Cheesy Taco Stuffed Pasta Shells

These taco stuffed pasta shells blend everything you love about tacos and cheesy baked pasta into a meal that feels like a celebration. Jumbo pasta shells cradle flavorful ground beef with onions and taco seasoning, beans, and gooey cheese. The whole dish bakes in bubbly salsa under a golden cheesy crust. Customize with toppings to keep dinner exciting every time. This is my go-to when I want a comforting meal that everyone at my table will devour with a smile.

The first time I tossed together these shells, I was short on time and craving something satisfying. Now my family looks forward to taco stuffed shells night almost as much as taco Tuesdays. It is comfort food with a little kick and always gets requested again.

Ingredients

• Jumbo pasta shells: picking ones with no cracks will make them easier to fill and keep their shape
• Ground beef or turkey: both soak up the seasoning well and cook quickly
• Taco seasoning: choose your favorite blend for an instant flavor boost
• Onion: finely chopped for sweet savory depth in the filling
• Black beans: go for low-sodium canned for convenience and nutrition
• Shredded cheddar cheese: use freshly grated for the best melt and taste
• Salsa: your favorite brand or a homemade version adds moisture and layers of flavor
• Sour cream, green onions, diced tomatoes: these make great fresh toppings for color and creaminess

Instructions

Cook The Pasta Shells:

Boil jumbo pasta shells in salted water just until al dente they should still be a bit firm. Drain them and rinse under cold water to stop the cooking and keep them from sticking together. Place them on a tray so they hold their shape for filling.

Prepare The Taco Filling:

Brown the ground beef and chopped onion in a large skillet over medium heat. Break up the meat as it cooks until there is no pink left. Drain off any extra fat then sprinkle over the taco seasoning and add about a quarter cup water. Stir in black beans and simmer for five minutes to let flavors meld. Take the pan off heat and mix in half the shredded cheese.

Stuff The Shells:

Preheat oven to three hundred seventy five degrees. Spread half a cup of salsa in the bottom of a greased baking dish. Fill each pasta shell with a generous scoop of the meat mixture then nestle them into the dish open side up.

Top And Bake:

Pour the rest of the salsa over the stuffed shells then sprinkle with the remaining cheese. Cover tightly with foil and bake for twenty minutes to melt everything together. Take off the foil and bake another ten minutes until the cheese is golden and the edges are sizzling.

Final Touches:

Let the shells cool a few minutes before topping with sour cream green onions chopped tomatoes or avocado slices. Serve hot and pair with a simple green salad or chips for a crowd-pleasing meal.

My favorite part of this recipe is always the crispy cheese on top that my kids love to pick off first. Every so often I mix in a spoonful of cream cheese to the filling for a little extra richness it is creamy taco night in one bite.

Make Ahead and Storage

If you want to get ahead assemble shells and cover them in the fridge up to a day before baking. Baked shells keep well in the fridge in an airtight container up to four days. For the freezer cool everything completely and pack individual portions so you can reheat just what you need. Reheating is easy in the oven or microwave and the texture holds up beautifully.

Ingredient Swaps

You can make this work with whatever is on hand. Shredded rotisserie chicken makes prep even faster. Plant-based meat or extra beans create a hearty vegetarian option. For those who love spice boost with pepper jack cheese or chopped jalapeños added to the filling. Try different salsa styles like smoky chipotle for a flavor twist.

Serving Suggestions

This dish can be the star of dinner but sides make it even better. Mexican rice and refried beans are classic pairings. An elote-style corn or avocado salad adds brightness. For a party let everyone add their own toppings at the table taco bar style.

Give this easy mashup a try and let it warm up your next dinner routine. The comforting flavors and melty cheese hit the spot every time.

Common Questions About Recipes

→ Can I prepare stuffed pasta shells ahead of time?

Yes! Assemble the stuffed shells a day in advance, cover, and refrigerate. Bake when ready for a quick meal.

→ Is it possible to freeze stuffed pasta shells?

Absolutely. Place assembled shells in a freezer-safe dish, cover well, and freeze for up to two months. Bake from frozen or thaw overnight before baking.

→ What meats can I use for the filling?

Ground beef, turkey, chicken, or plant-based alternatives all work well. Season as usual and swap as preferred.

→ How can I adjust the spice level?

Increase heat by adding jalapeños, using spicy taco seasoning, or finishing with hot sauce for extra kick.

→ How do I keep pasta shells from tearing?

Cook shells just until al dente and handle gently while stuffing. A small spoon or piping bag helps fill neatly.

→ Which sides pair nicely with these stuffed shells?

Try a crisp salad, Mexican rice, elote-style corn, or tortilla chips with guacamole for a complete meal.