Taco Stuffed Pasta Shells

Taco stuffed shells are the perfect mashup of cozy pasta dinner and classic taco night all in one pan. When I need an easy comfort dish the whole family will dig into without complaints this is the recipe I turn to and it always disappears fast

The first time I made these shells I doubled the batch thinking I would freeze some for later and ended up with zero leftovers Everyone went back for seconds and even the pickiest eater was sold

Ingredients

• Ground beef: Use freshly ground chuck for juicy rich taco filling Seek out one with good marbling for extra flavor
• Taco seasoning: Go for a packet with real spices or make your own if you want total control
• Jumbo pasta shells: Choose a brand that holds together well after cooking Cook a few extra in case of tearing
• Enchilada sauce: A good quality canned sauce with plenty of chili flavor makes a difference Try to pick one that is not overly salty
• Shredded cheddar cheese: Melty and sharp cheese is key The triple cheddar blend gives a creamier finish than regular cheddar
• Sour cream: Adds tang and coolness to offset the heat in the filling
• Fresh cilantro: Chopped fresh cilantro wakes up the flavors Use only if you enjoy the taste
• Pico de gallo: For a fresh crunch and a little acidity Store bought is fine or use homemade if you prefer

Step-by-Step Instructions

Boil the Shells:

Cook jumbo pasta shells just until al dente following the package Help prevent tearing by stirring gently and draining right away Rinse with cold water so they stop cooking and are easy to handle

Brown the Beef:

Add ground beef to a large skillet set over medium high heat Break it into small pieces as it cooks Stir occasionally until fully browned and cooked through Transfer to a plate if needed and drain off fat before returning to the pan

Season the Filling:

Stir taco seasoning into the cooked beef along with half the enchilada sauce Let it simmer five to seven minutes so the flavors meld and the sauce reduces a bit

Add Cheese:

Scatter one cup shredded cheese over the meat mixture and stir until it melts This makes the filling cheesy and helps everything stick together for easy stuffing

Stuff the Shells:

Using a spoon fill each cooled pasta shell until generously packed with the taco beef mixture Arrange finished shells side by side in a prepared baking dish

Top and Bake:

Pour the remaining enchilada sauce over the filled shells Gently spread the rest of the cheese on top so everything is covered Tightly cover with foil and bake twenty five to thirty minutes until hot and bubbly

Finish and Serve:

Let the shells cool for several minutes before adding generous dollops of sour cream fresh herbs and pico de gallo at the table

Save

My favorite part about these shells is the warm bubbly cheese that forms a golden crust on top My sister insisted it reminded her of nachos the first time she tried it and now she asks for extra cheese every time I make this recipe

Storage Tips

Store any leftover shells covered in the fridge for up to three days The pasta holds up better than you might think and the flavors get even better next day To reheat cover with foil and bake at three fifty degrees until warmed through

Easy Ingredient Swaps

Ground turkey can swap easily for beef with a lighter taste Try pepper jack or Monterey jack cheese for more heat Make it vegetarian by using black beans and sauteed mushrooms instead of meat

Save

Serving Ideas

Pile on shredded lettuce guacamole or jalapenos for a taco bar vibe These shells work great as an appetizer or party dish when arranged on a platter Just cut them in half for bite size portions

Recipe Roots

This dish is American comfort food at its best and comes from the tradition of combining Italian pasta classics with Tex Mex flavors The first time I saw someone stuff pasta shells with taco filling I thought it was genius A real weeknight life saver

Recipe FAQs

→ What type of cheese works best for stuffing the shells?

Shredded cheddar cheese is ideal, but a blend like creamy melt triple cheddar brings extra flavor and meltiness.

→ Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken are great substitutes and will still absorb the taco spices well.

→ Is homemade enchilada sauce recommended?

Both store-bought and homemade enchilada sauce work well; use homemade for a more personal touch.

→ How do I prevent pasta shells from breaking during cooking?

Cook shells just until al dente, then rinse with cold water to stop the cooking and handle gently.

→ What toppings go well with these stuffed shells?

Sour cream, chopped cilantro, and pico de gallo add freshness and balance to the cheesy, savory filling.

→ Can stuffed shells be assembled ahead of time?

Yes, you can assemble them in advance, cover, and refrigerate. Bake when ready to serve.