Description

Cheesy Mexican stuffed shells filled with a creamy, spiced ricotta mixture, black beans, and corn, then baked in salsa and melted cheese. This comforting, bold-flavored pasta dish is perfect for sharing and easy to prepare ahead.

Ingredients

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 tsp ground cumin

1 tsp chili powder

1/2 tsp garlic powder

Salt, to taste

Black pepper, to taste

2 cups salsa (medium or hot)

1 cup shredded cheddar cheese

Fresh cilantro or green onions, for garnish (optional)

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Instructions

Preheat the oven to 375°F (190°C).
Cook the jumbo pasta shells in salted water until al dente. Drain and let cool slightly.
In a bowl, mix ricotta cheese, mozzarella cheese, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper until well combined.
Stuff each pasta shell with the cheese and bean mixture.
Spread 1 cup of salsa evenly over the bottom of a baking dish.
Arrange the stuffed shells open-side up in the dish.
Pour the remaining salsa over the shells.
Sprinkle shredded cheddar cheese evenly on top.
Cover with foil and bake for 20 minutes.
Remove foil and bake for an additional 10 minutes, until cheese is bubbly and lightly golden.
Let cool slightly, garnish if desired, and serve.

Notes

Cook shells just until al dente to prevent them from becoming mushy.

Add jalapeños or green chilies for extra heat.

This dish can be assembled ahead and baked later.

Serve with a simple salad or rice for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 460
Sugar: 8 g
Sodium: 720 mg
Fat: 20 g
Saturated Fat: 11 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 8 g
Protein: 20 g
Cholesterol: 55 mg