Mexican Stuffed Shells are a cheesy, meaty dinner recipe with ground chicken sausage, jumbo pasta shells, and enchilada-cheese sauce. A delicious fusion of spicy Mexican flavors with Italian pasta. A perfect weeknight meal.

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My family has always loved pasta dinners. From carbonara to puttanesca, we would happily eat pasta several nights a week. But sometimes the classics can get boring. That’s why we love this unique twist on Italian stuffed shells.

❤️ Why You’ll Love This Recipe: This satisfying dish is comforting and kid-friendly. Instead of tomato sauce, it uses salsa and enchilada sauce. Instead of ground beef, chicken sausage. The result is more flavorful and festive!

Update: This recipe is an old favorite, so I’ve updated it with new helpful tips and photos.

A collage of pictures - unbaked stuffed shells and baked Mexican Stuffed Pasta Shells

How to Make Mexican Stuffed Shells

If you’ve made Italian manicotti before, this recipe is quite similar. What’s different is that instead of the savory tomato sauce, you’ll use jarred salsa and enchilada sauce, and jumbo shell pasta.

You can use your favorite variety of salsa, chunky or smooth will both work. I usually use mild salsa to accommodate my family, but if you like spice, go for medium or hot!

The sauce gets thickened from cream cheese. I often use reduced-fat to lighten up the calories, but full-fat cream cheese will also work.

The other swap I make is to use chicken sausage rather than ground beef. It’s an easy way to instantly add a flavor boost.

You can use any flavor of ground chicken sausage you like, just keep in mind that hot sausage and hot salsa will add major heat to the dish! Of course if you prefer, you can sub ground beef as well.

collage of the steps to make mexican stuffed shells in a baking dish

Toppings for Mexican Stuffed Shells

This is ready to eat straight out of the oven, but we often like to dress up the dish with a few fresh toppings.

Can I Double or Halve the Recipe?

This recipe makes 14 to 16 shells. You can certainly double or halve it to fit your needs, though you’ll want to use a smaller baking dish (probably 8×8) for a half recipe. Likewise, you’ll need two 9×13-inch baking dishes for a double recipe.

You can freeze leftovers in an airtight container for up to three months. Reheat covered with aluminum foil in the oven when you’re ready to serve.

Jumbo pasta shells stuffed with sausage and covered in enchilada sauce and cheese

More Mexican-Inspired Recipes

Whether you’re planning a Cinco de Mayo menu or just love fresh and fiery Mexican flavors, try these other favorites too:

Chorizo Corn Black Bean Breakfast Casserole is loaded with corn, sausage, beans, tomatoes, and chilis.
Mexican Pizza – this is an easy, shortcut recipe, it is a popular weeknight recipe for cheesy, tomato-topped pizza with Mexican flavors.
Mexican Pinto Bean Soup from Pressure Cooking Today is a bit spicy and totally satisfying, thanks to beans and pork.

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