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Taco-Filled Pasta Shells


Why didn’t anyone remind me it was Friday? It has been a long week here, as my husband has been very sick. Fortunately he is well on the road to recovery now.





Welcome to Freezer Food Friday. Please share a recipe that can be prepared in advanced, on your blog and link it via Mr Linky below.







Taco-Filled Pasta Shells


  • 2 pounds ground beef
  • 2 envelopes taco seasoning
  • 1 package (8 ounces) cream cheese, cubed
  • 24 uncooked jumbo pasta shells
  • 1/4 cup butter, melted
  • ADDITIONAL INGREDIENTS (for each casserole):
  • 1 cup salsa
  • 1 cup taco sauce
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1-1/2 cups crushed tortilla chips
  • 1 cup (8 ounces) sour cream
  • 3 green onions, chopped  


In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 minutes or until melted. Transfer to a bowl; chill for 1 hour.

Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 shells in a freezer container. Cover and freeze for up to 3 months.


To prepare remaining shells, spoon salsa into a greased 9-in. square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.


To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a greased 9-in. square baking dish; top with shells and taco sauce. Cover and bake at 350° for 40 minutes. Uncover and continue as above. 


Yield: 2 casseroles (6 servings each).



Minestrone Plus

Minestrone Plus


Makes: 6 main-dish servings (10 cups)

Prep: 20 minutes

Cook: Low 7 hours, High 3-1/2 hours




1  pound lean ground beef, ground pork, or sweet Italian sausage

1/2  cup chopped onion (1 medium)

2  19-ounce cans chunky minestrone

1  15-1/2-ounce can navy beans, rinsed and drained

2  cups water

1/4  cup finely shredded Parmesan cheese (1 ounce)


1. In a large skillet cook ground meat and onion until meat is brown; drain off fat.


2. In a 3-1/2- or 4-quart slow cooker combine cooked meat mixture, the minestrone, navy beans, and water.


3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

 Ladle soup into bowls. Sprinkle with Parmesan cheese


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