Mexican Stuffed Pasta Shells

6 oz Jumbo pasta shells

1 tb Vegetable oil

1 md Onion, chopped

1 md Clove garlic, minced

16 oz Vegetarian refried beans

1 tb Chili powder

1 t Ground cumin

Hot red pepper sauce -to taste 2 1/2 oz Sliced black olives

6 oz Shredded Monterey Jack

-or pepper Jack cheese Salsa for serving

1. Cook shells according to package directions.

2. Meanwhile, heat oil in a medium skillet over medium

heat. Add onion and garlic; cook, stirring often, until they begin to soften, 4 minutes. Add beans and seasonings. Cook until heated through, 1 minute. 3. Drain pasta, shaking to remove as much moisture as

possible. Fill with bean mixture. Arrange in a shallow casserole that is just large enough to hold shells. Sprinkle with olives and cheese. Broil 6 inches from heat source just until the cheese melts, about 1 minute. Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking