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Cheesy Taco Stuffed Pasta Shells

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A comforting baked pasta dish combining jumbo shells stuffed with creamy taco-seasoned beef, topped with enchilada sauce and melted cheese. This fusion recipe blends Mexican-inspired flavors with classic baked pasta for a hearty family meal.

  • Total Time: 50 minutes
  • Yield: 4–6 servings

Ingredients

  • 22–24 jumbo pasta shells
  • 1 lb ground beef
  • 1 tablespoon olive oil
  • 1 packet taco seasoning (about 1 ounce)
  • 1/2 cup water
  • 4 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 1/2 cups enchilada sauce
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1/2 cup sour cream (optional for serving)

Instructions

  1. Cook the jumbo pasta shells in salted boiling water according to package instructions until al dente. Drain and rinse with cool water, then set aside.
  2. Preheat the oven to 190°C (375°F).
  3. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for about 3 minutes until softened.
  4. Add the minced garlic and cook for about 30 seconds until fragrant.
  5. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain excess fat if needed.
  6. Stir in the taco seasoning and water. Simmer for 3–4 minutes until slightly thickened.
  7. Reduce the heat to low and stir in the cream cheese until melted and combined.
  8. Add 1/2 cup shredded cheddar cheese and mix well to form a creamy taco filling.
  9. Spread about 1/2 cup enchilada sauce across the bottom of a baking dish.
  10. Fill each pasta shell with the taco beef mixture and arrange them in the baking dish.
  11. Pour the remaining enchilada sauce evenly over the stuffed shells.
  12. Sprinkle the remaining cheddar and mozzarella cheese over the top.
  13. Cover the dish loosely with foil and bake for 20 minutes.
  14. Remove the foil and bake an additional 10 minutes until the cheese is melted and bubbly.
  15. Garnish with chopped cilantro if desired and serve warm with sour cream.

Notes

  • Cook pasta shells just until al dente to prevent tearing when stuffing.
  • Spread enchilada sauce in the baking dish to keep shells from sticking.
  • Ground chicken or turkey can replace ground beef for a lighter option.
  • Black beans, corn, or bell peppers can be added for extra flavor and texture.
  • Top with avocado, diced tomatoes, or shredded lettuce for a taco-style presentation.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-American
  • Diet: Halal

Nutrition

  • Serving Size: 1 serving
  • Calories: 470
  • Sugar: 4 g
  • Sodium: 780 mg
  • Fat: 23 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 3 g
  • Protein: 30 g
  • Cholesterol: 95 mg

Find it online: https://cooksplash.com/cheesy-taco-stuffed-pasta-shells/