Pasta Enchiladas {Stuffed Pasta Shells with a Mexican Enchilada Taste

Pasta Enchiladas {Stuffed Pasta Shells with a Mexican Enchilada Taste

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Pasta enchiladas are made with jumbo pasta shells stuffed with a spicy blend of cooked ground beef and cheese, then topped with enchilada sauce and even more cheese.

Although I am the voice of The Mountain Kitchen, David does help me with recipe ideas. I always run my ideas by him to see what he thinks. One day on our way back to the mountain from town we started dreaming up a recipe for pasta shells stuffed with Mexican goodness. We had it all planned out and even picked out the name for the recipe. I still needed to experiment with that homemade enchilada sauce from scratch before I made it. We were excited, but with so much going on it was a while before I was able to make the recipe.

I finally got around to making the stuffed shells, but before I made them, I decided to see if anyone else had made a dish like this. I will admit I was disappointed when I learned we were not the first ones to come up with this recipe idea for Mexican stuffed pasta. There are a lot of great recipes floating around out there. I promise this one is an original.

Here’s how I made Pasta Enchiladas:

Pasta enchiladas, jumbo pasta shells stuffed with a spicy blend of cooked ground beef and cheese, then topped with enchilada sauce and even more cheese. | TheMountainKitchen.com

Bring a large pot of water (as salty as the sea) to a boil in a large pot. Cook pasta shells per package instructions.

Preheat oven to 375 degrees F.

Meanwhile, in a pan add ground beef and brown.

Pasta enchiladas, jumbo pasta shells stuffed with a spicy blend of cooked ground beef and cheese, then topped with enchilada sauce and even more cheese. | TheMountainKitchen.com

Drain the browned hamburger and return to the pan.

Pasta enchiladas, jumbo pasta shells stuffed with a spicy blend of cooked ground beef and cheese, then topped with enchilada sauce and even more cheese. | TheMountainKitchen.com

Add the seasoning mix + ½ cup of water and allow the hamburger to simmer until almost all the liquid has evaporated and the seasoning is well-distributed into the ground beef.

When the pasta shells are done, drain and allow to cool enough to touch.

Pasta enchiladas, jumbo pasta shells stuffed with a spicy blend of cooked ground beef and cheese, then topped with enchilada sauce and even more cheese. | TheMountainKitchen.com

Pour enough of the enchilada sauce just to cover the bottom of a 10×10 baking dish.

Stuff each shell with 1 to 2 tablespoons of the meat mixture. Place shells into the baking dish open side up.

Pasta enchiladas, jumbo pasta shells stuffed with a spicy blend of cooked ground beef and cheese, then topped with enchilada sauce and even more cheese. | TheMountainKitchen.com

When the pasta shells are all filled, evenly cover the stuffed shells with the enchilada sauce.

Pasta enchiladas, jumbo pasta shells stuffed with a spicy blend of cooked ground beef and cheese, then topped with enchilada sauce and even more cheese. | TheMountainKitchen.com

Top with shredded cheese and bake for 30 to 35 minutes, until cheese is bubbling and everything is warmed through.

Pasta enchiladas, jumbo pasta shells stuffed with a spicy blend of cooked ground beef and cheese, then topped with enchilada sauce and even more cheese. | TheMountainKitchen.com

Garnish with sour cream, pickled jalapenos, green onions, and cilantro or whatever garnish you desire.

Pasta enchiladas, jumbo pasta shells stuffed with a spicy blend of cooked ground beef and cheese, then topped with enchilada sauce and even more cheese. | TheMountainKitchen.com

As promised you now have another recipe to use that enchilada sauce on. So what are you waiting for? Go for it!!

Pasta Enchiladas

Pasta enchiladas, jumbo pasta shells stuffed with a spicy blend of cooked ground beef and cheese, then topped with enchilada sauce and even more cheese.
Course Main Course
Cuisine American, Mexican
Keyword enchilada, Pasta
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 448kcal

Ingredients

Garnish Suggestions: sour cream, cilantro, pickled jalapenos, chopped scallions etc.

    Instructions

    • Bring a large pot of water (as salty as the sea) to a boil in a large pot. Cook pasta shells per package instructions.
    • Preheat oven to 375 degrees F.
    • Meanwhile, in a pan add ground beef and brown. Drain the browned hamburger and return to the pan. Add the seasoning mix + ½ cup of water and allow the hamburger to simmer until almost all the liquid has evaporated and the seasoning is well distributed into the ground beef.
    • Once pasta shells are done, drain and allow to cool enough to touch.
    • Pour enough of the enchilada sauce just to cover the bottom of a 10 x 10 baking dish.
    • Stuff each shell with 1 to 2 tablespoons of the meat mixture. Place shells into the baking dish open side up. When the pasta shells are all filled, evenly cover the stuffed shells with the enchilada sauce.
    • Top with shredded cheese and bake for 30 to 35 minutes, until cheese is bubbling and everything is warmed through.
    • Garnish with sour cream, pickled jalapenos, green onions, and cilantro or whatever garnish you desire.

    Nutrition

    Calories: 448kcal | Carbohydrates: 21g | Protein: 26g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 93mg | Sodium: 874mg | Potassium: 288mg | Fiber: 1g | Sugar: 4g | Vitamin A: 855IU | Vitamin C: 1.6mg | Calcium: 290mg | Iron: 2.4mg
    Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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