Mexican Style Stuffed Shells With Roja Sauce

 

For Shells:

1

Box (12 ounces) jumbo shells

to fill in:

4

Tablespoons Old Taco El Paso™ Seasoning Mix

To prepare the sauce

1 can (14.5 oz) chopped roasted tomatoes

To serve:

cups monterey jack cheese, shredded

Heat the oven to 400 degrees Fahrenheit.

For crusts: Cook pasta according to package directions, for about 9 minutes.

For the filling: Combine ground beef with taco seasoning and cook over medium-high heat until meat is brown.

To make the sauce: In a blender, combine tomatoes, serrano peppers, onion, thyme, garlic, salt, cilantro and water and blend until smooth. Add half of the sauce over the meat. Set the other half aside.

For baking: Once the pasta is cooked, drain the water and let it cool for a few minutes so you can handle it without burning yourself. Add 1 cup of the sauce to the bottom of a baking dish.

We take a pasta crust, fill it with a tablespoon of minced meat and a little grated cheese. Put it in the baking dish. Repeat the process with the remaining shells and meat.

Pour the rest of the sauce over the crust and sprinkle with grated cheese. Cover with aluminum foil and bake for 25-30.

Take it out of the oven. Serve and enjoy!

Expert Tips

If you can't find fresh oregano, use 2 teaspoons of dried Mexican oregano.

For a spicier taste, add 1 chile de arbol to the sauce.

There is no nutritional information available for this recipe

More about this recipe

In my house, pasta is one of those recipes we eat a lot because it's economical, goes a long way and is enjoyed by all. Today, I felt like making shells stuffed with ground beef, cheese, and rouga sauce. Everyone loves this dish!