Today’s recipe is a delicious fusion of spicy Mexican flavors with Italian pasta. A perfect weeknight meal. You could easily make this ahead of time and just pop it in the oven when you get home from a busy day. It’s also a great recipe for feeding a crowd.
My family would be happy to eat pasta several nights a week, but I get bored with the same old thing. So when I stumbled upon this Mexican/Italian fusion recipe at The Way to His Heart I knew my family would love it. Maeghan adapted the recipe from A Pinch of This & That. Instead of using a taco seasoning packet, I substituted similar spices and used ground chicken sausage instead of ground beef. Enjoy!
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 (I used reduced fat)
14-16 jumbo pasta shells
1.5 cup salsa
1 cup enchilada sauce
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Preheat oven to 350°.
In a frying pan cook ground sausage. Stir in spices and water and cook uncovered for about 20 minutes until the water cooks off. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside to cool.
Cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.
Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with enchilada sauce. Cover with foil and bake for 30 minutes.
After 30 minutes, sprinkle shredded cheese on top and bake uncovered 10-15 minutes. Serve with green onions, black olives, sour cream and/or more salsa.
More Stuffed Shell recipes I’d like to try:
Butternut Squash Stuffed Shells, How Sweet It Is
Stuffed Shells with Turkey and Artichokes, Pink Apron Baker
Pesto Chicken Stuffed Shells, Cooking with Cristine
Buffalo Chicken Stuffed Shells, Sugarcrafter
Sausage & Spinach Stuffed Shells, Cooking on the Side