Pinto Bean and Cheese Stuffed Shells

Name: Pinto Bean and Cheese Stuffed Shells
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Jumbo pasta shells', 'amount': '12-15 shells'}; {'ingredient': 'Pinto beans', 'amount': '1 can (15 oz), drained and rinsed'}; {'ingredient': 'Cream cheese', 'amount': '4 oz, softened'}; {'ingredient': 'Cheddar cheese', 'amount': '1 cup, shredded'}; {'ingredient': 'Shredded mozzarella cheese', 'amount': '1 cup'}; {'ingredient': 'Tomato sauce', 'amount': '2 cups'}; {'ingredient': 'Green onions', 'amount': '2, chopped'}; {'ingredient': 'Garlic powder', 'amount': '1 teaspoon'}; {'ingredient': 'Cumin', 'amount': '1 teaspoon'}; {'ingredient': 'Salt', 'amount': '1/2 teaspoon'}; {'ingredient': 'Black pepper', 'amount': '1/2 teaspoon'}; {'ingredient': 'Fresh cilantro', 'amount': '1/4 cup, chopped (for garnish)'}

Indulge in these comforting Pinto Bean and Cheese Stuffed Shells, where Italian pasta meets Mexican-inspired flavors. Each jumbo shell is generously filled with a creamy mixture of pinto beans, sharp cheddar, and tangy cream cheese, seasoned with aromatic spices and herbs, then baked to perfection under a blanket of melted mozzarella and rich tomato sauce. This dish is perfect for family gatherings or a cozy weeknight dinner, bringing a delightful fusion of flavors to your table.

Servings: 4

Ingredients

Jumbo pasta shells (12-15 shells)
Pinto beans (1 can (15 oz), drained and rinsed)
Cream cheese (4 oz, softened)
Cheddar cheese (1 cup, shredded)
Shredded mozzarella cheese (1 cup)
Tomato sauce (2 cups)
Green onions (2, chopped)
Garlic powder (1 teaspoon)
Cumin (1 teaspoon)
Salt (1/2 teaspoon)
Black pepper (1/2 teaspoon)
Fresh cilantro (1/4 cup, chopped (for garnish))

Instructions

Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the drained pinto beans, shredded cheddar cheese, softened cream cheese, chopped green onions, garlic powder, cumin, salt, and black pepper. Use a fork to mash the beans slightly and mix until well combined.
Spread half of the tomato sauce evenly on the bottom of a baking dish.
Carefully stuff each cooked pasta shell with the pinto bean and cheese mixture and place them seam-side up in the baking dish.
Pour the remaining tomato sauce over the stuffed shells, making sure to cover them evenly.
Sprinkle the shredded mozzarella cheese generously on top of the shells.
Cover the baking dish with aluminum foil and bake for 20 minutes.
After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Once baked, remove from the oven and let it sit for a few minutes. Garnish with fresh cilantro before serving.

Dietary Information

Servings: 4 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 30 minutes • Calories: 400 • Fat: 18g • Carbs: 45g • Protein: 20g • Sodium: 600mg • Sugar: 4g

Pinto Bean and Cheese Stuffed Shells

Servings: 4

Ingredients

Instructions

Dietary Information

Related Recipes

Pinto Bean and Cheese Stuffed Jalapenos

Pinto Bean and Cheddar Queso Dip

Pinto Bean and Chicken Enchilada Casserole