Imagine a mouthwatering fusion of Italian pasta and vibrant Mexican flavors that transforms an ordinary weeknight meal into a culinary adventure! These Mexican Stuffed Pasta Shells are not just a recipe; they're a delicious rebellion against boring dinners. Packed with creamy cheese, hearty black beans, and a zesty salsa kick, this dish promises to transport your palate straight to a fiesta of flavors that will have everyone at the table asking for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can black beans, rinsed and drained
- 1 cup salsa
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or olive oil.
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente, typically 8-10 minutes. Drain and set aside to cool slightly.
- In a large mixing bowl, combine ricotta cheese, rinsed and drained black beans, 1/2 cup of shredded cheese, salsa, ground cumin, chili powder, and salt. Mix thoroughly until all ingredients are well incorporated.
- Carefully stuff each cooked pasta shell with the prepared cheese and bean mixture, using a spoon to fill each shell generously but not overfilling.
- Arrange the stuffed shells in the prepared baking dish, placing them close together but not overlapping.
- Pour additional salsa over the stuffed shells, ensuring they are evenly covered. Sprinkle the remaining 1/2 cup of shredded cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 5-7 minutes, or until the cheese is melted and slightly golden brown.
- Remove from the oven and let rest for 5 minutes before serving. Optionally, garnish with chopped cilantro or green onions.
Tips
- Cook pasta shells just until al dente to prevent them from becoming mushy during baking.
- For extra flavor, consider using pepper jack cheese instead of regular cheddar for a spicier version.
- Drain black beans thoroughly to prevent excess moisture in your filling.
- Use a small spoon or piping bag to neatly fill the pasta shells without making a mess.
- For a crispy top, broil the dish for 2-3 minutes after baking to get a golden, slightly crisp cheese layer.
- Serve with additional fresh salsa, sour cream, or guacamole on the side for extra flavor and presentation.
- This recipe is easily customizable - add ground beef, shredded chicken, or keep it vegetarian as is.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 20g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 45mg
