Mexican Stuffed Shells
Mexican Stuffed Shells are a flavorful fiesta! Creamy, cheesy, and packed with zesty taco-seasoned beef inside jumbo pasta shells.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
- Baking Dish
- Aluminum Foil
- Spatula
Ingredients
- 1 pound ground beef (or ground turkey)
- 1 package low-sodium taco seasoning
- 4 ounces cream cheese
- 20 jumbo pasta shells about 6 ounces
- 1.5 cups salsa your favorite store-bought or homemade
- 1 cup taco sauce
- 1 cup cheddar cheese classic cheese choice that melts beautifully
- 1 cup Monterey Jack cheese a creamy complement to cheddar
- 3 green onions for garnish and fresh crunch
- sour cream optional, for serving
Instructions
Preparation
- Preheat your oven to 375°F (190°C) to ensure even baking and a perfect golden top.
- In a large pot, bring salted water to a boil. Add the jumbo pasta shells and cook until al dente, about 9-11 minutes. Drain and set aside.
Make the Filling
- In a skillet over medium heat, cook 1 pound of ground beef or turkey until browned, breaking it apart with a spatula. Drain excess fat.
- Stir in the low-sodium taco seasoning and cream cheese until well combined. Remove from heat and let cool slightly.
Assemble and Bake
- Using a spoon, fill each cooked pasta shell with the meat and cream cheese mixture. Place stuffed shells in a greased baking dish.
- Pour salsa and taco sauce evenly over the stuffed shells, coating each shell. Sprinkle cheddar and Monterey Jack cheeses on top.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes until cheese is melted and bubbly.
- Remove from oven and let cool for a few minutes. Garnish with chopped green onions and serve with sour cream if desired.
Notes
- Use ground turkey or chicken for a leaner protein alternative.
- Substitute cream cheese with Greek yogurt for a lighter filling.
- Do not overcook pasta shells; they should be al dente since they bake further in the oven.
- Cover the dish with foil initially to prevent cheese from burning and to help it melt evenly.
- Assemble ahead and refrigerate up to 24 hours or freeze for up to 3 months, adding extra baking time if frozen.