prep 40 minutes bake 30 minutes at 350°F
These shells are certain to be a potluck favorite. Cover the dish tightly and transport it in an insulated carrier. Pack the tomato and olives separately in a cooler with ice packs.
- 24 dried jumbo macaroni shells
- 1½ lb. extra-lean ground beef
- 2½ cups salsa
- 4 oz. reduced-fat cream cheese (neufchatel), cut up
- 1 tsp. chili powder
- 1 cup shredded reduced-fat cheddar cheese (4 oz.)
- Chopped tomato (optional)
- Sliced pitted ripe olives (optional)
1. Cook shells according to package directions; drain. Rinse with cold water; drain again.
2. Meanwhile, preheat oven to 350°F. In an extra-large skillet cook ground beef over medium-high heat until browned. Drain off fat. Stir in 1 cup of the salsa, the cream cheese, and chili powder. Remove from heat; cool slightly. Fill cooked shells with meat mixture.
3. Spread 1 cup of the salsa in an ungreased 3-qt. rectangular baking dish. Arrange filled shells in baking dish; top with the remaining ½ cup salsa.
4. Bake, covered, 15 minutes. Sprinkle with cheddar cheese. Bake, uncovered, about 15 minutes more or until heated through. If desired, sprinkle with tomato and olives.
number of servings: 8
per serving 307 cal., 11 g fat (5 g sat. fat), 67 mg chol., 710 mg sodium, 28 g carb., 3 g fiber, 5 g sugars, 25 g pro.