Mexican Stuffed Shells

Name: Mexican Stuffed Shells
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 20 pcs jumbo pasta shells (about half a 12 oz box, cooked al dente); 1 lb ground beef (85% lean); 1 cup black beans (cooked from dry, or rinsed if using canned); 1 pcs onion (small, finely chopped); 3 pcs garlic (cloves, minced); 1 pcs red bell pepper (small, diced); 0.5 cup sweet corn (frozen or fresh kernels); 2 cup red enchilada sauce; 1.5 cup monterey jack cheese (shredded); 4 oz cream cheese (softened to room temperature); 1 tsp ground cumin; 1 tsp chili powder; 1 pinch smoked paprika; 0.5 tsp dried oregano; 0.5 tsp salt; 1 pinch black pepper; 1 tsp oil; 2 tbsp cilantro (chopped, for garnish); 1 pcs lime (cut into wedges, for serving)

RATING

4.5/5(87)

TASTE SCORE

9/10

Jumbo pasta shells loaded with a zesty, seasoned ground beef and black bean filling, all smothered in tangy enchilada sauce and a generous blanket of melty cheese. This crowd-pleasing fusion casserole delivers the big, bold flavors of taco night in a comforting baked pasta form.

PREP

25m

COOK

35m

SERVES

3 PIECES

885 cal

SERVINGS

METHOD · 8 STEPS

prep
Preheat the oven and prep the baking dish.
Preheat your oven to 375°F. Spread a thin layer of enchilada sauce (about half a cup) on the bottom of a 9x13 inch baking dish. Set aside.
boil · ~10 min
Cook the jumbo pasta shells until al dente.
Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package directions until just al dente. Drain, rinse with cool water, and set aside to prevent sticking.
TIPSlightly undercook the shells — they will continue to soften in the oven. Drain and lay them cut-side down on a tray so they don't trap water inside.
saute · ~7 min
Brown the ground beef.
Heat the oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked. Drain off any excess fat if needed.
saute · ~8 min
Sauté the vegetables and build the filling.
1.Add the chopped onion and diced red bell pepper to the skillet with the beef. Cook until softened, about 4 minutes.
2.Stir in the minced garlic and cook until fragrant, about 30 seconds.
3.Add the black beans, corn, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir well and cook for 2 minutes.
4.Remove the skillet from heat. Fold in the softened cream cheese and half a cup of the shredded Monterey Jack cheese until well combined.
TIPLet the mixture cool slightly before adding the cream cheese so it stirs in smoothly without melting into a puddle.
assemble · ~7 min
Stuff the shells and arrange in the dish.
Spoon the beef and bean filling generously into each cooked jumbo shell. Nestle the stuffed shells into the prepared baking dish, filling side up.
assemble · ~1 min
Top with remaining sauce and cheese.
Pour the remaining enchilada sauce evenly over the stuffed shells. Scatter the remaining 1 cup of shredded Monterey Jack cheese on top.
bake · ~25 min
Bake covered, then uncovered, until bubbly.
Cover the baking dish with aluminum foil. Bake for 15 minutes at 375°F. Remove the foil and bake for another 10 minutes, or until the cheese is melted, golden, and the sauce is bubbling.
TIPFor a lightly browned top, switch the oven to broil for the last 1-2 minutes. Watch closely — cheese can burn in seconds.
rest · ~5 min
Rest before serving.
Remove the dish from the oven and let it stand for 5 minutes. Garnish with chopped cilantro and serve hot with lime wedges on the side.
TIPA 5-minute rest helps the sauce thicken slightly and prevents the filling from sliding out when you lift the shells.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the shells 1-2 minutes less than al dente so they stay firm when baked.
2
Drain cooked shells cut-side down on a towel to prevent water pooling inside.
3
Let the beef mixture cool slightly before stirring in cream cheese to avoid curdling.
4
Use a piping bag or zip-top bag with a corner snipped to fill the shells cleanly.
5
Cover the dish tightly with foil for the first bake to trap steam and ensure tender pasta.
6
For a golden, bubbly top, switch to broil for the final 1-2 minutes and watch closely.
7
Let the casserole rest 5 minutes after baking so the sauce thickens and shells hold together.

RECIPE VARIATIONS

Adapt it for your goals.

Vegetarian

Replace the ground beef with an extra cup of black beans and 1 cup of cooked quinoa or crumbled firm tofu for a hearty, protein-rich meatless version.

Chicken & Green Enchilada

Substitute shredded rotisserie chicken for the beef and use green enchilada sauce for a tangier, milder flavor profile.

Low Carb / Keto

Low-Carb / Keto

Skip the pasta shells and use parboiled zucchini boats or bell pepper halves as the vessel; reduce corn to 1/4 cup or omit.

Spicy Chorizo

Swap the ground beef with Mexican chorizo (casings removed) and reduce salt to account for the chorizo's seasoning for a spicier, more decadent filling.

Dairy Free