Why You’ll Love This Recipe

• A creative fusion of tacos and pasta.
• Family-friendly and perfect for weeknights.
• Easy to customize with toppings and add-ins.
• Great for meal prep and reheats well.
• Comforting, cheesy, and packed with bold flavor.

Ingredients

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

• Jumbo pasta shells
• Ground beef or ground turkey
• Taco seasoning
• Onion, diced (optional)
• Garlic, minced (optional)
• Salsa
• Cream cheese or ricotta (optional for creaminess)
• Shredded cheese (cheddar, Mexican blend, or pepper jack)
• Black beans (optional)
• Corn (optional)
• Green onions or cilantro for garnish
• Salt and pepper

Directions

1. Preheat your oven to 190 °C (375 °F).
2. Cook jumbo pasta shells in salted boiling water until al dente. Drain and set aside to cool slightly.
3. In a skillet, cook ground beef (or turkey) with diced onion until browned. Drain excess fat.
4. Add garlic (if using) and taco seasoning. Stir well.
5. Mix in a spoonful of salsa and cream cheese (or ricotta) if desired to create a creamy filling.
6. Stir in optional black beans or corn.
7. Spread a layer of salsa in the bottom of a baking dish.
8. Stuff each shell with the taco mixture and place them open-side up in the dish.
9. Spoon more salsa over the top and sprinkle generously with shredded cheese.
10. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5–10 minutes until the cheese is melted and bubbly.
11. Garnish with green onions or cilantro before serving.

Servings and timing

• Servings: About 5–6 servings
• Prep time: ~15 minutes
• Cook time: ~25–30 minutes
• Total time: ~40–45 minutes

Variations

• Chicken version: Use shredded cooked chicken seasoned with taco seasoning.
• Vegetarian: Replace meat with black beans, corn, and sautéed peppers.
• Spicy: Use hot salsa, pepper jack cheese, or add jalapeños.
• Cheesy supreme: Add a layer of queso before baking.
• Loaded taco style: Serve with sour cream, diced tomatoes, avocado, or shredded lettuce after baking.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for 3–4 days.
• Freezing: Freeze unbaked or baked shells for up to 2–3 months. Thaw overnight before reheating.
• Reheating:
  • Oven: 175 °C (350 °F) until heated through.
  • Microwave: Heat in 1-minute intervals until warm.

FAQs

 Do I have to use jumbo shells?

Yes, jumbo shells work best because they can hold the filling.

 Can I use homemade taco seasoning?

Absolutely—use your favorite blend for more control over sodium and spice.

 Will corn tortillas work instead of shells?

Not for this dish; the recipe relies on pasta shells for stuffing.

Can I make this ahead of time?

Yes, assemble everything and refrigerate for up to 24 hours before baking.

What cheese melts best?

Cheddar, Colby Jack, Mexican blend, or pepper jack all melt beautifully.

 Can I make this dish spicy?

Use hot salsa, spicy taco seasoning, or add jalapeños to the filling.

 Should I cover the dish while baking?

Covering helps the shells stay moist, then uncover to brown the cheese.

 Can I use ground chicken?

Yes, ground chicken or turkey works well.

 Can I add veggies?

Bell peppers, corn, black beans, or diced tomatoes are great additions.

 What toppings go well with these shells?

Sour cream, green onions, cilantro, diced avocado, shredded lettuce, or extra salsa.

Conclusion

Taco Stuffed Pasta Shells bring all the savory, satisfying flavors of tacos into a comforting baked pasta dish. Easy to prepare, endlessly customizable, and ideal for family dinners, this recipe is perfect for switching up taco night in the most delicious way. Enjoy the cheesy, zesty, crowd-pleasing flavor in every bite.

Taco Stuffed Pasta Shells

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Jumbo pasta shells stuffed with seasoned taco meat, baked in salsa, and topped with melted cheese for a flavorful fusion of tacos and comfort-style pasta.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Total Time: 40–45 minutes
• Yield: 5–6 servings
• Category: Dinner
• Method: Baking
• Cuisine: Mexican-Inspired
• Diet: Halal

Ingredients

• 20–24 jumbo pasta shells
• 450 g ground beef or ground turkey
• 1 packet taco seasoning
• 1 small onion, diced (optional)
• 2 cloves garlic, minced (optional)
• 2 cups salsa, divided
• 113 g cream cheese or 1 cup ricotta (optional)
• 1½ cups shredded cheese (cheddar, Mexican blend, or pepper jack)
• 1 cup black beans (optional)
• 1 cup corn (optional)
• Green onions or cilantro for garnish
• Salt and pepper to taste

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Instructions

1. Preheat oven to 190°C (375°F).
2. Cook jumbo pasta shells in salted boiling water until al dente. Drain and let cool slightly.
3. In a skillet, cook ground beef or turkey with diced onion until browned; drain excess fat.
4. Add garlic and taco seasoning, stirring well.
5. Mix in a spoonful of salsa and cream cheese or ricotta to create a creamy filling.
6. Stir in optional black beans or corn.
7. Spread 1 cup of salsa in the bottom of a baking dish.
8. Stuff each shell with the taco mixture and place in the baking dish open-side up.
9. Spoon remaining salsa on top and sprinkle with shredded cheese.
10. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5–10 minutes until cheese is melted and bubbly.
11. Garnish with green onions or cilantro before serving.

Notes

• Add jalapeños or hot salsa for extra heat.
• Use ricotta instead of cream cheese for a lighter filling.
• Great for meal prep—reheats and freezes well.

Nutrition

• Serving Size: 1 portion
• Calories: Approx. 420
• Sugar: 6 g
• Sodium: 880 mg
• Fat: 20 g
• Saturated Fat: 9 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 4 g
• Protein: 28 g
• Cholesterol: 70 mg