Mexican-Style Stuffed Shells with Salsa Roja

Prep 30 Minutes
Total Time 1 Hours
Servings 8

Ingredient List

For the shells:

  • 1 box (12 oz) jumbo shells

For the filling:

  • 1 lb ground beef
  • 4 tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix

For the sauce

  • 1 can (14.5 oz) Muir Glen™ Organic Fire Roasted Diced Tomatoes
  • 1 Serrano pepper
  • 1/4 white onion
  • 1 fresh oregano sprig
  • 2 garlic cloves
  • 1 teaspoon salt
  • 8 fresh cilantro sprigs
  • 1 cup water

To serve:

  • 2 cups Monterrey Jack cheese, grated
Recipe Continues Below


  1. Preheat oven to 400° F.
  2. For the shells: Cook pasta per the instructions on the box, approximately for 9 minutes.
  3. For the filling: Combine ground beef with taco seasoning and cook on medium-high heat until the meat is browned.
  4. For the sauce: In a blender, combine tomatoes, Serrano pepper, onion, oregano, garlic, salt, cilantro and water and process until smooth. Add 1/2 of the sauce over the meat. Set the other half aside.
  5. To bake: Once pasta is cooked, drain water and let cool for a few minutes until you can handle it without burning yourself. Add 1 cup of the sauce to the bottom of a baking dish.
  6. Take one pasta shell, fill with 1 tablespoon ground beef and a little grated cheese. Place in the baking dish. Repeat the process with remaining shells and meat.
  7. Pour remaining sauce over shells and sprinkle with grated cheese. Cover with aluminum foil and bake for 25-30.
  8. Remove from oven. Serve and enjoy!

Expert Tips

  • If you can’t find fresh oregano, use 2 teaspoons of dried Mexican oregano.
  • For a spicier taste, add 1 chile de árbol to the sauce.
  • In my house, pasta is one of those recipes that we eat frequently because it’s economic, goes a long way and everyone enjoys it. Today, I felt like making stuffed shells with ground beef, cheese and salsa roja. Everyone loves this dish!


    *Percent Daily Values are based on a 2,000 calorie diet

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