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How to Make Mexican Stuffed Pasta Shells

These jumbo pasta shells are filled with a savory, spiced beef and cheese mixture, then baked to perfection with a zesty enchilada sauce. Perfect for family dinners, potlucks, or when you want to add a flavorful twist to your pasta night, this dish is sure to be a crowd-pleaser.
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Ingredients
 

  • For the Shells:
  • 1 box jumbo pasta shells
  • 1 pound ground beef
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 packet taco seasoning
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup corn kernels fresh, canned, or frozen
  • 1 can 10 oz diced tomatoes with green chilies
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Salt and pepper to taste
  • For the Sauce:
  • 1 can 24 oz enchilada sauce
  • 1 can 15 oz tomato sauce
  • For Topping:
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro optional
  • Sliced green onions optional
  • Sour cream optional
  • Sliced black olives optional
  • Diced avocado optional

Instructions

  • Cook the Pasta Shells:
  • Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
  • Prepare the Filling:
  • In a large skillet over medium-high heat, cook the ground beef until browned. Drain any excess fat.
  • Add the chopped onion and minced garlic to the skillet and cook until softened, about 3-4 minutes.
  • Stir in the taco seasoning, black beans, corn, and diced tomatoes with green chilies. Cook for an additional 2-3 minutes until heated through. Season with salt and pepper to taste.
  • Remove the skillet from the heat and stir in the shredded cheddar and Monterey Jack cheeses until melted and well combined.
  • Prepare the Sauce:
  • In a medium bowl, mix together the enchilada sauce and tomato sauce.
  • Assemble the Shells:
  • Preheat your oven to 375°F (190°C).
  • Spread a thin layer of the sauce mixture on the bottom of a 9x13-inch baking dish.
  • Fill each cooked pasta shell with the beef mixture and place them in the baking dish, open side up.
  • Bake:
  • Pour the remaining sauce over the stuffed shells.
  • Sprinkle the additional shredded cheddar and Monterey Jack cheeses over the top.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  • Serve:
  • Garnish with chopped fresh cilantro, sliced green onions, sour cream, sliced black olives, and diced avocado, if desired.
  • Serve hot and enjoy!