Mexican Stuffed Shells

This Mexican Stuffed Shells dish brings a bold twist to classic pasta with smoky spices, hearty beans, and melty cheese stuffed into jumbo shells. Perfect for weeknight dinners or entertaining, this recipe is full of vibrant flavors that will transport your taste buds straight to Mexico.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6

Tools for this recipe:

1. Garlic Press
2. Wire whisk
3. a big pot
4. Sharp knife
5. bowl
6. skillet
7. kitchen tongs

Why you’ll love this recipe:

• Family friendly. I rarely hear any complaints when I whip this up.
• Easy to make. It’s just tasty taco meat mixed with pasta, and of course, some cheese.
• Delicious. Seriously, what’s not to enjoy? (Spoiler: there’s nothing. You’re welcome.)
• Make ahead. This is a fantastic dish to prepare today and pop in the oven tomorrow.

Mexican Stuffed Shells Recipe Video:

Credit: Chef Kristi Thyme to Cook

Ingredients:

1. 20 jumbo pasta shells
2. 1 tablespoon olive oil
3. 1 small onion, finely diced
4. 2 cloves garlic, minced
5. 1 small red bell pepper, diced
6. 1 (14 oz) can black beans, rinsed and drained
7. 1 cup frozen corn, thawed
8. 1 teaspoon chili powder
9. 1 teaspoon ground cumin
10. 1/2 teaspoon smoked paprika
11. Salt and pepper, to taste
12. 1 cup shredded cheddar or Mexican cheese blend
13. 1 (14 oz) jar salsa
14. 1 (10 oz) can enchilada sauce
15. Fresh cilantro, chopped, for garnish
16. Sour cream, for serving

Instructions

Step 1: Cook the Pasta Shells

• Fill a big pot with salted water and bring it to a boil. Add the pasta shells and cook them until they are al dente, following the instructions on the package.
• Once done, drain the shells and rinse them under cool water to halt the cooking process. Set them aside.

Step 2: Prepare the Filling

• Heat some olive oil in a large skillet on medium heat. Toss in the onion and sauté for about 3-4 minutes until it becomes tender.
• Next, add the garlic and bell pepper, cooking for an additional 2 minutes.
• Incorporate the black beans, corn, chili powder, cumin, smoked paprika, salt, and pepper. Cook everything together for 2-3 minutes until it’s warmed up.
• Take it off the heat and mix in 1/2 cup of the shredded cheese.

Step 3: Stuff the Shells

• Preheat your oven to 375°F (190°C).
• Carefully fill each cooked pasta shell with the prepared filling, making sure to pack it in gently.

Step 4: Prepare the Baking Dish

• Spread half of the salsa and enchilada sauce on the bottom of a 9×13-inch baking dish. Place the stuffed shells in a single layer on top of the sauce.
• Pour the remaining salsa and enchilada sauce over the shells, ensuring they are evenly coated.

Step 5: Top with Cheese

• Sprinkle the remaining 1/2 cup of shredded cheese over the shells.

Step 6: Bake

• Cover the dish with aluminum foil and place it in the preheated oven for 20 minutes.
• After that, take off the foil and continue baking for another 10 minutes, or until the cheese is nice and bubbly with a hint of golden color.

Step 7: Garnish and Serve

• Let the shells cool slightly before serving. Garnish with fresh cilantro and serve with a dollop of sour cream on the side.

Tips:

• Protein Option: Add cooked ground beef, shredded chicken, or crumbled tofu to the filling for extra protein.
• Spicy Kick: Add diced jalapeños or a sprinkle of cayenne to the filling if you like heat.
• Make Ahead: Assemble the dish ahead of time, cover, and refrigerate. Bake when ready to serve.
• Leftovers:  Keep it in a sealed container in the refrigerator for a maximum of 3 days. Reheat in the oven or microwave.

This Mexican Stuffed Shells recipe is a fun, delicious fusion of comfort food and bold flavors. It’s sure to become a family favorite.

Nutrition Information:

Health Benefits of Mexican Stuffed Shells:

1. High Fiber: Black beans, corn, and whole vegetables promote better digestion and heart health.
2. Plant-Based Protein: Black beans offer a hearty protein option for muscle repair.
3. Rich in Antioxidants: Bell peppers and salsa provide vitamins and antioxidants to combat inflammation.
4. Comfort Food with Nutrients: This dish satisfies cravings while delivering essential nutrients.
5. Heart-Healthy Fats: Olive oil and beans support healthy cholesterol levels.
6. Energy Boost: Carbs from pasta provide sustained energy, perfect for busy days.
7. Weight Management: Fiber helps you feel full longer, aiding in appetite control.
8. Bone Health: Cheese offers calcium for stronger bones (optional).
9. Versatile for Dietary Preferences: Easy to adapt for vegan or protein-rich diets.
10. Immune Boost: Garlic and tomatoes provide immune-supporting compounds.

Storage Instructions

• Refrigeration: Store in an airtight container for up to 3 days in the refrigerator.
• Freezing: Freeze assembled and unbaked shells in a freezer-safe dish for up to 2 months. Thaw overnight in the refrigerator before baking.

Reheat & Reuse Instructions:

Reheating:

• Oven: Preheat to 350°F (175°C), cover the dish with foil, and bake for 20 minutes until heated through.
• Microwave: Heat individual portions on medium power for 1-2 minutes, stirring halfway through.

Reuse Ideas:

• Taco Filling: Chop up the shells and use them as a taco or burrito filling.
• Soup Starter: Combine leftovers with chicken or vegetable broth for a flavorful soup.
• Casserole Remix: Layer with tortilla chips, extra cheese, and salsa for a quick Mexican casserole.

This Mexican Stuffed Shells recipe is a delightful fusion of comfort and bold Mexican flavors—a sure hit for family dinners or entertaining guests.

FAQ’s

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