Mexican Stuffed Pasta Shells
Mexican Stuffed Pasta Shells combine tender pasta, spicy chili sauce, melted cheeses, and savory beef for a flavorful, hearty dish perfect for family dinners or gatherings.
Ingredients
- 18 to 20 jumbo pasta shells ⓘ
- 16 oz. bottle picante sauce
- 4 oz. can green chilies, chopped and drained ⓘ
- 4 oz. shredded Cheddar cheese ⓘ
- 2.8 oz. can Durkee French fried onion rings ⓘ
- 1 lb. ground beef ⓘ
- 1/2 cup water
- 15.5 oz. can tomato sauce
- 4 oz. shredded Monterey Jack cheese
- 4 oz. shredded Mozzarella cheese ⓘ
- 1 small can sliced black olives, drained ⓘ
Instructions
- Cook pasta shells according to package directions, rinse and set aside.
- In a bowl, combine picante sauce, water, and tomato sauce.
- Mix half of the tomato sauce mixture, chopped green chilies, sliced black olives (if using), half of the shredded Cheddar, Monterey Jack, Mozzarella cheeses, and half of the onion rings into the ground beef until well combined.
- Pour half of the remaining tomato sauce mixture into the bottom of an 8 x 12-inch (or larger) casserole dish.
- Stuff the pasta shells with the beef mixture and place them in the casserole dish.
- Pour the remaining tomato sauce over the stuffed shells.
- Cover the dish and bake at 350°F (175°C) for 25 to 35 minutes.
- Remove cover, sprinkle the remaining cheeses and onion rings over the top, and bake uncovered for an additional 5 minutes.
Tips & Substitutions
For a vegetarian version, substitute the ground beef with cooked lentils or a plant-based meat alternative. You can also use your favorite canned salsa in place of picante sauce for added flavor. If you prefer a spicier dish, add diced jalapeños or a dash of hot sauce to the beef mixture. This recipe can also be adapted to create Lasagna Burritos by wrapping the filling in tortillas instead.
Serving Suggestions
Serve the Mexican Stuffed Pasta Shells with a side of Mexican rice or a fresh green salad for a complete meal. For an extra kick, garnish with fresh cilantro or a squeeze of lime juice. This dish pairs beautifully with Individual Taco Salads, making it a great option for a family dinner or a casual gathering.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed shells in a microwave-safe dish and cover with a damp paper towel. Heat for 2-3 minutes or until heated through. Alternatively, reheat in the oven at 350°F (175°C) for about 15-20 minutes until warmed evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Stuffed Pasta Shells contains roughly 265 calories, with 15g protein, 18g carbohydrates, and 16g fat. It is an excellent source of protein (30% of the Daily Value), calcium (26% of the Daily Value), and vitamin C (22% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1517mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What can I serve with these stuffed shells?
These stuffed shells are fantastic on their own but can be complemented by sides like guacamole, sour cream, or a zesty corn salad. A simple side of tortilla chips with salsa or a fresh green salad makes for a complete meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).