Mexican Stuffed Shells

serving size:3 stuffed shells – calories: 250 -carbs: 34g – fat: 6g  WWP+: 6 

Ingredients

  • 12 oz box jumbo pasta shells
  • 15 oz can black beans, drained
  • 15 oz can yellow corn, drained
  • 4 oz reduced fat cream cheese
  • 2.25 oz can sliced black olives, drained
  • 1 small red onion, diced
  • 1 green bell pepper, diced
  • 2 cups tomato salsa
  • 1 tsp olive oil
  • 1 cup reduced fat Mexican blend shredded cheese
  • 3 tbsp taco seasoning
  • 1/4 cup water

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Directions

  1. Preheat oven to 350F.
  2. Bring water to a boil in a stock pot. Add jumbp shells and cook according to package instructions. Drain pasta ans set aside.
  3. While pasta is boiling, in a large skillet over medium heat, add 1 tsp olive oil, onions, and green bell pepper. Brown for 2-3 min, until peppers and onions have softened.
  4. Next, add the black beans, taco seasoning, and water to onion and peppers.
  5. Stir and cook for 1-2 min.
  6. Next, add cream cheese to the black bean and corn mixture, stir occasionally  for 3-4 min until cream cheese has melted and is mixed well with black bean and corn mixture.
  7. In a 9×13″ casserole dish or similar size, pour 2 cups salsa in the bottom of the dish to completely cover.
  8. Using a spoon, fill each cooked shell with about 1 tbsp of the black bean and corn filling. Place filled shells in casserole dish, filled side facing up.
  9. Sprinkle shells with cheese.
  10. Bake shells uncovered for 15-20 min until cheese has melted and salsa is bubbling.

Mexican Stuffed Shells

Ingredients

  • 12 oz box jumbo pasta shells
  • 15 oz can black beans, drained
  • 15 oz can yellow corn, drained
  • 4 oz reduced fat cream cheese
  • 2.25 oz can sliced black olives, drained
  • 1 small red onion, diced
  • 1 green bell pepper, diced
  • 2 cups tomato salsa
  • 1 tsp olive oil
  • 1 cup reduced fat Mexican blend shredded cheese
  • 3 tbsp taco seasoning
  • 1/4 cup water

Instructions

  1. Preheat oven to 350F.
  2. Bring water to a boil in a stock pot. Add jumbp shells and cook according to package instructions. Drain pasta ans set aside.
  3. While pasta is boiling, in a large skillet over medium heat, add 1 tsp olive oil, onions, and green bell pepper. Brown for 2-3 min, until peppers and onions have softened.
  4. Next, add the black beans, taco seasoning, and water to onion and peppers.
  5. Stir and cook for 1-2 min.
  6. Next, add cream cheese to the black bean and corn mixture, stir occasionally for 3-4 min until cream cheese has melted and is mixed well with black bean and corn mixture.
  7. In a 9×13″ casserole dish or similar size, pour 2 cups salsa in the bottom of the dish to completely cover.
  8. Using a spoon, fill each cooked shell with about 1 tbsp of the black bean and corn filling. Place filled shells in casserole dish, filled side facing up.
  9. Sprinkle shells with cheese.
  10. Bake shells uncovered for 15-20 min until cheese has melted and salsa is bubbling.
http://revampfitness.com/mexican-stuffed-shells/

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