Taco-Stuffed Pasta Shells

Taco-Stuffed Pasta Shells

This fun fusion dish combines the flavors of tacos with the comfort of baked pasta—jumbo shells stuffed with seasoned ground beef, beans, and cheese, then smothered in salsa and more cheese. Perfect for a family-friendly dinner or a casual gathering.

Ingredients

For the Filling:

· 1 lb (450g) ground beef (or ground turkey/chicken)
· 1 packet (1 oz / 28g) taco seasoning (or 3 tbsp homemade*)
· ½ cup water
· 1 cup black beans or pinto beans, drained and rinsed
· 1 cup corn kernels (fresh, frozen, or canned)
· 4 oz (115g) cream cheese, softened
· 1 cup shredded cheddar or Mexican blend cheese
· ¼ cup chopped cilantro or parsley (optional)

For the Shells & Assembly:

· 18–20 jumbo pasta shells
· 1½ cups salsa (mild, medium, or hot)
· 1 cup enchilada sauce or additional salsa
· 1 cup shredded Monterey Jack or pepper jack cheese
· Optional toppings: sliced olives, diced tomatoes, green onions, sour cream, avocado

Homemade Taco Seasoning:
1 tbsp chili powder, 1½ tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp smoked paprika, ¼ tsp cayenne (optional), ½ tsp salt, ¼ tsp black pepper.

Instructions

Step 1: Cook the Pasta Shells

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook jumbo shells according to package directions until al dente (usually 9–11 minutes). Drain gently, rinse with cool water, and set aside.

Step 2: Prepare the Filling

1. In a large skillet over medium heat, brown ground beef until fully cooked. Drain excess fat.
2. Add taco seasoning and water, stir, and simmer for 3–4 minutes until thickened.
3. Remove from heat and stir in beans, corn, cream cheese, shredded cheddar, and cilantro (if using) until well combined.

Step 3: Stuff the Shells

1. Spread ½ cup salsa over the bottom of the baking dish.
2. Using a spoon, fill each shell with the meat mixture and arrange in the dish seam-side up.

Step 3: Assemble & Bake

1. Pour remaining salsa and enchilada sauce over the shells.
2. Sprinkle shredded Monterey Jack cheese evenly on top.
3. Cover with foil and bake for 20 minutes.
4. Remove foil and bake for another 10–15 minutes, until cheese is melted and bubbly.

Step 4: Serve

1. Let cool for 5–10 minutes before serving (filling will be hot).
2. Garnish with optional toppings like sour cream, diced tomatoes, olives, green onions, or avocado.

Variations:

· Vegetarian: Use plant-based ground “meat” or extra beans and corn.
· Spicy: Add diced jalapeños to the filling or use hot salsa/pepper jack cheese.
· Cheesy Spinach: Stir 1 cup chopped spinach into the filling.
· Make-Ahead: Assemble up to a day ahead, cover, and refrigerate; add 5–10 minutes to baking time.

Serving Suggestions:

· Serve with a side salad, Mexican rice, or tortilla chips.
· Great for potlucks—doubles easily for a crowd.

Prep time: 25 minutes
Cook time: 40 minutes
Serves: 4–6

A crowd-pleasing mashup that brings taco night to pasta night—flavor-packed, cheesy, and totally fun to eat!