HOW TO MAKE MEXICAN STUFFED SHELLS?
This Mexican-filled shell dish includes the largest-sized pasta shells that are loaded with taco filling, then topped with cheese and baked to perfection. The surprise is that everyone will enjoy these Mexican stuffed shells, and you can never find leftovers of this recipe!!!
My family loves stuffed shells, and they are a regular on my menu. It was a simple and filling lunch with this particular recipe that brings the taste of Mexican food to the forefront.
As delicious as it is filling, stuffed shells are one of those dishes that never go out of style. They’re about as tasty as comfort food gets. These Mexican stuffed shells are filled with ground beef and topped with lots of cheese, which is then baked in a Mexican-style salsa sauce for a fun and unusual twist on pasta night.
After the Mexican-filled shells have been taken out of the oven, they are sprinkled with a handful of cilantro and the meal is ready to eat! There are a lot of different options to customize your ice cream. Adding chopped avocado or sliced black olives is an excellent alternative.
TO MAKE THESE MEXICAN STUFFED SHELLS, YOU’LL NEED:
Ricotta cheese, we will need 600 grams.
The giant shells, I used one box.
2 cups.Of cheddar cheese, grated.
Grated carrots, approx. 2 cups.
A cup. Of fresh spinach, chopped.
A medium can. Of Tomato Paste.
1/4 cup.Of sun-dried tomatoes in oil.
1/4 cup.Of grated Parmesan cheese.
2 medium chopped garlic cloves.
1 large spoon.Of fresh chopped parsley.
1/4 small spoon. Of Sambal-Ulik, but it’s optional.
1/2 small spoon.Of basil pesto.
Fresh ground pepper.
First, you need to cook about 20 shells until thoroughly cooked in a large saucepan of boiling water, following the cooking instructions on the pasta box. Then drain them, rinse with cold water, and redrain well one more time. On a moist towel, separate the shells.
Then, combine the ricotta, parmesan, garlic, parsley, basil pesto, spinach, carrots, and pepper in a large mixing dish.
And now, you need to mix the dried tomatoes, cane tomatoes, pepper, and hot pepper in a food processor, until you have a silky mixture.
Following that, pour the tomato sauce Into the bottom of an oven dish.
After that, spread the ricotta mixture on top of the crusts. With a spoon, put a tiny quantity of the mixture into each shell. Arrange the filled crust on the tomato sauce-covered platter.
At this point, you’ll sprinkle a little amount of shredded cheddar cheese on each crust.
And to finish, cover the pan with aluminum foil or a cover and bake for approximately 25 to 30 minutes at 350 degrees F = 180 degrees C.
On the side, I usually serve simple steamed vegetables. If you’re searching for a more hearty side dish, take a look at the recipes I’ve added below!!! I hope that your weekend is fabulous!!!