Are you looking for something new to add to the pasta-night rotation, but you’re worried about your picky eaters? These flavor-filled taco stuffed shells are your answer. This simple fusion recipe will have the family in awe of your creative culinary skills as they dig into this cheesy, reimagined pasta dish.
Taco stuffed shells can be prepared, baked and on the dinner table in under an hour. Better yet, if there’s a busy night ahead, this recipe can be prepped in advance, cutting that time down to just 20 to 25 minutes of baking on the night you’re going to serve.
Ingredients for Taco Stuffed Shells
- Jumbo pasta shells: Shell-shaped pasta, or conchiglie, as it’s called in Italian (literally meaning “shells”), comes in three basic sizes: small, or conchigliette; medium, known simply as conchiglie; and conchiglioni, the jumbo shells we’re using in this recipe.
- Ground beef: This recipe uses 90% lean ground beef, commonly called ground sirloin. Extra lean ground beef is a great choice when adding layers of flavor and spices to the meat. It also contains less saturated fat and cholesterol.
- Chili powder: There are many variations of chili powder out there. If you don’t have a favorite, the Taste of Home Test Kitchen researched the best chili powder brands to get you started.
- Cream cheese: The cream cheese brings a rich and creamy texture to the filling and helps to marry the flavors together. You can choose a low- or fat-free option to make it healthier without sacrificing flavor.
- Taco sauce: Jarred or bottled taco sauce is the hero sauce in this recipe. Salsa or canned enchilada sauce will also work well, but keep an eye on the heat level so there are no surprises at the dinner table.
- Cheese:Â Pre-shredded Mexican cheese blends are flavorful and melt perfectly into the desired gooey consistency. Feel free to sub in another Mexican melting cheese, like Chihuahua or Oaxaca, if you have a favorite.
- Tortilla chips: Crushed tortilla chips are used as a topping to give the stuffed shells a slight crunch. Baked tortilla chips can be used as a lower-fat option.
Directions
Step 1: Cook the pasta
Preheat the oven to 350°F. Cook the pasta according to the package directions. We recommend cooking it until it’s slightly firm to the bite, as it will continue to cook in the oven. Drain and rinse the pasta in cold water, then drain it again.
Step 2: Cook the meat
In a large skillet, cook and crumble the beef over medium-high heat until it’s no longer pink, six to eight minutes.
Step 3: Create the filling
Stir in the chili powder, cream cheese and 1/2 cup of the taco sauce. Add 1/4 cup of the shredded cheese, and stir until all the ingredients are blended.
Step 4: Stuff and assemble the shells
Spoon about 2 tablespoons of the filling into each pasta shell. Place the stuffed shells on a greased 11×7-inch baking dish, then top them with the remaining taco sauce.
Editor’s Tip:Â As an alternative to using a spoon to stuff the pasta, you can make a piping bag. Simply add the filling to a large zipper bag, snip off one corner, then pipe the contents directly into the shells.
Step 5: Bake the shells
Cover and bake the dish until heated through, 20 to 25 minutes. Uncover and sprinkle the dish with the remaining cheese, then bake again, uncovered, until the cheese is melted, about five minutes. Sprinkle with crumbled tortilla chips before serving.
Taco Stuffed Shell Variations
- Make them plant-based: For a vegetarian-friendly version, swap the ground beef with black beans or a plant-based meat substitute.
- Add more toppings: Top the shells with guacamole, diced tomatoes, pickled jalapenos or a drizzle of rich, velvety Mexican sour cream.
- Make them green: Give the stuffed taco shells a twist by replacing the taco sauce with salsa verde or green enchilada sauce.
- Add cilantro: Chopped cilantro sprinkled on top, with the tortilla chips, will add a fresh zing to the dish and really bring home the Mexican flavor.
How to Store Taco Stuffed Shells
On the off-chance you have any leftovers, they can be stored in an airtight container in the fridge for up to three days. The pasta can be reheated in the microwave for a couple of minutes or in a 350º oven for 10 to 12 minutes.
Can you make this taco stuffed shells recipe ahead of time?
Yes. Simply follow the recipe, but omit the final step of baking and sprinkling the cheese. Store the prepared stuffed shells in an airtight container in the refrigerator. When you’re ready to heat and eat, follow Step 5 and bake as directed.
Can you freeze taco stuffed shells?
Definitely. When the filling has cooled completely, but before baking, place the taco stuffed shells in an airtight, freezer safe container and into the freezer for up to three months. When you’re ready to have them for dinner, thaw the shells in the refrigerator, then follow Step 5 to bake and finish.
Taco Stuffed Shell Tips
Can taco stuffed shells be made gluten-free?
Taco stuffed shells can be made gluten-free simply by subbing gluten-free jumbo shells. Nowadays, there are many options for people with gluten sensitivity. Fortunately, several brands make jumbo conchiglioni gluten-free. Try searching online if you have trouble finding it a your supermarket.
How do I keep the pasta shells from getting crunchy in the oven?
To avoid your pasta shells turning into crispy taco shells, make sure they’re well covered in sauce before placing them in the oven. Another tip is saucing the bottom of the baking dish instead of using cooking spray.
What can I serve with taco stuffed shells?
These stuffed taco shells will pair well with a simple green salad, but if you want to impress, try serving them with a Mexican street corn salad or a sweet and tangy jicama slaw.
