Taco Stuffed Shells

Our Taco Stuffed Shells recipe combines classic taco flavors with comforting pasta shells. This easy, make-ahead meal is a guaranteed crowd-pleaser for busy weeknights!

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Mexican-Italian Fusion
Servings: 6
Calories: 485 kcal
Author: [Your Website/Blog Name]

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Recipe Name: Taco Stuffed Shells

Tired of the same old Taco Tuesday routine? Meet your new favorite dinner: Taco Stuffed Shells! This ingenious recipe takes all the delicious, savory flavors of a classic taco—seasoned ground beef, gooey melted cheese, and fresh toppings—and stuffs them into tender jumbo pasta shells. Baked in a creamy, spicy sauce, this dish is the ultimate comfort food mashup that both kids and adults will adore. It’s surprisingly easy to make, perfect for preparing ahead of time, and delivers restaurant-quality flavor right from your oven.

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Ingredients

For the Filling & Shells:

• 24 jumbo pasta shells (about half a 12 oz box)

• 1 lb lean ground beef (90/10 or 93/7)

• 1 (1 oz) packet taco seasoning

• ½ cup water

• 1 (8 oz) block cream cheese, softened

• 1 cup shredded sharp cheddar cheese

• 1 cup shredded Monterey Jack cheese

• ½ cup diced yellow onion

For the Sauce:

• 1 (10 oz) can Rotel diced tomatoes & green chilies, undrained

• 1 (8 oz) can tomato sauce

• 1 cup sour cream

• 1 teaspoon cumin

• ½ teaspoon garlic powder

For Topping (Optional):

• 2 tablespoons chopped fresh cilantro

• ½ cup diced tomatoes

• 1 sliced jalapeño

• ¼ cup sliced black olives

• Extra sour cream

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Instructions

1. Cook the Pasta Shells:

Bring a large pot of generously salted water to a boil. Add the jumbo shells and cook according to package directions until al dente (typically 9-11 minutes). They should still have a slight bite to them as they will continue to cook in the oven. Drain carefully and rinse with cool water to stop the cooking process. This also prevents them from sticking together. Set aside.

2. Prepare the Taco Filling:

While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the meat with a spatula, until the beef is no longer pink and the onions are soft and translucent. Drain any excess grease.
Reduce the heat to low. Add the taco seasoning and ½ cup of water. Stir to combine and simmer for 2-3 minutes until the liquid is absorbed. Remove from heat.
Add the softened cream cheese and ½ cup each of the shredded cheddar and Monterey Jack cheeses to the meat mixture. Stir until the cream cheese is fully melted and everything is beautifully combined into a creamy, cheesy filling.

3. Make the Creamy Taco Sauce:

In a medium bowl, whisk together the undrained Rotel tomatoes, tomato sauce, sour cream, cumin, and garlic powder until smooth.

4. Assemble the Casserole:

Preheat your oven to 350°F (175°C). Spread about ½ cup of the sauce mixture evenly on the bottom of a 9×13 inch baking dish.
Take each cooled pasta shell and carefully fill it with a heaping tablespoon of the meat and cheese mixture. Place each stuffed shell seam-side up in the baking dish, arranging them in a single layer. Repeat until all shells are filled and nestled in the dish.
Pour the remaining sauce evenly over the top of the stuffed shells, ensuring they are all covered. Sprinkle the remaining shredded cheeses over the top.

5. Bake to Perfection:

Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is completely melted, bubbly, and just starting to golden on the edges.

6. Serve and Enjoy!

Let the casserole rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve. Top with your favorite fresh toppings like diced tomatoes, cilantro, jalapeños, a dollop of sour cream, or black olives.

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Notes

• Make-Ahead Instructions: This is a fantastic make-ahead meal. Assemble the entire casserole, cover tightly, and refrigerate for up to 24 hours. When ready to bake, you may need to add 5-10 minutes to the covered baking time.

• Freezing Instructions: Assemble the casserole but do not bake. Wrap tightly in both plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

• Shortcut: Use pre-shredded “Mexican blend” cheese to save time.

• Variations:

  • Protein: Substitute ground beef with ground turkey, chicken, or a plant-based ground meat alternative.

  • Spice Level: Use hot Rotel and/or add a pinch of cayenne pepper to the filling for more heat. For milder shells, use mild Rotel or plain diced tomatoes.

  • Add-Ins: Feel free to mix ½ cup of black beans or whole-kernel corn (drained) into the meat filling.

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Nutrition Information

Serving: 4shells | Calories: 485kcal | Carbohydrates: 35g | Protein: 32g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 105mg | Sodium: 1050mg | Potassium: 650mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1050IU | Vitamin C: 8mg | Calcium: 380mg | Iron: 3mg

Nutritional information is an estimate only and will vary based on specific ingredients and brands used. The values provided are for the stuffed shells and sauce only and do not include optional toppings.