Taco Stuffed Shells

Equipment

• Large pot
• Skillet
• Baking dish (9×13 inch)
• Mixing bowls
• Spoon or spatula
• Strainer

Ingredients

For the Pasta Shells

• 20 jumbo pasta shells
• Water for boiling
• 1 teaspoon salt

For the Taco Meat Filling

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 packet taco seasoning (or homemade seasoning mix)
• ½ cup tomato sauce
• ½ teaspoon chili powder (optional)
• ½ teaspoon cumin
• ½ teaspoon paprika
• Salt and pepper to taste

For the Cheese Mixture

• 1 cup shredded cheddar cheese
• 1 cup mozzarella cheese
• ½ cup cream cheese (softened)
• ¼ cup sour cream

For the Sauce Base

• 1½ cups enchilada sauce or marinara sauce
• ½ cup salsa (optional for extra flavor)

Optional Toppings

• Chopped cilantro
• Sliced jalapeños
• Sour cream
• Guacamole
• Diced tomatoes
• Green onions

Instructions

Step 1: Cook the Pasta Shells

1. Bring a large pot of salted water to a boil.
2. Add jumbo pasta shells and cook until al dente according to package instructions (about 8–10 minutes).
3. Drain and rinse with cold water to stop cooking.
4. Set aside on a tray to prevent sticking.

Step 2: Prepare the Taco Meat

1. Heat olive oil in a large skillet over medium heat.
2. Add diced onions and cook for 3–4 minutes until softened.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add ground beef and cook until browned, breaking it apart as it cooks.
5. Drain excess grease if needed.

Step 3: Season the Meat

1. Add:
2. Taco seasoning
3. Chili powder
4. Cumin
5. Paprika
6. Salt and pepper
7. Stir well to coat the beef evenly.
8. Add tomato sauce and simmer for 5 minutes until thickened slightly.
9. Remove from heat and let cool for a few minutes.

Step 4: Make the Cheese Filling

1. In a bowl, combine:
2. Cream cheese
3. Sour cream
4. ½ cup cheddar cheese
5. ½ cup mozzarella cheese
6. Mix until smooth and creamy.
7. This mixture adds richness and helps bind the taco filling.

Step 5: Combine Filling

1. Mix the seasoned taco meat with the cheese mixture.
2. Stir until fully combined.
3. The filling should be thick, creamy, and easy to spoon into shells.

Step 6: Stuff the Shells

1. Preheat oven to 180°C (350°F).
2. Spread 1 cup of enchilada sauce or marinara sauce on the bottom of a baking dish.
3. Take each cooked pasta shell and fill it with the taco mixture.
4. Place stuffed shells in the baking dish side by side.

Step 7: Add Sauce and Cheese

1. Pour remaining sauce over the stuffed shells evenly.
2. Sprinkle the top with:
3. Remaining cheddar cheese
4. Remaining mozzarella cheese
5. Cover with foil.

Step 8: Bake

1. Bake covered for 20 minutes.
2. Remove foil and bake for an additional 10–15 minutes until cheese is melted, bubbly, and lightly golden.
3. Let rest for 5 minutes before serving.

Nutrition

Calories: 480 · Protein: 28g · Fat: 24g · Carbohydrates: 38g · Saturated Fat: 11g · Fiber: 3g · Sugar: 5g · Sodium: 780mg