Baked Enchilada Pasta Shells

Take taco night to another level with these stuffed Enchilada Pasta Shells. An easy, cheesy, fun family dinner that is packed with sizzling Mexican flavor for those busy weeknights!

The day I first discovered jumbo pasta shells at the grocery store, I immediately started thinking about what recipe I could create with them. They looked like a fun pasta to play around with. At first I was considering something like a Mac and cheese crossed with a hamburger helper type of recipe. However, I wanted the filling to have a spicier flavor.

These baked enchilada pasta shells were the result of that idea. I’m so happy that the dish turned out better than I expected. Between the two of us, we ate the entire thing for dinner that very night. I actually forgot that I had pre-made a side salad to go with it until after dinner was over. #sorrynotsorry

If you love enchiladas and tacos, this meal is perfect for you to try. You can make it as mild or as spicy as you wish. If you want spicier, try adding in chopped jalapenos, extra crushed red pepper flakes or hot red enchilada sauce instead of mild.

Want more Casserole ideas?

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Enchilada Pasta Shells

Print Recipe

Take taco night to another level with these stuffed Enchilada Pasta Shells. An easy, cheesy, fun family dinner that is packed with sizzling Mexican flavor for those busy weeknights!

• CourseMain Dish
• CuisineMain Dish

Servings	Prep Time
6 servings	25 minutes

Cook Time	Passive Time
25 minutes	50 minutes

Servings Prep Time 6 servings 25 minutes

Cook Time Passive Time 25 minutes 50 minutes

Enchilada Pasta Shells Print Recipe Take taco night to another level with these stuffed Enchilada Pasta Shells. An easy, cheesy, fun family dinner that is packed with sizzling Mexican flavor for those busy weeknights! CourseMain Dish CuisineMain Dish Servings Prep Time 6 servings 25 minutes Cook Time Passive Time 25 minutes 50 minutes Servings Prep Time 6 servings 25 minutes Cook Time Passive Time 25 minutes 50 minutes

Ingredients

• 20 jumbo pasta shells, uncooked
• 1 1/2 lbs lean ground beef
• 1/2 cup white onion, chopped
• 1 small red pepper, chopped
• 1 15 oz red enchilada sauce
• 3 oz cream cheese
• 1 cup shredded Mexican-blend cheese,
• 1 6 oz diced green chilies, mild
• 2 tsps chili powder
• 2 tsps cumin
• 2 tbsps minced garlic
• 1 tsp crushed red pepper flakes (optional)
• baked tortilla chip scoops, crushed

Servings: servings

Instructions

1. Preheat oven to 350 degrees. Cook pasta al dente according to instructions. Rinse in cold water, set aside.
2. In the meantime, brown ground beef over medium-high heat. Half way through, add onion, diced red pepper, green chilies, minced garlic. Cook until no longer pink. Drain grease if needed. Stir in cumin, cream cheese, chili powder and 1/2 cup of enchilada sauce until well blended. Stir in 1/4 cup of shredded cheese.
3. Coat an 11x7 inch baking dish with cooking spray. Pour a thin layer of enchilada sauce into dish, just enough to coat the bottom. Spoon 2 Tbsp of beef filling into each shell. Repeat with all shells and line up into baking dish. Top shells with remaining enchilada sauce.
4. Cover with foil and bake for 20-25 minutes. Add remaining 3/4 cup shredded cheese over shells. Bake uncovered until cheese is melted, about 5 minutes. Sprinkle with crumbled tortilla chips.