Mexican Stuffed Shells
A hearty, comforting dish that blends the creaminess of pasta shells with the bold, savory flavors of seasoned beef, melty cheese, and rich enchilada sauce. It’s the perfect family-friendly bake that always disappears fast.
Ingredients
• 20–25 jumbo pasta shells
• 1 lb ground beef
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning or homemade equivalent
• 1 cup Ricotta or cottage cheese
• 1 cup shredded cheddar or Mexican blend cheese
• 1 cup shredded mozzarella
• 1 can (10 oz) red enchilada sauce
• 1 cup salsa
• Salt and pepper to taste
• Chopped cilantro, for topping
• Sour cream, optional
Instructions
Cook the jumbo shells in salted water until just tender. Drain and set aside to cool slightly.
In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened. Stir in the garlic, then add the ground beef. Cook until browned, breaking it apart as it cooks. Drain off any excess fat.
Add the taco seasoning and stir well. Let it simmer for a few minutes with a splash of water to help the seasoning coat the beef. Remove from heat and let it cool slightly.
In a mixing bowl, combine the Ricotta or cottage cheese with half of the cheddar and half of the mozzarella. Add the cooked beef mixture and stir everything together. Taste and adjust with salt and pepper if needed.
In a baking dish, spread a thin layer of enchilada sauce across the bottom. Stuff each shell with the beef and cheese filling and place them into the dish, open side up.
Mix the remaining enchilada sauce with the salsa and pour it evenly over the stuffed shells. Sprinkle the rest of the cheddar and mozzarella on top.
Cover the dish with foil and bake at 350°F (175°C) for 25 minutes. Remove the foil and bake another 10–15 minutes, or until the cheese is melted and bubbling.
Let the shells rest for a few minutes before serving. Top with chopped cilantro and a spoonful of sour cream if desired.