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Taco Pasta Shells Bake

Delicious Taco Pasta Shells Bake with cheese and toppings
A hearty and flavorful dish combining jumbo pasta shells with seasoned ground beef and a melty cheese blend, perfect for family dinners or meal prepping.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 6 servings

Ingredients

Pasta and Filling

  • 12 pieces jumbo pasta shells
  • 1 pound ground beef You can substitute with turkey or a plant-based alternative.
  • 2 tablespoons taco seasoning Adjust according to your taste preference.
  • 1 cup salsa Choose your favorite type of salsa.

Cheese and Topping

  • 1 cup nacho cheese sauce Store-bought or homemade.
  • 1 cup Mexican cheese blend (shredded) For best results, use a blend of cheddar, Monterey Jack, and other Mexican cheeses.

Instructions

Preparation

  • Preheat your oven to 375°F (190°C).
  • In a large pot, bring water to a boil. Add the jumbo pasta shells and cook according to package instructions, usually around 10-12 minutes, until al dente. Drain and set aside.

Cooking the Beef

  • In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain any excess fat.
  • Return the skillet with the beef to the heat, add the taco seasoning and salsa. Stir well to combine and let simmer for about 5 minutes.

Assembly

  • Take a spoonful of the beef mixture and carefully stuff each jumbo shell. Lay the stuffed shells side by side in a greased 9x13 inch baking dish.
  • Pour the nacho cheese sauce evenly over the stuffed shells, ensuring each shell is coated.
  • Sprinkle the shredded Mexican cheese blend over the top of the nacho cheese sauce.

Baking

  • Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
  • If you prefer a little crispiness on top, you can broil the dish for an additional 2-3 minutes after baking, watching closely to prevent burning.

Notes

Serve hot from the oven with sides like guacamole or sour cream. Ideal for meal prep, leftovers can be stored in an airtight container in the refrigerator for up to three days. To freeze, wrap tightly and it can be kept for up to 2 months.