Give stuffed pasta shells a burst of taco flavor with ground beef, cilantro and salsa. We think they make quite a good pair—and you will, too.
What You Need
Original recipe yields 7 servings
1/2 cup milk
20 RITZ Crackers
1 lb. lean ground beef, cooked, drained
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
1 can (14-1/2 oz.) Mexican-style diced tomatoes, drained
1 egg, beaten
1/2 cup fresh cilantro, divided
1 cup tomato sauce
1 cup TACO BELL® Thick & Chunky Salsa
1 pkg. (12 oz.) jumbo shell macaroni, cooked
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese
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Let's 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 until blended; pour 1/2 cup into 13x9-inch baking dish sprayed with cooking spray. Fill each pasta shell with 2 Tbsp. meat mixture; place over sauce in prepared dish. Top with remaining meat mixture and tomato sauce mixture; sprinkle with shredded cheese. Cover.
Bake 30 min. or until shells are heated through and shredded cheese is melted. Sprinkle with remaining cilantro.
Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake in 350°F oven 30 min. or until shells are heated through and cheese is melted.
Substitute 2 cups enchilada sauce for the combined tomato sauce and salsa, and/or saltine crackers for the RITZ Crackers.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 53g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.