• 3 to 4 C uncooked pasta shells
• 1 pound ground beef
• 1/2 tsp black pepper
• 1 jar (12 ounces) salsa
• 1 block (8 ounces) cream cheese, cubed
• 1/2 C beef stock
• 1/2 C grated or shredded cheese (Parmesan, mozzarella or other)
Cook the pasta shells according to the package directions; drain and set aside. In a large skillet, brown the ground beef with black pepper over medium heat. Remove the excess grease from the cooked meat, then stir in the salsa and cream cheese. Simmer until the sauce is well combined, adding beef stock progressively. Add cheese and stir constantly until melted and the sauce is smooth; add more beef stock, if necessary. Gently add cooked pasta and continue cooking on medium-low to allow pasta to soak up a little of the sauce. Remove the skillet from heat and top with fresh chopped parsley and more cheese, if desired.
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