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Beef: Mexi Shells

Source of Recipe

Recipe du Jour - e-mail
Mexi Shells
WW Points
Exchanges
Yield: 6 servings.

18 uncooked jumbo pasta shells
4 (8 ounce) cans no-salt-added tomato sauce
2 tablespoons all-purpose flour
1 teaspoon chile powder
2 teaspoons ground cumin
3/4 pound extra-lean ground beef
1 small onion -- chopped (about 1/4 cup)
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 (4 ounce) can chopped green chiles -- drained
1 (15 ounce) can chile beans in sauce -- undrained
1 cup shredded part-skim Mozzarella cheese (4 oz)

Heat oven to 350F. Cook and drain pasta shells as directed on package. While pasta is cooking, mix tomato sauce, flour, chile powder and 2 teaspoons cumin; reserve.

Cook ground beef and onion in 2-quart saucepan over medium
heat, stirring occasionally, until beef is brown; drain. Stir in 1 teaspoon cumin, the cilantro, green chiles and chile beans.

Pour 1 cup of the reserved tomato sauce mixture into ungreased rectangular baking dish, 13 × 9 × 2 inches. Spoon about 1 1/2 tablespoons beef mixture into each pasta shell. Place filled sides up on sauce in dish.

Pour remaining tomato sauce mixture over shells. Sprinkle with cheese. Cover and bake 30 minutes. Let stand uncovered 10 minutes.

Per Serving: 429 Calories; 11g Fat (25.5% calories from fat); 26g Protein;48g Carbohydrate; 8g Dietary Fiber; 45mg Cholesterol; 493mg Sodium. ++++ Exchanges: 2 Starch; 2-1/2 Lean Meat; 3 Vegetable; 1/2 Fat. ++++ WWP: 8