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Taco Stuffed Shells

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Taco Stuffed Shells are a fun and flavorful twist on classic stuffed pasta, combining jumbo pasta shells filled with a savory taco meat mixture, layered with cheese, and baked in a zesty tomato sauce for a comforting and crowd-pleasing meal.

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)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
  3. 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.
  4. Add ground beef or turkey to the skillet and cook until browned. Drain any excess fat.
  5. 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.
  6. Remove from heat and stir in cream cheese or sour cream until the filling is creamy and well combined.
  7. Spoon the meat mixture into each cooked pasta shell and place them in a baking dish.
  8. Pour a bit more tomato sauce over the shells and sprinkle shredded cheese generously on top.
  9. Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly.
  10. Garnish with fresh cilantro or green onions before serving.

Notes

  • You can substitute ground chicken, plant-based meat, or use mushrooms and beans for a vegetarian version.
  • Add corn or diced bell peppers to the filling for extra texture and flavor.
  • Use different cheeses like pepper jack or mozzarella to vary flavor.
  • Make ahead by assembling a day in advance and refrigerating before baking.
  • Freeze assembled shells for up to 3 months; thaw overnight before baking.
  • For gluten-free, use gluten-free jumbo pasta shells and check all other ingredients.

Nutrition

Find it online: https://deliciousyum.com/taco-stuffed-shells/