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Mexican Stuffed Shells

Mexican Stuffed Shells
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Mexican Stuffed Shells combine the comforting texture of Italian pasta shells with bold, vibrant Mexican flavors. Filled with a melty cheese blend, seasoned ground meat or vegetarian alternatives, and simmered in a spicy tomato sauce, this dish makes for an easy, family-friendly weeknight dinner that’s perfect for meal prep and customizable to suit your taste preferences.

Ingredients

Scale

Pasta and Cheese

  • 20 large pasta shells
  • 2 cups Mexican cheese blend (cheddar, Monterey Jack, queso fresco), divided

Filling

  • 1 lb ground beef or turkey (or substitute with black beans for vegetarian)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp lime juice fresh squeezed
  • 1 tbsp cooking oil

Sauce and Toppings

  • 2 cups salsa or enchilada sauce
  • Optional garnishes: sour cream, sliced avocado, sliced green onions, extra cilantro

Instructions

  1. Prepare the pasta shells: Start by boiling the large pasta shells in salted water until just al dente, about 8 to 10 minutes. This ensures they are tender yet firm enough to hold the filling without tearing during baking. Drain carefully and set aside to cool.
  2. Cook the filling: In a large skillet, heat a tablespoon of oil over medium heat. Sauté diced onions and minced garlic until fragrant and soft. Add ground meat, breaking it apart and cooking until browned. Stir in diced tomatoes with green chilies and sprinkle with cumin, chili powder, smoked paprika, and oregano. Simmer for 5 minutes to develop the flavors.
  3. Mix in the cheese and seasoning: Remove the skillet from heat and stir in half of the Mexican cheese blend along with chopped cilantro and a squeeze of lime juice. This mixture becomes the creamy, zesty filling for your shells.
  4. Stuff the shells: Using a spoon, carefully fill each cooked pasta shell with the meat and cheese mixture. Place the stuffed shells seam side up in a baking dish lightly coated with oil or sauce to prevent sticking.
  5. Add sauce and bake: Pour your favorite salsa or enchilada sauce generously over the shells, then sprinkle the remaining cheese on top. Cover the dish with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Notes

  • Don’t overcook pasta: Slightly undercooking shells prevents them from becoming mushy during baking.
  • Drain excess liquid: If your filling is watery, drain before stuffing to avoid soggy shells.
  • Season generously: Mexican flavors rely on spices, so taste and adjust seasoning at every step.
  • Use fresh cilantro: Adds brightness that balances the rich cheese and meat.
  • Cover while baking: Keeps the shells moist and helps cheese melt evenly.

Nutrition

Keywords: Mexican stuffed shells, cheesy stuffed pasta, Mexican-Italian fusion, weeknight dinner, stuffed pasta shells, Mexican flavors

Find it online: https://emillycooks.com/mexican-stuffed-shells/