Jumbo pasta shells are stuffed with a mixture of taco meat, salsa, diced tomatoes, and cheese in this easy Taco Stuffed Shells recipe. A fun alternative to Taco Tuesday and great for busy weeknights!
Today’s recipe combines two popular and well loved dinners – tacos and stuffed shells. Instead of being stuffed with cheese and pasta sauce, the jumbo pasta shells are filled with a mixture of seasoned ground beef, diced tomatoes, salsa, and cheese. The shells are topped with even more cheese to make these extra cheesy.
So if you’re looking for something new to whip up on Taco Tuesday, you can’t go wrong with these stuffed shells. All the flavors of ground beef tacos in a new format. Adult and kid-approved!
Success Tips & Possible Variations
- Use jumbo pasta shells and make a few extra. Make sure you buy jumbo shells, not little ones. Most jumbo pasta shells come in a 12 ounce box with about 40 shells. You will only need about 24 for this recipe, but I always cook a few extra in case one or more tear, which seems inevitable when cooking shells or lasagna noodles.
- Don’t overcook the pasta. When cooking the pasta shells, cook just until al dente then rinse with cold water. This helps to prevent the shells from being too soft since they’re continue to cook in the oven.
- Swap out the beef. Either ground chicken or ground turkey can be used in place of the lean ground beef, if desired.
- Use a different broth. I use chicken broth in this recipe, which helps cook the beef and adds flavor. Beef broth or even water will also work.
- Add some heat. To make these stuffed shells a bit spicy, feel free to add some diced jalapeno or serrano peppers. You could also add a sprinkle of red chili flakes or cayenne into the meat or a splash of your favorite hot sauce.
Taco Stuffed Shells
Ingredients
- 24 jumbo pasta shells
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small onion , diced
- 2 cloves garlic minced
- 3 tablespoons taco seasoning
- salt and pepper , to taste
- 3/4 cup low-sodium chicken broth (or water)
- 2 cups salsa , divided
- 15 ounce can petite diced tomatoes , drained
- 2 cups freshly shredded Mexican cheese blend , divided
- 1 scallion , diced
- For serving: cilantro, avocado, scallions, tomatoes, sour cream, etc. optional, to taste
Instructions
- Preheat oven to 350 degrees. Spray 9×13 inch baking dish with nonstick spray.
- Bring a large pot of salted water to boil. Cook the jumbo shells al dente according to package directions. Drain well and rinse under cold water.
- In the meantime, add the olive oil to a large nonstick skillet over medium-high heat. Swirl to coat, then add in the beef and onion. Cook, breaking up the beef up into tiny crumbles until browned and no pink remains, and the onion has softened. Add in the garlic and cook until fragrant, about 20 seconds. Drain off most of the grease.
- Stir in the taco seasoning, a bit of salt and pepper, and chicken broth, followed by the diced tomatoes and 1 cup of the salsa. Allow to simmer for about 5 minutes. Remove from the heat and stir in 1 cup of the cheese.
- Using a spoon, fill the cooked shells with the beef mixture.
- Spread the remaining 1 cup salsa in the bottom of the prepared dish and place the stuffed shells on top in a single layer. Top with the remaining 1 cup cheese.
- Cover with foil and bake for 15 minutes. Uncover and bake another 10 minutes. (You can also place under the broiler for a couple minutes to brown the cheese a bit.)
- Sprinkle with the diced scallion and serve with your choice of suggested toppings.
Nutrition
Other Notes
Serving Suggestions
Just like tacos, you can serve these stuffed shells with your favorite toppings like cilantro, diced avocado, sour cream, Pico de gallo, and guacamole. To round out the meal, the stuffed shells also pair well with a side salad.
To wash it all down, you can’t beat refreshing (and kid-friendly!) horchata or agua fresca, or some margaritas for the grown ups. And don’t forget Tres Leches Cake, Carlota de Limon, or Churros for dessert!
How To Store & Reheat Leftovers
- Assemble ahead. This recipe for taco stuffed shells can be assembled up to 8 hours before you plan to bake it. Cover the dish tightly and store it in the fridge until then. Since the pasta and filling will be cold, you might need to tack on an additional 10 minutes to the bake time.
- Fridge. Store leftovers in an airtight container in the fridge for 3 to 4 days.
- Reheat. You can reheat the baking dish of stuffed shells, covered with foil, in the oven until the cheese has melted again. Individual servings can be reheated in the microwave.
- Freezer. Prepare as directed, then cover the pan with plastic wrap and again in foil and place it in the freezer instead of baking them. You can also freeze smaller portions if you cook for just one or two instead of a larger family. You can bake straight from the freezer, but you’ll need to add about 30 minutes to the baking time.
More Taco Recipes To Try:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
