Taco Stuffed Pasta Shells & Cheesy Garlic Bread

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.



Laverne Diede
Rhonda Fitterer

Episode Archive