Name: Mexican Stuffed Shells Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Mexican
Ingredients: 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); 14-16 jumbo pasta shells; 1.5 cups mild salsa; 1 cup enchilada sauce; 1 cup cheddar cheese, shredded; 1 cup Monterey Jack cheese, shredded; Diced green onions; Black olives (optional); Sour cream (optional)

If you love the rich flavors of Mexican cuisine but crave a comforting pasta dish, you’re going to absolutely adore this Mexican Stuffed Shells Recipe. It’s this fantastic blend of tender jumbo pasta shells crammed with spiced ground chicken sausage, creamy cheese, and topped with a zesty enchilada sauce that just melts into the perfect gooey finish. When I first tried this, I was blown away by how effortlessly it brings together all those bold flavors, and honestly, it quickly became a family favorite that I make over and over. Stick with me, and I’ll walk you through everything you need to nail this at home.

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Why You’ll Love This Recipe

Flavor-Packed Comfort: Combines spicy sausage and creamy cheeses for a crowd-pleasing meal.
Family Friendly: My kids and friends can’t get enough of these shells—it’s a guaranteed hit!
Make-Ahead Friendly: You can prep in advance, making it perfect for busy weeknights or entertaining.
Versatile and Easy: With simple ingredients and straightforward steps, even beginner cooks will feel proud serving this.

A white rectangular baking dish filled with two layers of large pasta shells covered in a bright red tomato sauce. The shells are stuffed and topped with melted yellow cheese, scattered with sliced black olives and green herbs like cilantro and chopped green onions. The dish sits on a white marbled surface with the cheese slightly browned in spots, and the sauce bubbling around the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

I love how the ingredients in this Mexican Stuffed Shells Recipe work together to create a complex, satisfying flavor profile without any fuss. Shopping for these is pretty straightforward—grab quality sausage and fresh cheese to make it shine.

Ground chicken sausage: Lean but flavorful, it’s the perfect protein base for these shells.
Chili powder: Adds warmth and depth without overwhelming heat.
Cumin: Brings that classic earthy Mexican flavor every bite needs.
Garlic powder: A gentle but aromatic punch of garlic flavor.
Onion powder: Enhances savoriness without extra chopping.
Cayenne powder: Just a dash for a subtle kick—adjust to your heat preference.
Water: Helps cook the sausage and melds spices without adding fat.
Cream cheese: I use reduced fat cream cheese to keep it creamy but light.
Jumbo pasta shells: These bigger shells are perfect for stuffing with hearty filling.
Mild salsa: The base layer for a saucy, flavorful bed in the baking dish.
Enchilada sauce: The sauce that unifies every element with a tangy Mexican flair.
Cheddar cheese and Monterey Jack cheese: A melty, cheesy topping that’s pure comfort.
Diced green onions, olives, sour cream: Simple garnishes that add freshness and creaminess.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Mexican Stuffed Shells Recipe is how easy it is to tweak for different tastes or dietary preferences. Feel free to make it your own—I’ve tried a few versions and love sharing ideas that might inspire your kitchen experiments!

Meat Options: I’ve swapped the chicken sausage for spicy chorizo or even ground turkey, and each version brings a unique punch.
Vegetarian Twist: Using black beans or sautéed mushrooms instead of meat works great—just add extra seasonings for boldness.
Heat Level: If you like it spicier, add more cayenne or dab some chipotle peppers in adobo sauce to the filling.
Cheese Swap: Try pepper jack for a little zing or go lighter with part-skim cheeses if you’re watching calories.

How to Make Mexican Stuffed Shells Recipe

Step 1: Cook and Season the Sausage Filling

Start by heating a frying pan over medium heat and cooking the ground chicken sausage until it’s nicely browned. I like to break it up into small pieces so every shell gets that perfect bite. Next, sprinkle in your chili powder, cumin, garlic powder, onion powder, and just a dash of cayenne. Stir everything together, then pour in a cup of water. Cooking uncovered for about 20 minutes lets all those spices get infused while the water evaporates. Then, add the cream cheese, cover the pan, and let it simmer gently until the cheese melts and blends seamlessly. Stir really well here—you want a smooth, creamy filling that’s ready to stuff.

Step 2: Prepare the Pasta Shells Carefully

While the filling cools, cook your jumbo pasta shells according to the package. It’s crucial not to overcook them—you want them al dente so they hold their shape when stuffed. When you drain them, lay each shell flat on a baking sheet or cutting board spread out individually. This stops them from sticking together, which I’ve learned the hard way can ruin the presentation. They’ll be easier to fill and transfer to your baking dish this way.

Step 3: Assemble Your Mexican Stuffed Shells

Grab a 9″x13″ baking dish and spray it lightly with non-stick cooking spray. Pour a generous layer of mild salsa on the bottom—this acts like a flavorful base that keeps shells moist. Using a spoon, stuff each shell with the cheesy sausage mixture, then place them open side up in the dish. Once all shells are nestled in, pour enchilada sauce evenly over the top, then cover with shredded cheddar and Monterey Jack cheeses. This layering of sauce and cheese guarantees every bite has that iconic gooey finish we love.

Step 4: Bake Until Bubbly and Golden

Cover the baking dish with foil and pop it in the oven at 350°F. Bake for 30 minutes, letting all those flavors meld and the filling heat through. Then, take off the foil and bake uncovered for an additional 10-15 minutes or until the cheese is golden and slightly browned on top. That last step gives it a lovely, irresistible crust that’s so satisfying. Keep an eye so it doesn’t overbake though—I’ve learned that cheese can go from perfectly browned to burnt in minutes!

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Pro Tips for Making Mexican Stuffed Shells Recipe

Don’t Overcook Shells: Keeping the pasta al dente ensures they don’t become mushy once baked.
Balance the Spice: Adjust chili powder and cayenne to suit your family’s tolerance; it’s easier to add heat than subtract.
Cream Cheese Magic: Adding cream cheese smooths the filling and keeps it moist—you can’t skip this step!
Layer Sauce Underneath: Pouring salsa on the bottom prevents the shells from sticking and adds flavor right from the base.

How to Serve Mexican Stuffed Shells Recipe

A white plate on a white marbled surface holds three large pasta shells filled with a dark meat and cheese mixture, each shell browned and covered lightly with melted cheese. The plate sits in a pool of reddish-orange sauce that glistens under the light. Behind, part of a white baking dish with more pasta shells and melted cheese is visible, resting on a white cloth with black stripes. The dish looks warm and savory, highlighting the texture of the pasta and the juicy sauce around it photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to finish these shells with a sprinkle of diced green onions because they add a fresh, mild bite that cuts through the richness. Sometimes I toss on chopped black olives for a briny contrast, and dollops of sour cream are non-negotiable for that cooling creaminess. You’ll find these simple toppings elevate the dish beautifully.

Side Dishes

Pair these with a crisp, lightly dressed green salad or some roasted Mexican street corn for a more festive meal. You could also serve them alongside seasoned black beans or cilantro lime rice to round things out.

Creative Ways to Present

For a dinner party, I like to plate shells individually on colorful Mexican-style plates and garnish with fresh cilantro and sliced avocado for vibrant pops of color. Setting out bowls of salsa, sour cream, and extra cheese makes it interactive and fun for guests to customize their plates.

Make Ahead and Storage

Storing Leftovers

After enjoying your feast, simply cover leftover Mexican Stuffed Shells tightly with foil or plastic wrap and store them in the fridge. I’ve kept leftovers fresh for up to 4 days without any texture loss—just make sure to cool them completely before covering.

Freezing

This recipe freezes really well—just assemble the dish but don’t bake it. Wrap it tightly and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge, then bake as usual. I discovered this trick when I needed a make-ahead meal that was ready to pop in the oven after work.

Reheating

To reheat, I cover the shells loosely with foil and warm them in a 350°F oven until heated through—about 20 minutes. This helps keep the cheese melty without drying out the filling or pasta.

FAQs

Can I use other types of meat in this Mexican Stuffed Shells Recipe?

Absolutely! While ground chicken sausage adds a lovely lighter flavor, ground beef, pork sausage, or turkey work great too. Just adjust the cooking time depending on the meat’s fat content to avoid grease buildup.
What’s the best way to prevent shells from sticking together?

After cooking and draining your jumbo shells, lay them out individually on a baking sheet or cutting board to cool. Avoid piling them up while warm, which causes sticking. Some people also toss the shells lightly in a bit of oil, but I find spreading them out works best.
Can I make this recipe gluten-free?

Yes! Look for gluten-free jumbo pasta shells or substitute with gluten-free manicotti if available. Just follow the package cooking instructions as they might differ slightly.
How spicy is this recipe?

The heat level is moderate and easily adjustable. The recipe includes chili powder and cayenne powder, but you can reduce or increase those to suit your taste. For less heat, just omit the cayenne entirely.

Final Thoughts

This Mexican Stuffed Shells Recipe has quickly earned a special place in my dinner rotation because it’s hearty, full of comforting flavors, and downright fun to make. Whether you’re hosting friends or cooking a cozy weeknight meal, it brings a festive vibe and warmth to the table. I encourage you to give it a try—your kitchen will smell amazing, and your family will thank you for it. Don’t forget to play around with the toppings and spice levels until it feels just right for your crew. Happy cooking!