If you love Mexican flavors but crave something a little different for dinner, this Taco Stuffed Shells Recipe is an absolute game-changer. Imagine tender jumbo pasta shells hugged by a rich, cheesy taco-spiced beef filling, all baked in a vibrant salsa sauce that brings together melty cheddar and Monterey Jack cheeses. This recipe takes the best elements of a taco night and wraps them up in a warm, comforting casserole that’s perfect for sharing with family or friends. It’s such a fun twist on classic comfort food that’s sure to impress anyone at the dinner table.
Ingredients You’ll Need
These ingredients come together in a way that’s both simple and wonderfully flavorful. Each item plays a vital role, from the juicy ground beef that’s perfectly seasoned, to the smooth ricotta and sour cream that add creaminess, and the cheese blend that creates a golden, melty topping.
- Jumbo pasta shells (18-20): These large shells are perfect for stuffing and will hold all those delicious fillings without falling apart.
- Ground beef (1 lb.): Provides hearty protein and the classic taco base flavor when seasoned correctly.
- Garlic (3 cloves, minced): Adds a fragrant kick that enhances the beef mixture.
- Beef broth (¼ cup): Helps keep the meat mixture juicy and adds depth to the flavors; can substitute with chicken broth or water if needed.
- Taco seasoning (1 oz. packet): This is where the taco magic happens—a perfect balance of spices that makes everything pop.
- Diced tomatoes with green chilies (10 oz., undrained): Adds brightness and a mild heat that complements the savory meat.
- Ricotta cheese (1 cup): Brings creaminess and helps bind all the filling ingredients together smoothly.
- Sour cream (¼ cup): Adds richness and a subtle tang that balances the flavors.
- Cheddar cheese (1½ cups, shredded and divided): Sharp and melty, perfect for topping and filling.
- Monterey Jack cheese (1½ cups, shredded and divided): Mild and creamy, pairs beautifully with cheddar for texture and flavor contrast.
- Salt (½ tsp) and pepper (¼ tsp): Basic seasoning to bring out all the other tastes.
- Dried oregano (1 tsp): Adds a subtle herbal note that complements the taco seasoning.
- Salsa (16 oz., divided): Acts as a vibrant sauce layer inside and on top, tying the entire dish together.
How to Make Taco Stuffed Shells Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 375°F (190°C). This ovens temperature is perfect for melding all those incredible flavors together and melting the cheese just right without drying anything out.
Step 2: Cook the Pasta Shells
Boil the jumbo pasta shells in salted water but be sure to take them off the heat one minute before they’re fully al dente. This prevents them from becoming mushy later during baking. Drain carefully and rinse with cold water to stop cooking, then set them aside so they’re ready to fill.
Step 3: Prepare the Beef Mixture
In a skillet over medium-high heat, crumble and cook your ground beef for about 7 minutes until it’s nicely browned but not fully cooked. Add the minced garlic and continue cooking for another couple of minutes to infuse the beef with that warm, aromatic flavor. Drain any excess grease so the filling isn’t greasy.
Step 4: Season the Meat
Lower the heat to medium, then stir in the beef broth, canned diced tomatoes with green chilies (with their juice), and taco seasoning packet. Let this mixture simmer until it thickens a bit — this concentrated flavor is the heart of your taco filling. Remove from heat and let it cool slightly.
Step 5: Mix the Cheese Filling
In a large mixing bowl, combine ricotta cheese, sour cream, half of your cheddar and Monterey Jack cheeses, salt, pepper, and oregano. Once this creamy base is blended, add the slightly cooled beef mixture and stir everything until well combined into a luscious filling.
Step 6: Assemble the Casserole
Spread half of the salsa evenly across the bottom of a 9×13-inch casserole dish or a large oven-safe skillet. Spoon the taco cheese and beef filling into the shells, then arrange them snugly in the dish side by side. This layering ensures every bite is packed with flavor.
Step 7: Add Toppings
Pour the remaining salsa over the stuffed shells, then sprinkle the rest of your shredded cheddar and Monterey Jack cheeses evenly on top. This will create a bubbling, golden crust that’s both eye-catching and delicious.
Step 8: Bake Covered then Uncovered
Cover the dish tightly with foil or a lid and bake for 20 minutes. This gently heats the filling and lets the flavors meld beautifully. Then remove the cover and bake for an additional 10 minutes to brown the cheese and get that irresistible bubbly finish.
Step 9: Serve
Take your Taco Stuffed Shells Recipe out of the oven and hit it with your favorite taco toppings like fresh cilantro, sliced jalapeños, diced onions, extra sour cream, or guacamole. Serve them warm and watch everyone dig in eagerly!
How to Serve Taco Stuffed Shells Recipe
Garnishes
Fresh garnishes bring your dish to life both in flavor and appearance. Chopped cilantro adds brightness, sliced jalapeños give a spicy crunch, and a dollop of sour cream or guacamole brings creaminess and cool contrast. These toppings make every bite feel like a festive celebration.
Side Dishes
To complement your taco stuffed shells, consider serving a simple Mexican rice or a light mixed green salad with lime vinaigrette. Black beans or corn salad are also perfect sidekicks, adding texture and extra nutrition without overpowering the main event.
Creative Ways to Present
If you’re hosting, try placing the stuffed shells in individual ramekins for perfectly portioned servings or serve family-style right from the casserole dish. You can also add a colorful layering of avocado slices or a drizzle of chipotle crema on top to elevate the presentation.
Make Ahead and Storage
Storing Leftovers
Leftover taco stuffed shells store beautifully in an airtight container in the refrigerator for up to 3 days. Just be sure to cool them completely before sealing to keep the filling and pasta from becoming soggy.
Freezing
This dish freezes well if you want to save some for busy nights. Assemble the casserole but don’t bake it before freezing. Wrap tightly with plastic wrap and foil, then freeze for up to 3 months. When ready, thaw overnight in the fridge before baking as directed.
Reheating
Reheat leftovers covered in a 350°F (175°C) oven for about 20 minutes or until warmed through. Microwaving works, too, but the oven method helps restore that melted cheese texture and fluffy pasta perfectly.
FAQs
Can I make the filling vegetarian?
Absolutely! Swap the ground beef for cooked lentils, crumbled tofu, or your favorite plant-based meat substitute. Just season it with taco seasoning as usual to keep all those bold flavors intact.
What can I use instead of ricotta cheese?
If you’re not a ricotta fan, cream cheese or cottage cheese work well as substitutes. They offer similar creaminess that binds the filling together while balancing the spices nicely.
How spicy is this dish?
The heat level depends on your taco seasoning and salsa choice. If you prefer milder flavors, go for a mild salsa and adjust the amount of seasoning or avoid adding extra jalapeños. For more kick, use spicy salsa and add fresh peppers as garnish.
Can I prepare this recipe gluten-free?
Definitely! Use gluten-free jumbo pasta shells available at many grocery stores. Just make sure the taco seasoning and broth you select are also gluten-free to keep the dish safe.
Is this recipe freezer-friendly before or after baking?
It’s best to freeze the casserole unbaked. Assemble it completely, wrap tightly, and freeze. When you want to enjoy it, thaw thoroughly and then bake fresh for the best texture and flavor.
Final Thoughts
There’s something truly special about the Taco Stuffed Shells Recipe that feels both festive and comforting at the same time. With its playful combination of taco-inspired flavors wrapped in tender pasta and melty cheese, it never fails to bring smiles around the dinner table. I can’t wait for you to try it and share this new favorite with your loved ones—it’s one recipe that’s sure to become a cherished classic!
Print
Taco Stuffed Shells Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Description
These Taco Stuffed Shells combine flavorful seasoned ground beef with creamy ricotta and cheese-filled jumbo pasta shells, baked to perfection with salsa and melted cheese on top. A delicious twist on classic stuffed shells with all the zesty spices of a taco night, perfect for a family-friendly dinner that’s both comforting and full of flavor.
Ingredients
Pasta
- 18–20 jumbo pasta shells (boil extra in case some break)
Meat Mixture
- 1 lb. ground beef
- 3 cloves garlic, minced
- ¼ cup beef broth (can substitute chicken broth or water)
- 1 oz. packet taco seasoning
- 10 oz. diced tomatoes with green chilies (undrained)
Cheese Filling
- 1 cup ricotta cheese
- ¼ cup sour cream
- 1 ½ cups cheddar cheese, shredded and divided
- 1 ½ cups Monterey Jack cheese, shredded and divided
- ½ tsp salt
- ¼ tsp pepper
- 1 teaspoon dried oregano
Toppings
- 16 oz. salsa, divided
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole later.
- Cook Pasta Shells: Boil the jumbo pasta shells in salted water for one minute less than the package directs for al dente to prevent overcooking. Drain and gently rinse with cold water to stop cooking. Set aside.
- Cook Beef: In a skillet over medium-high heat, cook and crumble the ground beef for about 7 minutes until softened and nearly cooked through. Add the minced garlic and cook for another 1-2 minutes until fully cooked. Drain excess grease well.
- Season Meat Mixture: Lower the heat to medium and stir in the beef broth, undrained diced tomatoes with green chilies, and taco seasoning. Cook until the mixture thickens slightly. Remove from heat and allow to cool slightly.
- Prepare Cheese Filling: In a large bowl, combine ricotta cheese, sour cream, half of the shredded cheddar and Monterey Jack cheeses, salt, pepper, and dried oregano. Add the cooked meat mixture and stir until fully combined.
- Assemble Casserole: Spread half of the salsa evenly on the bottom of a 9×13-inch casserole dish or 12-inch oven-safe skillet. Spoon the beef and cheese mixture into each pasta shell and arrange them in the dish.
- Add Toppings: Pour the remaining salsa over the stuffed shells and sprinkle the remaining cheddar and Monterey Jack cheeses evenly on top.
- Bake Covered: Cover the dish with foil or a lid and bake in the preheated oven for 20 minutes to heat through and meld flavors.
- Bake Uncovered: Remove the foil or cover and bake for an additional 10 minutes to brown the cheese and create a bubbly golden topping.
- Serve: Remove from oven and add preferred taco toppings such as cilantro, sliced jalapeños, diced onions, sour cream, or guacamole. Serve warm and enjoy!
Notes
- Boiling pasta shells one minute less ensures they don’t become mushy after baking.
- You can substitute beef broth with chicken broth or water if preferred.
- Use a 9×13-inch casserole dish or a large oven-safe skillet for best results.
- Letting the meat mixture cool slightly before combining prevents curdling of the cheese filling.
- Adjust taco seasoning amount to taste for more or less spice.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
