Enchilada Stuffed Shells (Easy Weeknight Dinner!)
Need a quick dinner with big flavor? These enchilada stuffed shells are the perfect mashup of cheesy pasta and classic enchilada flavors! Ready in less than an hour, this easy dinner combines jumbo pasta shells, seasoned ground beef, jalapeños, red enchilada sauce, and plenty of freshly shredded cheese for a meal the whole family will look forward to.
Take a few familiar ingredients and turn them into something a little different. I love traditional enchiladas- all of them. But stuffing the filling into jumbo pasta shells makes dinner fun, easy to serve, and a little unexpected. Plus, you don’t have to spend time rolling tortillas or preparing a complicated sauce from scratch.
Instead, you’ll brown the ground beef, add the seasonings and vegetables, fill the cooked pasta shells, and cover everything with enchilada sauce and cheddar cheese. Then, let the oven do the rest of the work!
Even better, the finishing touches make these enchilada stuffed shells taste extra special. Cotija cheese adds a salty, crumbly topping, while fresh cilantro brings a bright, fresh flavor. Meanwhile, the jalapeños give the beef filling a little kick without making the entire dish overwhelmingly spicy.
Whether you need an easy weeknight dinner, a fun twist on taco night, or a comforting baked pasta dish, this recipe is a winner every time. Get your ingredients ready, because this delicious mashup is about to become a family favorite!
Why You’ll Love These Enchilada Stuffed Shells
There are plenty of reasons to make enchilada stuffed shells for dinner. First, the recipe uses simple ingredients that are easy to find. Second, the preparation is simple enough for a busy weeknight. Finally, the combination of seasoned beef, pasta, enchilada sauce, and melted cheese delivers plenty of flavor in every bite.
Here are a few more reasons to try this recipe:
- Dinner in less than an hour. From cooking the pasta to baking the finished dish, you can get dinner on the table in about 55 minutes.
- A fun twist on taco night. Instead of serving the usual tacos or enchiladas, you’ll enjoy those familiar flavors in a completely different way.
- Easy-to-find ingredients. Ground beef, pasta shells, taco seasoning, cheese, and enchilada sauce make up most of the recipe.
- A cheesy, satisfying dinner. Cheddar melts over the filled shells, while Cotija cheese adds a flavorful finish.
- Easy to customize. Adjust the jalapeños, switch up the cheese, or add extra vegetables to suit your family’s preferences.
- Great for sharing. Serve this baked pasta straight from the casserole dish for a casual family dinner or a meal with friends.
Additionally, the recipe doesn’t require any complicated cooking techniques. If you can brown ground beef and boil pasta, you can make these enchilada stuffed shells!
Ingredients for Enchilada Stuffed Shells
You only need a handful of ingredients to make this easy enchilada stuffed shells.
Ground Beef
Ground beef creates the hearty filling for the jumbo pasta shells. I use 1½ pounds, which gives you plenty of filling for each shell.
As the beef browns, it develops a rich, savory flavor. You can use lean ground beef to reduce the amount of grease in the pan. Otherwise, drain any excess grease before adding the remaining ingredients.
Taco Seasoning
Taco seasoning adds the familiar spices that make this recipe taste like a mashup of tacos and enchiladas. You can use your favorite store-bought seasoning or homemade taco seasoning if you keep a batch in the pantry.
Since seasoning blends vary in salt content, taste the filling before adding extra salt.
Yellow Onion
Diced yellow onion adds flavor and texture to the ground beef filling. As it cooks, the onion softens and blends into the seasoned meat.
For the best results, dice the onion into small pieces so you can easily spoon the filling into the pasta shells.
Jalapeños
Two diced jalapeños give the filling a little heat and fresh pepper flavor. If you enjoy spicy food, leave some of the seeds and membranes intact. On the other hand, remove them if you prefer a milder dinner.
You can also use one jalapeño instead of two if you’re cooking for people who are sensitive to spicy food.
Jumbo Pasta Shells
Jumbo pasta shells are perfect little “bowls” that make them ideal for holding the seasoned beef filling.
You’ll need 24 shells. However, cook a few extra if you have them available because some shells may tear during boiling or draining.
Red Enchilada Sauce
Red enchilada sauce adds moisture, seasoning, and that classic enchilada flavor without requiring you to make a sauce from scratch. If you have some canned– great! If not, use your favorite brand and choose mild, medium, or hot sauce depending on your preferred spice level.
Freshly Shredded Cheddar Cheese
Cheddar cheese melts over the shells and creates a delicious cheesy topping. I recommend shredding the cheese yourself because freshly shredded cheese melts more smoothly than packaged shredded cheese.
Sharp cheddar provides a stronger flavor, while mild cheddar creates a more subtle, creamy finish.
Cotija Cheese and Fresh Cilantro
Cotija is a crumbly Mexican cheese with a salty flavor that contrasts nicely with the melted cheddar. Meanwhile, cilantro adds a fresh, herbal note that brightens the rich beef and cheese filling.
If you can’t find Cotija, crumbled queso fresco or a small amount of finely grated Parmesan can work as a substitute, although the flavor will differ.
How to Make Enchilada Stuffed Shells
These enchilada stuffed shells come together with a few simple steps. While the oven preheats and the pasta cooks, you can prepare the beef filling. Then, assemble and let it bake until everything is hot and the cheese has melted.
Step 1: Preheat the Oven
Preheat your oven to 375°F.
Next, grease a 13-by-9-inch baking dish to prevent the pasta from sticking. Set the dish aside while you prepare the filling.
Step 2: Brown the Ground Beef
Place the ground beef in a large skillet over medium heat. Break it into small pieces with a wooden spoon or spatula as it cooks.
Once the beef is browned, stir in the taco seasoning. If there’s a significant amount of grease in the skillet, carefully drain the excess before continuing.
The beef should be fully cooked before you assemble the casserole. This step also gives the seasoning time to coat the meat evenly.
Step 3: Add the Onion and Jalapeños
Add the diced yellow onion and jalapeños to the skillet with the seasoned beef.
Stir everything together and cook until the onion begins to soften. The jalapeños will add fresh pepper flavor, while the onion helps build a more flavorful filling.
Step 4: Cook the Jumbo Pasta Shells
While the beef mixture cooks, bring a large pot of water to a boil.
Add the jumbo pasta shells and cook for approximately 9 minutes, or follow the package instructions. You want the shells to be tender enough to fill but firm enough to hold their shape.
Afterward, drain the pasta and rinse it gently with cool water to make the shells easier to handle. Separate any shells that stick together, taking care not to tear them.
Step 5: Fill the Pasta Shells
Arrange the cooked pasta shells in the greased baking dish.
Spoon the ground beef mixture into each shell, distributing the filling as evenly as possible. Depending on the size of your shells, you may have a little extra filling or need to adjust how much goes into each one.
Don’t worry if the shells aren’t perfectly arranged. The enchilada sauce and melted cheese will cover much of the filling, so the finished dish will still look delicious!
Step 6: Add the Enchilada Sauce and Cheddar
Pour the red enchilada sauce evenly over the stuffed shells.
Make sure the sauce reaches the spaces between the shells, too. This helps keep the pasta moist as it bakes.
Next, sprinkle the freshly shredded cheddar cheese over the top. Spread it evenly so every serving gets plenty of melted cheese.
Step 7: Bake the Stuffed Shells
Cover the baking dish and place it in the preheated oven.
Bake for 30 minutes. Then, carefully remove the cover and bake for another 5 minutes, allowing the cheese to finish melting and the top to become lightly golden in spots.
Since oven temperatures and baking dishes can vary, make sure the filling is hot throughout before serving.
Step 8: Add the Toppings and Serve
Remove the casserole from the oven and sprinkle Cotija cheese and freshly chopped cilantro over the top.
Let the enchilada stuffed shells cool for 5 minutes before serving. This short resting period makes them easier to transfer to plates and gives the sauce a little time to settle.
Serve warm and enjoy all those delicious enchilada flavors with a fun pasta twist!
Tips for the Best Enchilada Stuffed Shells
Although this recipe is simple, a few tips can make preparation even easier.
Cook the pasta just until tender. Overcooked shells are more likely to tear when you fill them. Follow the package instructions and check them before draining.
Prepare the filling while the pasta cooks. This saves time and helps you get dinner into the oven faster.
Drain excess grease from the beef. Too much grease can make the finished casserole oily, especially when combined with the cheese and sauce.
Shred your own cheddar. Freshly shredded cheddar usually melts smoothly and creates a delicious topping.
Spread the sauce evenly. Pour the enchilada sauce across the entire dish so the pasta doesn’t dry out during baking.
Adjust the heat to your liking. Use mild enchilada sauce and remove the jalapeño seeds for a gentler flavor. If you love spicy food, choose a hotter sauce or add extra jalapeños.
Finally, let the casserole rest for a few minutes before serving. That small step helps keep the shells intact when you scoop them out of the baking dish.
What to Serve with Enchilada Stuffed Shells
These enchilada stuffed shells make a satisfying main course, but you can add a simple side dish to round out dinner.
Here are a few ideas:
- Mexican rice: Serve a scoop alongside the stuffed shells for a familiar Tex-Mex-inspired dinner.
- Black beans: Seasoned black beans add another hearty option to the plate.
- Corn salad: A fresh corn salad adds sweetness and crunch.
- Green salad: Toss lettuce, tomatoes, cucumber, and a simple lime dressing together for a fresh side.
- Guacamole: Creamy avocado brings a cool contrast to the seasoned beef and jalapeños.
- Sour cream: Add a spoonful on top if you want a creamy finish.
- Tortilla chips and salsa: Keep dinner casual with chips and your favorite salsa on the side.
Because the stuffed shells already contains pasta, beef, cheese, and sauce, you don’t need to make several sides. A simple salad or a bowl of beans is plenty.
Can You Make Enchilada Stuffed Shells Ahead of Time?
Yes! You can prepare the beef filling ahead of time to make dinner easier.
Cook the ground beef with the taco seasoning, onion, and jalapeños. Then, refrigerate the filling in a covered container and use it within 3–4 days.
When you’re ready to make dinner, cook the pasta shells, fill them with the prepared beef mixture, add the sauce and cheese, and bake as directed.
You can also assemble the casserole ahead of time and refrigerate it before baking. For the best texture, avoid leaving the cooked pasta sitting in sauce for too long before baking, since it may absorb moisture and soften.
If you assemble the entire dish while the ingredients are cold, allow extra baking time as needed. Always check that the center is hot before serving.
How to Store and Reheat Leftovers
If you have leftovers, allow them to cool slightly and transfer them to an airtight container. Refrigerate within two hours of cooking.
Stored properly in the refrigerator, the leftovers should be enjoyed within 3–4 days.
To reheat a serving, place it in a microwave-safe dish and heat until hot throughout. Alternatively, place the leftovers in an oven-safe dish, cover, and heat at 350°F until warmed through. Adding a small spoonful of enchilada sauce can help keep the pasta moist.
You can also freeze the stuffed shells. Place cooled portions in freezer-safe containers, seal tightly, and label them with the date. For the best quality, use them within about 2–3 months. Thaw overnight in the refrigerator before reheating, and make sure the center reaches 165°F.
Frequently Asked Questions
How long do enchilada stuffed shells take to make?
Plan for approximately 55 minutes, including preparation, boiling the pasta, and baking. Your exact timing may vary depending on how quickly you prepare the filling and whether your ingredients are already measured.
Are enchilada stuffed shells spicy?
They have a little heat from the jalapeños, but you can easily adjust the spice level. Remove the seeds and membranes, use only one pepper, and choose mild red enchilada sauce for a gentler version.
Can I use ground turkey instead of ground beef?
Yes! Ground turkey works well as a substitute. Brown it thoroughly and season it with the taco seasoning as directed. Since turkey may be leaner than ground beef, you may need a little oil to prevent it from sticking to the skillet.
What cheese works best for enchilada stuffed shells?
Freshly shredded cheddar melts over the top, while Cotija adds a salty, crumbly finish. You can also experiment with Monterey Jack or a Mexican-style cheese blend if you prefer.
Can I use green enchilada sauce?
Absolutely. Green enchilada sauce will change the flavor slightly, but it still works well with the seasoned beef, pasta, and cheese.
Can I make this recipe without jalapeños?
Yes! Simply leave them out if you prefer a milder filling. You can add diced bell pepper instead for a little extra vegetable flavor without as much heat.
How do I keep the pasta shells from tearing?
Avoid overcooking the shells, drain them gently, and handle them carefully when filling. Cooking them just until tender helps them hold their shape during assembly and baking.
Can I freeze enchilada stuffed shells?
Yes. Cool the leftovers, package them in airtight freezer-safe containers, and freeze them for the best quality within 2–3 months. Thaw in the refrigerator before reheating and heat until the center reaches 165°F.
Make These Easy Enchilada Stuffed Shells for Dinner!
When you want something different for dinner without spending hours in the kitchen, these enchilada stuffed shells are an easy choice. You get the familiar flavors of seasoned beef, red enchilada sauce, jalapeños, and melted cheese, all tucked inside tender jumbo pasta shells.
Even better, the whole thing comes together in less than an hour and uses ingredients you can find at almost any grocery store. Add a sprinkle of Cotija cheese and fresh cilantro, and you’ve got a delicious dinner that’s ready to serve straight from the baking dish.
So, the next time you’re craving enchiladas but want to switch things up, give this recipe a try. It’s easy, cheesy, full of flavor, and perfect for bringing a little excitement to your weeknight dinner table!
Enchilada Recipes
Enchiladas del Mar
Enchilada sauce- Water bath canned
Carnitas Enchiladas
Enchilada Stuffed Shells
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Ingredients
- 1½ pounds Ground beef
- 1 tbsp Taco seasoning
- 1/2 cup Yellow onion, diced
- 2 Jalapeños, diced
- 24 Jumbo pasta shells
- 2 cups Red Enchilada Sauce
- 2 cups Freshly shredded cheddar cheese
- 1/2 cup Cotija cheese
- 1/4 cup Freshly chopped cilantro
Instructions
- Preheat the oven to 375℉.
- Brown the ground beef and mix in the taco seasoning.
- Add the diced onion and jalapeno to the skillet.
- In a large stock pot, boil the pasta shells for 9 minutes or according to package instructions.
- Drain the pasta shells and rinse.
- Place the pasta shells in a greased 13x9 baking pan.
- Fill each shell with the ground beef mixture.
- Pour the enchilada sauce over the shells.
- Sprinkle the freshly shredded cheddar cheese over the filled shells.
- Cover and bake for 30 minutes. Remove the cover and continue baking for an additional 5 minutes.
- Remove the pan from the oven and top with cotija cheese and cilantro.
- Allow to cool for 5 minutes before serving.
Nutrition
