Taco stuffed shells are a fun twist on traditional Mexican and Italian favorites. Jumbo pasta shells are filled with a flavorful taco-seasoned beef mixture, topped with salsa and gooey cheese, then baked to perfection. This family-friendly dish is hearty, cheesy, and perfect for weeknight dinners or potlucks.
Prep Time
- Preparation: 20 minutes
- Cooking: 30 minutes
- Total: 50 minutes
Equipment
- Large pot (for pasta)
- Large skillet (for beef mixture)
- Baking dish (9×13-inch)
- Mixing bowls
- Spoon for stuffing shells
- Aluminum foil
Ingredients
- 20 jumbo pasta shells
- 1 lb (450 g) ground beef (or ground turkey)
- 1 packet taco seasoning (or 2 tbsp homemade mix)
- 1 cup salsa (plus extra for topping)
- 1 cup ricotta or cottage cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack or Mexican blend cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh cilantro or green onions, for garnish
Ingredient Notes
- Protein: Ground turkey or chicken can be swapped for beef.
- Cheese: Use a blend of your favorites—pepper jack adds spice.
- Salsa: Choose mild, medium, or hot depending on preference.
Instructions
- Cook the Pasta Shells:
Bring a large pot of salted water to a boil. Cook pasta shells until al dente (slightly firm). Drain, rinse, and set aside. - Make the Taco Filling:
In a skillet, heat olive oil over medium heat. Add onion and garlic; sauté until softened. Add ground beef and cook until browned. Drain excess fat. Stir in taco seasoning and ½ cup salsa. Let simmer 2–3 minutes. Remove from heat and mix in ricotta (or cottage cheese). - Stuff the Shells:
Spoon the taco beef mixture into each cooked pasta shell. Arrange stuffed shells in a greased 9×13 baking dish. - Top and Bake:
Pour the remaining salsa over the shells and sprinkle with cheddar and Monterey Jack cheese. Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake an additional 5–10 minutes until cheese is bubbly and golden. - Serve:
Garnish with fresh cilantro or green onions. Serve hot with sour cream or guacamole on the side.
Nutrition Facts (per serving, approx. 4 shells)
- Calories: 460
- Protein: 28 g
- Fat: 21 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Sodium: 850 mg
Tips & Variations
- Make ahead: Assemble the dish, cover tightly, and refrigerate up to 24 hours before baking.
- Freezer-friendly: Freeze unbaked stuffed shells for up to 2 months. Bake from frozen, adding extra time.
- Veggie option: Substitute beef with black beans, corn, and bell peppers.
- Extra toppings: Add diced tomatoes, olives, jalapeños, or crushed tortilla chips on top before serving.
