Italian Stuffed Shells

Cook the Pasta: Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions. Drain and set aside to cool slightly.

Prepare the Beef Filling: In a large skillet, cook the ground beef over medium heat until browned, breaking it apart with a spoon as it cooks. Once the beef is cooked, drain any excess fat, then stir in the taco seasoning mix and a splash of water (as instructed on the seasoning packet). Let the mixture simmer for a few minutes until well combined and heated through.

Make the Stuffing: Add the black beans and corn to the skillet, stirring to combine with the seasoned beef. Remove from heat and let it cool slightly.

Stuff the Shells: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with cooking spray. Once the pasta shells are cool enough to handle, spoon the beef, bean, and corn mixture into each shell, packing it tightly.

Bake the Dish: Arrange the stuffed shells in the prepared baking dish. Top each shell with shredded cheddar cheese. Cover with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

Garnish and Serve: Once the shells are done, remove them from the oven and let them rest for a few minutes. Sprinkle the stuffed shells with sour cream, chopped cilantro, and green onions. Serve with a side of Mexican rice or a light salad.

Serving and Storage Tips