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Mexican Stuffed Jumbo Pasta Shells

Mexican Stuffed Jumbo Pasta Shells


  • 18 to 20 jumbo pasta shells
  • 1 (16 ounce) bottle picante sauce (hot, medium or mild)
  • 1 (4 ounces) can green chiles, chopped and drained (hot, medium or mild)
  • 4 ounces shredded Cheddar cheese
  • 1 (2.8 ounce) can Durkee French fried onion rings or 1/2 cup minced onion
  • 1 pound ground beef
  • 1/2 cup water
  • 1 (15 1/2 ounce) can tomato sauce
  • 4 ounces shredded Monterey Jack cheese
  • 4 ounces Mozzarella cheese
  • 1 small can sliced black olives, drained (optional)


  1. Cook pasta according to package directions, rinse and set aside.
  2. In a bowl, combine picante sauce, water and tomato sauce.
  3. In a large bowl, mix well 1/2 of the tomato sauce mixture, chiles, black olives, 1/2 of all three cheese and 1/2 of the onion rings or minced onions into the ground beef.
  4. Pour 1/2 of the remaining tomato sauce mixture into the bottom of an 8 x 12-inch (or larger) casserole dish.
  5. Stuff the pasta shells with beef mixture and place in the casserole dish.
  6. Pour the remaining tomato sauce over the stuffed shells.
  7. Bake covered at 350 degrees F for 25 to 35 minutes.
  8. Sprinkle remaining cheeses and onion rings or minced onions over the top and bake, uncovered, for 5 more minutes.

Yield: 6 servings

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