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Mexican Stuffed Shells

Mexican Stuffed Shells
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Mexican Stuffed Shells combine jumbo pasta shells filled with a flavorful blend of seasoned black beans, ricotta, and cheese, infused with fresh cilantro, tomatoes, and zesty spices. This hearty, cheesy dish delivers comforting Mexican-inspired flavors that’s perfect for family dinners, meal prep, and freezer-friendly meals.

Ingredients

Scale

Pasta and Base

  • 12 ounces jumbo pasta shells

Filling

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2–3 cloves garlic, minced
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (10-ounce) can diced tomatoes with green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1 cup ricotta cheese
  • 1 cup shredded cheddar or Mexican blend cheese, divided
  • 1/4 cup fresh cilantro, chopped

For Baking and Serving

  • Tomato sauce or salsa (optional, for moisture)
  • Extra shredded cheese for topping
  • Salt and pepper, to taste
  • Additional cilantro, sliced avocado, or sour cream for garnish (optional)

Instructions

  1. Prepare the Pasta Shells: Cook jumbo pasta shells according to package instructions until al dente, then drain and set aside to cool. This will ensure they are tender but still sturdy enough to hold the filling.
  2. Make the Filling: In a skillet, heat olive oil and sauté finely chopped onion and garlic until fragrant and translucent. Stir in black beans, diced tomatoes with green chilies, cumin, chili powder, and paprika. Let simmer briefly to meld the flavors. Transfer to a bowl and mix in ricotta cheese, half of the shredded cheese, and chopped cilantro. Season with salt and pepper to taste.
  3. Stuff the Shells: Carefully fill each cooked shell with a generous spoonful of the cheesy bean mixture. Arrange the stuffed shells in a lightly greased baking dish, packing them close but not overcrowded.
  4. Add Cheese and Bake: Optionally pour tomato sauce or salsa over the shells for moisture. Sprinkle the remaining shredded cheese evenly on top. Bake in a preheated oven at 375°F (190°C) for about 20 minutes or until the cheese is bubbly and slightly golden.
  5. Garnish and Serve: Remove from the oven and let the shells rest for a few minutes. Garnish with extra cilantro, sliced avocado, or a dollop of sour cream before serving to add freshness and creaminess.

Notes

  • Don’t overcook pasta; keep shells al dente to avoid mushy texture after baking.
  • Drain the beans well to prevent watery filling.
  • Use fresh spices like chili powder and cumin for best flavor impact.
  • Allow the baked shells to rest briefly to set and enhance flavors.
  • This recipe freezes very well—perfect for make-ahead meals.

Nutrition

Keywords: Mexican stuffed shells, baked pasta shells, cheesy stuffed shells, vegetarian Mexican recipe, freezer-friendly dinner

Find it online: https://dishesbylina.com/mexican-stuffed-shells/