Description
These Mexican stuffed shells are a warm, comforting dish that brings a little adventure to classic Italian pasta. The creamy filling, smoky sauce, and perfectly baked cheese make each bite memorable. I always find myself sneaking one or two before anyone else digs in—it’s just too good to resist.
Ingredients
Scale
- 12–16 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup shredded cheddar cheese
- ¼ cup Mexican crema or sour cream
- 2 cloves garlic, minced
- 2 tbsp fresh cilantro, chopped
- 2 cups fire-roasted tomato sauce (or tomato-chipotle sauce)
- 1 tsp smoked paprika
- ½ tsp cumin
- Salt and pepper, to taste
- Extra shredded cheese for topping
Instructions
- Preheat oven to 350°F (175°C).
- Boil pasta shells in salted water until al dente, then drain and drizzle lightly with olive oil.
- Mix ricotta, cheddar, crema, garlic, cilantro, smoked paprika, cumin, salt, and pepper in a bowl until smooth.
- Spoon filling into each shell and arrange in a greased baking dish.
- Pour tomato sauce evenly over shells and gently spread to cover.
- Sprinkle extra cheese on top and cover with foil.
- Bake 25–30 minutes covered, then remove foil and bake 10 more minutes until cheese is bubbly and edges slightly golden.
- Let rest 5–10 minutes before serving.
Notes
- Use fresh shredded cheese for best melting results.
- Adjust chipotle for desired spice level.
- Can be assembled ahead and baked later.
- Prep Time: 25–30 minutes
- Cook Time: 35–40 minutes
- Category: Main Dish
- Method: Oven-baked
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 6–8
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg