Taco stuffed shells baked

This flavorpacked dish combines jumbo pasta shells filled with seasoned taco meat and creamy cheese, creating an easy yet satisfying meal perfect for any weeknight. The mix of Mexican inspired spices and hearty pasta makes it a delightful twist on traditional tacos that both kids and adults enjoy. It’s a fantastic way to bring familiar taco flavors into a comforting baked pasta casserole.

I first made this recipe when I wanted to switch up taco night and it quickly became a family favorite. The cheesy, seasoned filling inside the tender shells just hits the spot every time.

Ingredients

• Twenty jumbo pasta shells: the perfect size to hold a hearty filling
• One tablespoon olive oil: for browning the ground beef and adding richness
• One pound ground beef: the base of the savory taco meat filling fresh and lean works best
• One packet taco seasoning mix: brings essential Mexican spices choose a good quality brand for bold flavor
• One third cup water: to help dissolve the seasoning and create a sauce
• One cup salsa: adds moisture and a fresh, tangy component use your favorite variety
• One and a half cups shredded cheddar cheese: offers sharp, melty goodness that complements the beef
• Half cup cream cheese, softened: brings creaminess and balances spices nicely
• Two green onions, chopped: add mild onion flavor and freshness
• Half cup sour cream for garnish: cools down the spiciness when served
• Quarter cup fresh cilantro, chopped: brightens the dish with herbal notes
• Half cup diced tomatoes: adds freshness and texture on top

Instructions

Boil the Jumbo Pasta Shells:

Cook the pasta shells in a large pot of boiling salted water following package directions until just al dente. Drain them carefully to avoid breaking and spread them out on a tray to cool slightly so they don’t stick together.

Cook and Season the Ground Beef:

Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until fully browned, breaking it apart with a spoon. Drain any excess fat for a leaner filling. Sprinkle in the taco seasoning and pour in the water. Stir and let it simmer gently for 2 to 3 minutes to fully develop the flavors.

Combine the Filling Ingredients:

Lower the heat and add softened cream cheese, salsa, and chopped green onions to the beef mixture. Stir continuously until the cream cheese melts completely and the mixture becomes thick and creamy. Remove from heat and let it cool slightly so it’s easier to handle for stuffing.

Preheat Oven and Stuff the Shells:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Spoon the beef mixture carefully into each cooled pasta shell, ensuring they are wellfilled but not overflowing. Arrange the stuffed shells in a 9x13 inch baking dish snugly but not overcrowded.

Top with Cheese and Bake:

Sprinkle shredded cheddar cheese evenly over the stuffed shells to cover. Cover the dish loosely with foil and bake for 20 minutes until everything is heated through and the cheese has melted into a golden, bubbly layer.

Garnish and Serve:

Remove the baked shells from the oven and spoon dollops of sour cream onto each serving. Scatter diced tomatoes and chopped cilantro on top for a fresh, colorful finish that lifts the richness of the dish.

One of my favorite ingredients here is the cream cheese. It transforms the filling from just savory to wonderfully creamy and smooth which elevates the dish from simple tacos to an indulgent casserole. I remember the first time I served this at a family dinner the kids devoured it and asked when I would make it again.

Storage Tips

Store leftovers in an airtight container and refrigerate for up to four days. Reheat gently in the oven covered with foil or in a microwave to keep the shells moist. For longer preservation, freezing is a great option. Just cool completely, cover tightly, and freeze for up to three months. Thaw overnight before reheating.

Ingredient Substitutions

Ground beef can be replaced with ground turkey, chicken, or even plantbased meat substitutes to suit preferences. If you do not have cream cheese, ricotta or a mild soft cheese works well although it changes the texture slightly. Salsa can be swapped for diced tomatoes with some chili powder added if you want to control spice levels.

Serving Suggestions

Pair these taco stuffed shells with a simple green salad, avocado slices, or a light corn and black bean salad to balance the meal. Adding guacamole or extra sour cream on the side enhances the Mexican vibe. For a fun presentation, serve with lime wedges for a bright squeeze before eating.

These taco stuffed shells are a comforting, flavorful twist on taco night that reheats beautifully for leftovers. Enjoy a plate with your favorite garnishes and a squeeze of lime.

Your Recipe Questions Answered

→ What type of pasta shells work best?

Use jumbo pasta shells that can hold a generous amount of filling and remain sturdy during baking.

→ How do I prevent the shells from breaking apart?

Boil the shells just until al dente, then drain carefully and let them cool before stuffing to keep them intact.

→ Can I substitute ground beef with another protein?

Yes, ground turkey or chicken can be used for a leaner option without compromising flavor.

→ How do I keep the filling moist and creamy?

Incorporate cream cheese and salsa into the filling to provide a rich, creamy texture that binds the ingredients well.

→ What toppings enhance the dish's flavor?

Fresh sour cream, diced tomatoes, and chopped cilantro add a refreshing contrast to the rich baked shells.

→ Can this dish be prepared ahead of time?

Absolutely, you can stuff the shells and refrigerate them before baking when ready to serve.