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
Scale
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.
