Mexican Stuffed Pasta Shells

Serving Size : 4
Ingredients

for prepare Mexican Stuffed Pasta Shells

:

Amount	Measure	Ingredient - Preparation Method
6	ounces	jumbo pasta shells
1	tablespoon	vegetable oil
1	medium	onion - chopped
1	medium clove	garlic - minced
16	ounces	vegetarian refried beans
1	tablespoon	chile powder
1	teaspoon	ground cumin
hot red pepper sauce to taste mexican stuffed pasta shells
2 1/2	ounces	sliced black olives
6	ounces	shredded Monterey Jack cheese

1. Cook shells according to package directions. 2. Meanwhile, heat oil in a medium skillet over medium heat. Add onion and garlic, cook, stirring often, until they begin to soften, 4 minutes. Add beans and seasonings. Cook until heated through, 1 minute. 3. Drain pasta, shaking to remove as much moisture as possible. Fill with bean mixture. Arrange in a shallow casserole that is just large enough to hold shells. Sprinkle with olives and cheese. Broil 6 inches from heat source just until the cheese melts, about 1 minute.

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