A delightful twist on a classic Mexican-inspired dish, combining cheesy goodness with a rich enchilada sauce.
Combine the shredded cheese and refried beans in a mixing bowl until well mixed.
Mix thoroughly to ensure an even distribution of cheese and beans.
Stuff the pasta shells with the cheese and bean mixture, pressing gently to fill.
Use a small spoon or piping bag for easier filling.
In a microwave-safe bowl, combine the enchilada sauce and tomato sauce, and heat until warm.
Stir the sauces together to blend the flavors evenly.
Spread half of the sauce mixture in the bottom of a baking dish.
This prevents the pasta from sticking to the dish.
Arrange the stuffed pasta shells in the baking dish and pour the remaining sauce over them.
Ensure all shells are coated with sauce for even cooking.
Cover the dish with foil and bake at 375°F for 20 minutes.
Covering the dish helps retain moisture during baking.
Remove the foil, sprinkle the remaining cheese on top, and bake uncovered for an additional 5 minutes.
Bake until the cheese is melted and bubbly.
Garnish with sour cream and chopped green onions before serving.
Serve immediately for the best flavor and texture.
