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Main dishes

Taco-Stuffed Pasta Shells

Taco-Stuffed Pasta Shells recipe
photo by:kraft
Stuffed shells get a burst of taco flavor thanks to ground beef, cilantro and salsa. They make a good pair, don't you think?
20 min
50 min
6 servings
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What You Need

cup  milk
 RITZ Crackers
lb.  ground beef, cooked, drained
container  (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
can   (14-1/2 oz.) Mexican-style diced tomatoes, drained
cup  cilantro, divided
cup   tomato sauce
cup  TACO BELL® Thick & Chunky Salsa
pkg.  (12 oz.) jumbo shell macaroni, cooked, drained
cups  KRAFT Mexican Style Shredded Cheese

Make It

HEAT oven to 350°F.

POUR milk over crackers in large bowl; let stand 2 min. or until crackers are softened. Add meat, cottage cheese, tomatoes, egg and 1/3 cup cilantro; mix well.

MIX tomato sauce and salsa; pour 1/2 cup onto bottom of 13x9-inch baking dish. Fill each shell with 2 Tbsp. meat mixture; place in dish; top with any remaining meat mixture, tomato sauce mixture and shredded cheese. Cover.

BAKE 30 min. or until cheese is melted and shells are heated through. Sprinkle with remaining cilantro. Let stand 5 min. before serving.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Size Wise
Enjoy this simple meal any day of the week, but keep portion size in mind. This recipe makes enough for 6 people.
Make Ahead
Assemble recipe as directed. Refrigerate 8 hours or up to 24 hours. When ready to serve, bake at 350°F for 30 min. or until cheese is melted and shells are heated through.
Substitute 2 cups enchilada sauce for the tomato sauce and salsa and 20 saltine crackers for the RITZ Crackers.
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