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Stuffed Taco Pasta Shells

A delicious fusion of tacos and pasta, these Cheesy Stuffed Taco Pasta Shells are filled with seasoned beef, creamy cheese, and spicy salsa, all enveloped in zesty enchilada sauce.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Mexican
Calories: 485
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef (85/15 or 80/20) Can substitute with ground turkey or chicken for a leaner option.
  • 1/2 cup yellow onion, diced Freshly chopped is best for balancing spices.
  • 2 tablespoons taco seasoning Use favorite brand or homemade for a fresher taste.
  • 4 oz cream cheese Make sure it’s at room temperature for easier mixing.
  • 8 oz jumbo pasta shells Any large pasta can work, adjust cooking times accordingly.
  • 10 oz enchilada sauce Store-bought is quick, homemade is great if time allows.
  • 1 cup salsa Use mild for kids or medium for a little heat.
  • 1 1/4 cups shredded cheddar cheese Freshly shredded cheese is recommended.
  • 1/2 cup shredded mozzarella cheese For extra creaminess.

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C).
  2. Bring a large pot of salted water to a boil, add jumbo shells, and cook for about 10 minutes or until al dente. Drain and rinse under cold water to prevent sticking.
  3. In a large skillet over medium-high heat, cook ground beef and diced onion until beef is browned and onions are translucent (about 5-7 minutes).
  4. Drain excess grease, stir in taco seasoning, then add cream cheese and stir until fully melted and creamy.
  5. In a small bowl, combine enchilada sauce and salsa.
  6. Pour half of the sauce mixture into a 9x13-inch baking pan.
  7. Stuff each jumbo shell with a heaping tablespoon of the meat mixture and arrange in the pan seam-side up.
  8. Cover stuffed shells with the remaining sauce mixture, then cover the pan with aluminum foil.
  9. Bake for 30 minutes, until filling is hot throughout.
  10. Remove foil, sprinkle cheddar and mozzarella on top, then bake for an additional 8-10 minutes until cheese is melted and bubbly.
  11. Let the pan rest for 5 minutes before serving. Add taco toppings like sour cream or cilantro if desired.

Notes

Store leftovers in the refrigerator for 3-4 days, or freeze after baking for up to 2 months. Can be made-ahead and baked later.