Mexi Shells Recipe

Name: Mexi Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 uncooked jumbo pasta shells; 4 can no salt added tomato sauce; 2 tbsp all-purpose flour; 1 tsp chili powder; 2 tsp ground cumin; 3/4 lb extra-lean ground beef; 1 small onion chopped (1/4 cup); 1 tsp ground cumin; 1 tbsp chopped fresh cilantro; 1 can chopped green chiles, drained (4.5 oz); 1 can chili beans in sauce, undrained (15-16 oz); 1 cup shredded part-skim mozzarella cheese (4 oz)

Servings: persons

18 uncooked jumbo pasta shells
4 can no salt added tomato sauce
2 tbsp all-purpose flour
1 tsp chili powder
2 tsp ground cumin
3/4 lb extra-lean ground beef
1 small onion chopped (1/4 cup)
1 tsp ground cumin
1 tbsp chopped fresh cilantro
1 can chopped green chiles, drained (4.5 oz)
1 can chili beans in sauce, undrained (15-16 oz)
1 cup shredded part-skim mozzarella cheese (4 oz)

1
Heat oven to 350F.
2
Cook pasta shells as directed on package.
3
Meanwhile, in medium bowl, mix tomato sauce, flour, chili powder and 2 tsp.
4
comin; set aside.
5
In 2-qt.
6
saucepan, cook beef and onion over medium heat 8-10 min., stirring occasionally, until beef is brown; drain.
7
Stir in 1 tsp.
8
cumin, the cilantro, green chiles and chile beans.
9
Drain pasta shells.
10
In increased 13 x 9-in.
11
glass baking dish, spread 1 cup of the tomato sauce mixture.
12
Spoon about 1 1/2 tbsp.
13
beef mixture into each pasta shell.
14
Place filled sides up on sauce in dish.
15
Pour remaining tomato sauce mixture over shells.
16
Sprinkle with cheese.
17
Cover with foil and bake 30 min.
18
Uncover and let stand 10 min.

2212

kcal

Calories

Fat

382

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 18 uncooked jumbo pasta shells, 4 can no salt added tomato sauce, 2 tbsp all-purpose flour, 1 tsp chili powder, and more.

Yes, Mexi Shells falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexi Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions