*Thank you OXO for providing the beautiful OXO Glass Bakeware and Glass Food Storage I used to make this delicious meal!
You may remember my Creamy Chicken & Veggie Stuffed Shells. When I got my hands on this OXO 14 Piece Glass Bake, Serve & Store Set I couldn’t wait to put my new glassware to work by whipping up some more stuffed shells.
First, let me tell you why I love these new additions to my kitchen. OXO’s Glass Bakeware and OXO’s SNAP Glass Food Storage Containers are both made of thermal shock resistant borosilicate glass, which means they can go from freezer to oven or microwave without cracking. Both lines can withstand up to 250 degrees Fahrenheit of temperature change.
The Glass Bakeware boasts some nifty features, such as a raised, slosh proof lid that won’t squish your baked goods, along with easy to read size markings right on the container. It’s little touches like these that make life in the kitchen just a bit easier.
Not to be outdone, the SNAP Glass Food Storage Containers are stackable and nestable – which I can definitely appreciate, considering that nearly every square inch of my kitchen cabinets are occupied. The containers are microwave safe, and you can even use the lid in the microwave as well as long as you undo the tabs first. Once you’re done microwaving your food, snap the tabs closed and you’ll have yourself a truly leak-proof seal!
Let’s get cooking, shall we!?
Taco Stuffed Shells
For all the Mexican food lovers out there, these Taco Stuffed Shells are for you! So easy, so delicious and just as good as leftovers as the day you make them.
- 1 box jumbo pasta shells
- 1/2 lb. ground hamburger
- 1 can refried beans
- 1 pkg. taco seasoning
- 1/2 c. shredded cheddar cheese
- 1 19 oz. can red enchilada sauce
- Sour cream
- Shredded cheddar cheese
Preheat oven to 350.
Brown hamburger in skillet until cooked. Add taco seasoning and follow directions on back of packet.
Add refried beans and cheese; set aside while you prepare the jumbo shells.
Prepare shells according to package directions.
Stuff shells with hamburger mixture.
Arrange shells in a greased 3-qt. baking dish. Pour enchilada sauce over shells. Top with cheese. Cover and bake at 350° for 30 minutes.
Uncover; sprinkle with additional cheddar. Bake 5 minutes longer or until cheese is melted. Serve warm with desired toppings and enjoy.