Adapted from Noreen Cooks
A while ago, I posted this recipe for Mexican Stuffed Shells. They are amazingly good, but since my husband and I no longer eat red meat, sadly I no longer make them. So needless to say, I was excited when I stumbled upon the original recipe that inspired me to make this meatless version! The meatless version is also amazing- my husband even said he liked this version better!
I used salsa and taco sauce that are "medium" heat, and that, plus the pepper jack cheese, was plenty of spice for us. If you want to increase the heat, feel free to use "hot" salsa, or add a minced jalapeno to the vegetable filling.
Ingredients
24 jumbo pasta shells
2 tablespoons olive oil
1 medium onion. finely chopped
1 red bell pepper, finely chopped
2 garlic cloves, minced
1 medium zucchini, diced
1/4 cup chopped cilantro leaves
15 oz can black beans, drained and rinsed
4 oz cream cheese, cut into chunks (I used 1/3 less fat)
8 oz salsa
8 oz taco sauce
2 cups shredded pepper jack
Green onions, sliced (optional)
Sour cream (optional)
Directions
In a large pot, boil the pasta shells 1 minute less than the package directions call for. Drain and set aside. Spray a 9x13 inch glass baking dish with cooking spray. Set aside. Preheat the oven to 350 degrees.
In a large skillet, heat the olive oil over medium heat. Add the onion, bell pepper and zucchini. Saute until vegetables are tender and onion is translucent. Add the garlic and beans and stir to heat through.
Add the cream cheese, stirring until it melts and the vegetable mixture is well coated. Remove from the heat and add the cilantro. Stir to combine.
Place salsa in the prepared baking dish, spreading evenly over the dish.
Stuff the cooked shells with the vegetable filling, placing them seem side up in the baking dish. Top with taco sauce. Cover with foil.
Bake 30 minutes. Remove the foil. Add the shredded cheese and bake another 10 minutes. Serve with green onions and sour cream, if desired.
Serves: 4-6
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