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Enchilada Stuffed Pasta Shells

Amazing Enchilada Stuffed Pasta Shells 1-Hour Wonder

  • Author: basmer
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

These enchilada-stuffed pasta shells offer a delightful fusion of Mexican and Italian flavors, featuring tender pasta shells filled with a savory ground beef and enchilada sauce mixture, then baked with melted cheese. It’s an easy yet impressive dish perfect for any occasion.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cook jumbo pasta shells in salted boiling water for about 9 minutes until al dente. Drain and lay on a baking sheet.
  3. In a large skillet, brown ground beef over medium heat, breaking it apart. Drain excess grease.
  4. Add diced onions and bell peppers to the skillet. Stir in cumin, chili powder, salt, and pepper. Cook for 5 minutes until vegetables soften.
  5. Remove skillet from heat. Stir in half the shredded cheddar cheese and chopped cilantro. Let cool slightly.
  6. Carefully fill each pasta shell with the beef mixture using a teaspoon.
  7. Arrange the stuffed shells snugly in a 9×13 baking dish.
  8. Pour enchilada sauce evenly over all the shells.
  9. Sprinkle the remaining cheese on top.
  10. Bake for 20 minutes, or until the cheese is melted and bubbly. Broil for the last 1-2 minutes for browning if desired, watching closely.
  11. Let the dish rest for 5 minutes before serving.

Notes

  • For a lighter version, use ground turkey or chicken.
  • Add black beans or corn to the filling for extra texture and protein.
  • Serve with sour cream, avocado, or a side salad.
  • If cheese browns too quickly, tent with foil.
  • Save pasta water to thin the filling if too dry.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-American

Nutrition

  • Serving Size: 5 shells
  • Calories: 420
  • Sugar: 4g
  • Sodium: 680mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.5g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 75mg

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Find it online: https://www.recipesmolly.com/enchilada-stuffed-pasta-shells/