These Taco Stuffed Shells are a fun and delicious twist on classic stuffed shells! Perfectly cooked jumbo pasta shells are generously filled with a flavorful, seasoned ground beef mixture, then baked in a delicious taco-inspired sauce. The result is a comforting, crowd-pleasing casserole that everyone will love.
Imagine sinking your fork into a shell overflowing with seasoned taco meat, gooey cheese, and all your favorite taco toppings.
Recipe Details
- Flavor Profile: Savory, slightly spicy, and incredibly satisfying, with the classic flavors of a taco night.
- Textures: Tender pasta shells, a hearty meat filling, creamy cheese, and your favorite taco toppings.
- Total Time: About 1 hour 15 minutes, with about 30 minutes of active time.
- Difficulty: This recipe is easy and approachable, perfect for beginner cooks.
What You’ll Need
This recipe is a delightful combination of pasta, a savory meat filling, and a flavorful sauce, all topped with melted cheese, just like any good taco recipe. You’ll need jumbo pasta shells, ground beef, taco seasoning, your favorite taco toppings and plenty of cheese. The sauce layer makes everything even more delicious.
Ingredient Notes
- Jumbo Pasta Shells – These large shells are the star of the show. They hold the filling perfectly and create a beautiful presentation.
- Ground Beef – A classic choice for your taco meat. You can substitute with ground turkey or chicken if you prefer.
- Taco Seasoning – This is a key ingredient and gives that authentic taco flavor. Use your favorite store-bought brand, or make your own!
- Onion and Garlic – These aromatics add depth of flavor to the meat mixture.
- Tomato Sauce – This creates a flavorful base for our saucy taco stuffed shells.
- Shredded Cheddar Cheese – Use a good quality cheddar for the best flavor and melting quality, other cheese such as Monterey Jack or a Mexican blend can be used.
- Taco Toppings – Get creative! Sour cream, salsa, guacamole, fresh cilantro, chopped tomatoes, and shredded lettuce are all excellent choices.
Add-ins and Substitutions
- Spicy Taco Shells – Add a pinch of cayenne pepper or a dash of hot sauce to the meat mixture for some heat. You could also use a spicier taco seasoning.
- Vegetarian Option – Substitute the ground beef with cooked lentils, black beans, or a combination of both.
- Boost the Veggies – Add some finely chopped bell peppers or corn to the meat mixture for extra nutrients and flavor.
- Cheese Please – Use a mix of cheeses, like cheddar and Monterey Jack, for more flavor and a beautiful melted topping.
How to Make Taco Stuffed Shells
Making these Taco Stuffed Shells is super fun and easy. Here’s how you do it!
- Prep the Meat: In a large skillet over medium heat, brown the ground beef, breaking it up with a spoon. Drain off any excess grease. Add the chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic.
- Season the Meat: Sprinkle in the taco seasoning and tomato sauce. Stir to combine and simmer for about 5 minutes, allowing flavors to meld, while stirring occasionally.
- Cook the Pasta: While the meat simmers, cook the jumbo pasta shells according to package directions. Slightly undercook them, as they will finish cooking in the oven. Drain the pasta and set aside.
- Assemble the Shells: Preheat your oven to 375°F. Spread 1/2 cup of the tomato sauce in the bottom of a 9×13 inch baking dish.
- Stuff the Shells: Carefully fill each cooked pasta shell with the meat mixture. Arrange the stuffed shells in a single layer in the baking dish.
- Baking Time: Pour the remaining sauce over the shells. Sprinkle with the shredded cheddar cheese. Cover the baking dish with aluminum foil. Bake for 20 minutes covered, then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Cooling and Serving: Let the taco shells cool for a few minutes before serving. Garnish with your favorite taco toppings.
Pro Tip: Don’t overcook the pasta shells! They should be slightly underdone because they will continue to soften in the oven.
Recipe Tips
- Don’t Overcook the Pasta: Cook the pasta shells al dente, as they will continue to soften in the oven.
- Drain the Grease: Drain off any excess grease from the ground beef after browning it, for a less greasy filling.
- Warm the Sauce: To help the shells cook evenly, warm the tomato sauce gently before using it.
- Evenly Distribute the Filling: Be sure to fill each shell with an equal amount of the meat mixture for a balanced flavor in every bite.
- Let it Rest: As with many casseroles, let the dish rest for a few minutes after baking, this allows the flavors to truly meld together.
FAQs
- Can I use a different type of pasta? You can, but jumbo shells are best for stuffing. Other pasta shapes might become too soft during baking, so adjust the cooking time if you substitute.
- Can I make this ahead of time? Absolutely! You can assemble the shells, cover with foil, and store in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
- Can I freeze Taco Stuffed Shells? Yes, you can freeze the assembled, unbaked shells for up to 2 months. Let the shells thaw in the refrigerator overnight before baking, and add a few extra minutes baking time.
- How do I store leftovers? Leftover taco stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Serving Suggestions
- Mexican Rice: A classic side that perfectly complements the flavors of these shells.
- Black Bean Salad: A refreshing and flavorful salad with black beans, corn, and a zesty dressing.
- Fresh Guacamole: A spoonful of guacamole adds a creamy, fresh element.
- Tortilla Chips: Perfect for scooping up any extra sauce or filling.
- Simple Salad: A simple green salad with a light vinaigrette.
Make This Recipe in Advance
You can make several components of this recipe ahead of time. The meat filling can be cooked and stored in the refrigerator for up to 3 days. The assembled shells can be stored, unbaked and covered, in the refrigerator for up to 24 hours. The baked shells can be frozen for longer storage.
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Taco Stuffed Shells Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6-8 servings 1x
Description
These Taco Stuffed Shells are a fun and delicious twist on classic stuffed shells! Perfectly cooked jumbo pasta shells are generously filled with a flavorful, seasoned ground beef mixture, then baked in a delicious taco-inspired sauce. The result is a comforting, crowd-pleasing casserole that everyone will love.
Ingredients
18–20 jumbo pasta shells, boil extra in case some break
1 lb. ground beef
3 cloves garlic, minced
¼ cup beef broth, can sub chicken broth or water
1 oz. packet taco seasoning
10 oz. diced tomatoes with green chilies, undrained
1 cup Ricotta cheese
¼ cup sour cream
1 ½ cups cheddar cheese, shredded and divided
1 ½ cups Monterey Jack cheese, shredded and divided
½ tsp Salt
¼ tsp pepper
1 teaspoon dried oregano
16 oz. salsa
Instructions
Preheat the oven to 375.
Cook pasta shells in salted water, one minute less than al dente. Drain and rinse with cold water. Set aside.
Cook and crumble ground beef until softened, about 7 minutes. Add garlic and cook for 1-2 more minutes. Drain any grease.
Add beef broth, undrained diced tomatoes, and taco seasoning. Stir until thickened. Let cool.
Combine ricotta, sour cream, half of each cheese, salt, pepper, and oregano. Add meat mixture.
Spread half the salsa in a casserole dish.
Fill each shell with the meat mixture and place them in the dish.
Top with remaining salsa and cheeses.
Cover and bake for 20 minutes. Uncover and bake for 10 more minutes. Add taco toppings and serve.
Notes
Don’t overcook the pasta shells! They should be slightly underdone because they will continue to soften in the oven.
Drain the grease from the ground beef after browning it, for a less greasy filling.
To help the shells cook evenly, warm the tomato sauce gently before using it.
Be sure to fill each shell with an equal amount of the meat mixture for a balanced flavor in every bite.
As with many casseroles, let the dish rest for a few minutes after baking, this allows the flavors to truly meld together.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Cuisine: Mexican
Nutrition
- Calories: Approximately 450 per serving (Estimate - values vary based on specific ingredients and portion sizes).
- Fat: Approximately 25g per serving (Estimate)
- Carbohydrates: Approximately 35g per serving (Estimate)
- Protein: Approximately 25g per serving (Estimate)
