- 32-36 Jumbo shells
- 3/4 lb ground beef
- Pkg of taco seasoning
- 1 cup water
- 16 oz can of refried beans
- 2 1/2 cups of shredded cheddar cheese
- 3/4 cup salsa
- 8 oz can of tomato sauce
- 2 oz sliced black olives
- 1/2 cup sliced green onion
- Prepare shells according to package directions
- Saute beef until browned and drain grease
- Add seasoning to water and simmer with beef - 5 minutes or until thick
- Add to beef mixture, beans, 1/2 cup of cheese, tomato sauce, and a 1/4 cup of salsa
- Cook until heated throughout
- Spread a 1/2 cup of salsa in a 9 x 13 pan
- Fill each shell with the beef mixture and line them up in the 9 x 13 pan
- Cover with the remaining 2 cups of cheese
- Bake at 350 degrees for 20 - 25 minutes or until cheese is bubbly
- Enjoy!
- 12 oz box of large shells
- 28 oz can of crushed tomatoes
- 7 oz can of green chilis
- 2.25 oz can of black olives
- 1/4 cup chopped yellow onion
- 1/2 cup sliced mushrooms, chopped
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- dash of cayenne pepper
- 1 tsp sugar
- 1/2 pkg of frozen chopped spinach (defrosted)
- 15 oz ricotta cheese
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 cup grated Parmesan cheese
- 3 cups shredded Mozzarella
- Boil a large pot of water and boil shells until soft (about 15 mins)
- Preheat oven at 350 degrees
- Combine crushed tomatoes, green chilis, black olives, yellow onion, mushrooms, Italian seasoning, 1/2 tsp salt, 1/4 tsp pepper, garlic powder, sugar, and cayenne pepper in sauce pan and cook until bubbly. Then let sit covered while shells are cooking
- Combine ricotta cheese, 1/2 cup Parmesan cheese, chopped spinach, 1/2 tsp salt, and 1/8 tsp pepper and set aside.
- After shells are cooked and cooled enough to be handled, fill them with about a tablespoon of the ricotta and spinach mixture and line up in 9x13 baking pan
- Top all shells with the tomato sauce and sprinkle the mozzarella cheese and 1/2 cup of Parmesan on top and bake for 30 minutes
- Serve and Enjoy!!!
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