Description
Taco Stuffed Shells
Ingredients
1 box jumbo pasta shells (about 20 shells)
1 lb ground beef or turkey
1 packet taco seasoning mix
1 cup salsa
1 cup ricotta or cream cheese
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 cups enchilada sauce or taco sauce
1/2 cup sour cream (for garnish)
1/4 cup fresh cilantro or green onions (chopped, for garnish)
Instructions
Cook Pasta Shells:
Boil the pasta shells in salted water according to package instructions until al dente. Drain and set aside to cool.
Prepare the Filling:
In a skillet over medium heat, cook the ground beef until browned. Drain any excess grease. Add the taco seasoning and salsa, stirring well to combine. Let simmer for 2-3 minutes.
Add Creaminess:
Remove the skillet from heat and mix in the ricotta or cream cheese until creamy and combined.
Preheat Oven:
Preheat your oven to 375°F (190°C).
Assemble the Dish:
Spread 1 cup of enchilada or taco sauce on the bottom of a greased 9×13-inch baking dish. Stuff each pasta shell with 1-2 tablespoons of the meat mixture and place them in the dish.
Top with Sauce & Cheese:
Pour the remaining enchilada sauce over the stuffed shells. Sprinkle with shredded cheddar and Monterey Jack cheese.
Bake:
Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish & Serve:
Let cool for 5 minutes. Garnish with sour cream, chopped cilantro, or green onions. Serve warm.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4-6
Calories: ~400 per serving
#TacoTuesday #StuffedShells #ComfortFood
Step-by-Step Guide
For a foolproof process, follow these detailed steps. First, ensure your pasta shells are boiled just to al dente; overcooking will cause them to tear when stuffing. After draining, lay them in a single layer on a baking sheet to cool and prevent sticking. For the filling, thoroughly drain the cooked ground meat to avoid a greasy final dish. When adding the taco seasoning and salsa, let it simmer to cook the spices and reduce liquid slightly. Off heat, fully incorporate the ricotta or cream cheese to create a uniform, creamy binder. When assembling, use a spoon or a small cookie scoop to neatly fill each shell. Lining them snugly in the sauced dish prevents rolling.
Serving Suggestions
These Taco Stuffed Shells are a hearty main dish. Serve them alongside a crisp green salad with a lime-cilantro vinaigrette or a simple side of Mexican-style street corn. For a lighter accompaniment, offer black beans or seasoned pinto beans. They also pair wonderfully with tortilla chips and guacamole for a full fiesta spread.
How-to Summary
In summary: Cook shells al dente. Brown meat, drain fat, and mix with taco seasoning and salsa. Stir in ricotta or cream cheese. Spread sauce in a baking dish, stuff shells with the meat mixture, and place them in the dish. Top with remaining sauce and shredded cheeses. Bake covered for 20 minutes at 375°F, then uncovered for 10 more minutes. Garnish and serve.
Frequently Asked Questions
Can I make these ahead of time? Absolutely. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the covered baking time when cooking from cold.
Can I use a different protein? Yes. Ground turkey, chicken, or a plant-based meat alternative work perfectly. Just season well.
How do I store and reheat leftovers? Store in an airtight container in the fridge for 3-4 days. Reheat individual portions in the microwave or the entire dish, covered with foil, in a 350°F oven until warmed through.
My shells cracked while stuffing. What happened? This usually means the pasta was overcooked. Ensure you boil them just to al dente and handle them gently once cooled.
Can I freeze Taco Stuffed Shells? Yes. Assemble and bake as directed, let cool completely, then wrap the dish tightly in plastic and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating, covered, in the oven.
Common Mistakes to Avoid
- Overcooking the pasta shells, leading to tearing.
- Not draining the cooked ground meat sufficiently, resulting in a greasy filling.
- Stuffing the shells while they are too hot, making them difficult to handle.
- Using a baking dish that’s too small, crowding the shells and causing uneven cooking.
- Skipping the step of saucing the bottom of the dish, which can cause the shells to stick.
Conclusion
Taco Stuffed Shells are the ultimate fusion meal, combining the best of Italian comfort food with vibrant Tex-Mex flavors. This recipe is straightforward, highly customizable, and guaranteed to be a crowd-pleaser for family dinners or casual gatherings. By following the detailed guide and avoiding common pitfalls, you’ll create a delicious, cheesy, and satisfying dish that puts a fun twist on Taco Tuesday.