Taco Tuesday meets Italian night in this deliciously comforting fusion dish! Cheesy Taco Stuffed Pasta Shells combine two family favorites into one crowd-pleasing meal that brings the best of both worlds to your dinner table.
These jumbo pasta shells are filled with a savory taco-seasoned beef mixture, topped with melty cheese, and baked to perfection. It’s like having your favorite taco filling wrapped in a pasta hug – a creative twist that even picky eaters will devour.
Why You’ll Love This
- Perfect make-ahead meal that can be assembled earlier in the day and baked when needed
- Kid-friendly flavors with a fun presentation that makes dinner exciting
- Versatile recipe that can be easily customized with your favorite taco toppings
- Great for meal prep – leftovers reheat beautifully for lunch the next day
- Impressive enough for guests but simple enough for weeknight cooking
Ingredients
- 22-24 jumbo pasta shells (about half a box)
- 1 pound ground beef
- 1 packet taco seasoning
- 1 cup mild salsa
- 4 ounces cream cheese
- 1 (10 oz) can red enchilada sauce
- 2 cups Mexican cheese blend, shredded
Instructions
- Preheat oven to 350°F and grease a 9×13 inch baking dish.
- Cook jumbo shells according to package directions until slightly firm (they'll finish cooking in the oven). Drain and lay out individually so they don't stick together.
- In a large skillet, cook and crumble the ground beef until browned. Drain any excess grease, then add salsa and taco seasoning. Stir to combine.
- Add cream cheese to the beef mixture and stir until completely melted and smooth. Cut the cream cheese into smaller pieces first to help it melt faster.
- Pour about half of the enchilada sauce into the bottom of your prepared baking dish, spreading it evenly.
- Fill each cooked shell with the beef mixture and place them in the sauced baking dish. Drizzle with remaining enchilada sauce and top with shredded cheese.
- Bake uncovered for about 20 minutes until cheese is melted and bubbly. Let cool for 5 minutes before serving.
Tips & Variations
- Substitute ground turkey or chicken for a lighter option, or use plant-based crumbles for a vegetarian version.
- Spice it up with a diced jalapeño or a dash of hot sauce in the filling mixture.
- Cook a few extra pasta shells in case some tear during boiling.
- For a creamier filling, mix in 4 oz of softened cream cheese with the meat mixture.
- Make it ahead: Assemble everything up to 24 hours in advance, refrigerate, and add 10-15 minutes to the baking time.
- Try enchilada sauce instead of salsa for a different flavor profile.
Serving Suggestions
Serve these stuffed shells with a simple side salad dressed with lime vinaigrette to balance the richness of the dish. A bowl of tortilla chips on the side adds a fun crunch factor that kids especially love.
For a complete fiesta, pair with Mexican street corn (elote) or a side of cilantro lime rice. Don’t forget to put out additional toppings like extra sour cream, guacamole, or pico de gallo so everyone can customize their plate!
Notes
- Shells can be stored in an airtight container in the refrigerator for up to 3 days.
- For freezing, assemble but don’t bake. Cover tightly and freeze for up to 1 month. Thaw overnight in refrigerator before baking.
- If the tops begin to brown too quickly during baking, loosely cover with foil.
- The filling should be moist but not runny for easy stuffing.
FAQs
Can I make this dish ahead of time?
Absolutely! You can assemble the shells up to 24 hours in advance, cover, refrigerate, and bake when ready. Just add 10-15 minutes to the baking time if cooking from cold.
What can I use instead of ground beef?
Ground turkey, chicken, or plant-based meat alternatives work wonderfully in this recipe. Each will bring a slightly different flavor profile but will be equally delicious.
My pasta shells keep tearing. Any tips?
Make sure to cook the shells just until al dente (still slightly firm), as overcooked pasta tears easily. Also, handle them gently when filling, and cook a few extra shells just in case.
Can I freeze leftovers?
Yes! These stuffed shells freeze beautifully. Store in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or covered in the oven at 350°F until heated through.
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