Introduction
There’s unique comfort in a warm, cheesy pasta dish. Today, we’re diving into Mexican Conchas Shell Pasta, a delightful fusion. Inspired by the beloved pan dulce “conchas” (shells), this recipe cradles a rich, savory filling within large pasta shells. Bathed in a robust, spiced tomato sauce and blanketed with melted cheese, it’s a dish for the soul. Perfect for family dinners, imagine plump shells, generously stuffed and baked until golden and bubbly – a culinary hug marrying the familiar with exciting new flavors.
Ingredients
Gather these kitchen essentials to embark on this flavorful journey. Each component builds the dish’s depth.
* 1 box (12-16 oz) large pasta shells (conchas), uncooked
* 1 tablespoon olive oil
* 1 pound ground beef (80/20 lean, or plant-based crumble)
* 1 large onion, finely chopped
* 3 cloves garlic, minced
* 1 red bell pepper, diced
* 1 (14.5 oz) can diced tomatoes, undrained
* 1 (8 oz) can tomato sauce
* 1 cup beef or vegetable broth
* 1 tablespoon chili powder
* 1 teaspoon ground cumin
* 1/2 teaspoon dried oregano
* 1/4 teaspoon cayenne pepper (optional)
* Salt and freshly ground black pepper to taste
* 2 cups shredded Monterey Jack cheese, divided
* 1/2 cup chopped fresh cilantro, for garnish
Step-by-Step Instructions
1. Prepare the Pasta: Boil salted water. Cook shells al dente (8-10 mins). Drain, rinse cold, lay out to cool.
2. Brown the Meat: Heat olive oil in a large skillet over medium-high. Brown ground beef, breaking it up. Drain grease, set aside.
3. Sauté Aromatics: In the same skillet, add chopped onion, minced garlic, and diced red bell pepper. Sauté 5-7 minutes until soft.
4. Simmer the Sauce: Return beef to skillet. Stir in diced tomatoes, tomato sauce, broth, chili powder, cumin, oregano, and cayenne (if using). Simmer, reduce heat, cover, and cook 15-20 minutes. Season.
5. Stuff and Layer: Preheat oven to 375°F (190°C). Pour half of meat sauce into a 9×13 inch baking dish. Stuff each shell with filling. Arrange snugly in dish.
6. Bake to Perfection: Pour remaining sauce over shells. Sprinkle with 1 ½ cups Monterey Jack. Cover loosely with foil, bake 20 minutes. Remove foil, sprinkle remaining ½ cup cheese, bake another 10-15 minutes, until bubbly.
7. Serve: Rest 5-10 minutes. Garnish with fresh cilantro.
Expert Tips
Elevate your dish with these expert insights. First, cook pasta al dente; it will finish in the oven, ensuring firmness. Second, for deep flavor, brown ground beef until it crusts before aromatics; those caramelized bits add incredible depth. Always taste and adjust your meat sauce seasoning before stuffing. If preparing ahead, assemble up to baking, cover, and refrigerate for up to 24 hours. Adjust baking time if baking from cold.
Variations
This dish is beautifully adaptable. For a vibrant vegetarian option, swap ground beef for black beans, corn, and sautéed mushrooms, seasoned with Mexican spices. Explore other proteins: shredded rotisserie chicken or slow-cooked pork carnitas make excellent fillings. Craving more heat? A diced jalapeño or serrano, or a pinch more cayenne, delivers a fiery kick. Experiment with cheeses too: a blend of Oaxaca, Cotija, and Cheddar adds complex layers. For a smokier profile, add a dash of chipotle powder to your sauce.
Conclusion
Mexican Conchas Shell Pasta is more than a meal; it’s an experience bringing warmth and joy. It beautifully bridges comforting Italian-American baked pasta with bold, inviting Mexican flavors. This recipe offers a unique take on a classic, transforming simple ingredients into a dish that’s both familiar and exciting. With its savory filling, rich spiced sauce, and gooey cheese, it’s destined to become a new family favorite. Gather loved ones, and savor the delicious journey this Conchas Shell Pasta will take you on. Enjoy every comforting bite!
