Looking for a delicious twist on traditional stuffed shells? My Mexican stuffed shells with veal are the perfect fusion of Italian and Mexican cuisines. Tender veal, zesty spices, and gooey cheese come together in a comforting dish that’s sure to become a family favorite.
I love to serve my family recipes made with delicious veal. Two family favorites are my veal cutlets milanese and my veal saltimbocca recipe.
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Why this Mexican Stuffed Shells Recipe is a Keeper
I love this easy stuffed shells recipe because it’s super quick and easy to make. This recipe is perfect to add to an easy dinner recipe stash. 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.
- Flavorful Fusion: Combines the comfort of Italian pasta with bold Mexican flavors.
- Tender Veal: Offers a lighter, more delicate taste compared to traditional beef.
- Make-Ahead Friendly: Perfect for meal prepping and freezing.
- Family Approved: A hit with kids and adults alike.
Can I use Ground Beef or Turkey instead of Veal for this Pasta Dish?
Yes, ground beef or turkey can be substituted for veal. Adjust cooking times as needed.
Pro Tip for Taco Stuffed Shells
For added flavor, mix in some chopped green chilies or jalapeños into the veal mixture.
Ingredient Notes for Veal with Pasta Shells
There are just a few key ingredients that are needed to make this beef stuffed shells.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Ground Veal: Using veal provides a tender and mild flavor.
- Jumbo Pasta Shells: Perfect for holding the savory filling.
- Taco Seasoning: Make your own to add the classic Mexican twist on stuffed shells.
- Cream Cheese: Creates a creamy, rich filling.
- Salsa and Taco Sauce: Bring moisture and zesty flavor.
- Colby Jack Cheese: Melt beautifully for a gooey topping.
Variations and Substitutions to Make this Recipe
Feel free to use different ingredients to substitute or experiment with flavors.
- Protein Swap: Use lean ground beef, turkey or chicken if preferred.
- Spice Level: Adjust the heat by choosing mild or hot salsa and adding jalapeños or picante sauce.
- Cheese Options: Try pepper jack, cheddar cheese or a Mexican cheese blend for different flavors.
How to Make Ground Meat Stuffed Shells
This recipe comes together in just 4 quick and easy steps. This meat stuffed ground meat stuffed shells is so good, it quickly became one of my favorites.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cook the Meat and Veggies: In a large skillet over medium high heat, cook ground veal, peppers and onions. Stir in the taco seasoning and water.
- Make Shell Filling: Add cubes of cream cheese to the meat mixture and allow to simmer. Remove from heat when melted, and add shredded cheese. Stir together.
- Cook the Jumbo Shells: In a large pot, bring salted water to a boil. Cook the pasta shells according to package directions. Drain and set shells out individually so that they don’t stick together.
- Stuff the Shells and Bake: Pour salsa into the bottom of a baking dish. Fill each shell with taco meat. Cover shells with taco sauce and sprinkle cheese on top. Bake until cheese is melted and shells are heated through.
Prep Ahead Suggestions for Veal Stuffed Pasta Shells
When I prepare ahead of time, it can help save me time and kitchen space when it comes to making everything for dinner.
- Assemble Ahead: Prepare the stuffed shells and refrigerate for up to 24 hours before baking.
- Freeze: Assemble the dish, cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Alternate Cooking Methods for Mexican Inspired Stuffed Shells
Make this Mexican and Italian recipe another way by using your crock pot.
- Slow Cooker: Layer the stuffed shells and sauce in a slow cooker and cook on low for 4-5 hours.
How to Store, Reheat and Use Leftovers
Here’s how to store these delicious Mexican stuffed shells safely.
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 350°F until heated through or microwave individual portions.
- Repurpose: Chop up leftovers and use as a filling for burritos or quesadillas.
Common Questions About This Recipe
Cook the pasta shells al dente and handle them gently during stuffing.
Absolutely! Assemble the dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Expert Tips for Making Baked Stuffed Shells Recipe
- Don’t Overcook Pasta: Cook shells al dente to prevent tearing during stuffing.
- Toppings: Some of my favorite toppings include green onions, sour cream, jarred salsa and enchilada sauce.
- Cool Filling: Allow the veal mixture to cool slightly before stuffing to make handling easier.
- Even Stuffing: Use a spoon or piping bag to evenly fill each shell.
- Saucy: Cover shells with enchilada sauce and salsa instead of tomato sauce to make them extra delicious.
- Serve this Recipe: Serve with Mexican Black Beans, Cowboy Cornbread Casserole or Instant Pot Refried Beans.
More Recipes You Might Like
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Mexican Stuffed Shells with Veal
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Ingredients
- 1 pound Ground veal
- ½ cup Diced onion
- ½ cup Diced poblano pepper
- 1.25 ounces Taco Seasoning, 1 package
- ½ cup Water
- 4 ounces Cream cheese, ½ block
- 2 cups Shredded Colby Jack cheese, divided
- 20 Jumbo pasta shells
- 1 ½ cups Salsa
- 1 cup Taco sauce
Instructions
- Preheat oven to 350℉.
- 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.
Christina’s Notes
- Use Al Dente Pasta: Cooking the shells just until al dente prevents them from falling apart during stuffing and baking.
- Drain Meat Well: Be sure to drain the veal thoroughly after browning to avoid a greasy filling.
- Cheese Topping Tip: Add half the cheese at the start of baking and the rest during the last few minutes so it melts perfectly without burning.
- Freeze Individually: For smaller portions, freeze the stuffed shells individually on a baking sheet before transferring to a freezer bag.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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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 to 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.