Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serves: 6–8
Why This Dish Is a Total Game-Changer
This isn’t your average pasta bake. It’s what happens when taco night and pasta night collide—bold flavor, creamy texture, and comfort in every bite.
- Family-friendly: Tacos meet pasta. Everyone at the table wins.
- Make-ahead & freezer-friendly: Assemble ahead of time and bake when ready.
- Customizable: Go spicy, mild, meaty, or meatless. Top it however you like.
- Crowd-pleasing: Great for potlucks, casual dinner parties, or cozy nights in.
Ingredients
Shells & Filling:
- 20–25 jumbo pasta shells (about 8 ounces)
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- 1/2 cup water
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack or Mexican blend cheese
- 1/2 cup sour cream
Sauce & Topping:
- 1 (15-ounce) can tomato sauce OR enchilada sauce
- 1/2 cup salsa (optional, for extra tang)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
Optional Toppings:
- Shredded lettuce
- Diced tomatoes
- Chopped cilantro
- Sliced black olives
- Jalapeños
- Sour cream or crema
- Avocado or guacamole
Instructions
1. Cook the Pasta Shells
- Bring a large pot of salted water to a boil.
- Cook shells until just al dente (about 1–2 minutes less than package instructions).
- Drain and set aside to cool slightly so they’re easier to handle.
2. Prepare the Filling
- In a large skillet, heat olive oil over medium heat.
- Add chopped onion and cook for 2–3 minutes until soft.
- Stir in the garlic and ground beef. Cook until browned and no longer pink, breaking it apart with a spoon.
- Drain excess fat if needed.
- Stir in taco seasoning and 1/2 cup water. Simmer for 2–3 minutes until thickened.
- Remove from heat and let cool slightly.
- Stir in 1 cup of shredded cheese and 1/2 cup sour cream. Mix until creamy and fully combined.
3. Assemble the Dish
- Preheat oven to 350°F (175°C).
- Spread tomato sauce (or enchilada sauce) in the bottom of a 9×13-inch baking dish. If using salsa, stir it into the sauce for extra flavor.
- Fill each shell with 1–2 tablespoons of the beef mixture and nestle them into the dish, open side up.
4. Top and Bake
- Sprinkle the remaining cheese over the shells.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake uncovered for another 5–10 minutes, until bubbly and lightly golden.
5. Garnish and Serve
- Let the dish rest for 5 minutes before serving.
- Top with your favorite taco toppings like shredded lettuce, diced tomatoes, cilantro, or a dollop of sour cream.
Tips for Success
- Don’t overcook the shells: Slightly undercooked shells will hold their shape better during stuffing and baking.
- Make it ahead: Assemble the entire dish, cover, and refrigerate up to 24 hours before baking.
- Freeze it: Assemble and freeze before baking. Thaw in the fridge overnight and bake as directed.
- Make it meatless: Substitute with black beans, lentils, or plant-based crumbles for a vegetarian version.
- Spice it up: Add diced green chiles, chipotle peppers, or hot sauce to the beef mixture.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Microwave individual portions or reheat the entire dish in a 300°F oven until warmed through.
- Freeze: Freeze in a foil pan, covered tightly. Bake from frozen (covered) at 350°F for 45–50 minutes or until hot.
Final Thoughts
Taco Stuffed Shells combine the best parts of two beloved meals—creamy, cheesy pasta and the bold, seasoned goodness of taco night. It’s cozy, satisfying, and just creative enough to feel like a fresh spin on dinner without asking too much of your time.
This is the kind of dish that gets requested again before the last bite is finished.
