Cheesy Taco Stuffed Shells Recipe

If you love tacos and pasta, why not combine the two? This Cheesy Taco Stuffed Shells recipe is the perfect marriage of these two favorites, blending the flavors of seasoned taco meat with creamy cheese and jumbo pasta shells. It’s an easy-to-make, family-friendly dish that’s sure to impress!

Step-by-Step Instructions

Step 1: Prepare the Taco Meat

1. Cook the Beef: In a large skillet, cook the ground beef and diced onion over medium heat until the beef is browned and fully cooked. Drain any excess grease.
2. Add Seasoning and Salsa: Add the taco seasoning, water, and salsa to the skillet. Stir to combine and simmer for about 5 minutes until the mixture thickens. Set aside to cool slightly.

Step 2: Cook the Pasta Shells

1. Boil the Shells: While the taco meat is simmering, bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until they are al dente. Drain the shells and set them aside to cool slightly.

Step 3: Make the Cheese Filling

1. Combine Cheeses: In a medium bowl, mix together the ricotta cheese, shredded cheddar cheese, shredded mozzarella cheese, egg, cumin, chili powder, and garlic powder. Stir until everything is well combined.

Step 4: Stuff the Shells

1. Fill the Shells: Once the pasta shells are cool enough to handle, stuff each shell with a spoonful of the cheese mixture.
2. Add the Taco Meat: On top of the cheese mixture, add a spoonful of the taco meat mixture into each stuffed shell.

Step 5: Assemble the Dish

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Arrange the Shells: In a large baking dish, spread a thin layer of salsa or enchilada sauce (optional) on the bottom. Place the stuffed shells, open side up, in the dish.
3. Top with Cheese: Sprinkle the shredded cheddar cheese and mozzarella cheese evenly over the top of the stuffed shells.

Step 6: Bake the Dish

1. Bake: Cover the dish with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.

Step 7: Garnish and Serve

1. Garnish: Once baked, remove the shells from the oven and let them cool for a few minutes. Garnish with chopped green onions and cilantro if desired.
2. Serve: Serve hot with a side of sour cream, guacamole, or extra salsa for dipping.

Why You’ll Love This Recipe

• Bold Taco Flavors: The seasoned beef and cheese filling deliver that classic taco taste in every bite.
• Comforting and Satisfying: With hearty pasta shells and loads of melted cheese, this dish is filling and comforting.
• Family-Friendly: This is a fun twist on taco night, and it’s a hit with both kids and adults.
• Make-Ahead Friendly: You can assemble the dish in advance and bake it when you’re ready.

Tips and Variations

1. Add More Veggies:

• For added nutrition, you can mix in some diced bell peppers, corn, or black beans with the taco meat.

2. Make It Spicy:

• If you like a little heat, add diced jalapeños or a dash of hot sauce to the cheese filling or taco meat.

3. Swap the Meat:

• You can easily replace the ground beef with ground turkey, ground chicken, or even black beans for a vegetarian option.

4. Extra Saucy:

• If you prefer a saucier dish, pour some enchilada sauce or salsa over the top of the stuffed shells before baking.

5. Cheese Lovers’ Delight:

• For an extra cheesy dish, you can add a little more cheddar and mozzarella on top before baking, or mix in pepper jack for a spicy kick.

Storage and Reheating

Storing Leftovers:

• Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days.

Reheating:

• Reheat the shells in the oven at 350°F (175°C) for about 10-15 minutes or in the microwave until heated through.

Freezing:

• You can also freeze the assembled stuffed shells before baking. When ready to cook, thaw overnight in the refrigerator and then bake as directed.

FAQs

1. Can I make this recipe ahead of time?

• Yes, you can assemble the stuffed shells ahead of time and refrigerate them for up to 24 hours before baking.

2. Can I use a different type of cheese?

• Absolutely! You can swap out the cheddar and mozzarella for Monterey Jack, pepper jack, or Mexican cheese blend for different flavors.

3. How can I make this dish vegetarian?

• To make a vegetarian version, simply replace the ground beef with black beans, lentils, or a meat substitute like soy crumbles.

4. What can I serve with this dish?

• This dish pairs well with a side of Mexican rice, guacamole, refried beans, or a simple green salad.

5. Can I use gluten-free pasta shells?

• Yes, you can use gluten-free jumbo pasta shells if needed. Just cook them according to the package instructions before stuffing.

Conclusion

Cheesy Taco Stuffed Shells are the perfect blend of Italian comfort food and Mexican flavors. With a filling of seasoned beef and gooey cheese, all tucked into jumbo pasta shells, this dish is a surefire hit for any dinner table. Whether you’re looking for a unique taco night twist or just a delicious, cheesy meal, this recipe has you covered!

Yield: 6

Cheesy Taco Stuffed Shells Recipe

Print

If you love tacos and pasta, why not combine the two? This Cheesy Taco Stuffed Shells recipe is the perfect marriage of these two favorites, blending the flavors of seasoned taco meat with creamy cheese and jumbo pasta shells. It's an easy-to-make, family-friendly dish that's sure to impress!

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Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

• 1 lb ground beef (or ground turkey)
• 1 packet taco seasoning (or homemade taco seasoning)
• 1/2 cup water
• 1 cup salsa (or taco sauce)
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup ricotta cheese (optional)
• 1/2 cup sour cream
• 20-24 jumbo pasta shells
• 1 can (10 oz) enchilada sauce (or substitute with more salsa)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Cook the Pasta Shells:
   Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package directions until al dente. Drain and set aside to cool.
2. Prepare the Taco Meat:
   In a large skillet over medium heat, brown the ground beef. Drain excess fat. Add the taco seasoning and water, and cook according to the packet instructions (usually simmer for 5-7 minutes). Remove from heat and stir in 1/2 cup of salsa, shredded cheddar cheese, and sour cream. Set aside.
3. Stuff the Shells:
   Preheat the oven to 350°F (175°C). Spread 1/2 cup of the enchilada sauce (or salsa) on the bottom of a 9x13 inch baking dish. Stuff each pasta shell with the taco meat mixture and place them seam-side up in the dish.
4. Top with Sauce and Cheese:
   Pour the remaining enchilada sauce (or salsa) over the stuffed shells. Sprinkle the mozzarella cheese evenly over the top. For extra cheesiness, add dollops of ricotta cheese between the shells.
5. Bake:
   Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
6. Serve:
   Garnish the shells with chopped cilantro, and serve with extra sour cream, salsa, or guacamole.

Notes

Meat Variations: You can substitute the ground beef with ground chicken or turkey for a lighter version.

Spice it Up: Add diced jalapeños or use spicy taco seasoning for a kick.

Make Ahead: You can assemble the stuffed shells ahead of time and refrigerate them until ready to bake.