Mexican-Style Stuffed Shells with Salsa Roja
Prep 30 Minutes
Total Time 1 Hours
For the shells:
- 1 box (12 oz) jumbo shells
For the filling:
- 1 lb ground beef
- 4 tablespoons Old El Paso™ taco seasoning mix
For the sauce
- 1 can (14.5 oz) roasted tomatoes, chopped
- 1 Serrano pepper
- 1/4 white onion
- 1 fresh oregano sprig
- 2 garlic cloves
- 1 teaspoon salt
- 8 fresh cilantro sprigs
- 1 cup water
- 2 cups Monterrey Jack cheese, grated
Recipe Continues Below
- Preheat oven to 400° F.
- For the shells: Cook pasta per the instructions on the box, approximately for 9 minutes.
- For the filling: Combine ground beef with taco seasoning and cook on medium-high heat until the meat is browned.
- 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.
- 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.
- 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.
- Pour remaining sauce over shells and sprinkle with grated cheese. Cover with aluminum foil and bake for 25-30.
- Remove from oven. Serve and enjoy!
- If you can’t find fresh oregano, use 2 teaspoons of dried Mexican oregano.
- 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!
- For a spicier taste, add 1 chile de árbol to the sauce.
*Percent Daily Values are based on a 2,000 calorie diet