Taco Stuffed Shells: The Ultimate Fusion of Mexican and Italian Comfort Food

When you’re craving tacos but also love a hearty pasta dish, there’s one recipe that satisfies both cravings in the most delicious way possible: Taco Stuffed Shells. This crowd-pleasing dinner idea blends the bold, zesty flavors of your favorite taco filling with the creamy, cheesy comfort of baked pasta. It’s the kind of meal that’s guaranteed to disappear fast—perfect for weeknight dinners, potlucks, or anytime you want something flavorful and fun.

Think jumbo pasta shells stuffed with seasoned ground beef, cheese, and taco toppings, all baked to bubbly perfection in a saucy, satisfying dish. Let’s take a closer look at how to make this easy, delicious fusion recipe and why it should be on your next dinner menu.

What Are Taco Stuffed Shells?

Taco Stuffed Shells combine the best of two classic dishes—Italian-style stuffed shells and Tex-Mex tacos. Instead of traditional ricotta filling, these jumbo pasta shells are filled with a savory taco meat mixture, then topped with salsa, cheese, and baked until golden and melty. You can finish them off with all your favorite taco toppings: sour cream, guacamole, green onions, cilantro—you name it.

Ingredients

Here’s what you’ll need for this cheesy, savory, flavor-packed recipe:

For the Shells:

• 20–25 jumbo pasta shells
• 1 lb ground beef (or ground turkey)
• 1 packet taco seasoning (or homemade taco seasoning)
• 2/3 cup water
• 1 cup salsa (your favorite variety)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese (or Mexican blend)
• 1/2 cup cream cheese (optional, for added creaminess)

Optional Toppings:

• Chopped green onions
• Fresh cilantro
• Sliced black olives
• Diced tomatoes
• Sour cream
• Guacamole or avocado slices
• Hot sauce or jalapeños for a spicy kick

Instructions

Step 1: Cook the Pasta Shells

Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain, rinse under cold water, and set aside.

Step 2: Prepare the Taco Filling

In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat. Add the taco seasoning and 2/3 cup water, stirring to combine. Let it simmer for about 5 minutes until the mixture thickens. If using, stir in cream cheese until melted and incorporated for a rich, creamy texture.

Step 3: Stuff the Shells

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Spread a thin layer of salsa on the bottom of the dish.

Carefully spoon the taco meat mixture into each cooked pasta shell and arrange them in the baking dish.

Step 4: Add Sauce and Cheese

Spoon additional salsa over the stuffed shells, then sprinkle with the shredded cheddar and Monterey Jack cheeses.

Step 5: Bake

Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and lightly golden.

Step 6: Garnish and Serve

Remove from the oven and let sit for a few minutes. Top with your favorite taco toppings, such as sour cream, guacamole, green onions, and cilantro. Serve hot and enjoy!

Why You’ll Love Taco Stuffed Shells

🌮 A Fun Twist on Two Favorites

This recipe is the perfect mash-up of Tex-Mex tacos and Italian stuffed shells, making it both unique and familiar at the same time.

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