Taco Stuffed Shells

A delicious fusion of Mexican flavors and Italian pasta! These Taco Stuffed Shells are packed with seasoned beef, creamy cheese, and bold salsa, then baked to perfection. Perfect for family dinners, meal prep, or a comforting weeknight meal, this easy recipe combines the best of tacos and pasta in one dish.

Ingredients:

• 18-20 jumbo pasta shells (boil a few extra in case of breakage)
• 1 lb. ground beef
• 3 cloves garlic, minced
• ¼ cup beef broth (or substitute with 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 tsp dried oregano
• 16 oz. salsa

Instructions:

1. Preheat Oven and Prepare Pasta Shells:
   • Preheat your oven to 375°F.
   • Boil the pasta shells in salted water for 1 minute less than the package’s al dente time. Drain and rinse with cold water to cool and prevent sticking. Set aside.
2. Cook the Beef:
   • In a skillet over medium-high heat, cook and crumble the ground beef until mostly cooked, about 7 minutes.
   • Add the minced garlic and cook for an additional 1-2 minutes, or until the beef is fully cooked. Drain excess grease.
3. Prepare the Meat Mixture:
   • Lower the heat to medium and stir in the beef broth, undrained diced tomatoes, and taco seasoning. Cook until slightly thickened, then remove from heat and allow to cool slightly.
4. Make the Filling:
   • In a large mixing bowl, combine the ricotta cheese, sour cream, half of the shredded cheddar cheese, half of the Monterey Jack cheese, salt, pepper, and oregano. Stir in the slightly cooled meat mixture until fully combined.
5. Assemble the Dish:
   • Spread half of the salsa on the bottom of a 9×13-inch baking dish (or a round 12-inch oven-safe skillet).
   • Fill each pasta shell with the meat and cheese mixture using a spoon. Arrange the stuffed shells in the baking dish.
   • Top with the remaining salsa, then sprinkle the remaining cheddar and Monterey Jack cheeses over the shells.
6. Bake:
   • Cover the dish with foil and bake for 20 minutes.
   • Remove the foil and bake uncovered for an additional 10 minutes, until the cheese is melted and bubbly.
7. Serve:
   • Garnish with your favorite taco toppings (such as sour cream, guacamole, chopped cilantro, diced tomatoes, or sliced jalapeños) and enjoy!

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Why You’ll Love This Recipe

• Fusion Delight: Combines the best of tacos and pasta into one satisfying dish.
• Make-Ahead Friendly: Perfect for meal prep or freezer meals.
• Customizable: Add your favorite toppings or adjust the spice level to suit your taste.
• Family Favorite: A hearty, cheesy dish that’s a hit with kids and adults alike.

Tips

• Avoid Overcooking Pasta: Slightly undercook the shells to prevent them from becoming too soft during baking.
• Cool the Filling: Let the meat mixture cool before adding it to the cheese mixture to prevent the cheese from melting prematurely.
• Shred Your Own Cheese: Pre-shredded cheese may not melt as smoothly due to added anti-caking agents.
• Layer Salsa Evenly: Spreading the salsa evenly ensures the shells don’t dry out.

Variations and Substitutions

• Protein Options: Use ground turkey, chicken, or plant-based crumbles instead of beef.
• Cheese Swaps: Substitute the cheeses with queso fresco, pepper jack, or a Mexican cheese blend.
• Vegetarian: Skip the meat and add black beans, corn, or diced bell peppers to the filling.
• Spice Level: Use mild or hot diced tomatoes with chilies to adjust the heat.

FAQs

Can I make this dish ahead of time? Yes! Assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours. When ready, bake as directed.

Can I freeze this dish? Absolutely. Assemble the shells in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Bake from frozen, adding an additional 15-20 minutes to the baking time.

How do I reheat leftovers? Reheat in a 350°F oven until warmed through, or microwave individual portions for 1-2 minutes.

Serving Suggestions

• Serve with a side of Mexican rice or a fresh green salad.
• Pair with tortilla chips and guacamole or queso dip.
• Add a refreshing drink like a margarita or horchata to complete the meal.

Suggestions

• Sprinkle crushed tortilla chips on top for added crunch.
• Drizzle with hot sauce or salsa verde for extra flavor.
• Serve with lime wedges for a zesty finish.