Get ready to transform your ordinary weeknight dinner into a flavor explosion that'll have everyone asking for seconds! These Baked Mexican Stuffed Shells are not just a meal - they're a culinary adventure that combines the comfort of pasta with the bold, zesty flavors of Mexican cuisine. Imagine tender pasta shells packed with creamy, seasoned chicken, smothered in a tantalizing green chili sauce that promises to tantalize your taste buds and bring a little fiesta right to your dinner table.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup shredded chicken
- 1 cup green chili sauce
- 1 cup shredded cheese
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or olive oil.
- Bring a large pot of salted water to a boil. Cook jumbo pasta shells according to package instructions until al dente, typically 8-10 minutes. Drain and rinse with cold water to stop cooking, then set aside.
- In a medium mixing bowl, combine ricotta cheese, shredded chicken, garlic powder, salt, and pepper. Mix thoroughly until ingredients are well incorporated.
- Carefully stuff each cooked pasta shell with the chicken and ricotta mixture, filling them generously but not overfilling.
- Arrange the stuffed shells in the prepared baking dish, placing them seam-side up.
- Pour green chili sauce evenly over the stuffed shells, ensuring each shell is well-covered.
- Sprinkle shredded cheese over the top of the shells and sauce.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove foil and continue baking for an additional 10 minutes, or until cheese is melted and bubbly and edges are slightly golden.
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh cilantro or chopped green onions if desired.
Tips
- Cook pasta shells just until al dente to prevent them from becoming mushy during baking. Rinsing with cold water helps stop the cooking process.
- For extra flavor, consider using rotisserie chicken or seasoning your shredded chicken with additional Mexican spices like cumin or chili powder.
- Use fresh, high-quality green chili sauce for the best flavor. If you can't find pre-made sauce, you can easily make your own with roasted green chilis.
- Don't overstuff the shells - leave a little room for the cheese and sauce to melt and blend.
- For a crispy top, broil the dish for 2-3 minutes after baking to get a golden, slightly crisp cheese topping.
- Let the dish rest for 5 minutes after baking to allow the sauce and cheese to set, making serving easier and preventing burns.
- Optional garnishes like fresh cilantro, chopped green onions, or a dollop of sour cream can add extra flavor and visual appeal.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 28g
Protein: 25g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 85mg
