Taco Stuffed Shells is a delightful twist on classic Mexican cuisine that brings comfort and fun to your dinner table. Imagine large pasta shells cradling a savory filling of seasoned beef, creamy cheese, and zesty salsa, all topped with melty cheese as it bakes to perfection. Perfect for both weeknight dinners and casual gatherings, this recipe is sure to become a family favorite. Whether you’re craving tacos but want something different or simply looking for a dish to impress, Taco Stuffed Shells delivers on taste and comfort.
Why Make This Taco Stuffed Shells
There are countless reasons to whip up Taco Stuffed Shells. First, it allows you to enjoy the flavors of tacos in a comforting, cheesy pasta form. The combination of textures—from the firm pasta shells to the creamy filling—creates a satisfying bite every time. Additionally, it’s a versatile dish that can easily feed a crowd or provide delicious leftovers. Plus, it’s customizable! You can adjust the level of spice, swap out the protein, or add your favorite vegetables to the filling. This dish is perfect for anyone looking to combine hassle-free preparation with mouth-watering flavor.
How to Make Taco Stuffed Shells
Making Taco Stuffed Shells is a breeze, even for those who aren’t exactly kitchen pros. You’ll start with cooking the pasta shells and preparing the beef filling. Then, it’s just a matter of assembling everything in a baking dish and allowing the oven to work its magic. The steps are straightforward, ensuring that you get a delicious home-cooked meal with minimal fuss.
Ingredients:
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning or 2 tablespoons homemade
- 1/4 cup water
- 1 cup salsa
- 1 1/2 cups shredded Mexican cheese blend, divided
- 1 cup ricotta or cottage cheese
- 1 (15 oz) can diced tomatoes, drained
- 1/2 cup tomato sauce
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
- Sour cream for serving (optional)
Directions:
- Bring a large pot of salted water to a boil. Cook pasta shells until al dente, about 9–10 minutes. Drain and rinse with cool water. Set aside.
- In a skillet over medium heat, heat olive oil and sauté onions until softened. Add ground beef and cook until browned. Drain any excess grease.
- Stir in garlic, taco seasoning, and water. Let it simmer for 2–3 minutes. Remove from heat and allow to cool slightly.
- In a bowl, mix together the cooked taco meat, 3/4 cup shredded cheese, ricotta (or cottage cheese), and half of the salsa. Add cumin, salt, and pepper.
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread a layer of diced tomatoes and tomato sauce on the bottom.
- Fill each shell with the taco mixture and place open side up in the baking dish.
- Spoon remaining salsa over the shells and sprinkle with the remaining cheese. Cover with foil and bake for 20 minutes.
- Uncover and bake an additional 10–15 minutes until cheese is melted and bubbly.
- Rest for 5 minutes before serving. Garnish with cilantro or parsley and serve with sour cream if desired.
Nutritional Information
Each serving of Taco Stuffed Shells provides approximately:
- Calories: 460
- Total Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 80mg
- Sodium: 900mg
- Total Carbohydrates: 44g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 26g
(Nutritional values may vary based on specific brands and preparation methods.)
How to Serve Taco Stuffed Shells
Taco Stuffed Shells can stand alone as a satisfying meal but can also be enhanced with a fresh side salad or a platter of guacamole and chips. Serve them family-style, allowing everyone to help themselves. You could also add a drizzle of sour cream on each plate for a creamy contrast to the flavors, or serve alongside a light, zesty coleslaw for added crunch.
How to Store Taco Stuffed Shells
Leftovers can easily be stored in the refrigerator for up to 3 days. Place any uneaten portions in an airtight container to keep them fresh. To reheat, simply bake in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You can also freeze Taco Stuffed Shells for up to three months. To reheat frozen shells, allow them to thaw in the fridge overnight, then bake as instructed.
Expert Tips for Perfect Taco Stuffed Shells
- Ensure your pasta shells are cooked al dente so they don’t break during the stuffing process.
- Customize the filling with beans or vegetables like bell peppers or corn for added nutrition and flavor.
- For a spicy kick, add diced jalapeños or use a spicy salsa.
- If you’re short on time, pre-make the filling and store it in the fridge for use on a busy weeknight.
Delicious Variations
There are many ways to switch up Taco Stuffed Shells:
- Chicken or Turkey: Substitute ground beef with ground turkey or shredded chicken for a lighter option.
- Vegetarian: Use black beans, sautéed mushrooms, or lentils as a hearty vegetarian filling.
- Cheesy Spinach: Add sautéed spinach or kale to the cheese mixture for an extra nutrient boost.
- Southwest Style: Incorporate taco toppings like avocado, corn, or black olives in the filling.
Frequently Asked Questions
-
Can I make Taco Stuffed Shells ahead of time?
Yes, you can prepare the stuffed shells, assemble them in the baking dish, cover, and refrigerate for up to 24 hours before baking. Just add an extra 10 minutes to the cooking time if baking straight from the fridge. -
What’s the best way to thaw frozen Taco Stuffed Shells?
The best way to thaw frozen shells is to transfer them to the refrigerator the night before you plan to cook them. This allows them to thaw slowly and ensures even heating. -
Can I use regular pasta shells instead of jumbo?
While jumbo shells are ideal for stuffing, you can use regular shells or even other pasta shapes, but the amount of filling may need to be adjusted accordingly.
Taco Stuffed Shells are not only a delicious and comforting dish, but they also offer a fun and interactive way to enjoy a classic meal. With easy preparation, versatile ingredients, and the ability to customize, this recipe is perfect for busy weeknights or special family gatherings. We encourage you to try Taco Stuffed Shells for your next meal and enjoy the delightful explosion of flavors. Get creative, and don’t forget to share your results! Happy cooking!
Print
Taco Stuffed Shells
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Beef
Description
A delightful twist on classic Mexican cuisine, featuring large pasta shells filled with seasoned beef, creamy cheese, and zesty salsa.
Ingredients
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning or 2 tablespoons homemade
- 1/4 cup water
- 1 cup salsa
- 1 1/2 cups shredded Mexican cheese blend, divided
- 1 cup ricotta or cottage cheese
- 1 (15 oz) can diced tomatoes, drained
- 1/2 cup tomato sauce
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
- Sour cream for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta shells until al dente, about 9–10 minutes. Drain and rinse with cool water. Set aside.
- In a skillet over medium heat, heat olive oil and sauté onions until softened. Add ground beef and cook until browned. Drain any excess grease.
- Stir in garlic, taco seasoning, and water. Let it simmer for 2–3 minutes. Remove from heat and allow to cool slightly.
- In a bowl, mix together the cooked taco meat, 3/4 cup shredded cheese, ricotta (or cottage cheese), and half of the salsa. Add cumin, salt, and pepper.
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread a layer of diced tomatoes and tomato sauce on the bottom.
- Fill each shell with the taco mixture and place open side up in the baking dish.
- Spoon remaining salsa over the shells and sprinkle with the remaining cheese. Cover with foil and bake for 20 minutes.
- Uncover and bake an additional 10–15 minutes until cheese is melted and bubbly.
- Rest for 5 minutes before serving. Garnish with cilantro or parsley and serve with sour cream if desired.
Notes
Ensure pasta shells are cooked al dente to avoid breaking. Customize the filling with beans or vegetables for added nutrition. Can be prepped ahead of time and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 80mg
Keywords: taco, pasta, stuffed shells, Mexican, comfort food
