Taco Stuffed Pasta Shells (Print Format)
Savory beef, creamy cheddar, and enchilada sauce fill jumbo pasta shells for a bold, satisfying weeknight meal.
# Ingredients:
→ Main Ingredients
01 -
1 pound ground beef
02 -
1 packet taco seasoning
03 -
20-24 jumbo pasta shells, cooked (reserve extras for potential breakage)
04 -
10 ounce can enchilada sauce
05 -
2 cups shredded cheddar cheese (preferably creamy melt triple cheddar)
→ Optional Toppings
06 -
½ cup sour cream
07 -
¼ cup chopped fresh cilantro
08 -
pico de gallo (store-bought or homemade)
# Steps:
01 -
Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
02 -
Cook the jumbo pasta shells according to the package instructions until al dente. Drain and rinse with cold water.
03 -
In a large skillet over medium-high heat, brown and crumble the ground beef until fully cooked. Drain any excess grease and return the beef to the skillet.
04 -
Add the taco seasoning and half the can of enchilada sauce to the skillet. Simmer for 5-7 minutes until the sauce thickens.
05 -
Sprinkle 1 cup of shredded cheddar cheese into the meat mixture and combine thoroughly.
06 -
Spoon the prepared beef mixture into each of the cooked pasta shells.
07 -
Place the stuffed shells into the prepared baking dish. Pour the remaining half can of enchilada sauce evenly over the top, then sprinkle the remaining 1 cup of shredded cheddar cheese on top.
08 -
Cover the dish with foil and bake for 25-30 minutes until the cheese is melted and bubbly.
09 -
Remove from the oven and let cool for a few minutes. Garnish with chopped fresh cilantro and serve with sour cream and pico de gallo, if desired.
# Tips:
01 -
Reserve a few additional pasta shells while cooking to account for potential breakage.