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4.75 from 4 votes

Enchilada stuffed pasta shells

The perfect fusion of Tex-Mex and Italian - giant pasta shells stuffed with a creamy black bean mixture, and covered in a simple homemade enchilada sauce.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Main meals
Cuisine: Italian, Mexican, Tex-Mex
Servings: 4 people
Calories: 572kcal
Author: Becca Heyes


  • 240 g (~ 8 1/2 oz) large pasta shells
  • 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 130 g (~ 3/4 cup) sweetcorn - I used tinned
  • Few sprigs fresh coriander (cilantro), chopped
  • 250 g (~ 1 cup) ricotta cheese
  • Salt
  • Black pepper
  • 2 tbsp oil
  • 1 tbsp plain flour
  • 1 tsp smoked paprika
  • 1 tsp hot chilli powder
  • 1/2 tsp ground cumin
  • 1 tbsp tomato puree / paste
  • 250 ml (~ 1 cup) water or vegetable stock
  • 100 g (~ 3 1/2 oz) mozzarella cheese, sliced
  • 50 g cheddar cheese, grated (~ 1/2 cup when grated)
  • 1 tomato sliced


  • Cook the pasta shells in a large pan of water until al dente (they need to be pliable, but preferably just short of being fully cooked). Drain, and cover with cold water.
  • In a mixing bowl, combine the black beans, sweetcorn, chopped coriander, and ricotta cheese. Season generously with salt and pepper, and mix well to combine.
  • To make the homemade enchilada sauce, heat the oil in a small saucepan, and add the flour, spices and tomato puree. Whisk over a low heat to give a thick paste. Add the vegetable stock a little at a time, whisking until smooth each time before adding more. Season to taste.
  • To assemble, add a couple of tablespoons of the enchilada sauce to the bottom of a baking dish (mine measured around 8 x 8 inches). Spread it around to give a thin coating of sauce - this helps to stop the pasta sticking. Stuff each pasta shell with a spoonful of the ricotta mixture, and arrange them in the dish. Pour over the remaining sauce, trying to make sure the pasta is fully covered with a thin layer of sauce, especially any edges or corners.
  • Top the pasta with some sliced mozzarella and grated cheddar, and a few slices of tomato. Bake at 190°C (Gas Mark 5 / 375°F) for around 40 minutes, or until the cheese is golden brown and crispy.


Serving: 1portion | Calories: 572kcal | Carbohydrates: 61.8g | Protein: 29.5g | Fat: 23.9g | Saturated Fat: 10.3g | Cholesterol: 96mg | Sodium: 379mg | Potassium: 621mg | Fiber: 6.6g | Sugar: 2.8g | Calcium: 320mg | Iron: 5.4mg