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Din: KF: 5* Taco Stuffed Pasta Shells

Source of Recipe

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Din: KF: 5* Taco Stuffed Pasta Shells

Light & Tasty December/January 2008
30 reviews rate this recipe 5 Stars!
Prep: 25 min. Bake: 25 min.
Yield: 6 servings.

Here's a kid-friendly dish so flavorful and fun, nobody is likely to guess that it's also lower in fat. It's a great family supper for busy weeknights! —Anne Thomsen, Westchester, Ohio *Test Kitchen Approved

Ingredients:
• 18 uncooked jumbo pasta shells
• 1-1/2 pounds lean ground beef (90% lean)
• 1 bottle (16 ounces) taco sauce, divided
• 3 ounces fat-free cream cheese, cubed
• 2 teaspoons chili powder
• 3/4 cup shredded reduced-fat Mexican cheese blend, divided
• 20 baked tortilla chip scoops, coarsely crushed

Directions:
1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook beef until no longer pink; drain. Add 1/2 cup taco sauce, cream cheese and chili powder; cook and stir until blended. Stir in 1/4 cup cheese blend.

2. Drain pasta and rinse in cold water. Stuff each shell with about 2 tablespoons beef mixture. Arrange in an 11x7-in. baking dish coated with cooking spray; spoon remaining taco sauce over the top.

3. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese blend. Bake 5-10 minutes longer or until heated through and cheese is melted. Sprinkle with chips.

4. Freeze option: Sprinkle casserole with remaining cheese blend. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Sprinkle with chips.

3 stuffed shells equals 384 calories, 13 g fat (5 g saturated fat), 67 mg cholesterol, 665 mg sodium, 33 g carbohydrate, 3 g fiber, 33 g protein.