Taco Stuffed Pasta Shells

I am sure most of you already have a recipe similar to this one. It is a Mormon basic. But I make it pretty consistently and always freeze half, so I thought it would be a good post for those reasons. I got this recipe at an Enrichment night on freezer meals--and this definitely freezes well. Amounts can easily be adjusted to make more, too!

Taco Stuffed Pasta Shells
(wish I could remember names, but it was someone in our Boise, ID ward a few years back)

16 jumbo dried pasta shells
1 lb. ground beef
1 pkg. taco seasoning mix
1 can refried beans
1 jar salsa
1 c. cheddar cheese, shredded
1/4 c. green onion, sliced
sour cream, optional

Preheat oven to 350 degrees. Cook beef in large skillet until brown; drain. Add seasoning mix and follow directions on package; cook over low heat until thickened. Add beans and 1/2 c. cheese; mix well.
Spread 1/4 cup salsa over bottom of two 8-inch square baking dishes. Cook pasta shells according to package directions. Fill pasta shells with beef mixture; place half of the shells in each dish, filled side up. Spoon remaining salsa over shells in both pans.
Cover one baking dish with plastic wrap, then overwrap with foil. Label and freeze for up to 2 months.
Cover remaining dish with foil. Bake for 40 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve wtih sour cream.

TO BAKE FROZEN SHELLS: Store baking dish in refrigerator overnight. Preheat oven to 375 degrees. Remove plastic wrap; recover with foil. Bake for 45 minutes. Sprinkle with 1/4 c. green onions and 1/4 c. shredded cheese. Serve with sour cream. Makes 4 servings.