Stuffed Mexican Shells

• 1 lb extra lean ground beef
• 1/2 packet taco seasoning
• 4 oz Neufchatal cheese
• jumbo pasta shells, about 14
• 1 large jar salsa
• 1 large handful reduced fat shredded Colby-Jack cheese

Brown the beef in a deep skillet and season with the taco seasoning. Add in the Neufchatal cheese, cover and let simmer, about five minutes. Mix well.

While the meat is cooking, bring a pot of salted water to a boil and cook the pasta according to the directions on the box, about 10 minutes.

Pour the entire jar of salsa into a baking pan. 

Preheat oven to 350.

When both the shells and meat are done cooking, fill each shell with the meat mixture, about one spoonful per shell. Place each shell into the pan with salsa, spread out evenly. Cover the pan with aluminum foil and bake for 25 minutes.

Take the pan out of the oven, sprinkle the cheese over all the shells, and bake uncovered for another 3-5 minutes.

adapted from thewaytohisheart.wordpress.com