Pasta Shells are great for eating with tomato sauce or you can stuff them with seafood for appetizers. They are also great for pasta salads to serve at picnics. All kids like pasta shells with sauce or cheese.
Pasta Shells make for great cold pasta salads and stuffed appetizers at your next event. Our complete line of foodservice pastas confirm us as the restaurant supply superstore in America. Pasta Shells are wonderful for making many italian dishes for your catering or foodservice buffets. Choose from top brands of pasta shells such as dakota growers and barilla which are sure to please your dining patrons.
Try our favorite Taco Stuffed Pasta Shells from pillsbury.
10 oz uncooked jumbo pasta shells, cooked, drained
1 1/2 lb lean (at least 80%) ground beef
1 pouch (8 oz) Old El Paso roasted tomato Mexican cooking sauce
1/2 teaspoon salt
1 1/4 cups diced tomatoes
2 1/2 cups shredded Mexican cheese blend (10 oz)
1/4 cup chopped fresh cilantro
Heat oven to 350°F. Cook and drain pasta shells as directed on box.
Meanwhile, in 12-inch skillet, cook beef over medium-high heat 5 minutes, stirring occasionally, until thoroughly cooked. Add cooking sauce and salt; mix well to combine. Add 1/2 cup of the tomatoes and 1/2 cup of the cheese; stir well.
Using about 1 heaping tablespoon beef mixture in each, fill cooked pasta shells; place in ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle remaining 3/4 cup tomatoes and chopped cilantro over filled shells. Top evenly with remaining 2 cups cheese.