Description
These Taco Stuffed Shells are a delicious twist on traditional stuffed pasta, combining a flavorful cheesy beef filling with diced tomatoes, salsa, and classic taco spices, all baked to perfection for a comforting and satisfying meal.
Ingredients
Scale
Pasta Shells
- 18-20 jumbo pasta shells (boil extra in case some break)
Meat Mixture
- 1 lb. ground beef
- 3 cloves garlic (minced)
- ¼ cup beef broth (can substitute chicken broth or water)
- 1 oz. packet taco seasoning
- 10 oz. diced tomatoes with green chilies (undrained)
Cheese Mixture
- 1 cup Ricotta cheese
- ¼ cup sour cream
- 1 ½ cups cheddar cheese (shredded and divided)
- 1 ½ cups Monterey Jack cheese (shredded and divided)
Seasonings & Sauce
- ½ tsp salt
- ¼ tsp pepper
- 1 teaspoon dried oregano
- 16 oz. salsa
Instructions
- Preheat Oven: Preheat your oven to 375°F to ensure it’s at the right temperature once your stuffed shells are assembled.
- Cook Pasta Shells: Boil the jumbo pasta shells in salted water for one minute less than al dente, setting a timer carefully to prevent overcooking. Drain and gently rinse them under cold water until the water is cool, then set aside to cool.
- Prepare Meat Mixture: In a skillet over medium-high heat, cook and crumble the ground beef until softened and nearly cooked through, about 7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until the beef is fully cooked. Drain any excess grease.
- Add Liquids and Seasoning: Reduce heat to medium and stir in the beef broth, undrained diced tomatoes with green chilies, and taco seasoning. Cook until the mixture thickens slightly, then remove from heat and let it cool a bit.
- Mix Cheese and Meat Filling: In a large bowl, combine ricotta cheese, sour cream, half of the shredded cheddar and Monterey Jack cheeses, salt, pepper, and dried oregano. Fold in the cooled meat mixture until well combined.
- Prepare Baking Dish: Spread half of the salsa evenly on the bottom of a 9 x 13-inch casserole dish or a 12-inch round oven-safe skillet.
- Stuff Shells: Using a spoon, fill each pasta shell with the meat and cheese mixture. Arrange the stuffed shells in the prepared baking dish.
- Bake: Spoon the remaining salsa over the stuffed shells, then sprinkle with the remaining cheddar and Monterey Jack cheeses. Cover the dish and bake for 20 minutes. Remove the cover and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
- Serve: Top with your favorite taco toppings such as chopped cilantro, diced onions, jalapeños, or avocado, and serve warm for a delicious, crowd-pleasing meal.
Notes
- Use extra pasta shells to account for potential breakage during boiling.
- Drain grease well from the cooked ground beef to avoid excess fat in the dish.
- Feel free to customize your taco toppings with sour cream, avocado, fresh cilantro, diced onions, or jalapeños for added flavor and texture.
- Substitute beef broth with chicken broth or water if desired.
- This recipe yields about 6 servings, perfect for a family meal.
Nutrition
- Serving Size: 1 serving
- Calories: 546 kcal
- Sugar: 6 g
- Sodium: 1556 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 39 g
- Cholesterol: 127 mg
