Best 3 Sassy Southwest Stuffed Shells Recipes

**Sassy Southwest Stuffed Shells: A Culinary Symphony of Bold Flavors and Textures**

Indulge in a tantalizing culinary escapade with our Sassy Southwest Stuffed Shells, a dish that masterfully blends the vibrant flavors of the Southwest with the comforting embrace of classic Italian pasta. Discover a symphony of textures and tastes as tender pasta shells are stuffed with a delectable filling of seasoned ground beef, fire-roasted corn, juicy black beans, zesty diced tomatoes, and a captivating blend of spices that awaken the palate.

Immerse yourself in the velvety embrace of our homemade salsa roja, a symphony of fresh tomatoes, roasted poblano peppers, and a touch of heat that adds a subtle yet noticeable kick. Bathed in a luscious blanket of melted cheese, each bite of these stuffed shells offers a harmonious balance of flavors and textures, leaving you craving more.

Our Sassy Southwest Stuffed Shells are not just a meal; they are an experience. They transport you to the vibrant landscapes of the Southwest, where bold flavors reign supreme. With every bite, you'll embark on a culinary journey that will leave your taste buds dancing in delight.

**Additional Recipe Delights:**

1. **Easy Stuffed Shells**: A classic and straightforward rendition of stuffed shells, perfect for those who prefer a traditional Italian flavor profile. Indulge in the comforting flavors of ricotta, Parmesan, and mozzarella cheese, enveloped in a rich tomato sauce.

2. **Spinach and Artichoke Stuffed Shells**: A vegetarian delight that combines the earthy notes of spinach with the savory richness of artichoke hearts. Topped with a creamy Alfredo sauce, these stuffed shells offer a luscious and decadent experience for vegetarians and meat-lovers alike.

3. **Crab and Shrimp Stuffed Shells**: Elevate your seafood cravings with succulent crab and shrimp, enveloped in a luscious seafood sauce. The delicate sweetness of the seafood pairs perfectly with the briny tang of the sauce, creating a symphony of flavors that will transport you to the shores of a coastal paradise.

4. **Butternut Squash Stuffed Shells**: A delightful fusion of sweet and savory, butternut squash stuffed shells are a hearty and satisfying vegetarian option. Roasted butternut squash is combined with a medley of herbs and spices, then nestled inside tender pasta shells and bathed in a creamy Parmesan sauce.

Embark on a culinary adventure with our diverse selection of stuffed shell recipes, each offering a unique flavor profile that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

THE BEST STUFFED SHELLS

The Best Stuffed Shells image

Here's our upgrade on the Italian-American comfort food classic. We used three different cheeses to get the ultra-creamy filling just right. It really balances the tangy homemade tomato sauce.

Provided by Food Network Kitchen

Categories main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/4 cup olive oil
1 small onion, diced
3 cloves garlic, minced
Pinch crushed red pepper flakes, optional
1/4 cup tomato paste
Two 28-ounce cans good-quality peeled whole plum tomatoes, crushed
1 sprig basil
2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
9 ounces jumbo dried pasta shells
2 cups whole milk ricotta
8 ounces shredded part-skim mozzarella
3 tablespoons grated Parmigiano-Reggiano, plus more for topping
1/4 cup finely chopped flat-leaf parsley leaves
1 large egg, lightly beaten

Steps:

For the marinara sauce: Heat the oil in a medium heavy-bottomed pot over medium heat. Add the onions and cook, stirring occasionally, until very soft, 8 to 10 minutes. Add the garlic and red pepper flakes, if using, and continue to cook, stirring occasionally, until the garlic has softened but not browned, about 3 minutes. Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes. Season with salt and pepper and bring to a simmer. Reduce the heat, add the basil and dried oregano, partially cover and simmer gently, stirring occasionally, until the sauce is thickened, about 45 minutes.
Remove the basil sprig. If the sauce is still too chunky, mash the larger chunks of tomato with a potato masher. Season with salt and pepper. Let cool.
For the shells and filling: Bring a large pot of salted water to a boil over high heat. Add the dried pasta shells cook, stirring occasionally, until softened slightly but not cooked. (The pasta shells should flexible enough to be filled but remain very al dente; they will continue to cook during baking.) Drain, then run under cold water to stop cooking. Drain well again.
Preheat the oven to 375 degrees F.
Mix together the ricotta, mozzarella, Parmigiano-Reggiano, parsley and egg in a large bowl until well combined and uniform. Season liberally with salt and pepper. Transfer the filling to a large disposable pastry bag or large resealable plastic bag (or use a spoon for filling directly from the bowl).
Spread 2 1/2 cups of the marinara sauce in a 13-by-9-inch baking dish. Snip off the end of the pastry bag and squeeze the filling into the shells one at a time. Arrange the shells open-side up in a tight single layer in the baking dish as you fill them. Top with the remaining marinara sauce. Cover the pan tightly with foil and bake the shells until the sauce is bubbling throughout and the filling is heated through, about 35 minutes.
Remove the foil from the pan and continue to bake for 10 more minutes to reduce the sauce. Let cool slightly before serving. Top with grated Parmigiano-Reggiano.

SOUTHWEST STUFFED SHELLS

Southwest Stuffed Shells image

Southwest Stuffed Shells - Classic Stuffed Shells with southwest flavors. These are great to cook with your kids because they can help by stuffing the shells.

Provided by Amy

Number Of Ingredients 12

Ingredients

4 tablespoons olive oil
1 large onion, chopped
1 1/2 pounds ground meat (Turkey, chicken, or beef)
1 box jumbo shells
1 tablespoon chili powder
2 teaspoon granulated garlic
2 teaspoon ground cumin
7 ounce can fire roasted green chiles
1 can olives, sliced
1 can refried beans
1 can enchilada sauce
1/2 pound shredded cheddar cheese

Steps:

In a saute pan or cast iron skillet, heat 2 tablespoons of the olive oil and cook the onions until translucent. Add ground meat and cook about 80% of the way done. Drain excess fat. Season the meat with the chili powder, granulated garlic, and ground cumin.
While the meat is cooking, bring a stockpot full of water to a boil. Add olive oil and salt to the water. Add 1 pound box of jumbo shells and cook according to the package directions, just before the al dente stage. Remove the shells from the water and drain on a plate lined with paper towel. Drizzle with olive oil and let cool enough to be handled.
In a casserole dish, cover the bottom with enchilada sauce. Taking a shell, stuff with refried beans, cooked meat, olives, and cheese. Fill all the shells and line them up in the casserole dish. Top each with two spoonfuls of enchilada sauce.
Cover and bake at 350 degrees for approximately 30 minutes until the cheese is bubbly and the pasta has finished cooking.
Serve and enjoy!

STUFFED SHELLS III

Stuffed Shells III image

This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.

Provided by Renee

Categories Main Dish Recipes Stuffed Main Dish Recipes

Time 1h30m

Yield 10

Number Of Ingredients 10

Ingredients

1 (12 ounce) package jumbo pasta shells
2 eggs, beaten
1 (32 ounce) container ricotta cheese
1 pound shredded mozzarella cheese, divided
8 ounces grated Parmesan cheese, divided
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 (28 ounce) jar pasta sauce
8 ounces sliced fresh mushrooms

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

Nutrition Facts : Calories 549.7 calories, Carbohydrate 43.7 g, Cholesterol 115.6 mg, Fat 24.5 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 13.9 g, Sodium 1544.2 mg, Sugar 9.3 g

Tips:

For a vegetarian version of this recipe, omit the ground beef and add an extra cup of black beans.
To make the dish spicier, add a pinch of cayenne pepper or chili powder to the filling.
If you don't have a muffin tin, you can also bake the stuffed shells in a 9x13 inch baking dish.
Be sure to cook the shells al dente so that they don't become too mushy when baked.
If you're short on time, you can use a jarred salsa instead of making your own.

Conclusion:

Sassy Southwest Stuffed Shells are a delicious and easy-to-make meal that is perfect for a weeknight dinner. The shells are filled with a flavorful mixture of ground beef, black beans, corn, salsa, and cheese, and then baked until golden brown. Serve with a dollop of sour cream and guacamole for a complete meal.