Taco Stuffed Pasta Shells

This flavor-packed recipe combines jumbo pasta shells with seasoned taco meat and cheese, baked to bubbly perfection. It’s an easy way to enjoy taco night with a comforting pasta twist that brings everyone to the table. This dish has become one of my goto meals for busy weeknights when I want something satisfying but not fussy.

I first made this when craving tacos but wanted something new to change up the routine. Now it’s a favorite that kids and adults alike ask for again and again.

Ingredients

• Twenty jumbo pasta shells: for perfect stuffing and bite sized portions
• Olive oil: to brown the beef and add richness
• One pound ground beef: as the hearty base choose fresh, lean beef for best results
• One packet taco seasoning mix: for authentic taco flavor look for a brand without added preservatives if possible
• One third cup water: to hydrate the seasoning and create a sauce
• One cup salsa: to bring freshness and tang choose your preferred heat level
• One and a half cups shredded cheddar cheese: for classic melty goodness
• Half a cup cream cheese: softened adds creaminess and smooth texture
• Two green onions: chopped for a mild fresh bite
• Half a cup sour cream: to garnish and add cool creaminess
• Quarter cup freshly chopped cilantro: for bright herbal notes
• Half a cup diced tomatoes: for juicy freshness on top

Instructions

Boil the jumbo pasta shells:

Cook the shells in salted water until al dente according to package instructions. Drain them well and spread out to cool so they don’t stick together while you prepare the filling.

Cook the beef and build flavor:

Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned and no longer pink. Carefully drain any excess fat from the skillet. Add the taco seasoning packet along with one third cup water. Stir to combine and let simmer for 2 to 3 minutes until flavorful and slightly thickened.

Make the cheesy taco filling:

Lower the heat and stir in the softened cream cheese, salsa, and chopped green onions. Continue cooking while stirring until the cream cheese melts smoothly and all ingredients are well combined into a creamy, cheesy taco filling. Remove from heat and allow to cool slightly to make filling easier to handle.

Preheat the oven and prepare shells:

Set your oven to 350 degrees Fahrenheit (175 degrees Celsius). Using a spoon, fill each cooked pasta shell generously with the beef mixture. Arrange the filled shells side by side in a 9 by 13 inch baking dish for even baking.

Top with cheese and bake:

Sprinkle shredded cheddar cheese evenly over the stuffed shells. Cover the dish with foil to keep moisture in and bake for 20 minutes. The filling should be heated through and the cheese on top melted and bubbly.

Garnish and serve:

Remove the foil carefully to avoid steam burns. Top the hot stuffed shells with dollops of sour cream, sprinkle diced tomatoes and chopped cilantro on top. Serve immediately for best texture and flavor.

One of my favorite parts about this recipe is the creamy taco filling. It perfectly balances the spices and richness from the cream cheese and I remember making this for a family gathering where everyone loved how it combined two comfort food favorites into one dish. The kids especially enjoyed spooning sour cream on top.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, cover with foil and warm in a 350 degree oven until heated through. Avoid microwaving as it can make the pasta a bit chewy.

Ingredient Substitutions

Ground turkey or chicken can replace beef for a lighter option. For a vegetarian version, swap meat for sautéed mushrooms or lentils with taco seasoning. Use a sharp Monterey Jack or a Mexican blend cheese instead of cheddar for different cheesy flavors. Cream cheese can be replaced with sour cream mixed into the filling for a tangier creaminess.

Serving Suggestions

Serve with a simple green salad and lime wedges to brighten the plate. Add a side of black beans or Mexican rice for a complete meal. Offer extra salsa and hot sauce on the side for those who love more heat.

This taco stuffed shells recipe is a comforting, family friendly twist on taco night that reheats well for busy evenings. Enjoy with a green salad and extra salsa.

Common Questions About Recipes

→ What type of pasta shells are best for stuffing?

Jumbo pasta shells work best as they are large enough to hold a generous filling and maintain their shape when baked.

→ Can I use other meats instead of ground beef?

Yes, ground turkey or chicken can be substituted to lighten the filling while keeping the flavors intact.

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

Boil the shells until just al dente and drain well. Rinsing briefly with cold water helps separate them and stop cooking.

→ What’s the best way to reheat leftovers?

Cover the dish with foil and bake at 350°F until heated through to preserve moisture and flavor.

→ Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed shells and refrigerate before baking. Bake when ready to serve.