Description
Enchilada Stuffed Shells combine the classic flavors of enchiladas with jumbo pasta shells, creating a delicious and fun twist. Ground meat and beans are cooked with enchilada sauce and cream cheese, then stuffed into pasta shells, topped with more sauce and cheese, and baked until bubbly. Perfect for a hearty and comforting meal.
Ingredients
Scale
Filling
- 1 tsp olive oil
- 1/2 yellow onion, diced
- 1 lb ground venison, beef, or turkey
- 2 Tbsp cream cheese, softened
- 1 (15-oz) can black beans, drained and rinsed
- 1 (10-oz) can red enchilada sauce
Pasta and Topping
- 20 jumbo pasta shells
- 1 cup shredded colby jack cheese (or cheese of choice)
- 2 (10-oz) cans red enchilada sauce (1 can used in filling, remaining for layering)
- Avocado, cilantro, green onions, and sour cream for topping (optional)
Instructions
- Preheat Oven: Heat your oven to 350 degrees Fahrenheit to prepare for baking.
- Sauté Vegetables and Meat: Heat olive oil in a skillet over medium-high heat. Once hot, add the diced onions and sauté until softened. Add the ground meat and cook, breaking it up as you go, until browned.
- Add Cream Cheese: Stir in the softened cream cheese and cook until melted and fully incorporated into the meat mixture.
- Mix Filling: Add one can of enchilada sauce and the drained black beans to the skillet. Stir well to combine, reduce heat to medium, and cook for 2-3 minutes. Remove from heat and set aside.
- Cook Pasta Shells: While the filling cooks, prepare the jumbo pasta shells according to package instructions until al dente. Drain and let cool until you can handle them without burning.
- Assemble in Casserole Dish: Pour one-third of the remaining enchilada sauce on the bottom of a 9×13 casserole dish. Arrange the pasta shells in rows on top of the sauce.
- Fill Shells: Spoon the meat and bean mixture generously into each pasta shell.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the filled shells. Sprinkle the shredded colby jack cheese evenly on top.
- Bake: Place the casserole in the preheated oven and bake for 15-20 minutes, until the cheese is melted and bubbly.
- Serve: Remove from oven and let cool for a couple of minutes. Serve warm with optional toppings such as avocado, cilantro, green onions, and sour cream.
Notes
- This dish is a fun fusion combining the comfort of enchiladas with pasta, perfect for fans of both.
- You can customize the meat choice or use vegetarian meat substitutes.
- Adjust spiciness by choosing mild or spicy enchilada sauce.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- Ensure pasta shells are cooled before handling to avoid breaking them during stuffing.
Nutrition
- Serving Size: 1 cup (about 3 stuffed shells)
- Calories: 420
- Sugar: 4g
- Sodium: 700mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 75mg
