Mexican-Style Stuffed Shells

Prep 15 min
Total 45 min
Ingredients 12
Servings 4

I must confess that this recipe happened sort of by accident. I was out of marinara sauce so I decided to experiment. I was a little nervous because I wasn’t sure if my family would enjoy this variation, but as it turned out, they loved it! This is one of those recipes you can put together the night before, go to work and bake when you get back home. A delicious dinner that’s not too complicated! MORE + LESS -

Ingredients

1/2

cup chopped onions

1/2

cup chopped green bell peppers

garlic cloves, crushed

lb ground beef

1/4

cup Old El Paso™ taco seasoning mix

cup canned black beans, rinsed and drained

cup of corn kernels, rinsed and drained

cup ricotta cheese

24-30 pasta shells

can (10 oz) Old El Paso™ red enchilada sauce

cup (or as needed) Monterey Jack cheese, grated

Chopped green onions, as needed to garnish

Directions

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1

In a medium-size pot on medium heat, add onion, pepper, garlic and meat. Sauté while stirring, until meat is completely cooked, approximately 8 minutes. Add taco seasoning and mix well. Add beans and corn; cook for 3-5 minutes. Remove from heat. Add ricotta cheese and mix well. Set aside.
2

Cook pasta shells according to the package instructions. Drain and let cool for a little bit.
3

Preheat oven to 350 °F.
4

Lightly coat a 9-inch baking dish with nonstick cooking oil. Add half of the enchilada sauce to the bottom of the baking dish.
5

Fill the pasta shells with the sautéed meat, about 2 tablespoons per shell. Place on baking dish. Cover with the rest of the enchilada sauce and sprinkle with cheese.
6

Cover with aluminum foil and bake for 20 minutes.
7

Remove from oven; remove aluminum foil and bake for an additional 5 minutes until the cheese is golden.
8

Garnish with green onions. Serve immediately.

Expert Tips

You could replace the ricotta cheese with small cubes of hard-boiled eggs for a lactose-free recipe.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

I must confess that this recipe happened sort of by accident. I was out of marinara sauce so I decided to experiment. I was a little nervous because I wasn’t sure if my family would enjoy this variation, but as it turned out, they loved it! This is one of those recipes you can put together the night before, go to work and bake when you get back home. A delicious dinner that’s not too complicated!