Amazing Enchilada Stuffed Pasta Shells 1-Hour Wonder

Name: Amazing Enchilada Stuffed Pasta Shells 1-Hour Wonder
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican-American
Ingredients: 20 jumbo pasta shells; 1 lb ground beef; 1/2 cup diced yellow onions; 1/2 cup diced bell peppers; 1 tsp cumin; 1 tsp chili powder; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup shredded cheddar cheese; 1/4 cup chopped fresh cilantro; 1 cup enchilada sauce

by basmer

3 de November de 2025

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Enchilada stuffed pasta shells have become my go-to weeknight wonder, blending the comforting embrace of Italian pasta with the vibrant zest of Mexican flavors. I remember the first time I tried making them – a happy accident born from leftover cooked pasta shells and a craving for something more exciting than plain old spaghetti. The aroma of simmering spices and melting cheese filled my kitchen, promising a meal that was both familiar and thrillingly new. This dish is incredibly easy to put together, making it a lifesaver when you need a satisfying dinner fast. Get ready to fall in love with these cheesy, saucy delights. Let’s get cooking!

Why You’ll Love This Enchilada Stuffed Pasta Shells

You’re going to adore this recipe for Enchilada Stuffed Pasta Shells because it’s a total crowd-pleaser that’s surprisingly simple to make, delivering comfort food with a zesty kick!

It’s a weeknight dinner hero that feels special enough for company.
The combination of tender pasta and a savory, spiced filling is incredibly satisfying.
These baked enchilada pasta shells are a fantastic way to get your Mexican fix without all the fuss.
The melty cheese topping makes every single bite pure bliss.
It’s a wonderful one-dish meal that means less cleanup for you.
You get that perfect fusion of comforting Italian pasta and bold Mexican flavors.
These cheesy enchilada stuffed shells are just begging to be devoured!
It’s a versatile dish that’s easy to customize with your favorite additions.

Ingredients for Your Enchilada Pasta Shells Recipe

Here’s what you’ll need to gather for these delightful stuffed pasta shells. I’ve found that using the right ingredients makes all the difference in achieving that perfect flavor and texture. This recipe uses simple pantry staples and a few key items that truly bring the stuffed pasta shells with enchilada sauce to life.

20 jumbo pasta shells – make sure they’re cooked just until al dente so they hold their shape
1 lb ground beef – I prefer 80/20 for flavor, but feel free to use leaner if you prefer
1/2 cup diced yellow onions – about half a medium onion, for a sweet aromatic base
1/2 cup diced bell peppers – any color works, I like a mix of red and green for vibrancy
1 tsp cumin – essential for that classic Mexican flavor
1 tsp chili powder – adjust to your spice preference!
1/2 tsp salt – to enhance all the other flavors
1/4 tsp black pepper – freshly ground is best
1 cup shredded cheddar cheese – divided, for that gooey factor both inside and on top
1/4 cup chopped fresh cilantro – adds a burst of freshness
1 cup enchilada sauce – your favorite store-bought or homemade works perfectly here

How to Make Enchilada Stuffed Pasta Shells

Follow these simple steps to create a truly memorable meal. This recipe for Mexican stuffed pasta shells is incredibly forgiving, and the results are always delicious!

Step-by-Step Cooking Guide

Prepare the Pasta Shells

Step 1: First things first, get that oven preheated to 375°F (190°C). While it’s heating up, bring a large pot of generously salted water to a rolling boil. Add your 20 jumbo pasta shells and cook them according to the package directions, usually about 9 minutes, until they’re al dente. I like to drain them and then lay them out on a clean baking sheet so they don’t stick together.

Make the Savory Filling

Step 2: Grab a large skillet and brown your 1 lb ground beef over medium heat. Break it up as it cooks until it’s nicely browned. Drain off any excess grease – nobody likes a greasy filling! Now, toss in the 1/2 cup diced yellow onions and 1/2 cup diced bell peppers. Stir in the 1 tsp cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook this mixture for about 5 minutes, just until those veggies start to soften and smell amazing.

Step 3: Take the skillet off the heat. Stir in 1/2 cup shredded cheddar cheese and the 1/4 cup chopped fresh cilantro. Give it a good mix and let it cool down just a bit. This makes it easier to handle when you’re stuffing the shells.

Assemble the Enchilada Casserole Pasta Shells

Step 4: Now for the fun part! Carefully spoon the savory beef mixture into each cooked pasta shell. I usually use a teaspoon for this, making sure to get a good amount in every single one. Arrange the stuffed shells snugly in your 9×13 baking dish. You want them to be close together so they hold their shape during baking.

Step 5: Evenly pour the 1 cup enchilada sauce all over the stuffed shells. Make sure every shell gets a little bit of that delicious sauce. This is where the magic really starts to happen for your enchilada shells casserole. For more saucy inspiration, check out these copycat recipes.

Bake to Cheesy Perfection

Step 6: Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top of the shells and sauce. Pop the dish into your preheated oven. Bake for about 20 minutes, or until the cheese is completely melted and bubbly, and the sauce is hot. If you like a little extra browning on top, you can carefully broil it for the last 1-2 minutes, but watch it closely so it doesn’t burn! Learn more about proper cooking techniques that can be applied to various dishes.

Step 7: Once it’s out of the oven, let the dish rest for about 5 minutes before you serve it. This allows the flavors to meld and makes it easier to plate.

Pro Tips for the Best Enchilada Stuffed Pasta Shells

I’ve made these countless times, and a few little tricks really elevate them from good to absolutely spectacular. These simple tips guarantee success every time you whip up these delicious shells.

Don’t overcook your pasta shells; they should be pliable but still have a slight bite, as they’ll continue cooking in the oven.
Ensure your filling isn’t too wet or too dry. If it seems dry, add a tablespoon or two of the reserved pasta water or a little extra enchilada sauce.
For an even more decadent dish, stir a dollop of sour cream or cream cheese into the filling for a creamy enchilada stuffed shells texture.
If your cheese starts browning too quickly in the oven, simply tent the baking dish loosely with foil.

What’s the secret to perfect enchilada pasta shells?

The secret is in the filling and not overcooking the pasta! Using slightly undercooked pasta ensures they don’t get mushy, and adding a bit of cheese and cilantro to the filling creates a wonderfully rich base for that creamy, cheesy goodness. For more flavor ideas, explore these easy homemade seasoning mixes.

Can I make enchilada stuffed pasta shells ahead of time?

Absolutely! You can assemble the entire dish (fill the shells, add sauce and cheese) up to 24 hours in advance. Cover it tightly and refrigerate. You might need to add a few extra minutes to the baking time.

How do I avoid common mistakes with enchilada pasta shells?

The biggest pitfall is mushy pasta – cook them al dente! Also, don’t overstuff the shells, or the filling will spill out. Lastly, ensure your oven is properly preheated so they bake evenly.

Best Ways to Serve This Enchilada Stuffed Pasta Shells Recipe

These amazing pasta shells are fantastic on their own, but I love pairing them with a few simple sides to create a complete meal. They’re so versatile, you can really go in any direction!

For a classic combo, serve them with a big dollop of cool sour cream or a dollop of Greek yogurt, and some sliced avocado or a simple guacamole. The creaminess is the perfect counterpoint to the slight spice.
A crisp, fresh side salad is always a winner. Think a simple chopped salad with romaine, corn, black beans, and a lime vinaigrette. It adds a lovely freshness that balances the richness of the pasta.
If you’re feeling adventurous and want to amp up the heat, serve these alongside some spicy enchilada pasta shells variations or a side of pickled jalapeños.

Nutrition Facts for Enchilada Stuffed Pasta Shells

Here’s a breakdown of the nutritional information per serving, which typically includes about 5 shells. This gives you a good idea of what you’re enjoying with this delicious dish.

Calories: 420
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Protein: 28g
Carbohydrates: 38g
Fiber: 3g
Sugar: 4g
Sodium: 680mg
Cholesterol: 75mg

Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.

How to Store and Reheat Enchilada Stuffed Pasta Shells

One of the best things about these Enchilada Stuffed Pasta Shells is how well they store, making them perfect for meal prep. You can easily prepare them ahead of time, which is a lifesaver on busy weeks. I often make a double batch so I have delicious leftovers ready to go!

Cooling: Always let the baked dish cool down completely on a wire rack before storing. This prevents condensation, which can make them soggy.
Refrigeration: Once cooled, cover the baking dish tightly with plastic wrap or transfer leftovers to airtight containers. They’ll stay fresh in the refrigerator for about 3-4 days.
Freezing: For longer storage, these make ahead enchilada pasta shells freeze beautifully. Wrap individual portions or the entire dish tightly in plastic wrap, then a layer of aluminum foil, or place in a freezer-safe container. They can be frozen for up to 3 months.
Reheating: To reheat from the fridge, simply pop the dish in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. If reheating from frozen, thaw overnight in the refrigerator first, then bake as directed. You can also reheat individual portions in the microwave, covered, for 1-2 minutes.

Frequently Asked Questions About Enchilada Stuffed Pasta Shells

Can I use different kinds of meat for enchilada stuffed pasta shells?

Absolutely! While ground beef is classic, you can easily swap it out. Shredded chicken or turkey works wonderfully and makes for delicious chicken enchilada stuffed shells. For a vegetarian option, try crumbled firm tofu, black beans, or a mix of sautéed mushrooms and corn. This adaptability is why they’re such an easy enchilada pasta shells recipe to customize!

How do I make enchilada stuffed pasta shells less spicy?

If you prefer a milder dish, opt for a mild enchilada sauce. You can also reduce or omit the chili powder in the filling. Adding a bit more cheese or a dollop of sour cream on top when serving also helps to mellow out any heat. Remember, the goal is deliciousness, not necessarily extreme spice!

What if I don’t have jumbo pasta shells?

No worries if you can’t find jumbo shells! You can use regular manicotti shells (they’re similar in size and shape) or even large conchiglie (shells) pasta. If using smaller shells, you might need more of them, and the assembly process will be a bit different, but the delicious outcome remains. This recipe truly shows how to make enchilada stuffed pasta shells with flexibility.

Can I make this a bake-ahead meal and freeze it?

Yes! These are fantastic for meal prep. Assemble the shells, sauce, and cheese in your baking dish, cover tightly, and refrigerate for up to 2 days before baking. For freezing, assemble and freeze unbaked. Thaw overnight in the fridge before baking as directed, possibly adding a few extra minutes to the cook time.

Variations of Enchilada Stuffed Pasta Shells You Can Try

While the classic ground beef version is divine, I love experimenting with this recipe! It’s so adaptable, you can easily tweak it to suit your tastes or dietary needs. Here are a few of my favorite ways to switch things up:

Chicken Enchilada Stuffed Shells: Swap the ground beef for shredded cooked chicken. Rotisserie chicken is a fantastic shortcut here! Mix it with the onions, peppers, and spices for a wonderfully flavorful filling.
Beef Enchilada Stuffed Shells: Of course, the original uses beef, and it’s a winner for a reason! The rich flavor of ground beef holds up beautifully to the enchilada sauce and cheese.
Vegetarian Enchilada Pasta Shells: Make these meat-free by using a mix of black beans and corn as your base. You can also add sautéed mushrooms or crumbled firm tofu for added texture and heartiness, creating a satisfying vegetarian enchilada pasta shells dish.
Spicy Kick: Want to turn up the heat? Add a diced jalapeño to the onion and pepper mixture, or use a hot enchilada sauce. A pinch of cayenne pepper in the filling also does the trick!