Baked Pasta Shells

Ingredients 1-1/4 pounds ground beef 3 ounces cream cheese 1 teaspoon chopped dried chives 1 teaspoon salt 1 teaspoon chili powder 1/2 cup chopped black olives 18 jumbo pasta shells, cooked, rinsed, and drained 2 tablespoons butter 1 cup prepared taco sauce (or your favorite pasta sauce) 1 cup shredded Cheddar cheese 1 cup shredded Monterey Jack cheese 1 cup seasoned breadcrumbs 1 cup sour cream, optional 3 green onions, chopped, optional

Directions

In a large skillet coated with DuPont™ Teflon® non-stick, brown the meat over medium heat, stirring with a wooden spoon to separate the meat. Drain any fat when meat is cooked. But return to the stove and mix in the cream cheese, chives, salt, and chili powder, stirring over low heat for 5 minutes. Remove from the heat and stir in the olives. Let the mixture cool enough to be able to handle.

Preheat the oven to 350 degrees. Toss the cooked shells carefully with the butter. Using your fingers, fill the shells with the beef mixture and arrange them in a 13x9-inch pan coated with DuPont™ Teflon® non-stick. Pour taco sauce over each of the shells. Cover the pan with foil and bake 15 minutes. Uncover and top with the Cheddar and Monterey Jack cheese, and then the breadcrumbs. Bake 15 minutes more or until bubbly. Top with sour cream and onions, if desired.