Main dishes

Taco-Stuffed Pasta Shells

photo by:

kraft

My boyfriend and I loved this. Kids, not so much. I didn't have the large shells, so just cooked some little ones and layered the dish. I'd put more mexican flavors in i...read more

posted by

teddy_bear0110

on 7/13/2009

time

prep:

20 min

total:

50 min

servings

total:

6 servings

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What You Need

1/2

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

egg

1/2

cup cilantro, divided

cup tomato sauce

cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

pkg. (12 oz.) jumbo shell macaroni, cooked, drained

1-1/2

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 HOME ORIGINALS® 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

Substitute 2 cups enchilada sauce for the tomato sauce and salsa and 20 PREMIUM Saltine Crackers for the RITZ Crackers.