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Recipes Main Course Pasta
Recipes Main Course Pasta
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| Servings: | 8 |
| Author Notes: | This healthy, fast, and frugal recipe is part of an article author Leanne Ely did for us on the same subject -- click here. |
| Ingredients: |
12 ounces jumbo shells pasta (32 to 36 shells) -- uncooked
3/4 pound extra-lean ground beef 1 /4 cup oatmeal, raw 1 package (1.25-ounce) low-sodium taco seasoning mix (no msg) 1 cup water 1 can (16 ounces) refried beans with chilies 1 cup shredded low-fat cheddar cheese 3/4 cup mild, medium, or hot picante sauce 1 can (8 ounces) tomato sauce 1/2 cup thinly sliced green onions Optional Garnishes: grated low-fat cheddar cheese chopped cilantro salsa guilt free guacamole (see links below for recipes) |
| Instructions: |
Prepare pasta according to package directions. While pasta is cooking, sauté beef in a large skillet until browned; drain well and add oatmeal. Add taco seasoning mix and water; simmer 5 minutes or until thickened. Stir in beans and cheese. Cook until smooth and well-mixed. When pasta is done, drain well. Fill shells with beef mixture (1-2 tablespoons per shell). Combine picante sauce and tomato sauce in a saucepan. Cook until heated, stirring occasionally. Preheat oven to 350° F. Spread 1/2 cup sauce over the bottom of a 9 x 13-inch baking pan that has been lightly greased. Place filled shells side by side on top of sauce; pour remaining sauce evenly over shells. Cover with a tent of aluminum foil; bake 35 to 40 minutes or until thoroughly heated. Sprinkle with green onions. Cover and let stand 5 minutes before serving. Garnish as desired. |
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