12 ounces Jumbo Shells (32 to 36 shells) -- uncooked
3/4 pound extra-lean ground beef
1/4 cup oatmeal, raw
1 1.25-ounce package low-sodium taco seasoning mix (no msg)
1 cup water
1 16-ounce can refried beans with chilies
1 cup low-fat cheddar cheese -- shredded
3/4 cup mild, medium, or hot picante sauce
1 8-ounce can tomato sauce
1/2 cup thinly sliced green onions
OPTIONAL GARNISHES
Low-fat Cheddar cheese -- grated
Cilantro -- chopped
Salsa
Guacamole
Prepare pasta according to package directions. While pasta is cooking, saute beef in a large skillet until browned; drain well and add oatmeal. Add taco seasoning mix and water; simmer 5 minutes or until thickened. Stir in beans and cheese. Cook until smooth and well-mixed. When pasta is done, drain well. Fill shells with beef mixture (1-2 tablespoons per shell).
Combine picante sauce and tomato sauce in a saucepan. Cook until heated, stirring occasionally.
Preheat oven to 350 degrees. Spread 1/2 cup sauce over the bottom of a 9 x 13-inch baking pan that has been lightly greased. Place filled shells side by side on top of sauce; pour remaining sauce evenly over shells. Cover with a tent of aluminum foil; bake 35 to 40 minutes or until thoroughly heated.
Sprinkle with green onions. Cover and let stand 5 minutes before serving. Serve immediately.
Garnish as desired.
(adapted from the National Pasta Association)
Serves 8
