Mexican Stuffed Shells


  • 24 uncooked jumbo pasta shells (about one 12 oz box)
  • 1 pound lean ground beef
  • 1 (16 ounce) jar salsa
  • 1 (8 ounce) can tomato sauce
  • 1 cup frozen corn
  • ½ cup canned black beans, rinsed and drained
  • 1 cup shredded reduced-fat Mexican cheese or cheddar cheese


  • 8 tablespoons reduced-fat sour cream
  • 8 tablespoons salsa
  • ¼ cup sliced black olives
  • ¼ cup sliced green onions


  1. Preheat the oven to 350°F.
  2. Cook pasta shells according to package directions; drain.
  3. Meanwhile, in a nonstick skillet, cook beef over medium heat until no longer pink; drain.
  4. Stir in salsa, tomato sauce, corn, and beans.
  5. Spoon beef mixture into pasta shells and place in a 13×9 baking dish coated with nonstick cooking spray.
  6. Sprinkle with cheese. Cover and bake for 25-30 minutes or until heated through. Top with sour cream, salsa,, olives, and onions.

Original recipe page

North End travels

Beta is more intrepid than her older sister, so the two of us go on adventures when Megh is busy and Alpha just wants to stay home.  On Sunday afternoon we headed into Boston’s North End to explore.

I actually found legal, on-street parking (oh joy!) and only had to reverse down a one-way street to get it.

We ate gelato at the Gelateria, around the block from where we parked.  I had chocolate (very chocolate, very smooth) and Beta had mint chocolate chip.


The trip was cut short because she decided that she wanted to home home — it was late, she was tired (it was her idea to come, I wasn’t dragging her anywhere).  I have to admit her timing was pretty good, though.  So we grabbed a few cannoli for after dinner before we headed out the door, two chocolate chip and one nutella.  I’m not a fan but Megh said they were delicious.