Mexican Stuffed Pasta Shells Recipe
Mexican Stuffed Pasta Shells combine jumbo pasta shells filled with seasoned ground beef, salsa, and melted cheddar and Monterey Jack cheeses for a hearty, taco-inspired baked dinner the whole family will enjoy.
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Servings: 6
Ingredients
Shells
- 12 oz jumbo pasta shells cooked to al dente
- 16 oz 90% lean ground beef
- 1 medium onion chopped
- 1 medium green bell pepper seeded and chopped
- 2 garlic cloves minced
- 1 can 14.5 oz diced tomatoes with juices
- 1 packet 1.25 oz taco seasoning
- ¼ c water
- 1 c salsa divided
- 4 oz shredded cheddar cheese
- 4 oz shredded Monterey Jack cheese
Toppings (Optional)
- Shredded lettuce
- Chopped tomatoes
- Diced red onion
- Sour cream
- Additional salsa
Instructions
- Cook the jumbo pasta shells according to package directions until al dente. Drain well and set aside.
- Preheat the oven to 375°F (190°C). Lightly coat a 9×13-inch casserole dish with nonstick cooking spray.
- In a large skillet over medium-high heat, cook the ground beef, onion, bell pepper, and garlic, stirring occasionally and breaking up the meat, until the beef is browned and the vegetables are softened, about 5 minutes.
- Stir in the diced tomatoes with juices, taco seasoning, and water. Cook uncovered, stirring occasionally, until the mixture thickens, about 10 minutes. Remove from heat and allow to cool slightly.
- Spread ½ cup of the salsa evenly over the bottom of the prepared casserole dish.
- Spoon the beef mixture into the cooked pasta shells and arrange them in the casserole dish.
- Spoon the remaining salsa over the stuffed shells, then evenly sprinkle with the cheddar and Monterey Jack cheeses.
- Cover the dish with aluminum foil and bake for 20 minutes, or until the shells are heated through and the cheese is melted. If desired, remove the foil and broil for 1–2 minutes to lightly brown the top.
- Serve warm with desired toppings.
Notes
To make this recipe gluten-free, substitute certified gluten-free jumbo pasta shells and ensure the taco seasoning, salsa, diced tomatoes, and cheeses are labeled gluten-free. No additional recipe adjustments are necessary.