Description

A quick and easy weeknight dinner featuring jumbo pasta shells stuffed with a cheesy, spiced ground beef taco filling, baked to bubbly perfection.

Ingredients

Scale

20 jumbo pasta shells
1 lb (450g) ground beef (85% lean)
1 1/2 cups (170g) shredded sharp cheddar cheese
8 oz (225g) cream cheese, softened
2 tablespoons taco seasoning (homemade or store-bought)
1 can (4 oz/113g) diced green chilies
1 small onion, finely chopped
2 garlic cloves, minced
1/4 cup fresh cilantro, chopped (optional)
1 1/2 cups (360ml) tomato sauce (marinara or enchilada sauce)
1 tablespoon olive oil
Salt and pepper to taste

Instructions

Bring a large pot of salted water to a rolling boil. Add 20 jumbo pasta shells and cook for 9-11 minutes until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking. Set aside on a lightly oiled baking sheet to prevent sticking.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 small chopped onion and sauté for 3-4 minutes until translucent. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
Add 1 lb ground beef to the skillet. Break it up with a spoon and cook until no longer pink, about 6-7 minutes. Drain excess fat if necessary.
Stir in 2 tablespoons taco seasoning and 1 can (4 oz) diced green chilies. Cook for 2 minutes, letting the flavors meld. Taste and adjust salt and pepper.
In a mixing bowl, combine the cooked beef mixture, 8 oz softened cream cheese, and 1 1/2 cups shredded sharp cheddar cheese. Mix well until creamy and evenly combined. Add chopped cilantro if using.
Using a spoon, fill each shell generously with the cheesy beef mixture. Arrange stuffed shells snugly in a 9×13 inch baking dish lined with 1 1/2 cups tomato sauce.
Spoon remaining tomato sauce over shells and sprinkle with an additional 1/2 cup shredded cheddar cheese. Cover loosely with foil.
Preheat oven to 375°F (190°C). Bake covered for 20 minutes, then remove foil and bake another 10 minutes until bubbly and golden on top.
Let the dish rest for 5 minutes before serving to help the filling set and flavors to settle.

Notes

If filling is too thick, add a splash of milk or tomato sauce to loosen. If shells break during stuffing, crumble filling over pasta for a layered bake. Use homemade taco seasoning for best flavor. Resting after baking improves texture and flavor. Vegetarian, vegan, dairy-free, and gluten-free adaptations are possible.

Prep Time: 12 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Mexican-Italian Fusion

Nutrition

Serving Size: 1/5 of the prepared
Calories: 520
Sugar: 6
Sodium: 720
Fat: 32
Saturated Fat: 15
Carbohydrates: 32
Fiber: 3
Protein: 30

Keywords: taco stuffed shells, cheesy taco pasta, ground beef stuffed shells, easy weeknight dinner, taco pasta bake, stuffed pasta shells, taco seasoning recipe