Taco-Stuffed Pasta Shells is a hearty, flavor-packed twist on classic Mexican-inspired dishes that combines tender pasta, savory taco-seasoned beef, and melty cheese into an irresistible family-friendly meal. In this dish, jumbo shells are filled with a spiced beef and cheese mixture, then baked with fresh tomatoes and cilantro for a bubbling, colorful finish. Ready in under an hour and perfect for sharing with 7 servings, this recipe brings together bold, comforting flavors with ease—ideal for busy weeknight dinners or casual gatherings with loved ones.
Why You’ll Love This Recipe
- A unique fusion of Mexican spices and Italian-style pasta that delights the taste buds
- Family-friendly and customizable—great for picky eaters or adventurous foodies
- Hands-on but simple—collect, fill, bake, and serve—with minimal cleanup
- Impressive presentation that looks gourmet but comes together with ease
Ingredients
(Rewritten for clarity and flow)
- 8 oz jumbo pasta shells (uncooked — about 24 shells from a 12-oz box)
- 1 lb lean ground beef (80% lean or higher)
- 1 oz packet of taco seasoning mix (e.g., Old El Paso™ Original)
- 1 (14.5 oz) can fire-roasted crushed tomatoes, undrained
- 8 oz shredded Mexican cheese blend (about 2 cups), divided
- 1 cup diced plum (Roma) tomatoes
- ¼ cup chopped fresh cilantro
Step-by-Step: How to Make Taco-Stuffed Pasta Shells
- Cook the jumbo pasta shells following the package instructions. Once tender, drain them well and set aside.
- Fill each shell with about 1 tablespoon of the seasoned beef mixture.
- Arrange the stuffed shells in a single layer in an ungreased 13×9-inch (3-quart) glass baking dish.
- Evenly distribute the diced Roma tomatoes and chopped fresh cilantro over the top, then sprinkle with the remaining 1 cup of shredded cheese.
Pro Tip: For cleaner and quicker filling, use a small spoon or a piping bag (without a nozzle) to insert the beef mixture into each shell.
Helpful Tips
- For easier filling, prep all shells before starting to stuff.
- Prevent shells from sticking by adding a drizzle of oil after draining.
- Add a pinch of crushed red pepper flakes for extra heat.
- Let the dish rest a few minutes after baking to set before serving.
Substitutions and Variations
- Meat alternatives: Swap ground beef with ground turkey, chicken, or plant-based crumbles.
- Cheese options: Try Monterey Jack, cheddar, or Pepper Jack for different flavors.
- Add more veggies: Mix in bell peppers, corn, or onions to the meat.
- Green sauce twist: Use green salsa or enchilada verde instead of crushed tomatoes.
- Make it vegetarian: Use beans or lentils instead of meat.
Storage Instructions
- Refrigerator: Keep any leftovers in an airtight container and refrigerate for up to 3–4 days. Reheat in a 350°F (175°C) oven until hot, or microwave individual portions for 1–2 minutes.
- Freezer: For future meals, place cooled, unbaked filled shells into a freezer-safe baking dish, cover tightly, and freeze for up to 2 months. When ready to use, thaw overnight in the refrigerator and bake as directed. If baking from cold, increase the bake time by 5–10 minutes.
Nutritional Information
Per serving (based on 7 servings total):
Approximate values:
- Calories: ~360 kcal
- Protein: ~25 g
- Carbohydrates: ~30 g
- Fat: ~16 g
- Fiber: ~3 g
- Sodium: ~600 mg
Serving Suggestions
- Pair with a crisp green salad tossed with lime vinaigrette.
- Serve alongside garlic bread or warm tortillas.
- Add sour cream, guacamole, or jalapeños on the side.
- Garnish your dish with a sprinkle of fresh cilantro or a squeeze of lime juice right before serving for an added pop of flavor.
Frequently Asked Questions About Taco-Stuffed Pasta Shells
Q: Can I make this recipe ahead of time?
Yes! You can assemble the filled shells in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Add an extra 5–10 minutes to the baking time if chilled.
Q: How do I reheat leftovers without drying them out?
For best results, reheat in the oven at 350°F (175°C) covered with foil for about 10–15 minutes. Microwave on medium power in brief intervals, with a damp paper towel, to retain moisture.
Q: Can I scale the recipe?
Absolutely! Adjust ingredient amounts based on the number of servings you need.
Q: Is this gluten-free friendly?
To make this recipe gluten-free, simply use certified gluten-free jumbo pasta shells and ensure your taco seasoning and canned tomatoes are labeled gluten-free.
Q: How can I make it spicier (or milder)?
Add jalapeños, cayenne, or hot sauce for heat. Use mild seasoning to tone it down.
Conclusion
Thank you so much for trying out this delicious Taco-Stuffed Pasta Shells recipe! I hope you find it as delightful to prepare as it is to eat—packed with gooey cheese, bold taco spices, and vibrant freshness from the tomatoes and cilantro. It’s a comforting, flavorful, and surprisingly simple dish that’s perfect for feeding the whole crew. As you bake and serve this meal, I hope it brings warmth, smiles, and that satisfying sense of gathering around good food. Happy cooking, and may your kitchen be filled with wonderful aromas and happy memories—thanks for being part of our food-loving community!
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Taco-Stuffed Pasta Shells
- Total Time: 35 minutes
- Yield: 7 servings 1x
Description
Taco-Stuffed Pasta Shells are a fun, flavorful fusion of Mexican and Italian comfort food. Each jumbo shell is filled with seasoned beef, melted cheese, and fire-roasted tomatoes, then baked until golden and bubbly. A simple, satisfying dinner that’s always a hit!
Ingredients
8 oz jumbo pasta shells (uncooked – about 24 shells)
1 lb lean ground beef (80% or higher)
1 oz taco seasoning mix
1 can (14.5 oz) fire-roasted crushed tomatoes, undrained
2 cups shredded Mexican cheese blend, divided
1 cup diced Roma tomatoes
¼ cup chopped fresh cilantro
Instructions
- Cook the jumbo pasta shells following the package instructions. Once tender, drain them well and set aside.
- Fill each shell with about 1 tablespoon of the seasoned beef mixture.
- Arrange the stuffed shells in a single layer in an ungreased 13×9-inch (3-quart) glass baking dish.
- Evenly distribute the diced Roma tomatoes and chopped fresh cilantro over the top, then sprinkle with the remaining 1 cup of shredded cheese.
Pro Tip: For cleaner and quicker filling, use a small spoon or a piping bag (without a nozzle) to insert the beef mixture into each shell.
Notes
Use a piping bag or small spoon for easier filling. For extra flavor, top with a squeeze of lime or serve with sour cream and guacamole. To make ahead, assemble and refrigerate up to 24 hours in advance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 3–4 stuffed shells
- Calories: 360
- Sugar: 4g
- Carbohydrates: 30g
- Protein: 25g