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Mexican Stuffed Shells

Mexican Stuffed Shells
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Mexican Stuffed Shells are a quick and flavorful dinner combining tender jumbo pasta shells filled with a creamy, cheesy mixture infused with bold Mexican spices, ground meat or beans, and fresh salsa. This easy-to-make dish offers a comforting, crowd-pleasing meal perfect for busy weeknights, customizable to suit vegetarian, vegan, gluten-free, and extra spicy preferences.

Ingredients

Scale

Pasta

  • 12 oz jumbo pasta shells

Filling

  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 lb ground beef or turkey (or substitute with black beans for vegetarian)
  • 4 oz canned chopped green chilies
  • 2 tablespoons taco seasoning
  • 1/2 cup salsa, plus extra for topping

Optional Garnishes

  • Fresh cilantro, chopped
  • Sliced avocado
  • Sour cream
  • Diced green onions
  • Sliced jalapeños
  • Lime wedges

Instructions

  1. Prepare the Pasta Shells: Boil the jumbo pasta shells in salted water until al dente, about 8-10 minutes. Avoid overcooking as they will finish cooking in the oven. Drain and spread the shells on a baking sheet to cool slightly for easier filling.
  2. Make the Filling: In a skillet over medium heat, cook the ground beef or turkey until browned, breaking it apart with a spatula. Drain excess fat, then stir in taco seasoning and chopped green chilies. Transfer the cooked meat to a bowl and mix in softened cream cheese, shredded cheddar, Monterey Jack, and 1/2 cup salsa to create a creamy, flavorful filling.
  3. Stuff the Shells: Using a spoon or small scoop, fill each pasta shell generously with the prepared filling, packing but not overflowing. Arrange the filled shells in neat rows in a greased baking dish.
  4. Top and Bake: Pour additional salsa over the filled shells and sprinkle with extra shredded cheese. Cover the dish with foil and bake at 375°F (190°C) for about 20 minutes. Remove the foil for the last 5 minutes to allow the cheese to become bubbly and golden brown.
  5. Garnish and Serve: Let the baked shells cool for a few minutes before garnishing with chopped fresh cilantro, sliced avocado, sour cream, or other preferred toppings. Serve warm.

Notes

  • Do not overcook the pasta shells; keep them slightly firm as they finish cooking in the oven.
  • Drain meat thoroughly to prevent a watery filling.
  • Use softened cream cheese to blend better into the filling.
  • For extra gooeyness, double the amount of shredded cheese both inside the filling and on top.
  • Assemble the stuffed shells a day ahead and refrigerate; bake fresh when ready to serve.

Nutrition

Keywords: Mexican stuffed shells, Mexican pasta recipe, cheesy stuffed shells, easy weeknight dinner, Mexican comfort food

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