Description
This Mexican Stuffed Shells recipe combines jumbo pasta shells filled with a flavorful mixture of seasoned ground beef and cream cheese, all baked in a zesty blend of salsa and taco sauce, topped with melted cheddar and Monterey Jack cheese. Perfect for a crowd or family dinner, it’s a cheesy, savory dish with a delicious Mexican twist.
Ingredients
Units
Scale
Filling
- 1 pound ground beef (or ground turkey)
- 1 package low-sodium taco seasoning
- 4 ounces cream cheese
Shells and Sauce
- 20 jumbo pasta shells (about 6 ounces)
- 1 1/2 cups salsa
- 1 cup taco sauce
Cheese Topping
- 1 cup cheddar cheese
- 1 cup Monterey Jack cheese
Toppings
- 3 green onions, chopped
- Sour cream, for serving
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) so it’s ready when you assemble the dish.
- Cook the meat mixture: In a pan, brown the ground beef over medium heat until fully cooked. Add the low-sodium taco seasoning and follow the package instructions for preparation. Stir in the cream cheese, cover the pan, and simmer until the cream cheese is completely melted and incorporated, mixing well to create a creamy, flavorful filling. Remove from heat and allow to cool.
- Prepare the pasta shells: Meanwhile, cook the jumbo pasta shells according to the package directions until al dente. Drain well and spread them out individually on a cutting board or baking sheet to prevent sticking as they cool.
- Assemble the stuffed shells: Pour salsa evenly into the bottom of a 9×13 inch baking dish. Stuff each cooled pasta shell with 1 to 2 tablespoons of the meat and cream cheese mixture and place them in the dish open side up. Once all shells are arranged, cover them with the taco sauce evenly.
- Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 15 to 20 minutes. This allows the flavors to meld and heats the shells through.
- Add cheese and finish baking: Remove the foil and sprinkle the cheddar and Monterey Jack cheese evenly over the shells. Return the dish to the oven and bake uncovered for an additional 5 to 10 minutes, or until the cheese has melted and is bubbly.
- Garnish and serve: Remove from oven and top with chopped green onions or olives if desired. Serve the stuffed shells hot with sour cream and extra salsa on the side for added flavor.
Notes
- Use ground turkey for a leaner option without sacrificing flavor.
- Make sure to cool the meat mixture before stuffing the shells to avoid softening the pasta too much.
- Jumbo pasta shells can be found in most grocery stores; handle them gently after cooking to prevent tearing.
- Feel free to customize toppings with sliced olives, jalapeños, or fresh cilantro for extra zest.
- Leftovers can be refrigerated and reheated covered in the oven at 350°F until warmed through.
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg
