Chili Cheese Stuffed Shells are made with canned chili, ground beef, and lots of veggies. A quick, easy, weeknight meal that is ready in less than 30 minutes!
There are so many ways to prepare stuffed shells. We love traditional Stuffed Pasta Shells and Taco Stuffed Pasta Shells – both are delicious! These Chili Cheese Stuffed Shells are a little more unique but just as easy to make, and everyone loves them!
CHILI CHEESE STUFFED SHELLS
Pasta shells are generally associated with Italian food, but if you stuff them with chili, they are still delicious. You only need a few simple ingredients to make this easy pasta recipe. All you need is ground beef, chili, cheese, jumbo pasta shells, black beans, veggies, and tomato sauce. Only a few minutes of preparation and you have an easy pasta shell dinner with a little bit of a twist!
WHY YOU’LL LOVE THIS CHILI CHEESE STUFFED SHELLS RECIPE
- Easy steps to follow. Whether you are experienced in making pasta or not, this recipe is actually pretty simple and easy to follow along with, which makes it a perfect dish for anyone to try.
- One batch makes a lot. There is no need to worry because you’ll definitely have leftovers after this dinner is over. Pasta is wonderful when reheated the next day!
- Simple ingredients. You only need a few basic kitchen staple ingredients to pull this recipe together.
What to serve with Stuffed Pasta Shells?
Stuffed Pasta Shells make an excellent main dish that pairs well with many different side dishes. We like to serve it with Easy Parmesan Garlic Dinner Rolls and a Lemon Caesar Salad. And don’t forget dessert! Layered Oreo Pudding Dessert or Easy Cherry Chocolate Cake are both great options!
Ingredients in Chili Cheese Stuffed Shells
Ground beef: I prefer to use ground beef in this recipe, but ground turkey works great too!
Peppers and onions: Frozen peppers and onions add a lot of flavor and texture to the dish.
Black beans: A can of black beans pairs so well with the chili. Make sure to rinse and drain the beans before adding to the other ingredients.
Chili: One can of chili is needed to use as the base of the chili mixture. You will want all of the sauce, so don’t drain anything out!
Tomatoes: You will need a 10-ounce can of diced tomatoes with green chiles. You can use regular diced tomatoes, but the green chiles add a lot of flavor. If your family doesn’t love tomatoes (like mine), you can blend these up before adding to the filling mixture.
Tomato sauce: A small can of tomato sauce adds moisture and flavor to the chili mixture.
Chili seasoning: Grab a packet of chili seasoning from the spices aisle to add even more flavor. If you don’t have chili seasoning, you can add any seasonings you’d like – garlic, cumin, onion, and salt.
Cheddar cheese: Shredded cheddar pairs perfectly with the chili. You can use a different kind of cheese if you’d like.
Jumbo pasta shells: Cook the shells according to package directions and then rinse and drain them thoroughly. I like to dry them out a little bit by laying them out on paper towels to dry while I’m preparing the filling.
Jalapenos and scallions: These are both optional, but make a great topping for the chili cheese stuffed shells.
How to make Chili Cheese Stuffed Shells
Cook the ground beef, peppers, and onions until the meat is browned. Drain any excess grease.
Add black beans, chili beans, tomatoes with green chilies, tomato sauce, and chili seasoning to the meat mixture. Stir and bring to a simmer. Let cook and thicken while you cook the pasta shells.
Place the cooked shells in a 9×13 baking dish. Carefully spoon the chili mixture into each shell.
Top the shells with shredded cheddar. Garnish with jalapeno slices if preferred.
Bake and serve. Before serving, top with chopped scallions (optional). Add your favorite chili toppings – sliced avocado and sour cream are both great options!
Chili Cheese Stuffed Shells Recipe
Ingredients
- 1 pound lean ground beef
- 1 ½ cups frozen peppers and onions
- 15 ounce black beans, rinsed and drained
- 15.5 ounces chili beans, not drained
- 10 ounce can tomatoes with green chiles
- 15 ounces tomato sauce
- 1 packet chili seasoning
- 2 cups shredded cheddar cheese
- 12 ounce box jumbo pasta shells
- jalapenos and scallions for topping optional
Instructions
- Preheat your oven to 350°.
- In a large skillet over medium heat, add the ground beef, peppers, and onions. Cook until the meat is browned. Drain any excess grease.
- Add black beans, chili beans, tomatoes with green chilies, tomato sauce, and chili seasoning to the meat mixture. Stir and bring to a simmer. Let cook and thicken while you cook the pasta shells.
- Boil the pasta according to package directions and drain.
- Place the cooked shells in two rows in a 9×13 baking dish. Carefully spoon the chili mixture into each shell.
- Top the shells with shredded cheddar cheese. Garnish with jalapeno slices if preferred.
- Bake for 20 minutes. Before serving, top with chopped scallions (optional). Add your favorite chili toppings – sliced avocado and sour cream are both great options!
Notes
Nutrition
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How to store leftover stuffed shells
Leftover shells should be stored in the refrigerator in an airtight container for up to 5 days. Leftovers can be heated in the microwave, oven, and air fryer.
FOR MORE PASTA RECIPES, CHECK OUT THESE SUGGESTIONS!
- LASAGNA ROLLS
- BLT PASTA SALAD
- CREAMY TOMATO SOUP WITH TORTELLINI
- PIZZA PASTA CASSEROLE
- PUMPKIN FETTUCINE ALFREDO
- RED WHITE AND BLUE PASTA SALAD
- EASY ZUCCHINI PASTA
- EASY CHICKEN MANICOTTI
- CHICKEN BACON RANCH PASTA
- COPYCAT CHICK-FIL-A MAC AND CHEESE
- CREAMY GARLIC PARMESAN PASTA
- BAKED CHICKEN PARMESAN CASSEROLE
- TORTELLINI PRIMAVERA
- LASAGNA SOUP
- EASY HOMEMADE LASAGNA RECIPE
Chili Cheese Stuffed Shells are made with canned chili, ground beef, and lots of veggies. A quick, easy, weeknight meal that is ready in less than 30 minutes!
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