Mexican pasta shells

Name: Mexican Pasta Shells
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 pound Ground beef; 1 tablespoon Olive oil; 1 medium Onion, chopped; 2 cloves Garlic, minced; 1 teaspoon Chili powder; 0.5 teaspoon Cumin; 1 teaspoon Dried oregano; 1 can Diced tomatoes (14.5 oz); 0.5 cup Tomato sauce; 8 ounces Jumbo pasta shells; 2 cups Shredded cheddar cheese; 0.25 cup Chopped cilantro

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You know those nights? The ones where the clock seems to be winning and the thought of a complicated dinner makes you want to eat. Why can’t I just order pizza? I have a secret weapon for those exact moments, and it’s these amazing Mexican pasta shells. My kids, who can be very discerning, absolutely devour these. I remember the first time I made them – it was a Tuesday, I was exhausted, and I needed something. What is comforting but also, well, *fast*. I tossed together what I had in the pantry and fridge, and boy, did it hit the spot. They’re creamy, a little bit spicy, packed with flavor, and honestly, they just make you feel good. If you’ve ever made a Creamy Chicken bake, think of this as that, but with … Is there magic in a pan?

What are Mexican Pasta Shells?

What exactly are Mexican pasta shells? At their heart, they’re a dreamy, creamy pasta dish that takes inspiration from classic comfort food. What are some of the best Mexican flavors? Think of it as a hug in ’em, but with cheesy salsa heat and cranberry sauce. We’re talking about tender pasta shells, usually jumbo ones so they can hold all that delicious filling, and we are talking a whole pasta. What is it like to be bathed in a rich, savory sauce What’s the Mexican part? What are some of the best spices to add to black beans, corn, and cumin? Is it just pasta? Is it an experience?

Why you’ll love this recipe?

What are some of the reasons why this recipe has become a staple in my kitchen, and I’m betting it will be. First off, the flavor profile is just out of this world. It’s got that savory depth from the seasoned meat, the sweetness from corn, and the slight sweetness of the corn. What’s the signature creamy sauce that ties everything together? Is it like a fiesta in your mouth? I made this when I had barely 30 minutes to spare, and it’s still come out tasting like I’ve made it myself. I spent hours slaving away. The ingredients are super budget friendly too. You probably have most of them in your pantry right now. How do I whip up a crowd-pleasing meal without breaking the bank? What is versatile? I’ve served this as main course, a side dish, and even made smaller batches for supper. Is this a good food for picky eater? What I love the most is how forgiving it is. If you’re short on one ingredient, it’s usually not a deal-breaker. What is the kind of recipe that builds your confidence in the kitchen because it just *works* every time? If you like Baked Ziti or creamy mac and cheese, you’re going to be obsessed with these. Mexican pasta shells.

How do I make Mexican Pasta Shells?

Quick Overview

How do I make Mexican pasta shells? The whole process involves cooking your pasta, sautéing some aromatics and your protein, mixing it. All with a creamy sauce base, stuffing those glorious shells, and then baking them until they’re golden brown. I’ve been making this recipe for about 3 years now. Is bubbly and golden? Is it easy to learn how to cook? What is the beauty of this dish is that it comes together in stages, so you can prep parts of it ahead if you like. What is a lifesaver on those chaotic weeknights when you need comforting meals without the fuss?

Ingredients

For the Main Dish: What are some of the
What is a 1 pound jumbo pasta shell?
1 tablespoon olive oil per 1 cup.
1 pound ground beef or turkey (or 2 cans black beans, rinsed and drained, for a vegetarian option)
1 medium onion, finely chopped.
2 cloves garlic, minced. 1 clove.
1 (15 ounce) can of corn, drained (or 1.5 cups frozen corn)
1 (15 ounce) can black beans, rinsed and drained. 1 pound can of beans.
1 can diced green chilies, undrained. 1 (4 ounce) can.
1 teaspoon chili powder. 1 tablespoon pepper powder; 1
What is 1 teaspoon cumin?
1/2 teaspoon dried oregano. 1 teaspoon fresh
1/4 teaspoon salt, plus more for pasta water.
1/4 teaspoon Black Pepper. 1 teaspoon garlic. 2 teaspoon
1 can of tomato sauce per 15 ounces.
1 (8 ounce) package of cream cheese, softened.
1 cup shredded cheddar cheese, plus more for topping.
1/2 cup sour cream (optional, for extra creaminess)
1/4 cup chopped fresh cilantro, for garnish.

For the Topping (Optional but Recommended): Is there a good
1/2 cup shredded Monterey Jack cheese.
1/4 cup crushed tortilla chips. 1 cup sourdough.

What are the steps to

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). While that’s warming up, get a large pot of salted water boiling for your pasta shells. We want them tender, but not mushy, so cook them according to package directions, usually about 8-10 minutes. Once they’re al dente, drain them carefully. I like to rinse them under cool water *very briefly* to stop the cooking and prevent them from sticking to the skin. What is sticking together while we work on filling? How do I get them to clump up on a baking sheet?

Step 2: Mix Dry Ingredients

This step is pretty simple, but it’s where we build our flavor base for the filling. In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once it’s shimmering, add your ground meat (or drained black beans if going vegetarian). What is the best way to break up a potato and cook it until it’s browned and crumbly? If you’re using beef or turkey, drain off any excess grease. Add the chopped onion and cook until it starts to soften, about 3-4 minutes. Then, toss in the minced garlic and cook for another minute until fragrant. What are the magic spices? Chili powder, cumin, oregano, salt, pepper. Stir it all together and cook for another minute, letting those spices bloom in the heat.

Step 3: Mix Wet Ingredients

In a separate large bowl, we’re going to create our creamy sauce. Take your softened cream cheese and place it in a bowl. Add the tomato sauce, 1 cup of shredded cheddar cheese, and if you’re using it, the sour cream. I use a whisk to blend these together until they’re mostly smooth. What are some tiny lumps of cream cheese that melt in the oven? This creamy mixture is the heart of our Mexican pasta shells.

Step 4: Combine

Let’s bring it all together! Add the cooked meat mixture, drained corn, rinsed black beans, and undrained diced green chilies to the skillet. Stir to combine. What is the best bowl to serve with creamy sauce? Gently stir everything until it’s well combined. Where do you really get to see the colors come together – the red of the tomato sauce, the green of this sauce. The yellow of the corn, the dark beans, all mingled with the creamy base. The aroma at this stage is just incredible, a preview of the deliciousness to come.

Step 5: Prepare Filling

This step is technically done in Step 4 when we combine everything, but I like to think of this as a step. The “stuffing prep. “We’ve got our flavorful, creamy mixture ready to go. Make sure your cooked pasta shells are drained and ready. What is the mixture we’ll be spooning into each individual shell, making them little packets of chocolate.

Step 6: Layer & Swirl

What is the fun part of making them look so appealing? Take your drained pasta shells and, using a spoon, carefully fill each one with the meat and cheese. Don’t overstuff them, but be generous! Arrange the filled shells, opening-side up, in a 9×13 inch baking dish. You want them nestled together snugly. Once all the shells are filled and arranged, spoon any leftover filling over the top. If you like, sprinkle with shredded cheddar cheese. What are some ways to add sour cream to a cake? I often add a bit more cheddar and Monterey Jack for an extra gooey topping. If you’re feeling fancy, sprinkle crushed tortilla chips before or after baking adds a lovely flavor.

Step 7: Bake

How do you put a baking dish in the oven? We want to bake these for about 20-25 minutes, or until the cheese is melted and bubbly. When will the edges get golden? When the whole house smells amazing, you can’t wait to dig in! If the top starts to brown too quickly, you can always tent it with foil. The goal is a hot, gooey, cheesy delight.

Step 8: Cool & Glaze

Once they’re out of the oven, resist the urge to dive in immediately! Let them cool for about 5-10 minutes. This allows the filling to set up just a little bit, making them easier to serve and preventing any problems. What are the worst molten cheese lava disaster While they’re cooling, you can chop your fresh cilantro for garnish. What is the “glaze” here isn’t a traditional icing, but rather the creamy sauce that coats the cake. What should I do with the melted cheese on top? Is it already perfect?

Step 9: Slice & Serve

Carefully lift some shells onto a plate. Garnish with fresh cilantro, and maybe a dollop of extra sour cream or sprinkle of your choice. What’s your favorite hot sauce and why? The shells should be tender, the filling rich and flavorful, and the cheese perfectly melted. What are some good ways to serve them warm, straight from the oven?

What should I serve it with?

What are some of the best Mexican pasta shells? What are some good side dishes to serve with your meal? What is a good side salad to serve with grilled cheese and vinaigrette? Through the richness. My kids love these with sweet corn on the cob, especially in the summer. For a more festive meal, consider serving them alongside some homemade guacamole and salsa. Can you serve tortilla chips for dipping? What are some good side dishes to serve with black beans or refried beans? If you’re looking for a beverage pairing, try cold Mexican lager, or just some margarita. How does sparkling water with lime go together? Is it good to make a double batch? I want them for lunch the next day! I often serve these with a side of avocado slices for extra creaminess and healthy fat, which my husband loves. Family absolutely adores.

Top Tips for Perfecting Your Mexican Pasta Shells

I’ve made this dish more times than I can count, and over the years, I’ve picked up a few tricks that really make it shine. When you’re cooking your jumbo shells, don’t overcook them. They’ll cook a little more in the oven, so al dente is key. If they’re too soft, they can fall apart when you’re stuffing them. For the filling, if you’re using ground meat, make sure to drain off as much grease as possible after browning it. This prevents the dish from becoming too oily. When you’re mixing the creamy sauce ingredients, softening the cream cheese first makes a big difference in getting a smooth consistency. I’ve even popped it in the microwave for about 20 seconds to help with this! For the stuffing, I find using a tablespoon is the easiest way to get a good amount of filling into each shell without making a mess. Laying the shells open-side up in the baking dish is crucial so they hold all that goodness. If your shells are stubborn and don’t want to stay open, don’t fret! Just do your best. For variations, feel free to add some finely diced bell peppers along with the onions for extra veggies. If you like things spicier, add a pinch of cayenne pepper to the spice mix or some chopped jalapeños. And if you’re short on cheddar, a Mexican blend or even Monterey Jack cheese works beautifully. Trust me on this one – a little bit of extra cheese on top never hurt anyone!

Storing and Reheating Tips

These Mexican pasta shells are fantastic for making ahead or for enjoying leftovers, but there are a couple of things to keep in mind. Once they’ve cooled down to room temperature (which takes about an hour), you can cover the baking dish tightly with plastic wrap or foil and store them in the refrigerator for up to 3-4 days. They hold up really well! If you’ve pre-filled the shells and want to bake them later, cover them tightly and refrigerate for up to 24 hours, then bake as directed, adding a few extra minutes to the cooking time. When it comes to reheating, the oven is your best friend. Place the shells in a baking dish, cover with foil, and reheat at 350 degrees Fahrenheit (175 degrees Celsius) for about 15-20 minutes, or until heated through. If you’re in a real rush, you can microwave individual portions, but be aware that the sauce might separate a bit more and the topping won’t be as crispy. I usually add a splash of milk or water before reheating in the microwave to help keep them moist. If you’re planning to freeze them, it’s best to do it before baking. Arrange the filled shells in a freezer-safe dish, cover very tightly with plastic wrap and then foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before baking as directed, potentially adding a bit more time since they’ll be starting from cold.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! For a gluten-free version, you’ll want to use gluten-free jumbo pasta shells. Most major pasta brands now offer them. The rest of the ingredients are naturally gluten-free, so it’s a simple swap. The texture should be very similar, though sometimes gluten-free pasta can be a tad more delicate, so be gentle when stuffing them.

Do I need to peel the zucchini?

This recipe doesn’t actually use zucchini! If you’re thinking of another recipe, zucchini is often peeled when you want a super smooth texture or if the peel is particularly thick or tough. For many recipes, leaving the peel on is perfectly fine and adds extra fiber and nutrients. For these Mexican pasta shells, though, we’re sticking to pasta!

Can I make this as muffins instead?

That’s an interesting idea! You could certainly adapt this filling mixture into muffin tins. You’d want to cook the pasta shells, then mix them with the filling and spoon that into greased muffin tins. You might want to chop the pasta into smaller pieces or even use a smaller shell pasta instead of jumbo shells. Bake at around 375°F (190°C) for about 20-25 minutes, or until golden and set. They’d make for fun, individual portions!

How can I adjust the sweetness level?

The sweetness in this dish primarily comes from the corn and tomato sauce. If you find it not sweet enough, you can add a touch more corn or a tiny pinch of sugar to the filling mixture. If you prefer it less sweet, you can reduce the corn slightly or opt for a less sweet brand of tomato sauce. The creamy elements and savory spices balance it out really well, so taste as you go!

What can I use instead of the glaze?

The “glaze” in this recipe is really just the creamy sauce and melted cheese that coats the pasta shells. It’s not a separate component that needs to be added. However, if you’re looking for alternative toppings, you could skip the cheese and instead dollop some sour cream or Greek yogurt on top after baking, or sprinkle with some fresh pico de gallo or a drizzle of your favorite salsa. Crushed tortilla chips also add a fantastic crunch!

Final Thoughts

So there you have it – my favorite Mexican pasta shells recipe! It’s a dish that consistently brings smiles to my family’s faces, and I truly hope it does the same for yours. It’s that perfect balance of comfort, flavor, and simplicity that we all need in our busy lives. It’s versatile enough for a casual weeknight dinner or a potluck, and it’s incredibly forgiving, which makes it a joy to make. If you loved this recipe, I think you might also enjoy my Creamy Taco Pasta or my Cheesy Enchilada Casserole – they have a similar comforting vibe with a Mexican flair! Give these Mexican pasta shells a try, and please, please let me know in the comments below how yours turned out. I love hearing your stories and seeing your variations! Happy cooking!

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