Skinny Mexican Stuffed Shells

 

Skinny Mexican Stuffed Shells

 As a busy mom of 4 at home, we are always looking for quick, healthy & delicious meals. So, when I came across a Skinny Mexican Stuffed Shell recipe, I was absolutely delighted.  My kids LOVE pasta and cheese and new food is always an adventure. 

Skinny Mexican Stuffed Shells

Ingredients
  1. 12 oz box jumbo pasta shells
  2. 1 — 15 oz can black beans, drained + rinsed
  3. 1 — 15 oz can yellow corn, drained + rinsed
  4. 4 oz ⅓ less-fat cream cheese
  5. 2.25 oz can sliced black olives, drained
  6. ½ onion, diced
  7. 1 green bell pepper, diced
  8. 2 cups tomato salsa
  9. ½ Tbsp extra virgin olive oil
  10. 1 cup reduced-fat, shredded Mexican cheese
  11. 2 ½ Tbsp reduced-sodium taco seasoning
  12. ¼ cup water
Optional Toppings*
  1. tomato salsa
  2. reduced-fat sour cream
  3. avocado
  4. *Optional ingredients are not included in nutritional calculations.
Instructions
 
 Preheat oven to 350 degrees
  1.  Bring water to a boil in a stock pot. Add jumbo shells and cook according to package instructions. Drain pasta and set aside.
  2. While pasta is boiling, in a large skillet over medium heat, add ½ Tbsp extra virgin olive oil, diced onion, and green pepper. Brown for 2-3 minutes until peppers and onions have softened.
  3. Next, add black beans, corn, black olives, taco seasoning, and water to onion and peppers
  4. Stir and cook for 1-2 minutes.
  5. Next, add cream cheese to black bean and corn mixture, stir occasionally for 3-4 minutes until cream cheese has melted and is mixed well with black bean and corn mixture
  6. In a 9×13 casserole dish or similar size, pour 2 cups salsa in bottom of dish to completely cover.
  7. Using a spoon, fill each cooked pasta shell with about 1 Tbsp of black bean and corn filling. Place filled shells in casserole dish, filled side facing up. 
  8. Sprinkle shells with Mexican cheese
  9.  Bake shells uncovered for 15-20 minutes until cheese has melted and salsa is bubbling.
  10.  Optional serving suggestions: serve with additional tomato salsa,reduced-fat sour cream, fresh avocado.

 

 

Skinny Mexican Stuffed Shells
Serves 6
Write a review
Print
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 12 oz box jumbo pasta shells
  2. 1 — 15 oz can black beans, drained + rinsed
  3. 1 — 15 oz can yellow corn, drained + rinsed
  4. 4 oz ⅓ less-fat cream cheese
  5. 2.25 oz can sliced black olives, drained
  6. ½ onion, diced
  7. 1 green bell pepper, diced
  8. 2 cups tomato salsa
  9. ½ Tbsp extra virgin olive oil
  10. 1 cup reduced-fat, shredded Mexican cheese
  11. 2 ½ Tbsp reduced-sodium taco seasoning
  12. ¼ cup water
Optional Toppings*
  1. tomato salsa
  2. reduced-fat sour cream
  3. avocado
  4. *Optional ingredients are not included in nutritional calculations.
Instructions
  1. 1. Preheat oven to 350 degrees.
  2. 2. Bring water to a boil in a stock pot. Add jumbo shells and cook according to package instructions. Drain pasta and set aside.
  3. 3. While pasta is boiling, in a large skillet over medium heat, add ½ Tbsp extra virgin olive oil, diced onion, and green pepper. Brown for 2-3 minutes until peppers and onions have softened.
  4. 4. Next, add black beans, corn, black olives, taco seasoning, and water to onion and peppers.
  5. 5. Stir and cook for 1-2 minutes.
  6. 6. Next, add cream cheese to black bean and corn mixture, stir occasionally for 3-4 minutes until cream cheese has melted and is mixed well with black bean and corn mixture.
  7. 7. In a 9x13 casserole dish or similar size, pour 2 cups salsa in bottom of dish to completely cover.
  8. 8. Using a spoon, fill each cooked pasta shell with about 1 Tbsp of black bean and corn filling. Place filled shells in casserole dish, filled side facing up.
  9. 9. Sprinkle shells with Mexican cheese.
  10. 10. Bake shells uncovered for 15-20 minutes until cheese has melted and salsa is bubbling.
  11. 11. Optional serving suggestions: serve with additional tomato salsa,reduced-fat sour cream, fresh avocado.
Nutrition Information
  1. Per Serving: (3 shells)
  2. Calories: 250
  3. Fat: 6g
  4. Carbohydrates: 36g
  5. Fiber: 4g
  6. Protein: 11g
  7. Sugars: 7g
  8. Sodium: 877mg
  9. Vitamin A: 3%
  10. Vitamin C: 3%
  11. Calcium: 2%
  12. Iron: 4%
  13. WWP+: 6 points
TOTS Family, Parenting, Kids, Food, Crafts, DIY and Travel http://totsfamily.com/
Skinny Mexican Stuffed Shells

This was SUCH a great meal !! Next time, I’m going to double the recipe because everyone liked it so much that we needed more !  I hope you will try it and let me know how you like it !!

GET YOUR KIDS TO EAT THEIR VEGGIES
We found a way to get our pickiest eaters to try new foods. Try 10 of our yummiest (and easiest) recipes. Enter your email and we'll send them to you immediately.
We hate spam. Your email address will not be sold or shared with anyone else.

One Response

  1. Jennie

Add Comment