Delicious Taco Stuffed Shells Recipe | Easy and Flavorful

Taco Stuffed Shells combine the best of two comfort food favorites—tacos and pasta shells—into one mouthwatering dish. This easy recipe features jumbo pasta shells filled with a savory, seasoned ground beef and cheese mixture, then baked in a flavorful salsa and cheese sauce. It’s the perfect meal for taco night with a fun twist!

Why You’ll Love This Recipe

• A fun fusion dish – Combines Italian-style pasta with classic taco flavors.
• Kid-friendly – A dish the whole family will enjoy.
• Make-ahead friendly – Prepare in advance and bake when ready.
• Customizable – Use different proteins, cheeses, or toppings to suit your taste.

Ingredients

• 20 jumbo pasta shells
• 1 pound ground beef (or ground turkey)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade seasoning)
• 1 cup salsa (your preferred level of spice)
• ¾ cup water
• 1 cup ricotta cheese (or cottage cheese)
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup enchilada sauce or extra salsa for baking
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cumin (optional for extra flavor)
• ½ cup sour cream (for serving)
• Chopped fresh cilantro, green onions, or avocado (optional toppings)

Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package directions until al dente. Drain and set aside to cool slightly.

2. Prepare the Taco Filling

In a large skillet over medium heat, cook the ground beef until browned. Drain excess grease if needed. Add the diced onion and minced garlic, cooking until softened. Stir in the taco seasoning, salsa, and water. Simmer for 5 minutes until thickened.

3. Mix the Cheese Filling

In a medium bowl, combine the ricotta cheese, ½ cup shredded cheddar, and ½ cup shredded mozzarella. Season with salt, black pepper, and cumin. Mix well.

4. Assemble the Shells

Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce or salsa in the bottom of a baking dish. Fill each cooked pasta shell with a spoonful of the cheese mixture and a spoonful of the taco meat mixture. Arrange the stuffed shells in the dish.

5. Bake

Pour the remaining enchilada sauce or salsa over the shells. Sprinkle with the remaining shredded cheddar and mozzarella cheese. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly.

6. Serve and Enjoy

Let the taco stuffed shells cool for a few minutes before serving. Top with sour cream, fresh cilantro, green onions, or avocado for extra flavor.

Variations

• Spicy Version – Use spicy salsa, add chopped jalapeños, or mix in red pepper flakes.
• Chicken or Turkey – Swap the beef for shredded rotisserie chicken or ground turkey.
• Vegetarian Option – Replace the meat with black beans, corn, and sautéed bell peppers.
• Low-Carb Version – Stuff the mixture into hollowed-out bell peppers instead of pasta shells.

Servings and Timing

• Servings: 4-6
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze assembled (but unbaked) shells for up to 3 months. Thaw overnight in the refrigerator before baking.
• Reheating: Warm in the oven at 350°F (175°C) for 15 minutes or microwave individual portions for 1-2 minutes.

Frequently Asked Questions

Can I make this dish ahead of time?

Yes! Assemble the stuffed shells up to a day in advance, cover, and refrigerate. Bake when ready.

Can I use store-bought taco seasoning?

Absolutely! However, homemade taco seasoning allows for better control of flavor and spice.

What kind of salsa works best?

Use mild, medium, or hot salsa depending on your preference. Chunky or smooth salsa both work well.

Can I substitute the ricotta cheese?

Yes, cottage cheese or cream cheese are great alternatives.

How do I prevent the pasta shells from sticking together?

After draining, toss the shells with a little olive oil or lay them separately on a baking sheet.

Can I use corn tortillas instead of pasta shells?

For a twist, layer the taco filling and cheese in a casserole dish using corn tortillas instead of pasta shells.

What’s the best cheese for this dish?

Cheddar and mozzarella melt well, but you can also try pepper jack or Monterey Jack for extra flavor.

How can I make this recipe healthier?

Use lean ground turkey, low-fat cheese, and whole-wheat pasta shells.

Do I need to cover the dish while baking?

Yes, covering with foil keeps the shells from drying out. Remove the foil in the last 10 minutes for a bubbly, golden cheese topping.

Can I make this dairy-free?

Use dairy-free cheese and replace ricotta with mashed tofu mixed with nutritional yeast.

Conclusion

Taco Stuffed Shells are a delicious and creative way to enjoy classic taco flavors in a hearty, cheesy pasta dish. Perfect for weeknight dinners or meal prepping, this recipe is sure to become a family favorite. Try different variations to make it your own, and enjoy a comforting meal with every bite!

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