use canned chicken broth if you prefer. To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients. In a separate bowl, mix the cream cheese, chicken stock and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well. (If you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave.) Spread 3/4 cup picante sauce in the bottom of a large baking dish. (I used one 13x18x2-inch dish, but two 9×13-inch dishes should also work.) Reserve the final 1/4 cup for later. Using a spoon, or your fingers, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan. Continue until all shells are filled and arranged in the pan. When the pan is full, drizzle the shells with the remaining 1/4 cup of picante and then sprinkle with the shredded cheddar cheese. Cover the baking pan tightly with foil and bake at 350°F for about 30 minutes or until hot and bubbly.
MEXICAN STUFFED PASTA SHELLS
So yummy! Mexican style! from betty crocker i didnt garnish with sour cream or corn chips and was still awesome
Provided by Tabby Bartley
Categories Pasta Shells
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Fill a large pot about half full of water. Add 1/2 tsp of salt if desired. Cover and heat over high heat until the water is boiling rapidly. Add pasta shells. Heat to boiling again. Boil uncovered 11 to 13 min, stirring frequently, until tender. While the water is heating and the pasta shells are cooking, continue.
- Peel and chop onion. Cook groud beef and onion in a skillet over medium heat until beef is brown, drain any excess fat.
- Stir the chili powder, cream cheese, and 1/4 cup of the taco sauce into the beef in skillet. Heat over medium low heat 2-3 min, stirring occasionally, until cheese is melted. Remove from heat.
- Heat oven to 350'. Spray casserole or baking dish with cooking spray.
- Drain the pasta shells in a strainer. Fill the shells with beef mixture. About 2 tablespoons. Place filled shells in pan. Pour rest of 1/2 cup taco sauce over the shells.
- Cover with aluminium foil and bake 20 minute Remove the pan from oven. Sprinkle cheese (and corn chips if desired) over shells. Bake uncovered about 10 min longer or until cheese is melted. Peel and slice the green onions. Garnish pasta shells with sour cream and green onions, if desired,.
Nutrition Facts : Calories 305.4, Fat 22.2, SaturatedFat 11.2, Cholesterol 83.8, Sodium 409.5, Carbohydrate 5.3, Fiber 0.7, Sugar 2.9, Protein 20.4
MEXICAN STUFFED SHELLS
Make and share this Mexican Stuffed Shells recipe from Food.com.
Provided by Food.com
Categories Pasta Shells
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish; set aside.
- Heat 1 tablespoon olive oil in a large saute pan over medium high heat. Add onions and garlic and cook until softened, about 3 minutes. Add beef and taco seasoning and cook until beef is no longer pink, about 3-5 minutes. Stir in salsa and bring to a simmer, then add the cream cheese, 1/4 cup cheddar cheese and 1/4 cup grated Monterey Jack cheese and stir until completely melted and combined.
- Spoon 1/2 cup enchilada sauce into bottom of prepared baking dish. Stuff shells with the beef and cheese mixture and arrange in the dish, keeping the shells close together. Drizzle the remaining 1/2 cup enchilada sauce over the shells and top with remaining 1 cup grated cheddar cheese and 1 cup grated Monterey Jack cheese.
- Bake 20 minutes until cheese is melted and sauce is bubbling. Top with pico de gallo and cilantro leaves for garnish.
MEXICAN STUFFED SHELLS RECIPE - (4.4/5)
Provided by á-18433
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. In a pan brown the ground beef; add the taco seasoning and prepare according to the package. Add the cream cheese, cover and let simmer until cheese melts. While the ground beef is cooking boil the water and cook the shells according to the package. Pour the salsa into the bottom of a 9x13 dish. Stuff the shells with 1 to 2 tablespoons of the ground beef mixture. Place the shells in the 9x13 pan open side up. Evenly cover the shells with the taco sauce. Cover with foil and bake for 30 minutes. After 30 minutes sprinkle with the cheese and return to the oven for 10 minutes with the foil removed. Top with sour cream if desired.
MEXICAN STUFFED PASTA SHELLS
I love to play with ingredients, and I love to build from basic recipes and this is what I did here. My family prefers a lot of spice so we use Hot Taco Seasoning and Hot Salsa, but this recipe tastes equally good with mild ingredients.
Provided by Susan Miller
Categories Beef
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. Preheat Oven to 350. Saute chopped onion and Ground Beef until onion is translucent and beef is no longer pink. Add Taco Seasoning to Beef. Drain if necessary. Add Cream Cheese and stir until well blended. Pour Ro Tel into pan and mix all throughly.
- 2. Boil Large Pot of Water, Add Shells, cook 8-10 minutes or until al dente; drain and toss cooked shells in melted butter.
- 3. Fill each pasta shell with meat mixture. Spread half of salsa across bottom of 13 x 9 inch baking dish. Arrange filled pasta shells on top of salsa. Pour remaining Salsa on top and cover with foil. Bake in preheated oven for 15 minutes.
- 4. Remove Foil, spread Cheese on Shells and return to oven uncovered, for an additional 15 minutes, or until cheese is all melted and lightly browned. Remove from oven.
- 5. Have small bowls filled with chopped fresh Cilantro, Crushed Taco Chips, Chopped Green Onions, Olives and Sour Cream to use as toppings for shells.
MEXICAN STUFFED SHELLS
A girl I used to work with gave me this recipe, it is great my whole family loves this. If you like mexican food you have to try these.
Provided by children from A to Z
Categories Pasta Shells
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef. Drain.
- Combine picante sauce, water, and tomato sauce.
- Stir 1/2 cup sauce, chilies, 1/2 cup cheese and 1/2 can durkee onions into ground beef. Mix well. Pour half of remaining sauce mixture on bottom of 8 x 12" baking dish.
- Stuff cooked shells with meat mixture.
- Arange shells in baking dish.
- Pour remaining sauce over shells.
- Bake covered at 350 degrees for 30 minute.
- Top with remaining cheese and onions; bake uncovered 5 minute.
Nutrition Facts : Calories 270.2, Fat 17.6, SaturatedFat 8.3, Cholesterol 69.2, Sodium 953.7, Carbohydrate 7.8, Fiber 1.8, Sugar 4.2, Protein 20.6
MEXICAN STUFFED SHELLS
Make and share this Mexican Stuffed Shells recipe from Food.com.
Provided by Marie Sparks
Categories Pasta Shells
Time 1h
Yield 32 Shells, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Bring 4 quarts of lightly salted water to a rolling boil over high heat. Gently stir in pasta shells and return to a boil. Cook uncovered, stirring occasionally, approximately 10 minutes until pasta shells are al dente. Drain and rinse with cold water. Arrange pasta shells on waxed paper until ready to stuff.
- Brown ground beef in medium saucepan with salt & pepper to taste. Drain grease. Add to the ground beef 1/3 of the tomato sauce, all of the picante sauce & green chiles, 1/2 cup cheese and 1/2 the ff onions. Mix all together.
- Pour 1/3 of the tomato sauce into a sprayed 9 x 13 baking dish, to cover bottom of dish. Stuff pasta shells with meat mixture and arrange in dish. Pour remaining 1/3 cup tomato sauce over top of shells. Sprinkle with remaining 1/2 cup cheese. Cover and bake 1/2 hour at 350 degrees. Sprinkle remaining ff onions over shells. Bake uncovered an additional 10 minutes.
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