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Dine In: Southwest Stuffed Shells

Southwest Stuffed Shells“Dine In” Friday takes on all sorts of meanings.

For some, it’s date night.

For others, it’s family night.

For yet more, it’s “DNWK.”

Don’t know what that means???

Google it.

No, not really, my friends and I made it up. “Date Night With Kids.” Because you should always treat your kiddos like someone special.

This is a recipe from a friend of mine who has two beautiful girls.

I have two beautiful…scratch that…handsome boys. Who love tacos and pizza.

This falls into the realm of tacos while making mama happy too (with the pasta).

Try it soon!

Southwest Stuffed Shells
Serves 12 to 15

38 large pasta shells, cooked al dente
4 cups chicken breast, cooked and chopped
1 can black beans, rinsed and drained
6 green onions, diced
1/2 each of red, green, yellow & orange bell peppers (or 2 whole bell peppers of your choice), diced
1 tsp cumin
3 (8 oz.) blocks cream cheese, softened (not melted)
1/4 – 1/2 cup chicken stock
2 cans diced tomatoes with chiles (don’t drain) (Rotel or store brand, either works)
1 cup of picante sauce
1 1/2 cups sharp cheddar cheese, shredded

Cook pasta shells in well salted, boiling water until al dente (still have a bite to them). They bake again so if you overcook them initially they’ll end up gummy. Err on the side of under-done.  Drain the pasta and set aside while you make the filling.

Cook, drain and dice enough chicken breast to make 4 cups.

To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients.

In a separate bowl, mix the cream cheese, chicken stock and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well.

Spread 3/4 cup picante sauce in the bottom of a large baking pan. Reserve the final 1/4 cup of sauce.

Using a spoon, or your fingers, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan. Continue until all shells are filled and arranged in the pan.

When the pan is full, drizzle the shells with the remaining 1/4 cup of picante and then sprinkle with the shredded cheddar cheese.

Cover the baking pan tightly with foil and bake at 350° F for about 30 minutes or until hot and bubbly.

Nutritional Information: Calories per Serving: 478 g, Calories from Fat: 228 g, Fat: 25 g, Cholesterol: 136 mg, Sodium: 543 mg, Carbohydrates: 33 g, Fiber: 3 g, Sugars: 2 g, Protein: 3 g

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Posted in: Dine In

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