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Easy Taco-Stuffed Shells

Featured in Dinner Ideas That Actually Work.

Boil your shells, whip up a cheesy taco filling, stuff each one, sprinkle more cheese and tomatoes on top, and bake until golden and bubbly. A fun mix of Mexican and Italian comfort food!
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Clare Recipes
Updated on Thu, 13 Mar 2025 12:38:34 GMT
Cheesy Taco-Stuffed Pasta Shells Pin it
Cheesy Taco-Stuffed Pasta Shells | recipesclare.com

Taco stuffed pasta shells bring a delicious Mexican-Italian fusion to the dinner table. This creative dish transforms traditional taco ingredients into a hearty baked pasta that delivers familiar flavors in an exciting new format. The jumbo shells cradle seasoned meat and melted cheese for a satisfying meal that appeals to both pasta lovers and taco enthusiasts.

This recipe has become a reliable crowd-pleaser, converting even the most particular eaters into fans. The combination of tender pasta, well-seasoned meat, and gooey cheese creates an irresistible dish that consistently earns rave reviews from both adults and children.

Essential Ingredients

  • Jumbo shells: Cook until barely al dente - they'll continue softening while baking
  • Ground beef: An 85/15 blend provides ideal flavor and moisture
  • Taco seasoning: Pre-made or homemade both work well
  • Cheese blend: Sharp cheddar and Monterey Jack offer perfect melt and flavor
  • Diced tomatoes with chilies: Adds moisture and mild heat
  • Fresh jalapeños: Optional heat that can be adjusted to taste
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Taco Stuffed Shells Homemade | recipesclare.com

Preparation Tips

Shell preparation
Cook just until pliable but still firm for easy filling
Meat preparation
Brown beef with onions until golden for enhanced flavor
Filling technique
Allow meat mixture to cool slightly before adding cheese
Assembly method
Use a small spoon or cookie scoop for neat filling
Baking approach
Cover during initial baking, then uncover to brown
Timing consideration
Serve immediately while cheese is hot and melted

This recipe emerged from experimenting with classic taco ingredients in new presentations. Through testing different moisture levels and baking techniques, the result is perfectly tender shells filled with flavorful meat and cheese. The dish has earned its place as a celebrated family favorite.

Serving Suggestions

Accompany with Mexican street corn or a crisp green salad dressed with lime. Offer traditional taco toppings like sour cream, guacamole, and fresh cilantro. Complete the meal with seasoned black beans or Mexican rice.

Recipe Variations

Consider ground turkey with chipotle seasoning for a smoky alternative. Add refried beans as a base layer for extra substance. Create a vegetarian version using seasoned black beans and roasted corn filling.

Storage Instructions

Store in refrigerator up to three days. Reheat covered in 300°F oven for optimal results. Prepare entire dish ahead and refrigerate overnight, adding extra baking time when cooking.

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Taco Stuffed Shells Recipe | recipesclare.com

This versatile dish has proven successful for family dinners, potlucks, and meal sharing. The familiar taco flavors combined with pasta create an approachable yet exciting meal. Its make-ahead convenience and crowd-pleasing nature make it an excellent choice for any gathering.

Frequently Asked Questions

→ Can I get this dish ready in advance?
For sure! You can put it all together the day before, cover it up, and keep it in the fridge. When ready to bake, just add an extra 10-15 minutes to the baking time if it’s chilled.
→ Is this dish very spicy?
Not too spicy. It has jalapeños and Rotel, so it’s got some kick. Want it mild? Use plain diced tomatoes and skip the jalapeño. Craving heat? Throw in extra hot peppers or a splash of hot sauce.
→ Can this be frozen for later?
Yep! Assemble everything without baking, wrap it tightly in foil, and freeze for up to three months. Thaw it in the fridge overnight before baking, and add another 15-20 minutes to the oven time.
→ What sides go well with taco-stuffed shells?
Pair with a fresh salad, Mexican rice, cornbread, or beans. Guacamole or sour cream also make great sides to serve alongside!
→ Can this recipe be made vegetarian?
Definitely! Swap the meat with black beans, a plant-based protein, or sautéed veggies like onions, zucchini, and peppers.

Stuffed Pasta with Taco Flavors

Big pasta shells are packed with flavorful taco meat, melty cheeses, and salsa, then baked to perfection. A cozy dish blending Mexican and Italian tastes that everyone will ask for again!

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings

Dietary: ~

Ingredients

→ Stuff You Need for the Shells

01 20 to 24 jumbo pasta shells
02 1 cup of salsa or chopped-up tomatoes with spices
03 A pound of ground beef
04 1 medium onion, chopped up
05 3/4 cup of water
06 3 tablespoons of taco spice mix
07 A jalapeño or serrano pepper, minced fine
08 1 (10 oz) can of Rotel or diced tomatoes, drained
09 1 cup of Monterrey Jack cheese, shredded
10 1 cup of cheddar cheese, grated
11 Green onions, sliced up (optional for topping)

Instructions

Step 01

Heat the oven to 350°F (175°C). Coat a 9x13-inch baking dish lightly with a cooking spray so the food doesn’t stick.

Step 02

Boil a big pot of water and cook the shells based on what the box says. Stop cooking them while they’re still firm (al dente). Drain and let them cool a bit.

Step 03

While the pasta is cooking, cook the beef in a skillet on medium-high heat until halfway cooked. Stir in the chopped onion and cook the rest of the way until the meat is browned, and the onions soften. If there’s extra grease, pour it out.

Step 04

Mix the taco seasoning and water into the beef mixture. Let that simmer for about 10 minutes while the flavors mix, and the liquid thickens. Add in the salsa, stir it up, and pull it off the heat to cool a little.

Step 05

Once it’s cooled down a bit, add in half of the Jack cheese and half of the cheddar cheese into the meat. Stir it all together.

Step 06

Take the cooked pasta shells and stuff them with the cheesy beef mix. Lay them one by one into your baking dish with the open side up.

Step 07

Spread the last of the cheese, drained Rotel tomatoes, and tiny pieces of jalapeño over the stuffed pasta. Cover everything with foil, bake for 20 minutes, then pull the foil off and bake for another 5 minutes so the cheese is bubbly and lightly golden.

Step 08

Scatter some extra minced jalapeño or chopped green onion on top if you’d like. Serve right away for the best experience.

Notes

  1. If you chop spicy peppers, consider wearing gloves, or at least wash your hands well and avoid touching your face.
  2. To mellow out the heat, scrape out the seeds and the inner veins of the peppers with a spoon.
  3. Put leftovers in a sealed container and keep them in the fridge for up to 3 days.

Tools You'll Need

  • 9x13-inch dish for baking
  • Big pot to boil the pasta in
  • Large skillet for the meat
  • Some aluminum foil to cover while baking

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • This recipe has dairy (cheddar and Monterey Jack cheese).
  • The pasta is made with gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 346
  • Total Fat: 21 g
  • Total Carbohydrate: 19 g
  • Protein: 20 g