When cooking spaghetti, I always cook way too much meat. That happened last week so I refrigerated my leftover meat and made a version of these easy stuffed shells the next night. Chris loves these things!
- 16-20 jumbo pasta shells
- 1lb ground beef
- 6oz cream cheese
- 1 tsp. chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 16oz taco sauce
- 1.5 cups salsa
- 2 cups shredded cheese (I used Colby & Monterey Jack)
Preheat oven to 350. Pour salsa into bottom of 9×13 dish. Set aside. While oven is preheating, begin browning ground beef in skillet. While browning, add spices. Once brown, drain grease and return meat to skillet. Add cream cheese and stir until cheese melts. Set aside.
While ground beef is cooking, cook pasta shells as directed on box. (tip: the noodles should be slightly firm when done to make the stuffing process easier) Once shells are done, drain.
Stuff each shell with meat mixture and place on top of salsa in baking dish. Shells should be placed with stuffing side facing up. Once all shells are in dish, pour taco sauce over the top. Be sure to coat each shell. Cover with aluminum foil and bake for 25 minutes. Remove from oven, remove foil, and cover shells with shredded cheese. Return to oven for 7-10 minutes or until cheese has melted.