The best Mexican-style stuffed shells combine classic Italian pasta with bold Mexican flavors. These jumbo pasta shells are filled with a seasoned ground meat mixture, rich salsa, and melted cheese, creating a comforting and satisfying dish.
Ingredients
🍝 12 oz jumbo pasta shells
🧄 1 tbsp olive oil
🧄 1 tbsp minced garlic
🥩 1 lb ground beef or turkey
🌿 1 tsp dried oregano
🌿 1 tsp cumin
🌶️ 1 tsp chili powder
🧂 1 tsp onion powder
🧂 1 tsp garlic powder
🧂 1 tsp paprika
🧂 1/2 tsp salt
🧂 1/2 tsp black pepper
🍅 1 cup store-bought salsa
🍅 1 cup homemade salsa
🧀 1 cup shredded sharp cheddar cheese
🧀 1 cup shredded pepper jack cheese
🌿 1/4 cup fresh parsley, chopped
Instructions
1- Boil the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the jumbo shells until al dente, then drain and set aside.
2- Sauté the Garlic:
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté until fragrant.
3- Cook the Meat:
- Add ground beef or turkey to the skillet.
- Cook, breaking it apart with a spatula, until browned.
4- Season the Meat:
- Mix in oregano, cumin, chili powder, onion powder, garlic powder, paprika, salt, and black pepper.
- Stir well and cook for another minute to enhance the flavors.
5- Add Salsa:
- Pour in both the store-bought and homemade salsa.
- Stir and let it simmer until the mixture thickens slightly.
6- Incorporate Cheese:
- Add shredded sharp cheddar and pepper jack cheese.
- Stir until the cheese melts and blends into the meat mixture.
7- Stuff the Shells:
- Spoon the meat mixture into each cooked pasta shell.
- Arrange the stuffed shells in a baking dish.
8- Top and Bake:
- Sprinkle the remaining cheese and fresh parsley over the shells.
- Bake at 375°F (190°C) for 20 minutes or until bubbly and golden.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Equipment: Large pot, skillet, spatula, baking dish
Cooking Tips
- For extra flavor, add a diced jalapeño to the meat mixture.
- Substitute ground beef with ground turkey or a plant-based alternative.
- Use a mix of Monterey Jack and mozzarella for a creamier texture.
- Let the baked shells rest for 5 minutes before serving to set the filling.
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