Stuffed Taco Pasta Shells
Jumbo pasta shells filled with a creamy, taco-spiced beef mixture, baked in enchilada-style sauce and melted cheese, providing the comfort of tacos with a shareable format.
Ingredients
Main Ingredients
- 1 lb ground beef 85/15 or 80/20 works well
- 1/2 cup yellow onion, diced
- 2 tablespoons taco seasoning
- 4 oz cream cheese Use low-fat if preferred
- 8 oz jumbo pasta shells If unavailable, can use large manicotti tubes or small shells
- 10 oz enchilada sauce
- 1 cup salsa Mild to medium, depending on spice preference
- 1 1/4 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
Instructions
Preparation
- Preheat the oven to 350°F (177°C).
- Bring a large pot of salted water to a boil. Add the jumbo shells and cook for about 10 minutes, or until al dente per the package. Drain and rinse under cold water to cool.
- While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and diced onion, cooking until browned and the onions are translucent.
- Drain excess grease, return to heat, and stir in the taco seasoning. Add the cream cheese and stir until fully melted, creating a creamy filling.
- In a small bowl, combine the enchilada sauce and salsa.
- Pour half of the sauce mixture into the bottom of a 9x13-inch baking pan and spread to cover.
- Fill each jumbo shell with a heaping tablespoon of the meat mixture and place in the pan seam-side up. Repeat until all shells or filling are used.
- Pour the remaining sauce mixture evenly over the shells, then cover the pan tightly with aluminum foil.
Baking
- Bake for 30 minutes, or until the filling is hot throughout.
- Remove foil, sprinkle the cheddar and mozzarella over the shells, and return to the oven for 8–10 minutes until the cheese is melted and bubbly.
- Let the pan rest for 5 minutes before serving. Add taco toppings if desired.
Notes
Store leftovers covered in the refrigerator for up to 3–4 days. Can be frozen after baking for up to 2 months.