Taco-stuffed pasta shells combine the comfort of baked pasta with the bold flavors of classic tacos. This easy, family-friendly recipe is hearty, cheesy, and perfect for weeknight dinners or potluck gatherings.
Ingredients
- 20–24 jumbo pasta shells
- 1 pound ground beef
- 1 packet taco seasoning
- 1 cup water
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup ricotta or cottage cheese
- 1 cup corn kernels (optional)
- 1 cup black beans, rinsed and drained (optional)
- Chopped green onions or cilantro for topping
Instructions
1. Cook the Pasta Shells
Bring a large pot of salted water to a boil. Cook the jumbo shells according to package instructions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.
2. Prepare the Taco Filling
In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
Add the taco seasoning and water. Stir and cook for 2–3 minutes until thickened.
Stir in the salsa, cheddar cheese, and mozzarella. Mix until melted and combined.
If using corn or black beans, fold them into the mixture.
3. Fill the Shells
Preheat your oven to 350°F (175°C).
Spread a thin layer of salsa or tomato sauce on the bottom of a baking dish.
Spoon the taco mixture into each cooked pasta shell and place them in the dish, open-side up.
4. Add the Cheese Layer
In a small bowl, stir the ricotta or cottage cheese until smooth.
Spoon small dollops over the tops of the stuffed shells.
5. Bake
Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake an additional 10 minutes or until the cheese is hot and bubbly.
6. Serve
Remove from the oven and let the shells rest for a few minutes.
Top with chopped green onions or cilantro before serving.
