One of my favorite meals to make is Enchilada Stuffed Pasta Shells. One of the benefits of this recipe is that it makes enough for two 13x9 baking dishes, which means I get two meals. I don't like waste, but this is one time where I like to use disposable aluminum pans. Then I don;t have to worry about washing the pan.
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Units: US | Metric
- 1 lb ground beef
- 1/2 cup diced onion
- 1 (1 1/3 ounce) package taco seasoning
- 1 3/4 cups cooked black beans or 1 (15 1/2 ounce) can black beans
- 1 (10 ounce) can diced tomatoes, do not drain
- 1 (12 ounce) package jumbo pasta shells
- 2 cups shredded cheddar cheese
- 1 1/2 cups tomato sauce
- 1/2 cup medium salsa
- 1 1/2 cups shredded cheddar cheese
- 1Put a large pot of water on to boil. Once it begins boiling add shells and cook according to the package directions.
- 2While the water is heating, cook hamburger and onion over a medium flame until hamburger is browned.
- 3Add taco seasoning, beans, and diced tomatoes. Be sure to add the juice from the diced tomatoes too. Simmer over low heat for about 5 minutes. Remove from heat, set aside and let cool while the shells cook. Once the meat mixture is close to room temperature, add 2 cups of cheese and mix well.
- 4In a small bowl, combine tomato sauce and salsa. Spoon 1/2 cup of tomato sauce mixture into each 13 x 9 inch baking dish.
- 5Preheat oven to 350°F.
- 6After the shells have been drained, spoon meat mixture into each shell and place it in a baking dish.
- 7After the shells have been filled. Spoon 1/2 cup of the tomato sauce mixture over the shells in each baking dish.
- 8Cover one baking dish with foil and bake at 350°F for 25 minutes. Remove foil, sprinkle with remaining cheese, and bake for another 5 minutes.
- 9If you are taking this to another family, you can cover the dish with foil and put the baking directions on a sticky not on top of the foil.
- 10This is also a great OAMC meal. If you are not taking the meal to another family, cover one baking dish with plastic wrap and freeze. Defrost in the refrigerator on the day you want to cook the stuffed shells for dinner. Then bake as directed.
- 11I serve Enchilada Stuffed Pasta Shells with a garden salad and Mexican Rice.
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Nutritional Facts for Alea's Enchilada Stuffed Pasta Shells
Serving Size: 1 (299 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 564.0
- Calories from Fat 233
- Total Fat 25.9 g
- Saturated Fat 13.9 g
- Cholesterol 90.4 mg
- Sodium 1068.4 mg
- Total Carbohydrate 49.9 g
- Dietary Fiber 7.0 g
- Sugars 6.0 g
- Protein 33.0 g