Mexican Stuffed Pasta Shells

Italian pasta shells meet Mexican refried beans in a fusion that actually makes sense. Jumbo shells get stuffed with seasoned beans, topped with sliced black olives and Monterey Jack, and broiled until the cheese bubbles.

The bean filling comes together fast: sautéed onion and garlic, cumin, chili powder, and a dash of hot sauce mixed into the refried beans. The spices transform the canned beans into something that tastes like it was seasoned from scratch.

This is a vegetarian main that satisfies without anyone missing the meat. The beans provide protein and substance, the cheese adds richness, and the olives give briny pops that cut through everything.

Pro Tips

• Use jumbo pasta shells, not medium. Medium shells are too small to stuff and will frustrate you.
• Drain the cooked shells thoroughly. Water trapped inside dilutes the filling and makes the dish watery.
• Pack the bean filling firmly into each shell so they hold their shape and don’t collapse when arranged in the dish.
• Broil just until the cheese melts, about one minute. Any longer and the shells can dry out and crack.

Variations

• Add a layer of salsa or enchilada sauce in the bottom of the casserole dish for a saucier version.
• Stir cooked corn kernels into the bean mixture for added sweetness and texture.
• Top with sliced jalapeños, sour cream, and chopped cilantro after broiling for a full taco-night experience.