Mexican Stuffed Shells with Veal

Preheat oven to 350℉.

Add the ground veal, diced onion and diced pepper to a large skillet; Cook over medium high heat until meat is no longer pink, about 5-7 minutes.

Stir in taco seasoning and water; Stir to combine.

Break chunks of the cream cheese and add them to the skillet; Simmer for 3-4 minutes, or until the cream cheese melts into the veal mixture.

Remove from the heat and add ½ cup of Colby Jack cheese; Stir to combine.

While the veal is cooking, bring a large pot of salted water to a boil and add the pasta shells.

Cook according to the package directions and drain.

Immediately separate the shells on plate so they don’t stick together.

Pour the salsa into a 13×9 baking dish and spread to cover the bottom.

Fill each pasta shell with 1-2 tablespoons of the veal mixture and place them in the baking dish.

Top the stuffed shells with taco sauce and sprinkle the remaining 1 ½ cups of Colby Jack cheese on top.

Bake for 15 minutes or until the cheese is melted and the shells are heated through.