Name: Taco Stuffed Shells
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Fusion (Italian-Mexican)
Ingredients: 12-15 Jumbo pasta shells; 1 lb Ground beef or turkey; 1 small Onion, finely chopped; 2 cloves Garlic, minced; 2 tbsp Taco seasoning; 1 cup Tomato sauce; 1 cup Salsa or diced tomatoes with green chilies; 4 oz Cream cheese or ½ cup sour cream; 1 ½ cups Shredded cheddar cheese or Mexican blend cheese; 2 tbsp Olive oil; Salt and pepper to taste; Fresh cilantro or green onions (optional for garnish)

Taco Stuffed Shells are a fun and flavorful twist on classic stuffed pasta. Jumbo pasta shells are filled with a savory taco meat mixture, layered with cheese, and baked in a zesty tomato sauce. This recipe combines the best of Italian and Mexican flavors for a comforting and crowd-pleasing meal.

Why You’ll Love This Recipe

I love how this recipe transforms traditional stuffed shells into something with a bold, spicy kick. The taco-seasoned filling adds so much depth and excitement, and the melted cheese on top makes every bite satisfying. It’s a great way to mix up taco night or enjoy a delicious baked pasta dish with a unique flavor profile. Plus, it’s easy to make ahead and perfect for feeding a family or guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Jumbo pasta shells
Ground beef or turkey
Onion, finely chopped
Garlic, minced
Taco seasoning
Tomato sauce
Salsa or diced tomatoes with green chilies
Cream cheese or sour cream
Shredded cheddar cheese or Mexican blend cheese
Olive oil
Salt and pepper
Fresh cilantro or green onions (optional for garnish)

Directions

Preheat the oven to 375°F (190°C).
Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onions and cook until translucent. Add minced garlic and cook for another minute.
Add ground beef or turkey to the skillet and cook until browned. Drain any excess fat.
Stir in taco seasoning, tomato sauce, and salsa or diced tomatoes with green chilies. Let the mixture simmer for 5-7 minutes to blend the flavors.
Remove from heat and stir in cream cheese or sour cream until the filling is creamy and well combined.
Spoon the meat mixture into each cooked pasta shell and place them in a baking dish.
Pour a bit more tomato sauce over the shells and sprinkle shredded cheese generously on top.
Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly.
Garnish with fresh cilantro or green onions before serving.

Servings and timing

This recipe makes about 6 servings.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

I like to switch up the protein by using ground chicken, turkey, or even a plant-based alternative. For a vegetarian version, I substitute the meat with sautéed mushrooms, black beans, or lentils. You can also add corn or diced bell peppers to the filling for extra texture and flavor. Using different cheeses, like pepper jack or mozzarella, can change the character of the dish too.

Storage/reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. I usually reheat them in the oven at 350°F (175°C) for 15-20 minutes to keep the cheese melty and the shells tender. You can also microwave individual portions, but the oven method tastes best.

FAQs

Can I make Taco Stuffed Shells ahead of time?

Yes, I often prepare them a day in advance, cover the dish tightly with foil, and refrigerate. When ready to serve, I bake them directly from the fridge, adding a few extra minutes to the baking time.

Can I freeze these stuffed shells?

Absolutely. After assembling, I freeze the dish uncovered for about an hour, then wrap it tightly in foil and freeze for up to 3 months. When ready to eat, I thaw overnight in the fridge and bake as usual.

What kind of cheese works best?

I usually go with a Mexican cheese blend or sharp cheddar for that classic taco flavor. Pepper jack adds a nice spicy kick if I want extra heat.

Can I use homemade taco seasoning?

Definitely. Homemade taco seasoning with chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne works perfectly and lets me control the salt and spice levels.

Is this recipe gluten-free?

The pasta shells contain gluten, so I substitute with gluten-free jumbo shells if needed. Just be sure to check all other ingredients, like taco seasoning and salsa, for gluten-free labels.

Conclusion

Taco Stuffed Shells are one of my favorite fusion comfort foods — combining the hearty, cheesy goodness of baked pasta with the bold flavors of taco filling. They’re easy to prepare, perfect for family dinners, and versatile enough to customize to my tastes or dietary needs. I always enjoy how this recipe brings something new and exciting to the dinner table without requiring complicated steps or hard-to-find ingredients.