Recipe - Mexican Stuffed Pasta Shells

6 ounce Jumbo pasta shells
1 tablespoon Vegetable oil
1 md Onion, chopped
1 md Clove garlic, minced
16 ounce Vegetarian refried beans
1 tablespoon Chili powder
1 teaspoon Ground cumin
Hot red pepper sauce
to taste
2 One half ounce Sliced black olives
6 ounce Shredded Monterey Jack
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini