Mexican Stuffed Shells: An Amazing Ultimate Recipe

Why You’ll Love Mexican Stuffed Shells: An Amazing Ultimate Recipe

I enjoy this recipe because it’s hearty, flavorful, and perfect for sharing. I like how the creamy ricotta balances the spices, while the black beans and corn add texture and substance. I also appreciate that it’s easy to prepare ahead and bakes beautifully, making it great for busy evenings or casual gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

20 jumbo pasta shells
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 cup black beans, rinsed and drained
1 cup corn kernels (fresh or frozen)
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon garlic powder
Salt and pepper to taste
2 cups salsa (preferably medium or hot)
1 cup shredded cheddar cheese
Fresh cilantro or green onions for garnish (optional)

Directions

I start by preheating the oven to 375°F so it’s ready for baking. I cook the jumbo pasta shells in a large pot of salted water until al dente, then drain them and let them cool slightly.

While the pasta cools, I prepare the filling by mixing the ricotta cheese, mozzarella cheese, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper in a bowl until everything is well combined.

I gently stuff each shell with the cheese and bean mixture. In a large baking dish, I spread 1 cup of salsa over the bottom to prevent sticking. I arrange the stuffed shells open-side up in the dish, then pour the remaining salsa evenly over the top. I finish by sprinkling the shredded cheddar cheese over everything.

I cover the dish with foil and bake it, then uncover and continue baking until the cheese is bubbly and lightly golden. I let the shells cool briefly before garnishing and serving.

Servings and Timing

I usually spend about 15 minutes on prep and around 30 minutes baking, making the total time about 45 minutes. This recipe makes approximately 4 to 6 servings, depending on portion size.

Variations

I sometimes add diced jalapeños or green chilies for extra heat. When I want more vegetables, I mix in sautéed bell peppers or zucchini. I also like topping the baked shells with a dollop of sour cream or a drizzle of crema before serving.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the shells in the oven or microwave until heated through, adding a little extra salsa if needed to keep them moist.

FAQs

Can I make this recipe ahead of time?

I assemble the shells ahead and refrigerate them, then bake when ready to serve.

Can I freeze Mexican stuffed shells?

I freeze them unbaked or baked, tightly covered, for up to 2 months.

What type of salsa works best?

I like using medium or hot salsa, but mild works well too.

Can I use a different cheese?

I sometimes swap mozzarella for Monterey Jack or a Mexican cheese blend.

Do I need to cook the shells fully?

I cook them just until al dente so they don’t get too soft while baking.

Can I add meat to this recipe?

I add seasoned ground beef or shredded chicken when I want a heartier version.

How do I keep the shells from sticking?

I always spread salsa on the bottom of the baking dish.

Is this recipe kid-friendly?

I find it very kid-friendly, especially with mild salsa.

Can I use fresh corn?

I use fresh, frozen, or canned corn depending on what I have.

What should I serve with these shells?

I like serving them with a simple salad or rice on the side.

Conclusion

I keep these Mexican stuffed shells in my recipe rotation because they’re comforting, flavorful, and easy to customize. I love how they combine familiar pasta with bold, cheesy filling and vibrant salsa, creating a dish that always feels like a crowd-pleaser.