Veal Mexican Stuffed Shells

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Mexican Stuffed Shells is an amazing fusion of flavors that make the perfect spicy pasta dish. Tender veal filled shells with a creamy, spicy sauce that will become a new family favorite.
Prep: 15 minutes
Cook: 20 minutes
A glass tray filled with Veal Mexican Stuffed Shells.

Mexican Stuffed Shells is an amazing fusion of flavors that make the perfect spicy pasta dish. Tender veal filled shells with a creamy, spicy sauce that will become a new family favorite.

A glass tray filled with Veal Mexican Stuffed Shells.

This Veal Mexican Stuffed Shells recipe is a perfect meal to serve any day of the week. This recipe is quick, easy and the best part different. Great when you want to surprise your family with something new like these Veal Mexican Stuffed Shells.

If you want to find more inventive meals to serve your family, try these favorites.


MORE PASTA RECIPES YOU MIGHT LIKE

Buffalo Chicken Pasta Salad | Philly Cheese Steak Stuffed Shells | Veal Cheeseburger Macaroni


What makes this recipe great is the addition of veal to the shells. If you are concerned about the ethicacy of veal, find out practices here.

  • 35 Minute Meal: Great for a busy weeknight meal.
  • Easy Ingredients: If you love Mexican inspired meals these ingredients will be in your pantry.
  • Family Friendly: Everyone loves a good cheesy pasta dish.
A wooden spoon holding a Veal Mexican Stuffed Shell.

What You Need to Make Stuffed Shells

Ingredients

  • ground veal
  • poblano pepper
  • taco seasoning
  • cream cheese
  • Colby Jack cheese
  • jumbo pasta shells
  • salsa
  • taco sauce
Clear glass bowls filled with cheese, meat, onions, peppers, sauces, etc to make Veal Mexican Stuffed Shells.

Equipment

How to Make Veal Stuffed Shells – Step by Step

Preparing veal in a cast iron skillet.
  • Prep: First, preheat oven to 350 degrees F.
  • Cook: Second, add the ground veal, diced onion and diced pepper to a large skillet; Cook over medium high heat about 5-7 minutes. Stir in taco seasoning and water; Stir to combine.
  • Cream Cheese: Third, break chunks of the cream cheese and add them to the skillet; Simmer for 3-4 minutes and then remove from the heat and add ½ cup of Colby Jack cheese;
  • Pasta: Meanwhile,bring a large pot of salted water to a boil and add the pasta shells.  Then cook according to the package directions and drain, and next immediately separate the shells on plate so they don’t stick together. 
Assembling the Veal Mexican Stuffed Shells in a glass baking dish, adding the layers of cheese and sauce.
  • Assemble: Next, pour the salsa into a 13×9 baking dish and spread to cover the bottom and then fill each pasta shell with 1-2 tablespoons of the veal mixture and place them in the baking dish. Top the stuffed shells with taco sauce and sprinkle the remaining 1 ½ cups of Colby Jack cheese on top. ·  
  • Bake:  Finally, bake for 15 minutes or until the cheese is melted and the shells are heated through.

Common Questions About Mexican Stuffed Shells

CAN I SUBSTITUTE SEASONING?

Indeed, if you do not like things too hot, just use a little less taco seasoning, want a little more heat, add some Jalapenos.

RECIPE BE FROZEN?

Of course, wrap in foil and put in an airtight container or bag for up to three months.

CAN THIS RECIPE BE MADE AHEAD OF TIME?

Yes, this is a great make ahead meal to meal prep for your family, make the filling up to 4 days in advance and simply boil the shells and finish the meal when you are ready to serve.

White plate and fork with a serving of 4 veal Mexican Stuffed Shells.

Expert Tips for Making Veal Mexican Stuffed Shells

  • Add Veggies: Family hate veggies? Sneak in a little spinach, carrots or other veggies into the shell mix.
  • Variation tip: Feel free to add a different protein. Chicken, hamburger, steak all are wonderful additions to this recipe.
  • Alternate cooking method tip: The Instant Pot would be a great way to prepare a deconstructed version of this recipe.
  • Toppings: Sour Cream, fresh cilantro or parsley add a great fresh taste, however, Homemade Pico de Gallo is always a hit.

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If you’ve tried this recipe, please rate it in the comment section below.

A glass tray filled with Veal Mexican Stuffed Shells.

Veal Mexican Stuffed Shells

No ratings yet
Mexican Stuffed Shells is an amazing fusion of flavors that make the perfect spicy pasta dish. Tender veal filled shells with a creamy, spicy sauce that will become a new family favorite.
Print Pin Rate
Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

  • 1 pound ground veal
  • ½ cup diced onion
  • ½ cup diced pablano pepper
  • 1 package 1.25 oz taco seasoning
  • ½ cup water
  • 4 ounces cream cheese
  • 2 cups shredded Colby Jack cheese divided
  • 20 jumbo pasta shells
  • 1 ½ cups salsa
  • 1 cup taco sauce

Instructions

  • Preheat oven to 350 degrees F.
  • Add the ground veal, diced onion and diced pepper to a large skillet; Cook over medium high heat until meat is no longer pink, about 5-7 minutes.
  • Stir in taco seasoning and water; Stir to combine.
  • Break chunks of the cream cheese and add them to the skillet; Simmer for 3-4 minutes, or until the cream cheese melts into the veal mixture.
  • Remove from the heat and add ½ cup of Colby Jack cheese; Stir to combine.
  • While the veal is cooking, bring a large pot of salted water to a boil and add the pasta shells.
  • Cook according to the package directions and drain.
  • Immediately separate the shells on plate so they don’t stick together.
  • Pour the salsa into a 13×9 baking dish and spread to cover the bottom.
  • Fill each pasta shell with 1-2 tablespoons of the veal mixture and place them in the baking dish.
  • Top the stuffed shells with taco sauce and sprinkle the remaining 1 ½ cups of Colby Jack cheese on top.
  • Bake for 15 minutes or until the cheese is melted and the shells are heated through.

Expert Tips

 
  • Add Veggies: Family hate veggies? Sneak in a little spinach, carrots or other veggies into the shell mix.
  • Variation tip: Feel free to add a different protein. Chicken, hamburger, steak all are wonderful additions to this recipe.
  • Alternate cooking method tip: The Instant Pot would be a great way to prepare a deconstructed version of this recipe.
  • Toppings: Sour Cream, fresh cilantro or parsley add a great fresh taste, however, Homemade Pico de Gallo is always a hit.

Estimated Nutritional Information

Calories: 494kcal | Carbohydrates: 32g | Protein: 32g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 125mg | Sodium: 1908mg | Potassium: 674mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1114IU | Vitamin C: 42mg | Calcium: 365mg | Iron: 2mg

The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/

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This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe.  I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.

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