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Mexican Stuffed Shells with Veal
These Mexican stuffed shells with veal are a delightful fusion of flavors, combining tender veal, zesty spices, and creamy cheese in a comforting baked pasta dish. Perfect for family dinners, potlucks, or meal prep, this easy recipe is a flavorful twist on a classic that’s sure to become a regular in your meal rotation.
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 13x9 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.