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Savory Taco Stuffed Shells Recipe Easy Cheesy Stuffed Pasta Dinner

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A comforting and flavorful dinner combining seasoned ground beef, cheesy filling, and tender jumbo pasta shells with a savory taco twist. Perfect for busy weeknights, family dinners, and potlucks.

Ingredients

Scale
  • 20 jumbo pasta shells (uncooked)
  • 1 pound ground beef (lean or regular)
  • 2 tablespoons taco seasoning (store-bought or homemade)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 ounces cream cheese, softened
  • ½ cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons fresh cilantro, chopped (optional)
  • 2 green onions, sliced thin (optional garnish)
  • 1 cup enchilada or taco sauce (mild or spicy)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add about 20 jumbo pasta shells and cook for 9-11 minutes until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking. Set aside to cool slightly.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Add the ground beef to the skillet. Break it up with a spatula and cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
  4. Stir in 2 tablespoons of taco seasoning and about 2 tablespoons of water to coat the beef evenly. Cook for another 2 minutes. Remove from heat and let cool slightly.
  5. In a mixing bowl, combine softened cream cheese, sour cream, shredded cheddar, and mozzarella. Add the cooked beef mixture and fold together gently. Stir in chopped cilantro if using. Season with salt and pepper to taste.
  6. Preheat oven to 375°F (190°C). Spread ½ cup of enchilada or taco sauce evenly on the bottom of a 9×13 inch baking dish.
  7. Fill each pasta shell generously with about 2 tablespoons of the beef and cheese mixture and place seam-side up in the baking dish.
  8. Pour the remaining sauce over the stuffed shells, covering them well. Cover the dish with foil and bake for 20 minutes.
  9. Remove foil and bake for an additional 10 minutes until cheese is bubbly and slightly golden.
  10. Let the shells rest for 5 minutes before serving. Garnish with sliced green onions or extra cilantro if desired.

Notes

Do not overcook pasta shells; they should be al dente to avoid breaking when stuffed. Use a spoon with a slight curve or a piping bag to stuff shells easily. If sauce is too thick, add a splash of water or broth before baking. Let dish rest 5 minutes after baking for easier serving. For extra cheesy top, sprinkle mozzarella before final bake.

Nutrition

Keywords: taco stuffed shells, cheesy stuffed pasta, taco pasta recipe, easy dinner, family meal, Mexican-inspired, ground beef recipe

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