Mexican Stuffed Shells
Entree  /  December 15, 2021

Mexican Stuffed Shells

by doseofshivs
Jump to Recipe Print Recipe
Print Recipe

Mexican Stuffed Shells

A great holiday, baked dish that combines my love for Mexican and Italian food.
Course: Main Course
Cuisine: Italian, Mexican
Keyword: Vegetarian
Servings: 2 people

Equipment

  • baking pan

Ingredients

  • 15 jumbo shells pasta
  • 10 oz enchilada sauce can
  • 15.5 oz red kidney beans can
  • 1 tsp taco seasoning
  • 1 jalapeño diced
  • 2 cups mexican cheese shredded
  • 1 tsp red chili powder for Jain/ Reg beans
  • 1 tsp cumin powder for Jain/ Reg beans
  • 1 tsp turmeric powder for Jain/Reg beans
  • 1 tsp red chili powder for Jain/ Reg sauce
  • 1 tsp cumin powder for Jain /Reg sauce
  • 10 oz tomato sauce base for Jain sauce
  • 1 tbsp oil for beans
  • 1 tsp asafetida for beans
  • 1/2 cup water for beans
  • salt according to taste

Instructions

  • Cook pasta shells according to package. Drain and set aside.

Refried Beans

  • Drain canned red kidney beans.
  • Heat oil in a pan on medium heat. Add in asafetida.
  • Add in diced jalapeños and let it cook.
  • Add in cooked red kidney beans.
  • Add in taco seasoning and other spices as mentioned. If making Jain, use Jain taco seasoning or just red chili powder, turmeric powder and cumin powder.
  • Add 1/2 cup of water and let it simmer.
  • Turn off heat. Mash beans and set aside.

Enchilada Sauce

  • In a saucepan, pour enchilada sauce and add in red chili powder and cumin powder. If making Jain, use tomato sauce and spices mentioned.
  • Heat sauce and stir for a few minutes.
  • Turn off heat and set aside.

Mexican Stuffed Shells

  • Preheat oven at 350°F.
  • Spread a spoonful of sauce on the baking pan.
  • Take each cooked jumbo pasta shell, add in refried beans, shredded cheese and sauce. Repeat until all shells are stuffed.
  • Add in remaining cheese, sauce and diced jalapeños for garnish.
  • Bake in oven for 20 – 25 minutes until cheese is melted.
  • Serve immediately.

Notes

I used Old El Paso Red Enchilada Sauce, Old El Paso Taco Seasoning, Cabot Mexican Cheese, and Goya Red Kidney Beans. This recipe can be made Jain friendly using alternatives as mentioned. 

Did you make this recipe?

Tag me on Instagram @doseofshivs or #doseofshivs with your creation.