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9x13 pan of Mexican Stuffed Shells
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5 from 1 vote

Mexican Stuffed Shells

Mexican stuffed shells feature chicken sausage, jumbo shells, and enchilada sauce with a melty cheese topping for dinner. 
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Main Dishes
Cuisine: American
Keyword: Mexican, Pasta, recipe
Servings: 14 -16 jumbo shells
Calories: 861kcal
Author: Barbara Schieving

Ingredients

  • 1 lb. ground chicken sausage
  • 2 teaspoons chili powder
  • ½ teaspoon cumin
  • ½ 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 mild salsa
  • 1 cup enchilada sauce
  • 1 cup cheddar cheese
  • 1 cup monterey jack cheese
  • Diced green onions olives and sour cream for serving

Instructions

  • 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"x13" baking dish sprayed with non-stick cooking spray. Stuff each shell with the meat mixture. Place shells in 9"x13" pan open side up. Cover shells with enchilada sauce and sprinkle shredded cheese on top.
  • Cover with foil and bake for 30 minutes. After 30 minutes, bake uncovered 10-15 minutes until cheese starts to brown.
  • Serve with green onions, black olives, sour cream and/or more salsa.

Video

Nutrition

Serving: 1g | Calories: 861kcal | Carbohydrates: 97g | Protein: 47g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1662mg | Fiber: 7g | Sugar: 8g