Description
Think quick dinner idea meets comfort food masterpiece. These Taco Stuffed Shells are filled with boldly seasoned beef, tucked into tender pasta shells, and baked with melty cheese and salsa for an easy recipe that never gets old. Whether you need new dinner ideas, something freezer-friendly, or a family favorite that works every time, this dish hits the mark.
Ingredients
16 jumbo pasta shells
1 pound ground beef (80/20)
1 small yellow onion, diced
1 packet taco seasoning (or 2 tbsp homemade)
1 1/2 cups salsa (medium preferred), divided
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup ricotta cheese
2 tablespoons fresh cilantro, chopped (optional)
Instructions
1. Bring salted water to a boil and cook pasta shells just shy of al dente. Drain and cool.
2. In a skillet, brown ground beef with diced onion until cooked through. Drain fat.
3. Add taco seasoning and 1/2 cup salsa. Simmer to combine flavors.
4. Preheat oven to 375°F. Spoon 1/2 cup salsa into bottom of a baking dish.
5. Fill each shell with taco beef and a little ricotta, then place in the baking dish.
6. Top with remaining salsa and both shredded cheeses.
7. Cover with foil and bake 20 minutes. Remove foil and bake 10 more until bubbly.
8. Let rest 5 minutes before serving. Garnish with cilantro if desired.
Notes
Slightly undercook the pasta to avoid tearing during stuffing.
Swap beef for ground turkey or beans for a different twist.
Assemble ahead and refrigerate or freeze before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 3–4 shells
- Calories: 560
- Sugar: 5g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
Keywords: taco stuffed shells, tex-mex pasta, easy dinner, freezer friendly, comfort food