Pinto Bean and Cheese Stuffed Shells

Ingredients

Jumbo pasta shells

12-15 shells

Pinto beans

1 can (15 oz), drained and rinsed

Cream cheese

4 oz, softened

Cheddar cheese

1 cup, shredded

Shredded mozzarella cheese

1 cup

Tomato sauce

2 cups

Green onions

2, chopped

Garlic powder

1 teaspoon

Cumin

1 teaspoon

Salt

1/2 teaspoon

Black pepper

1/2 teaspoon

Fresh cilantro

1/4 cup, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
3. In a large mixing bowl, combine the drained pinto beans, shredded cheddar cheese, softened cream cheese, chopped green onions, garlic powder, cumin, salt, and black pepper. Use a fork to mash the beans slightly and mix until well combined.
4. Spread half of the tomato sauce evenly on the bottom of a baking dish.
5. Carefully stuff each cooked pasta shell with the pinto bean and cheese mixture and place them seam-side up in the baking dish.
6. Pour the remaining tomato sauce over the stuffed shells, making sure to cover them evenly.
7. Sprinkle the shredded mozzarella cheese generously on top of the shells.
8. Cover the baking dish with aluminum foil and bake for 20 minutes.
9. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
10. Once baked, remove from the oven and let it sit for a few minutes. Garnish with fresh cilantro before serving.