This Enchilada Pasta Shells recipe is quick and easy. Whenever Allie asks me what I want for dinner, pasta is usually the first thing that comes to mind. After all, I am Italian. This night was different. Allie did her usual routine of asking what I wanted for dinner, and when I replied she had the biggest grin on her face. She said she had an idea and that I had trust her. Her goal was to put an Italian twist on a classic Mexican favorite. As she explained her vision for this enchilada dish, I had to admit I wanted to see it. Pasta and enchiladas? Enchilada Pasta Shells? It sounds a little odd, but it was seriously delicious!
During the week we are all about creating easy and fast meals. As we have said numerous times, Allie is a school teacher so she is usually tired at the end of the day. I now get home from work around 6 p.m., so our time together is usually the process of making the dinner and unwinding. That is why we try to create fast and delicious meals. We enjoy spending time together, so it allows us to communicate and share what happened that day during the meal. Pasta is the ultimate comfort food for me, and Mexican food is a close second. Combining these two into one meal is seriously mind blowing.
If you are familiar with enchiladas, wonderful! If not, enchiladas are rolled tortillas with either a meat or cheese filling served with a chili sauce. Almost always the chili sauce is poured over the enchiladas, but I have seen it on the side. I suppose that can be debated whether if it can still be called an enchilada, but that is not for me to decide. Allie is from Knights Landing, CA which is a small farming community outside Sacramento, CA. In this small town there is a Mexican Restaurant called Las Maracas, and every time we dine there she orders one cheese enchilada and one chicken enchilada.
As we cooked the pasta, she explained that we would be stuffing the large pasta shells. Taking after what Allie orders at Las Maracas, half will be chicken and the other half cheese. The Enchilada Pasta Shells were placed in a baker and put in the oven to hold the filling. Red Enchilada sauce was poured over the stuffed shells giving it the classic enchilada look.
The great thing about this recipe is that it is a dish vegetarians can enjoy too! If you do not eat meat, simply use cheese as the filling! Above all, enjoy every bite of this Mexican meets Italian dish!