Creamy Taco Unstuffed Shells

• 3 cups small pasta shells, uncooked
• 1 lb. (450 g) extra-lean ground beef
• 1 large onion, chopped Safeway 1 lb For $1.49 thru 02/09
• 1 yellow pepper, chopped
• 1 zucchini, chopped
• 1 pouch taco seasoning mix
• 1 can (28 fl oz/796 mL) diced tomatoes, undrained
• 1 cup light sour cream
• 1 cup Touch of Philadelphia Shredded Creamy Mexicana Cheese, divided

1. Heat oven to 375 degrees F.
2. Cook pasta as directed on package, omitting salt.
3. Meanwhile, cook meat, onion, pepper, zucchini and taco seasoning mix in large skillet on medium-high heat until meat is evenly browned, stirring occasionally.
4. Drain pasta.
5. Add to meat mixture along with tomatoes; stir.
6. Bring just to boil.
7. Remove from heat.
8. Stir in sour cream and 1/2 cup cheese.
9. Spoon into 13x9-inch baking dish spayed with cooking spray.
10. Bake 20 min.
11. or until heated through.
12. Sprinkle with remaining cheese; bake 3 to 5 min.
13. or until melted.

pasta shells, extralean ground beef, onion, yellow pepper, zucchini, taco, tomatoes, light sour cream, philadelphia

Taken from www.kraftrecipes.com/recipes/creamy-taco-unstuffed-shells-161662.aspx (may not work)