• Prep Time: 20 mins
  • Cooking Time: 20 mins
  • Serves: 8

Enchilada Stuffed Pasta Shells

  • Recipe Submitted by on

 Ingredients List

  • 12 ounces jumbo pasta shells
  • 28-ounce can red enchilada sauce
  • 1/4 cup light sour cream
  • 15-ounce can black beans, drained
  • 1 cup corn kernels
  • 1 can green chiles, drained
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped red onion
  • 4 ounces grated cheese (I used quesadilla cheese)
  • 1/4 cup chopped green onions (about 2 stalks)


Preheat oven to 350°. Coat the interior of a 9" x 13" pan with non-stick spray; set aside.
Bring a large pot of salted water to a boil. Add the pasta shells and boil for 9 minutes (or per the box directions for "pre-bake," if given). Drain in a colander and let cool.
In a medium pot, heat the enchilada sauce over medium until warm. Spoon a thin layer of the sauce over the bottom of the prepared pan and spread evenly.
Stir the sour cream into the enchilada sauce in the pot until completely incorporated. Add the beans, corn, chiles, peppers, and red onions. Allow to heat for a few minutes.
Holding a shell in one hand, use a slotted spoon to scoop a generous amount of the enchilada filling into the shell and carefully place the shell in the sauce-lined pan. Continue stuffing shells and lining them up side-by-side in the pan, until the pan is completely filled. Spoon the extra filling and sauce over the shells and in the cracks. Top evenly with the grated cheese, and bake for 10 minutes. Remove, and sprinkle the green onions over the top.

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