Taco Stuffed Pasta Shells

These taco stuffed shells bring together two favorites in one crowd-pleasing meal The tender pasta shells are filled with savory taco-seasoned beef then topped with melty cheese and tangy enchilada sauce This recipe comes together quickly and is always a hit at family dinners or casual get-togethers

The first time I made this I was surprised at how enthusiastic everyone was for seconds Family pizza night was instantly replaced by taco shell night in our house

Ingredients

• Ground beef: Provides a rich hearty base of protein for the filling Choose eighty percent lean for best flavor and juiciness
• Taco seasoning: Delivers classic taco flair and a gentle kick Opt for low sodium if preferred or use your favorite homemade blend
• Jumbo pasta shells: Acts as the perfect vessel for stuffing Cook extra in case some break while boiling
• Enchilada sauce: Keeps the shells moist and infuses tangy depth I look for cans with real chili peppers and low added sugar
• Cheddar cheese: Melts beautifully to create that irresistible gooey topping Freshly shredded cheese gives the best melt
• Sour cream: Adds creaminess and cools the spice Choose full fat for richness
• Fresh cilantro: Lends a pop of color and herbal freshness Use only crisp green leaves
• Pico de gallo: Adds juicy crunch and brightness Use homemade or quality store bought

Step-by-Step Instructions

Preheat and Prep Oven:

Set your oven to three hundred fifty degrees Fahrenheit and lightly grease a nine by thirteen inch baking dish This helps with cleanup and ensures the shells do not stick

Cook Pasta Shells:

Boil a large pot of salted water and cook the jumbo pasta shells until just al dente Stir a few times so they do not clump Drain and rinse with cold water to stop the cooking process and keep them from sticking together

Brown the Beef:

In a large skillet warm over medium high heat Add ground beef and cook breaking it into small crumbles Stir occasionally until fully browned and no longer pink Drain off any excess fat for a less greasy filling

Flavor the Filling:

Sprinkle taco seasoning over the beef then pour in half a can of enchilada sauce Stir to combine and simmer for five to seven minutes until thickened and the flavors meld

Cheese the Filling:

Stir in one cup of shredded cheddar cheese into the beef mixture Let the cheese melt all the way so it binds everything together and creates a creamy filling

Stuff the Shells:

Gently fill each pasta shell with a generous spoonful of the taco beef mixture Place them filling side up in the prepared baking dish Nestle them close together so they stay upright

Sauce and Cheese on Top:

Drizzle remaining enchilada sauce evenly over all the shells so each bite is saucy Sprinkle shells with the last cup of cheddar cheese to guarantee a gooey top

Bake Covered:

Cover the baking dish tightly with foil Bake in the preheated oven for twenty five to thirty minutes or until the cheese melts and starts to bubble

Finish and Serve:

Remove the baked shells and let them cool for a few minutes for easier serving Top with fresh cilantro Chill squares of sour cream and spoonfuls of pico de gallo on each portion for a bright finishing touch

Pin it

Every time I make this I look forward to adding a big scoop of fresh homemade pico de gallo The freshness takes the meal to another level My kids love assembling their own and picking their favorite toppings which makes for fun memorable family dinners

Storage Tips

Store any leftover stuffed shells in an airtight container in the refrigerator for up to three days For longer storage freeze individually wrapped shells then reheat them covered with a little extra sauce at three hundred fifty degrees until hot Leftovers are just as delicious the next day

Ingredient Substitutions

Swap out ground beef for ground turkey or cooked black beans for a lighter version If cheddar is not your cheese choose Monterey Jack or a Mexican blend For extra flavor try green enchilada sauce or even salsa verde in place of red sauce

Serving Suggestions

A quick green salad with crispy romaine and sliced avocado makes a cool side I sometimes serve the shells alongside corn salad or a simple black bean mixture To keep things festive offer extra toppings like sliced jalapenos or pickled red onions on the table

Frequently Asked Questions

→ Can I use ground turkey instead of ground beef?

Yes, ground turkey works well as a substitute for ground beef in this dish. It provides a leaner option while still pairing well with the taco seasoning and cheese.

→ What type of cheese works best for this dish?

Cheddar cheese is a great choice for its sharp flavor and meltability, but you can also use Monterey Jack or a Mexican cheese blend for added variety.

→ Can these stuffed shells be made ahead of time?

Absolutely. You can assemble the stuffed shells up to a day in advance, cover them, and refrigerate. When ready to bake, simply pop them into the oven and adjust the baking time as needed.

→ How can I prevent the pasta shells from sticking together?

After cooking the pasta shells, rinse them with cold water to stop the cooking process and prevent sticking. You can also lightly drizzle them with olive oil if needed.

→ What can I serve alongside these stuffed shells?

This dish pairs beautifully with a simple side salad, garlic bread, or Mexican-inspired sides like refried beans or Spanish rice.