Taco Stuffed Shells
Source of Recipe
The Meatless Gourmet by Bobbie Hinman
Recipe Introduction
Serves: 4
List of Ingredients
16 jumbo pasta shells, uncooked
1 1 pound can fat-free vegetarian refried beans
1 8 oz can salt-free (or regular) tomato sauce
1 8 oz jar picante sauce (hot or mild)
3/4 c. shredded reduced-fat or fat-free Cheddar cheese (3 oz.)
1/2 c. nonfat sour cream or plain non-fat yogurt
1/4 c. thinly sliced green onions (green and white parts)Recipe
Cook shells according to package directions. Drain. Place shells on wax paper in a single layer to keep them from sticking together.
Preheat oven to 350 degrees.
Lightly oil or spray a 6 X 10 inch baking pan.
Fill shells with beans, placing 2 T. in each shell.
Combine tomato sauce and picante sauce in a small bowl. Mix well. Spread 1/2 c. of the sauce in the bottom of the pan. Place shells in pan. Spoon remaining sauce over shells. Cover tightly and bake 20 minutes.
Sprinkle cheese evenly over shells. Return to oven and continue to bake, uncovered, 10 minutes more, until cheese is hot and bubbly.
To serve, top each shell with about 1/2 t. of sour cream and sprinkle with about 1/2 t. of sliced green onions.
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