Description
Mexican Stuffed Shells combine savory ground chicken sausage seasoned with chili spices and cream cheese, nestled inside jumbo pasta shells, topped with enchilada sauce and a melty blend of cheddar and Monterey Jack cheeses. This hearty casserole is baked to perfection and garnished with fresh green onions, olives, and sour cream for a comforting Mexican-inspired dinner.
Ingredients
Scale
Meat Mixture
- 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 (reduced fat recommended)
Pasta and Sauce
- 14-16 jumbo pasta shells
- 1.5 cup mild salsa
- 1 cup enchilada sauce
Cheese Topping
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Garnishes (Optional)
- Diced green onions
- Black olives
- Sour cream
Instructions
- Preheat Oven and Cook Sausage: Preheat your oven to 350°F (175°C). In a frying pan over medium heat, cook the ground chicken sausage until browned and cooked through.
- Add Spices and Simmer: Stir in chili powder, cumin, garlic powder, onion powder, cayenne powder, and 1 cup of water. Cook uncovered for about 20 minutes, stirring occasionally, until the water has mostly evaporated.
- Melt Cream Cheese: Add the cream cheese to the sausage mixture. Cover and simmer on low heat until the cream cheese melts completely, then blend well to combine. Remove from heat and let it cool slightly.
- Cook Pasta Shells: Meanwhile, cook the jumbo pasta shells according to package directions until al dente. Drain well and arrange shells separately on a cutting board or baking sheet to prevent sticking.
- Prepare Baking Dish: Spray a 9×13 inch baking dish with non-stick cooking spray. Pour the mild salsa evenly on the bottom to create a flavorful base.
- Stuff Shells: Carefully spoon the chicken sausage mixture into each pasta shell. Place the stuffed shells open side up in the prepared baking dish.
- Add Sauce and Cheese: Pour enchilada sauce evenly over the filled shells. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly on top.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and begins to brown.
- Serve: Garnish with diced green onions, black olives, sour cream, and additional salsa as desired. Serve warm and enjoy!
Notes
- This recipe uses ground chicken sausage for a leaner protein option with bold Mexican flavors.
- Be sure to drain pasta shells carefully to avoid sogginess and arrange individually so they don’t stick together.
- You can customize the heat by adjusting the amount of cayenne or using spicier salsa and enchilada sauce.
- Leftovers store well covered in the refrigerator for up to 3 days and reheat in the oven to maintain crispness.
- For a vegetarian version, substitute beans or a plant-based sausage alternative and ensure cheese and sauces fit dietary preferences.
Nutrition
- Serving Size: 1 stuffed shell (approximate)
- Calories: 861 kcal
- Sugar: 8 g
- Sodium: 1662 mg
- Fat: 31 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 97 g
- Fiber: 7 g
- Protein: 47 g
- Cholesterol: 128 mg
