"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Taco filled Pasta shells Recipe

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This recipe for Taco filled Pasta shells, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Steve Gevelinger family
Added: Tuesday, June 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. ground beef, 2 envelopes taco seasoning, 1 pkg. (8 oz) cream cheese cubed, 24 uncooked jumbo pasta shells, 1/4 cup butter or margarine melted.

Additional ingredients for each casserole: 1 cup salsa, 1 cup taco sauce, 1 cup (4 oz.) shredded cheddar cheese, 1 cup (4 oz.) shredded mozzarella cheese, 1 1/2 cups tortilla chips, 1 cup sour cream.

Directions:
Directions:
In skillet, cook beef until no longer pink; drain. Add taco seasoning; prepare according to package. Add cream cheese; cover and simmer for 5-10 minutes or until melted. Transfer to a bowl. Chill 1 hour. Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with 3 T. meat mixture. Place 12 shells in a greased 9 inch baking dish. Cover and freeze up to 3 months. To prepare remaining shells; spoon salsa into a greased 9 inch baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 for 30 minutes. Uncover; sprinkle with cheese and chips. Bake 15 minutes longer. Serve with sour cream.

To use frozen shells, thaw in refrigerator for 24 hours. Remove from dish. Add salsa to dish; top with shells and taco sauce. Cover and bake at 350 for 40 minutes. Uncover; continue as above.

Personal Notes:
Personal Notes:
This is Anna's favorite dish.
We have big eaters so I always put all the shells in a 9x13 pan. We never have any for the freezer.

 

 

 

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