Weekend cooking: My favorite stuffed shells
They're not pretty, but these stuffed shells are absolutely delicious. They are from my Betty Crocker's Cooking Basics cookbook, probably my favorite of all my cookbooks. They're not the standard shells stuffed with a ricotta cheese mixture and marinara sauce, they're kind of tacoey.
Stuffed Pasta Shells
Makes 6 servings
Ingredients:
12 uncooked jumbo pasta shells
1 medium onion
1 pound lean ground beef
1 ½ teaspoon chili powder
3 ounces cream cheese at room temperature
¼ cup taco sauce
Cooking spray
½ taco sauce
1 cup shredded Colby-Monterey Jack cheese
½ cup crushed corn chips
1 medium green onion with tops
½ cup sour cream
Directions
Boil the pasta shells uncovered for 11 to 13 minutes until tender. Drain.
Peel and chop the onion. Cook the ground been and onion over medium-high heat 5-6 minutes, stirring occasionally, until browned; drain.
Stir the chili power, cream cheese, and ¼ cup taco sauce into the beef. Heat over medium-low hear 2 to 3 minutes, stirring occasionally, until cheese is melted. Remove from heat.
Heat oven to 350º. Spray a 8-or 9-inch...