Mexican Stuffed Shells
Jumbo pasta shells filled with ground beef, salsa, tomato sauce, corn and cheese.
Jumbo pasta shells filled with ground beef, salsa, tomato sauce, corn and cheese.
- 1 cup frozen corn
- 1/4 cup green onions sliced
- toppings
- 1 can tomato sauce (8 ounces)
- 24 jumbo pasta shells uncooked
- 1 pound lean ground beef (90 % lean)
- 2 cups salsa (i used 1 cup)
- 1/2 cup canned black beans rinsed and drained
- 1 cup shredded reduced-fat mexican cheese blend (4 ounces)
- 8 tablespoons reduced-fat sour cream
- 8 tablespoons salsa
- 1/4 cup ripe olives sliced
- Carbohydrate 35.7108992172018 g
- Cholesterol 79.2520624975067 mg
- Fat 11.1030318248997 g
- Fiber 2.63090595730541 g
- Protein 22.4385456414832 g
- Saturated Fat 4.76284333011581 g
- Serving Size 1 1 Serving (283g)
- Sodium 940.64635953739 mg
- Sugar 33.0799932598964 g
- Trans Fat 1.41597935424057 g
- Calories 327 calories
Step-by-step
- Cook pasta shells according to package directions; drain.
- In a large nonstick skillet, cook beef over medium heat until no longer pink; drain.
- Stir in the salsa, tomato sauce, corn and beans.
- Spoon into pasta shells.
- Place in a 13-in. x 9-in. baking dish coated with cooking spray.
- Sprinkle with cheese.
- Cover and bake at 350 degrees for 25-30 minutes or until heated through.
- Top with sour cream, salsa, olives and onions.
When pantry space and preparation windows are limited, relying on dishes that transition smoothly from the freezer to the oven is essential. This recipe utilizes sturdy jumbo pasta shells that hold dense fillings without tearing, provided they are cooked precisely to al dente before stuffing. Overcooking the pasta causes the starches to break down, resulting in soggy shells that collapse under the weight of the beef and cheese.
Freezing and Make-Ahead Mechanics
Assemble the baking dish entirely up to the point of baking, omitting the fresh toppings like sour cream, olives, and green onions. Wrap the 13x9-inch dish tightly in a layer of plastic wrap followed by heavy-duty aluminum foil to prevent freezer burn. Stored correctly at zero degrees Fahrenheit, the unbaked casserole keeps for up to three months. Thaw the dish completely in the refrigerator for twenty-four hours before baking to ensure even heat penetration throughout the center.
Baking and Reheating Control
Cover the thawed dish with foil during the initial twenty minutes in a 350-degree oven to trap steam and heat the interior thoroughly. Remove the foil for the final ten minutes to allow the shredded Mexican cheese blend to melt and bubble without scorching. Individual leftover portions reheat efficiently in a microwave at medium power for ninety seconds, preserving the moisture of the ground beef and tomato sauce mixture.
