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