Mexican stuffed pasta shells

Yield: 4 Servings

Ingredients:

6 oz Jumbo pasta shells
1 tb Vegetable oil
1 md Onion chopped
1 md Clove garlic minced
16 oz Vegetarian refried beans
1 tb Chili powder
1 ts Ground cumin Hot red pepper sauce -to taste
2 1/2 oz Sliced black olives
6 oz Shredded Monterey Jack

Instructions:

-or pepper Jack cheese Salsa for serving 1. Cook shells according to package directions. 2. Meanwhile heat oil in a medium skillet over medium heat. Add onion and garlic; cook stirring often until they begin to soften 4 minutes. Add beans and seasonings. Cook until heated through 1 minute. 3. Drain pasta shaking to remove as much moisture as possible. Fill with bean mixture. Arrange in a shallow casserole that is just large enough to hold shells. Sprinkle with olives and cheese. Broil 6 inches from heat source just until the cheese melts about 1 minute. Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking