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Taco Stuffed Pasta Shells Recipe

Taco Stuffed Pasta Shells Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 25 min. YIELD:6 servings

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 11-in. x 7-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. Yield: 6 servings.

Nutritional Facts

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.