Cheesy Taco Stuffed Pasta Shells: Easy Recipe

Get ready to wow your family and friends with a dish that combines the best of two worlds – Cheesy Taco Stuffed Pasta Shells. These shells are a game-changer, taking the beloved flavors of tacos and infusing them into tender pasta shells loaded with gooey, melted cheese. Perfect for picky eaters or a crowd-pleasing potluck dish, this recipe is sure to become a staple in your kitchen.

I first discovered the magic of Cheesy Taco Stuffed Pasta Shells when my friend Julie brought them to a gathering, and they were an instant hit with kids and adults alike. The secret lies in the combination of familiar taco seasonings, creamy cream cheese, and zesty salsa stuffed inside jumbo pasta shells, then smothered in enchilada sauce and topped with Mexican cheese blend. The result is a comforting and satisfying meal that’s easy enough for a weeknight dinner yet impressive enough for entertaining.

To make these Cheesy Taco Stuffed Pasta Shells even more versatile, you can easily customize them to suit your preferences. Whether you swap the ground beef for beans, play with different cheese varieties, or add extra toppings like sour cream and avocado, the possibilities are endless. Plus, with tips on cooking the pasta shells just right and storing leftovers for future meals, this recipe is a stress-free solution for busy days. Give it a try and watch as everyone gathers around the table for a taste of these irresistible stuffed shells.

Quick Benefits

• Comfort food masterpiece that satisfies cravings
• Easy to customize with different toppings and filling options
• Can be made vegetarian by swapping meat for beans and veggies
• Make ahead and freezer-friendly for convenience

Why You’ll Love This Cheesy Taco Stuffed Pasta Shells: Easy Recipe Recipe

• The combination of familiar taco flavors with creamy cheese and tender pasta creates a comfort food masterpiece that is both satisfying and delicious.
• Perfect for picky eaters, kids, and adults alike – even those who usually stick to chicken nuggets or mac and cheese will clean their plates.
• Versatile and customizable – swap the ground beef for black beans, use different cheeses, or add extra ingredients like green chiles for variation.
• Great for feeding a crowd or serving at a potluck – this dish is sure to make everyone happy and coming back for seconds.
• Easy to make ahead for busy weeknights – assemble the dish in advance and refrigerate before baking or freeze for future meals.
• Reheats beautifully – keeps well in the fridge for about four days and can be easily reheated in the microwave or oven.
• Serve with Spanish rice and customizable toppings like sour cream, tomatoes, avocado, or green onions for a complete and satisfying meal.
• The perfect balance of flavors and textures – tender pasta, flavorful taco meat, creamy cheese, and zesty enchilada sauce come together for a delicious dish.
• A crowd-pleasing recipe that feels fancy enough for special occasions but is easy enough for a casual weeknight dinner.

Ingredients for Cheesy Taco Stuffed Pasta Shells: Easy Recipe

Main ingredients

• 22-24 jumbo pasta shells (about half a box)
• 1 packet taco seasoning
• 2 cups Mexican cheese blend, shredded
• 4 ounces cream cheese
• 1 pound ground beef
• 1 cup mild salsa
• 1 (10 oz) can red enchilada sauce

How to Make Cheesy Taco Stuffed Pasta Shells: Easy Recipe

Step 1: Prepare oven and dish

Preheat the oven to 350°F and grease a 9×13 inch baking dish.

Step 2: Cook the pasta shells

Cook jumbo shells according to package instructions until slightly firm; drain and lay out separately to prevent sticking.

Step 3: Brown the ground beef

Brown ground beef in a large skillet, crumble it, drain excess grease, then add salsa and taco seasoning, stirring to combine.

Step 4: Add cream cheese

Stir in cream cheese until fully melted and smooth, cutting into smaller pieces for quicker melting.

Step 5: Prepare baking dish

Spread half of the enchilada sauce evenly in the bottom of the prepared baking dish.

Step 6: Stuff and arrange shells

Stuff each cooked shell with the beef mixture, arrange them in the sauced baking dish, drizzle with remaining enchilada sauce, and sprinkle with shredded cheese.

Step 7: Bake and serve

Bake uncovered for roughly 20 minutes until the cheese is melted and bubbly. Allow to cool for 5 minutes before serving.

Storage Tips

Once you have prepared and cooked the Cheesy Taco Stuffed Pasta Shells, storing them properly is essential to maintain their freshness and flavors. You can store the finished dish in the refrigerator for up to four days. Place the shells in an airtight container or cover the baking dish securely with plastic wrap or foil before refrigerating. When ready to enjoy leftovers, you can reheat them in the microwave or oven until heated through, ensuring a delicious meal each time.

If you prefer to prepare the Cheesy Taco Stuffed Pasta Shells ahead of time or have leftovers you want to freeze, they can be stored in the freezer. Whether assembled or already baked, make sure to wrap them tightly in freezer-safe containers or aluminum foil to prevent freezer burn. To thaw frozen shells, simply transfer them to the refrigerator overnight before reheating. Whether you are meal prepping for the week or saving extras for a future occasion, these stuffed shells freeze well and make for a convenient and satisfying meal option.

Ingredient Substitutions

If you want to make a vegetarian version of these Cheesy Taco Stuffed Pasta Shells, consider swapping the ground beef for black beans or refried beans mixed with corn and diced bell peppers. This substitution will provide a hearty and flavorful filling that still complements the cheesy and creamy elements of the dish. You can also add a can of diced green chiles to the bean mixture for an extra kick of flavor.

For those looking to reduce the spiciness or try a different flavor profile, you can replace the Mexican cheese blend with a milder cheese like mozzarella or cheddar. If you prefer a bit of heat, consider using pepper jack cheese instead. The cheese plays a significant role in binding the filling together and adding richness to the dish, so choose a type that suits your taste preferences. Feel free to experiment with different cheeses to customize the flavor to your liking.

Serving Suggestions

For a creative serving suggestion, try garnishing the cheesy taco stuffed pasta shells with crushed tortilla chips for added crunch and a fun texture contrast. You can also drizzle a dollop of spicy chipotle crema over the shells before serving to elevate the dish with a creamy and smoky kick. Pair the stuffed shells with a refreshing cucumber and tomato salad dressed with a zesty lime vinaigrette for a vibrant and balanced meal that will impress your guests with a burst of flavors and textures.

FAQs for Cheesy Taco Stuffed Pasta Shells: Easy Recipe

Can I make these taco stuffed shells ahead of time?

Yes, you can assemble the whole dish ahead of time and refrigerate it before baking. Just add an extra 10 minutes or so to the cooking time if you’re starting from cold.

Can I make this recipe vegetarian?

Absolutely! You can easily make these vegetarian by swapping the ground beef for black beans or refried beans mixed with some corn and diced bell peppers. You can also add a can of diced green chiles to the mixture for extra flavor.

How should I store leftovers?

These taco stuffed shells keep well in the fridge for about four days. They reheat beautifully in the microwave or oven. You can also freeze them, either assembled or already baked. Just thaw overnight in the fridge before reheating.

What are some suggested toppings to serve with these taco stuffed shells?

You can serve these shells with toppings like sour cream, diced tomatoes, avocado chunks, or chopped green onions. Pair them with a side of Spanish rice and allow people to customize their plates. A simple side salad or some steamed broccoli complements the meal nicely if you want to add some vegetables.

Conclusion

I hope you enjoy making and serving these Cheesy Taco Stuffed Pasta Shells as much as I do. They truly are a crowd-pleaser and a simple yet satisfying meal option that never fails to impress. The blend of familiar taco flavors with the comforting embrace of cheese and pasta is a winning combination that will keep everyone coming back for more.

So go ahead, whip up a batch of these Cheesy Taco Stuffed Pasta Shells for your next family dinner or gathering with friends. Watch as smiles light up the room and plates are cleaned in record time. With a dish this delicious and versatile, you can’t go wrong. Let the magic of Cheesy Taco Stuffed Pasta Shells bring joy and warmth to your table, one shell at a time.

Cheesy Taco Stuffed Pasta Shells: Easy Recipe

“Cheesy Taco Stuffed Pasta Shells: A comfort food masterpiece blending taco flavors with creamy cheese stuffed inside tender pasta shells, a crowd-pleasing dish for any occasion.”

Print Recipe Pin Recipe

Prep Time15 Minutes

Cook Time20 Minutes

Total Time35 Minutes

CuisineMexican-Italian

Skill LevelEasy

Servings6 Servings (22-24 stuffed shells)

Ingredients

Main ingredients

• 22-24 jumbo pasta shells (about half a box)
• 1 packet taco seasoning
• 2 cups Mexican cheese blend, shredded
• 4 ounces cream cheese
• 1 pound ground beef
• 1 cup mild salsa
• 1 (10 oz) can red enchilada sauce

Instructions

1. Prepare oven and dish: Preheat the oven to 350°F and grease a 9×13 inch baking dish.
2. Cook the pasta shells: Cook jumbo shells according to package instructions until slightly firm; drain and lay out separately to prevent sticking.
3. Brown the ground beef: Brown ground beef in a large skillet, crumble it, drain excess grease, then add salsa and taco seasoning, stirring to combine.
4. Add cream cheese: Stir in cream cheese until fully melted and smooth, cutting into smaller pieces for quicker melting.
5. Prepare baking dish: Spread half of the enchilada sauce evenly in the bottom of the prepared baking dish.
6. Stuff and arrange shells: Stuff each cooked shell with the beef mixture, arrange them in the sauced baking dish, drizzle with remaining enchilada sauce, and sprinkle with shredded cheese.
7. Bake and serve: Bake uncovered for roughly 20 minutes until the cheese is melted and bubbly. Allow to cool for 5 minutes before serving.