Description
A fun fusion of Mexican and Italian cuisine, these jumbo pasta shells are stuffed with a savory taco-inspired filling, baked in a cheesy salsa-enchilada sauce, and topped with your favorite taco toppings. Perfect for weeknight dinners or feeding a hungry crowd.
Introduction
Love tacos but craving pasta? This recipe brings the best of both worlds together. The tender pasta shells are filled with a flavorful mix of seasoned ground meat, beans, corn, and cheese, baked in a zesty sauce, and finished with melted cheese. It’s a dish that’s as visually appealing as it is delicious.
Why You’ll Love This Recipe
- Fun & Unique: Combines the comfort of pasta with bold taco flavors.
- Customizable: Works with beef, turkey, chicken, or plant-based alternatives.
- Crowd-Pleaser: Perfect for families, potlucks, or dinner parties.
- Make-Ahead Friendly: Can be assembled in advance and baked later.
- Flavorful & Cheesy: Cream cheese and shredded cheese make the filling rich and satisfying.
Ingredients
For the Filling:
- 1 lb (450g) ground beef, turkey, chicken, or plant-based crumbles
- 1 packet taco seasoning (or 2 Tbsp homemade blend)
- 1/2 cup water
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 4 oz cream cheese, softened
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup diced green onions
- 1/4 cup chopped fresh cilantro
For the Shells & Assembly:
- 18–20 jumbo pasta shells
- 1 (24 oz) jar salsa (medium or mild)
- 1 (10 oz) can red enchilada sauce
- 2 cups shredded Monterey Jack or pepper Jack cheese
Optional Toppings:
- Diced tomatoes, sliced olives, sour cream, avocado, extra cilantro
Instructions (Step by Step)
- Cook Pasta Shells:
Boil jumbo shells according to package directions, cooking 1–2 minutes less than al dente. Drain, rinse with cool water, and set aside. - Prepare Filling:
Brown ground meat in a large skillet over medium heat. Drain excess fat. Stir in taco seasoning and water, simmer for 5 minutes. Remove from heat and stir in black beans, corn, cream cheese, cheddar cheese, green onions, and cilantro until well combined. - Prepare Sauce:
In a medium bowl, mix salsa and enchilada sauce. Spread 1 cup of the mixture in the bottom of a 9×13-inch baking dish. - Stuff Shells:
Using a spoon or piping bag, fill each pasta shell with the taco mixture. Place them seam-side up in the prepared baking dish. - Top & Bake:
Pour the remaining sauce over the stuffed shells. Sprinkle shredded Monterey Jack cheese on top. Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden. - Serve:
Let cool for 5 minutes before serving. Garnish with desired toppings like diced tomatoes, olives, sour cream, or avocado.
Make-Ahead & Variations
- Prep Ahead: Assemble up to a day in advance, cover, and refrigerate. Add 10–15 minutes to baking time if starting from cold.
- Vegetarian: Use plant-based crumbles or extra beans/lentils.
- Spicier Version: Use hot salsa, add diced jalapeños, or substitute pepper Jack cheese.
- Lighter Option: Swap sour cream topping for Greek yogurt and use reduced-fat cheeses.
Pro Tips
- Add a tablespoon of oil to pasta water and stir gently to prevent shells from cracking.
- Slightly torn shells are fine; sauce and cheese will hold them together.
- Let filling cool slightly before stuffing to make handling easier.
- For a crispier top, broil for 1–2 minutes after baking (watch carefully).
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat covered in the oven or microwave until warmed through.
Serving Suggestions
- Serve with a side salad or Mexican rice.
- Garnish with fresh cilantro, diced tomatoes, avocado, or a dollop of sour cream.
- Pair with tortilla chips for extra crunch.
FAQs
Q: Can I use a different type of pasta shell?
A: Jumbo shells are ideal, but large manicotti tubes can work as a substitute.
Q: Can this be frozen?
A: Yes, assemble and freeze before baking. Bake from frozen, adding 10–15 minutes to cooking time.
Q: Can I make it dairy-free?
A: Use vegan cream cheese and shredded dairy-free cheese.
Conclusion
Taco-Stuffed Pasta Shells are a fun, cheesy, and satisfying fusion meal that everyone will love. With bold flavors, creamy filling, and endless topping options, this dish is perfect for a weeknight dinner or any gathering where comfort food shines.