Description
Mexican Stuffed Shells are a hearty and flavorful dish combining ground chicken sausage seasoned with chili powder, cumin, and other spices with creamy cheese filling inside jumbo pasta shells. Baked with salsa, enchilada sauce, and a blend of cheddar and Monterey Jack cheeses, this comforting casserole is perfect for a satisfying dinner topped with fresh green onions, olives, and sour cream.
Ingredients
Scale
Meat Mixture
- 1 lb. ground chicken sausage
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- dash cayenne powder
- 1 cup water
- 4 oz. cream cheese (reduced fat recommended)
Pasta
- 14-16 jumbo pasta shells
Sauce and Cheese
- 1.5 cup mild salsa
- 1 cup enchilada sauce
- 1 cup cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
Toppings/Serving
- Diced green onions
- Black olives (optional)
- Sour cream (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed shells.
- Cook and Season Meat: In a frying pan over medium heat, cook 1 lb. ground chicken sausage until browned and cooked through. Stir in 2 teaspoons chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1 teaspoon onion powder, a dash of cayenne powder, and 1 cup water. Cook uncovered for about 20 minutes, allowing the water to evaporate and the flavors to blend.
- Add Cream Cheese: Add 4 oz. cream cheese to the sausage mixture. Cover the pan and simmer gently until the cream cheese is melted, then blend the mixture well for a smooth, creamy texture. Set aside to cool slightly.
- Cook Pasta Shells: Cook 14-16 jumbo pasta shells according to package directions until al dente. Drain and lay the shells individually on a cutting board or baking sheet to prevent sticking.
- Prepare Baking Dish: Spray a 9″x13″ baking dish with non-stick cooking spray. Pour 1.5 cups mild salsa evenly over the bottom of the dish to create a flavorful base.
- Stuff Shells: Fill each cooked pasta shell with the cooled meat and cheese mixture and place them open side up in the prepared baking dish.
- Add Toppings: Pour 1 cup enchilada sauce evenly over the stuffed shells. Sprinkle 1 cup cheddar cheese and 1 cup Monterey Jack cheese on top for a melty cheesy crust.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 30 minutes to heat through and meld the flavors.
- Bake Uncovered: Remove the foil and bake uncovered for an additional 10-15 minutes until the cheese starts to brown and bubble.
- Serve: Garnish the baked stuffed shells with diced green onions, black olives, and sour cream as desired. Serve warm and enjoy a comforting Mexican-inspired meal.
Notes
- This recipe uses ground chicken sausage for a leaner option but can be substituted with pork or turkey sausage.
- Spices can be adjusted for heat preference; omit cayenne for milder flavor.
- Jumbo pasta shells need to be handled individually to prevent sticking and to hold the filling properly.
- Enchilada sauce can be either mild or spicy depending on your taste.
- Serve with additional salsa, sour cream, or avocado slices for enhanced flavor.
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 861 kcal
- Sugar: 8 g
- Sodium: 1662 mg
- Fat: 31 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 97 g
- Fiber: 7 g
- Protein: 47 g
- Cholesterol: 128 mg
