Taco Filled Pasta Shells
Transform your dinner routine with these irresistible Taco Filled Pasta Shells—an inspired fusion of Italian and Mexican cuisine that’s both comforting and bold. Jumbo pasta shells are stuffed with a savory mixture of seasoned ground beef, melted cream cheese, and shredded cheddar, then baked to perfection over a bed of zesty salsa. With every bite, you’ll enjoy the tantalizing flavor of tacos tucked inside a perfectly al dente shell. Ready in just 45 minutes, this family-friendly dish is easy to prepare and loaded with customizable toppings like fresh cilantro, sour cream, diced tomatoes, or creamy avocado. Perfect for a fun twist on taco night, these stuffed shells are as visually appealing as they are delicious.
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Recipe Information
Ingredients
- 18 pieces Jumbo pasta shells
- 1 lb Ground beef
- 2 tbsp Taco seasoning
- 1 cup Diced onion
- 0.5 cup Water
- 2 cups Shredded cheddar cheese
- 1.5 cups Salsa
- 4 oz Cream cheese
- 2 tbsp Chopped fresh cilantro (optional)
- as needed Sour cream (for serving)
- as needed Chopped tomatoes or diced avocado (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook for 1-2 minutes less than the package instructions (so they are slightly underdone). Drain, rinse with cold water, and set aside.
In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and no longer pink. Drain any excess fat.
Stir in the taco seasoning and water, then cook for another 2-3 minutes until the mixture thickens. Remove from heat.
Stir in the cream cheese until fully melted and incorporated. Add 1 cup of shredded cheddar cheese and mix well. Taste and adjust seasoning if necessary. Let the mixture cool slightly.
In a 9x13-inch baking dish, spread 1 cup of salsa across the bottom to create a base layer.
Stuff each cooked pasta shell with a heaping spoonful of the taco meat mixture and place them in the baking dish, open side up.
Top the stuffed shells with the remaining salsa and sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with chopped fresh cilantro, sour cream, and optional toppings like diced tomatoes or avocado.
Serve warm and enjoy!
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 1344 mg | 58% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.7 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 509 mg | 39% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 625 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
