Description
Mexican Stuffed Shells combine ground chicken sausage seasoned with chili powder and cumin, creamy cheese, and jumbo pasta shells baked in enchilada sauce for a flavorful, hearty dinner. Topped with melted cheddar and Monterey Jack cheese and served with green onions and optional sides like olives and sour cream, this dish offers a satisfying Mexican-inspired twist on classic stuffed shells.
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 and Sauce
- 14-16 jumbo pasta shells
- 1.5 cups mild salsa
- 1 cup enchilada sauce
Toppings and Garnishes
- 1 cup cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- Diced green onions
- Black olives (optional)
- Sour cream (optional)
Instructions
- Prepare the Meat Mixture: Preheat the oven to 350°F. In a frying pan over medium heat, cook the ground chicken sausage until browned and cooked through. Stir in chili powder, cumin, garlic powder, onion powder, cayenne, and water. Continue cooking uncovered for about 20 minutes until the water evaporates. Add cream cheese, cover the pan, and simmer until the cheese melts. Blend the mixture well for a creamy consistency, then set aside to cool.
- Cook the Pasta Shells: Boil the jumbo pasta shells according to package instructions until al dente. Drain thoroughly and arrange the shells individually on a cutting board or baking sheet to prevent sticking.
- Assemble the Dish: Spray a 9″x13″ baking dish with non-stick cooking spray. Pour the mild salsa evenly across the bottom. Stuff each cooked shell with the cooled chicken sausage mixture and place them open side up in the baking dish.
- Add Sauce and Cheese: Pour the enchilada sauce over the stuffed shells, ensuring they are well covered. Sprinkle shredded cheddar and Monterey Jack cheeses evenly on top.
- Bake: Cover the baking dish with foil. Bake in the preheated oven for 30 minutes. Then remove the foil and continue baking uncovered for an additional 10-15 minutes, until the cheese is bubbly and starts to brown.
- Serve: Garnish the stuffed shells with diced green onions. Serve with black olives, sour cream, and additional salsa on the side if desired.
Notes
- Use jumbo pasta shells to hold the filling well and create a satisfying portion size.
- Reduced fat cream cheese helps keep the dish rich but lighter in fat content.
- For extra heat, increase cayenne powder or add chopped jalapeños to the meat mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain texture.
- This dish pairs well with a simple green salad or Mexican street corn for a complete meal.
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
