Description
Cheesy Taco-Stuffed Pasta Shells
Ingredients
Pasta:
1 box jumbo pasta shells (about 20 shells)
Filling:
1 lb ground beef
1 packet taco seasoning
1/2 cup water
1 cup salsa
1 cup shredded cheddar cheese
Topping:
1 cup shredded Mexican cheese blend
1/2 cup chopped fresh cilantro or parsley (optional)
Directions
Cook Pasta:
Boil the jumbo pasta shells in salted water until al dente. Drain and set aside.
Prepare Taco Filling:
In a skillet over medium heat, cook ground beef until browned. Drain excess fat, then add taco seasoning and water. Stir well and simmer for 5 minutes. Add salsa and shredded cheddar cheese, stirring until melted and combined.
Stuff the Shells:
Preheat your oven to 375°F (190°C). Fill each cooked pasta shell with a generous amount of the taco beef mixture and arrange them in a greased baking dish.
Add Toppings:
Sprinkle shredded Mexican cheese blend over the stuffed shells.
Bake:
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Garnish & Serve:
Garnish with fresh cilantro or parsley if desired. Serve hot and enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 420 kcal per serving
#TacoTuesday #CheesyPasta #EasyDinner #FamilyFavorite
Step-by-Step Guide
1. Cook the Shells: Bring a large pot of salted water to a boil. Add the jumbo shells and cook for 1-2 minutes less than the package directs for al dente. They will soften further in the oven. Drain and lay them in a single layer on a baking sheet to prevent sticking.
2. Make the Filling: Brown 1 lb of ground beef in a skillet over medium-high heat, breaking it into crumbles. Drain any excess fat. Reduce heat to medium, add the taco seasoning and 1/2 cup water. Simmer for 5 minutes until thickened. Remove from heat and stir in 1 cup of salsa and 1 cup of shredded cheddar until the cheese melts.
3. Assemble: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Using a spoon, carefully fill each pasta shell with the taco beef mixture. Arrange them snugly in the dish.
4. Bake: Sprinkle 1 cup of Mexican cheese blend evenly over the shells. Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is fully melted and bubbly.
5. Finish: Let the dish rest for 5 minutes after baking. This allows the filling to set slightly for easier serving. Garnish with fresh cilantro or parsley before serving.
Serving Suggestions
These cheesy taco shells are a hearty main dish. For a complete meal, serve them alongside a crisp green salad with a lime vinaigrette, a dollop of cool sour cream or guacamole, and a side of black beans or Mexican rice. They also pair perfectly with tortilla chips for scooping up any extra filling that escapes.
How-to Summary
Boil jumbo pasta shells until al dente. Brown ground beef, mix with taco seasoning, water, salsa, and cheddar cheese for the filling. Stuff the shells, place in a baking dish, top with Mexican cheese blend, and bake at 375°F for 15-20 minutes until hot and bubbly. Garnish and serve.
Frequently Asked Questions
Can I make these stuffed shells ahead of time? Yes. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
Can I use a different protein? Absolutely. Ground turkey, chicken, or a plant-based meat alternative work well. Ensure you drain any excess liquid after cooking.
My shells are tearing when I stuff them. What did I do wrong? You likely overcooked the pasta. Cook them just to al dente. Letting them cool slightly also makes them easier to handle.
Can I freeze this dish? Yes, for up to 3 months. Assemble but do not bake. Wrap the dish well in plastic wrap and foil. Thaw in the refrigerator overnight before baking as directed.
What can I use instead of salsa? A can of diced tomatoes with green chiles (like Rotel) is a great substitute. You may want to add a pinch of salt and cumin to boost the flavor.
Common Mistakes to Avoid
- Overcooking the pasta: This leads to mushy, torn shells that are difficult to stuff.
- Not draining the beef fat: Excess grease will make the filling oily and separate from the cheese.
- Overfilling the shells: Stuff them generously but not to bursting, or they may split open during baking.
- Skipping the rest time: Serving immediately will cause the filling to be too runny. Let it set for 5 minutes.
Conclusion
Cheesy Taco-Stuffed Pasta Shells are the ultimate fusion comfort food, perfectly combining the beloved flavors of taco night with the satisfying heartiness of baked pasta. This recipe is straightforward, highly customizable, and guaranteed to be a crowd-pleaser for both busy weeknights and casual gatherings. With the detailed steps and tips provided, you can easily avoid common pitfalls and create a delicious, impressive dish that brings everyone to the table.