12 ounces Jumbo Shells (32 to 36 shells), uncooked
3/4 pound extra-lean ground beef
1 1.25-ounce package low-sodium taco seasoning mix
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 low-sodium tomato sauce
1 2-ounce can sliced ripe olives, drained
1/2 cup thinly sliced green onions


Low-fat Cheddar cheese, grated
Jalapeños, chopped
Cilantro, chopped

  1. Prepare pasta according to package directions. While pasta is cooking, sauté beef in a large skillet until browned; drain well. 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).

  2. Combine picante sauce and tomato sauce in a saucepan. Cook until heated, stirring occasionally.

  3. Preheat oven to 350ºF. Spread 1/2 cup sauce over the bottom of a 9 × 13-inch baking pan that has been coated with cooking spray. Place filled shells side by side on top of sauce; pour remaining sauce evenly over shells. Sprinkle with olives. Cover with 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.