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Mexican-Style Stuffed Shells with Salsa Roja

Mexican-Style Stuffed Shells with Salsa Roja
  • Prep 5 min
  • Total 1 hr 10 min
  • Servings 24
Updated July 17, 2017


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

To serve:

  • 2 cups Monterrey Jack cheese, grated


  • 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!

  • 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.

No nutrition information available for this recipe

  • 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!
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