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.

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 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.

That's it — enjoy your meal!

Mexican Stuffed Pasta Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions