Mexican Stuffed Pasta Shells Recipe

Name: Mexican Stuffed Pasta Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 to 20 jumbo pasta shells; 1 (16 oz.) bottle picante sauce (hot, medium or mild - you decide); 1 (4 oz.) can green chilies, chopped and drained (hot, medium or mild - you decide); 4 oz. shredded Cheddar cheese; 1 (2.8 oz.) can Durkee French fried onion rings; 1 lb. ground beef; 1/2 c. water; 1 (15 1/2 oz.) can tomato sauce; 4 oz. shredded Monterey Jack cheese; 4 oz. Mozzarella cheese; 1 small can sliced black olives, drained (optional)

Servings: persons

18 to 20 jumbo pasta shells
1 (16 oz.) bottle picante sauce (hot, medium or mild - you decide)
1 (4 oz.) can green chilies, chopped and drained (hot, medium or mild - you decide)
4 oz. shredded Cheddar cheese
1 (2.8 oz.) can Durkee French fried onion rings
1 lb. ground beef
1/2 c. water
1 (15 1/2 oz.) can tomato sauce
4 oz. shredded Monterey Jack cheese
4 oz. Mozzarella cheese
1 small can sliced black olives, drained (optional)

1
Cook pasta according to package directions, rinse and set aside.
2
In a bowl, combine picante sauce, water and tomato sauce. Put 1/2 tomato sauce mixture, chilies, black olives, 1/2 of all three cheese and 1/2 of the onion rings into the ground beef; mix well.
3
Pour 1/2 of the remaining tomato sauce mixture into the bottom of an 8 x 12-inch (or larger) casserole dish.
4
Stuff the pasta shells with beef mixture and place in the casserole dish. Pour the remaining tomato sauce over the stuffed shells.
5
Bake covered at 350u00b0 for 25 to 35 minutes.
6
Sprinkle remaining cheeses and onion rings over the top and bake, uncovered, for 5 more minutes.

2279

kcal

Calories

Fat

338

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 18 to 20 jumbo pasta shells, 1 (16 oz.) bottle picante sauce (hot, medium or mild - you decide), 1 (4 oz.) can green chilies, chopped and drained (hot, medium or mild - you decide), 4 oz. shredded Cheddar cheese, and more.

Yes, Mexican Stuffed Pasta 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.

Mexican Stuffed Pasta Shells

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