Enchilada Stuffed Shells Recipe for a Flavorful Dinner

Originally posted on November 3, 2021 @ 8:54 am

If you’re a fan of Mexican cuisine but craving a comforting twist, this Enchilada Stuffed Shells Recipe is the perfect dish to try. Combining the rich, zesty flavors of classic enchiladas with the hearty, cheesy goodness of stuffed pasta shells, this recipe delivers a crowd-pleasing meal that’s both satisfying and unique.

Whether it’s for a family dinner or a special gathering, these stuffed shells bring a delightful fusion of textures and tastes that everyone will love.

Imagine tender jumbo pasta shells filled with a savory mixture of seasoned ground beef, beans, and cheese, all smothered in a homemade enchilada sauce and baked until bubbly and golden. It’s like two favorite comfort foods rolled into one!

Plus, this recipe is versatile and easy to customize, making it ideal for cooks of all skill levels. Let’s dive into why this recipe deserves a spot in your dinner rotation.

Why You’ll Love This Recipe

This enchilada stuffed shells recipe combines the best of two worlds: the familiar, cheesy baked pasta and the bold, spicy flavors of enchiladas. It’s a wonderful way to switch up your regular pasta night while still keeping things approachable.

Here are a few reasons you’ll fall in love:

• Flavor-packed: The enchilada sauce adds a vibrant, tangy kick that complements the cheesy filling perfectly.
• Family-friendly: Even picky eaters will enjoy these shells because of their comforting texture and familiar ingredients.
• Make-ahead friendly: You can prepare this dish in advance and bake it when ready, making it perfect for busy weeknights or entertaining.
• Customizable: Whether you prefer beef, chicken, or a vegetarian filling, you can easily adapt the recipe to your taste.

Ingredients

• 20 jumbo pasta shells
• 1 lb ground beef (or ground chicken/turkey for variation)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 cups shredded cheddar cheese, divided
• 1 cup shredded Monterey Jack cheese
• 1 (10 oz) can red enchilada sauce
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional, for garnish)

Equipment

• Large pot for boiling pasta
• Large skillet
• Colander
• Mixing bowl
• Baking dish (9×13 inch recommended)
• Wooden spoon or spatula
• Measuring cups and spoons
• Aluminum foil

Instructions

1. Cook the pasta shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions, usually about 9-11 minutes, until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
2. Prepare the filling: In a large skillet over medium heat, add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
3. Sauté aromatics: Add the finely chopped onion and minced garlic to the skillet. Cook for 3-4 minutes until softened and fragrant.
4. Season the filling: Stir in chili powder, cumin, smoked paprika, salt, and pepper. Mix well to evenly coat the meat and onions.
5. Add beans and corn: Fold in the drained black beans and corn kernels. Cook for another 2 minutes until heated through. Remove from heat.
6. Combine cheese and filling: Transfer the beef mixture to a mixing bowl. Add 1 cup shredded cheddar cheese and all the Monterey Jack cheese. Stir until evenly combined.
7. Stuff the shells: Preheat your oven to 375°F (190°C). Spoon the filling mixture into each cooked pasta shell and place them seam-side down in a greased 9×13 inch baking dish.
8. Add enchilada sauce: Pour the red enchilada sauce evenly over the stuffed shells, making sure each shell is covered.
9. Top with remaining cheese: Sprinkle the remaining 1 cup shredded cheddar cheese over the enchilada sauce.
10. Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.
11. Garnish and serve: Let the dish cool for a few minutes before garnishing with fresh chopped cilantro if desired. Serve warm.

Tips & Variations

Tip: To prevent the shells from sticking together after boiling, toss them with a little olive oil and arrange them on a baking sheet to cool.

Variation: For a vegetarian option, omit the ground beef and increase the beans and corn. You can also add sautéed bell peppers and zucchini for extra veggies.

Tip: Homemade enchilada sauce adds a fresh, vibrant flavor. Try making your own if you have time!

Otherwise, store-bought works great too.

Nutrition Facts

Serving Suggestions

This dish pairs wonderfully with a simple side salad dressed in lime vinaigrette or a fresh guacamole and tortilla chips for a complete Mexican-inspired meal. You can also serve it alongside Mexican rice or refried beans to round out the plate.

For a lighter option, complement the stuffed shells with steamed vegetables or a tangy cabbage slaw. Don’t forget a squeeze of fresh lime juice on top for an added burst of brightness!

Conclusion

This enchilada stuffed shells recipe is a fantastic way to bring a new spin to your weeknight dinners. It’s flavorful, filling, and easy enough to make on any busy evening.

The combination of savory beef, hearty beans, and gooey cheese wrapped in tender pasta shells and topped with rich enchilada sauce creates a dish that’s sure to become a household favorite.

Whether you’re cooking for family or entertaining guests, these stuffed shells offer a delicious alternative to traditional enchiladas or baked pasta. Plus, with plenty of room for customization, you can tailor the recipe to suit your dietary preferences or available ingredients.

Give it a try and enjoy a comforting meal packed with Mexican flair!

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