Mexican Stuffed Jumbo Pasta Shells

Jumbo pasta shells stuffed with seasoned ground beef and cream cheese, covered in salsa and red enchilada sauce, topped with more cheese and baked in the oven. These were as good the next day as they were right out of the oven.

Spray a 9” x 13” baking

dish with cooking oil.

Cook the pasta according to package

directions and don’t overcook.

Drain and rinse in cold water.

Meanwhile, in a large skillet over

medium heat, cook the ground

beef and onion until no pink

remains then discard any grease.

Stir in the taco seasoning.

Add the cream cheese.

Stir until the cream cheese is completely

melted and then remove from the heat.

Add the salsa to a medium bowl.

Stir the enchilada sauce into the salsa.

Using a spoon, carefully fill the pasta

shells with the ground beef mixture,

pressing down so the ground beef

sticks together.

Pour the salsa mixture over

the pasta shells evenly.

Cover the dish with foil and bake

in a preheated 350 degree oven

for 30 minutes.

Remove from the oven and carefully

remove the foil. Sprinkle evenly

with cheese.

Return the dish to the oven and bake

another 15 minutes, uncovered, or

until the cheese is melted and

bubbly, then serve.

Mexican Stuffed Jumbo Pasta Shells

  • Difficulty: Intermediate
  • Print

http://www.InDianesKitchen.com

Ingredients

  • 12 oz. jumbo pasta shells
  • 1# ground beef
  • 1 medium onion, diced
  • 2 Tbsp. taco seasoning
  • 4 oz. cream cheese
  • 16 oz. salsa
  • 10 oz. red enchilada sauce
  • 1 cup (or more) Mexican style shredded cheese

Directions

  1. Preheat oven to 350 degrees.
  2. Spray a 9″ x 13″ baking dish with cooking oil.
  3. Cook the pasta according to package directions, cooking al dente. Drain and rinse with cold water then set aside
  4. In a large skillet over medium heat, cook the ground beef and diced onion until there is no pink remaining then discard the grease.
  5. Stir in the taco seasoning. Add the cream cheese and stir until the cream cheese completely melts and combines with the ground beef. Remove from the heat.
  6. Add the salsa to a medium bowl. Stir in the enchilada sauce and set aside.
  7. Using a spoon, fill the pasta shells with the ground beef mixture, pressing down so the meat sticks together.
  8. Place the filled pasta shells into the prepared baking dish, side by side in two rows, with ground beef facing up.
  9. Pour the salsa mixture evenly over the filled pasta shells.
  10. Cover the dish with foil and bake for 30 minutes.
  11. Remove from the oven and carefully remove the foil. Sprinkle with the cheese and return to the oven uncovered. Bake another 15 minutes or until the cheese is melted and bubbly, then serve.

http://www.InDianesKitchen.com

42 Comments »

  1. I recently made stuffed shells but had a very difficult time finding the shells. Had to settle for some that were not jumbo, but they were delicious! Love your recipe & presentation!

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  2. Your shells looking delicious. I just made some but could not find the jumbo shells so I had to settle for smaller one. But they were delicious. I like your recipe and you presentation.

    Like

  3. I never thought to add a block of cream cheese with ground meat before. I bet it adds so much flavour and creaminess to the dish. Will have to try this. I do love my cream cheese!

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  4. 💜 Oh be still my greedy tummy; why do you torment and torture me so when I know my efforts will look nothing nor taste like YOURS!!! 🤔 ? Keep up The Good Kitchen Work; because I AM NOT!!! a Lost Cause, One Day I WILL!!!Get Ir Right ✅️ in The Kitchen 🧐🥸🤓 😎

    … 💛💚💙…

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  5. This looks amazing Diane and I love the fact that you make it look so easy! This might be the one for family dinner this Sunday night! Hope all is well with you! Hugs, C

    Like

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