Taco Stuffed Shells are a fun, flavorful fusion of two favorite dishes: tacos and stuffed pasta shells. This delicious meal combines the zesty, spicy flavors of seasoned taco meat with the cheesy, comforting goodness of stuffed pasta. It’s perfect for a family dinner, a gathering with friends, or when you’re craving something hearty and unique. This dish is easy to make and can be prepared ahead of time, making it a great option for meal prepping.
In this recipe, we’ll walk you through how to make Taco Stuffed Shells, including variations, serving suggestions, and a nutritional breakdown.
The Origins of Taco Stuffed Shells
Taco Stuffed Shells are an American creation that blends elements from two different cuisines—Italian and Mexican. While stuffed shells, or conchiglioni, are traditionally filled with ricotta and baked in marinara sauce, this recipe swaps the Italian flavors for taco seasonings, ground beef, and cheese. The result is a unique, hearty dish that merges the best of both worlds—comfort food with a spicy kick.
Ingredients for Taco Stuffed Shells
Here’s what you’ll need to make this mouthwatering dish:
- Jumbo Pasta Shells: 20-25 shells
- Ground Beef: 1 lb (you can substitute with ground turkey or chicken)
- Taco Seasoning: 1 packet (or 2 tablespoons homemade taco seasoning)
- Tomato Sauce: 1 1/2 cups (or salsa for extra flavor)
- Cheddar Cheese: 1 1/2 cups, shredded
- Cream Cheese: 4 oz, softened
- Onion: 1 small, diced
- Garlic: 2 cloves, minced
- Cilantro: 2 tablespoons, chopped (optional, for garnish)
- Olive Oil: 1 tablespoon (for sautéing)
- Water: 1/2 cup (for cooking the taco meat)
- Green Onions, Sour Cream, and Jalapeños: For garnish (optional)
Ingredient Notes
- Pasta Shells: Jumbo pasta shells are ideal for stuffing. Make sure to cook them al dente, as they will continue to cook while baking.
- Ground Beef: You can swap ground beef for ground turkey or chicken if you prefer a lighter option. If you’re vegetarian, try using a plant-based meat substitute.
- Cheese: Shredded cheddar cheese is classic, but you can also use a mix of Mexican cheeses like Monterey Jack, Pepper Jack, or a blend of your favorites.
How to Make Taco Stuffed Shells
Step 1: Cook the Pasta
- Boil the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until al dente (firm to the bite). Drain and set the shells aside to cool.
- Prepare the Baking Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Step 2: Prepare the Taco Meat
- Sauté the Onion and Garlic: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing for 2-3 minutes until soft and fragrant.
- Cook the Ground Beef: Add the ground beef to the skillet and cook until browned, breaking it apart as it cooks. Drain any excess fat.
- Season the Meat: Stir in the taco seasoning and water, then simmer for 2-3 minutes until the meat is fully coated and the sauce thickens slightly.
- Add Cream Cheese: Stir the softened cream cheese into the taco meat until fully combined and creamy. Remove from heat and set aside to cool slightly.
Step 3: Stuff the Shells
- Stuff the Pasta Shells: Once the taco meat has cooled slightly, spoon the mixture into each cooked pasta shell. Fill the shells generously but make sure they don’t overflow.
- Arrange the Shells: Place the stuffed shells in the prepared baking dish, open side up.
Step 4: Add the Sauce and Cheese
- Pour the Tomato Sauce: Pour the tomato sauce or salsa over the stuffed shells, spreading it evenly across the dish.
- Top with Cheese: Sprinkle the shredded cheddar cheese over the top of the shells, making sure to cover them well for a cheesy finish.
Step 5: Bake
- Bake the Shells: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Step 6: Serve
Once baked, remove the Taco Stuffed Shells from the oven and let them cool for a few minutes. Garnish with chopped cilantro, green onions, sour cream, and sliced jalapeños for extra flavor. Serve with your favorite taco sides like chips and guacamole or a fresh green salad.
Tips for Making Perfect Taco Stuffed Shells
- Cook the Shells Al Dente: Be careful not to overcook the pasta shells, as they will continue to bake in the oven. Al dente shells hold up better when stuffed.
- Use Fresh Toppings: Garnishing with fresh ingredients like cilantro, green onions, or even avocado adds brightness and freshness to balance the richness of the dish.
- Make Ahead: You can assemble the stuffed shells ahead of time and refrigerate them until you’re ready to bake. Just cover the dish tightly with foil and bake when ready.
Variations of Taco Stuffed Shells
Chicken Taco Stuffed Shells
Swap out the ground beef for shredded chicken, either from a rotisserie chicken or cooked chicken breasts. Season the chicken with taco seasoning and mix it with cream cheese for a creamy, flavorful filling.
Vegetarian Taco Stuffed Shells
For a vegetarian version, use black beans, corn, and sautéed vegetables (like bell peppers and zucchini) instead of meat. Mix the vegetables with taco seasoning and cream cheese to maintain the creamy texture.
Spicy Taco Stuffed Shells
If you like a little extra heat, add diced jalapeños or hot sauce to the taco meat mixture. You can also use pepper jack cheese or a spicy salsa for added kick.
Nutritional Information for Taco Stuffed Shells
Here’s an estimated nutritional breakdown per serving (based on 8 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 25 g |
| Carbohydrates | 32 g |
| Fat | 21 g |
| Saturated Fat | 12 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 780 mg |
| Calcium | 250 mg |
| Iron | 3 mg |
This dish is a good source of protein and is relatively balanced in terms of carbs, fat, and fiber. For a lighter version, you can use ground turkey and low-fat cheese.
What to Serve with Taco Stuffed Shells
These hearty stuffed shells are perfect on their own, but you can pair them with a variety of sides to complete the meal:
- Guacamole and Chips: Fresh guacamole with crispy tortilla chips makes a great appetizer or side.
- Mexican Rice: Serve with a side of seasoned Mexican rice for a more filling meal.
- Corn Salad: A zesty corn and black bean salad adds a refreshing crunch to balance the richness of the shells.
- Green Salad: A simple green salad with a citrus vinaigrette works well to cut through the richness of the cheese and meat.
Frequently Asked Questions
Can I make Taco Stuffed Shells ahead of time?
Yes! You can assemble the stuffed shells up to a day in advance. Cover the dish tightly with plastic wrap or foil and refrigerate until you’re ready to bake.
How do I store leftovers?
Store any leftover taco stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake in a 350°F oven until warmed through, or microwave individual portions.
Can I freeze Taco Stuffed Shells?
Yes! To freeze, assemble the stuffed shells in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. To bake, thaw in the refrigerator overnight and bake as directed, adding an additional 10 minutes to the baking time.
What other toppings can I use?
You can top the stuffed shells with anything you like! Try adding diced tomatoes, avocado, pickled jalapeños, or even crumbled tortilla chips for extra texture.
Conclusion
Taco Stuffed Shells are a delicious and fun twist on two classic dishes. With seasoned taco meat, creamy cheese, and perfectly baked pasta shells, this recipe is sure to become a family favorite. Whether you’re preparing it for a casual weeknight dinner or a special gathering, these stuffed shells deliver bold, satisfying flavors in every bite.
If you try this recipe, we’d love to hear how it turned out! Share your tips, variations, or any fun additions you made in the comments below. Don’t forget to share this recipe with friends and family—it’s perfect for anyone who loves tacos and pasta!