Guest guest Posted August 23, 2006 Report Share Posted August 23, 2006 Oh, you know what my kids love that is cheap and vegetarian (ovo)...bean-stuffed shells (sorry, I dont have a fancy name for it) These freeze great, I usually make two batches at a time. As is the recipe serves 6 and costs just under $1 per person (where I live anyhow). .. I hope this recipe makes sense. It called for beef so I adapted it to meet our needs and I'm going by memory on the actual instructions. We usually use soy cheese and serve a big old salad on the side. We top with plenty of pineapple salsa too, yummmmm. Meg 18 uncooked jumbo pasta shells 1 32-oz. can tomato sauce 1/4 cup oatmeal 2 teaspoons chili powder 1 teaspoon cumin 1 small onion, chopped 4 sprigs cilantro, coarsely chopped 1 4-oz. can diced green chiles 1 15-oz. can pinto beans, drained 1 15-oz can dark red kidney beans, drained (OR 1/2 lb crumbled meat sub, browned) 1 cup shredded cheese of choice Pre-heat oven to 350 degrees. Cook and drain pasta shells as directed on package. Set aside. While pasta is cooking, mix tomato sauce with chili powder and cumin. Set aside. Warm beans in microwave or on stove top. Add in oatmeal while warm. Add 3/4 cheese, set aside. Stir in cilantro, green chilies and pinto beans. Pour 1 cup of the seasoned sauce into a 9- x13-inch baking dish. Spoon approximately 1 1/2 tablespoons bean mixture into each pasta shell. Place filled sides of shells up to reveal the inside of shell and then pour the remaining seasoned tomato sauce over the shells. Sprinkle remaining cheese. Cover and bake for 30 minutes. Quote Link to comment Share on other sites More sharing options...
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