Tex-Mex Stuffed Pasta Shells
All the flavors of a classic taco are transformed into a comforting cheesy pasta bake.
Prep Time: 10 minutes Total Time: 50 minutes Serves: 4
16 jumbo pasta shells
2 tbsp olive oil
1 lb ground beef
1 onion, chopped
2 cloves garlic, minced
1 jalapeño pepper, minced
1 cup tomato salsa
1 1/2 cups Gehl’s Queso Blanco Sauce
1 tbsp chopped fresh parsley
In large pot of boiling salted water, cook pasta shells for 8 to 10 minutes or until tender but still firm; drain.
Meanwhile, heat oil in large skillet set over medium-high heat; cook beef, onion, garlic and jalapeño, breaking up beef with a wooden spoon, for 5 to 7 minutes or until onions are softened and beef is no longer pink. Remove from heat and stir in salsa.
Preheat oven to 375°F. Spoon filling into cooked shells; arrange in greased 8-inch glass baking dish. Pour Queso Blanco Sauce evenly over shells. Cover and bake for 20 minutes; uncover and bake for about 10 minutes or warmed through and bubbling. Sprinkle with parsley before serving.