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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.

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

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

Find it online: https://thefamilycooking.com/taco-stuffed-pasta-shells-2/