Fajita stuffed shells recipe

Updated on September 24th, 2025

Dinner gets exciting when you combine pasta night with Mexican flavors, and that’s exactly what this fajita stuffed shells recipe delivers. Tender pasta shells are filled with steak, peppers, onions, cheese, and sour cream, then baked with salsa and more cheese on top. The steak marinade of lime juice, garlic, oregano, and cumin brings extra depth and freshness. It’s a fun twist that feels special but is easy enough to make any night of the week.

Why this recipe works

• Creative fusion: Combining jumbo pasta shells with fajita ingredients creates a unique dish that blends Italian comfort with Mexican-inspired flavors.
• Flavorful marinade: Lime juice, garlic, oregano, and cumin season the steak, giving it a bright and savory taste that stands out in the filling.
• Cheesy filling: The mix of sour cream and Mexican cheese blend creates a creamy texture that balances the boldness of the steak and vegetables.
• Custom options: You can substitute chicken for steak or adjust toppings like salsa and cheese to fit your preferences without changing the process.
• Family friendly: The dish is colorful, and fun to serve, making it a reliable option that appeals to both kids and adults.

Serving suggestions

• Mexican dinner: Serve fajita stuffed shells with a side of Mexican rice or refried beans to keep the flavors consistent and filling.
• Party dish: Arrange the stuffed shells on a platter and top with extra cilantro and salsa for an eye-catching option at gatherings.
• Family meal: Pair the shells with a fresh green salad to balance out the richness while keeping the meal complete and easy.
• Leftover lunch: Reheat stuffed shells the next day for a quick and flavorful lunch that tastes just as good as when freshly baked.
• Weeknight dinner: Make the recipe on busy evenings since the prep can be done ahead, and the baking time leaves room to multitask.

Fajita stuffed shells recipe

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This fajita stuffed shells recipe are a family-friendly dinner idea, combining Tex-Mex favorites with pasta for a comforting and easy recipe.

• Author: Bobby
• Total Time: 30 minutes
• Yield: 4 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1/4 cup lime juice
• 1 garlic clove (minced)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 6 ounces boneless beef flank steak
• 1 green bell pepper (halved and seeded)
• 1 medium onion (cut in half)
• 12 uncooked jumbo pasta shells
• 1/2 cup sour cream
• 1 1/2 cups shredded Mexican cheese blend (divided)
• 1 tablespoon cilantro (minced)
• 2/3 cup chunky salsa
• 2 cups shredded lettuce

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Instructions

1. In a shallow dish combine lime juice, garlic, cumin, and oregano. Add steak, cover and refrigerate 8 hours to overnight.
2. Pre-heat the oven to 350 degrees. Cook pasta shells according to package directions. Drain and rinse in cold water, set aside. Heat and lightly grease an outdoor grill or indoor grill pan. Grill steak, onions, and peppers for 6-8 minutes (or until the steak has reached the desired doneness) turning once. Remove the steak and vegetables and cool slightly. Cut the steak into thin slices and chop the green pepper and onion. Place steak, green pepper, and onion into a medium bowl. Stir in sour cream, 2 tablespoons of Mexican cheese blend and cilantro.
3. Stuff the cooked pasta shells with the meat mixture. Arrange shells on a lightly greased 8-inch baking dish. Pour salsa over the shells.
4. Cover with foil and bake for 25 minutes or until heated through. During the last few minutes or cooking remove the foil and top the shells with leftover Mexican cheese blend. Remove from the oven and serve over a bed of shredded lettuce.

Nutrition

• Serving Size:
• Calories: 1264
• Sugar: 10.6 g
• Sodium: 424.8 mg
• Fat: 17.6 g
• Carbohydrates: 214.4 g
• Protein: 58.6 g
• Cholesterol: 67.1 mg