Tex-Mex Stuffed Pasta Shells

All the flavors of a classic taco are transformed into a comforting cheesy pasta bake. 


Prep Time: 10 minutes         Total Time: 50 minutes         Serves: 4

Tex Mex Stuffed Pasta Shells


16 jumbo pasta shells

2 tbsp olive oil

1 lb ground beef

1 onion, chopped

2 cloves garlic, minced

1 jalapeño pepper, minced

1 cup tomato salsa

1 1/2 cups Gehl’s Queso Blanco Sauce

1 tbsp chopped fresh parsley


In large pot of boiling salted water, cook pasta shells for 8 to 10 minutes or until tender but still firm; drain.

Meanwhile, heat oil in large skillet set over medium-high heat; cook beef, onion, garlic and jalapeño, breaking up beef with a wooden spoon, for 5 to 7 minutes or until onions are softened and beef is no longer pink. Remove from heat and stir in salsa.

Preheat oven to 375°F. Spoon filling into cooked shells; arrange in greased 8-inch glass baking dish. Pour Queso Blanco Sauce evenly over shells. Cover and bake for 20 minutes; uncover and bake for about 10 minutes or warmed through and bubbling. Sprinkle with parsley before serving.