Name: Taco Stuffed Shells Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Mexican-American
Ingredients: 18-20 jumbo pasta shells (boil extra in case some break); 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); 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; 16 oz. salsa

If you’re craving something that combines the fun of tacos with the comforting vibes of baked pasta, you’re in for a treat with this Taco Stuffed Shells Recipe. It’s cheesy, beefy, and packed with all those bold taco flavors you love—but nestled right inside tender jumbo pasta shells. Whether you’re feeding a crowd or just want a cozy weeknight dinner with a playful twist, I promise this recipe will quickly become one of your favorites.

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Why You’ll Love This Recipe

Bold Taco Flavors: Every bite packs seasoned beef, zesty salsa, and melty cheese that remind you why tacos are a fan-favorite.
Family-Friendly Comfort: It’s like lasagna met tacos at a dinner party —and my family goes crazy for it!
Easy to Prepare: With just one pan in the oven after a little stove-top work, it makes weeknight dinners simple and satisfying.
Flexible and Customizable: You can swap cheeses, go vegetarian, or amp up the spice depending on what you love.

The image shows large pasta shells filled with a mixture of cooked ground beef and sauce, arranged on a white plate. The pasta is topped with shredded yellow and white cheese, dollops of white sour cream, sliced black olives, and chopped green onions. The background is a white marbled surface, and a woman's hand is visible holding one of the shells. The colors are warm and rich with red, yellow, green, black, and white contrasting nicely. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic behind these Taco Stuffed Shells is all in how the ingredients come together. Each part plays a key role, from the jumbo shells acting as a perfect taco “cup” to the blend of cheeses and seasoned beef that make every bite irresistibly cheesy and flavorful. Here’s what you’ll grab at the market.

Jumbo pasta shells: I always boil a few extra in case some break, because nothing’s worse than running short during assembly.
Ground beef: Use lean or regular beef depending on your taste—just drain the grease well to keep the dish from getting too oily.
Garlic: Fresh minced garlic is a game-changer—it brings that signature savory pop every taco-loving soul needs.
Beef broth: Adds a little moisture and depth; I’ve also used chicken broth or just water when running low.
Taco seasoning: This packet is your shortcut to authentic southwest flavor—try if you can find one without too much salt.
Diced tomatoes with green chilies: Adds a gentle kick and a bit of juicy texture right inside the filling.
Ricotta cheese: For creamy richness that balances the spices perfectly.
Sour cream: Adds tanginess and smoothness to the cheese mixture.
Cheddar cheese: Sharp and melty, half goes inside, and half goes on top for that golden crust.
Monterey Jack cheese: Its mild flavor and great melting quality make it a perfect partner with cheddar.
Salt and pepper: To season just right; I recommend tasting as you go.
Dried oregano: Brings a subtle herbaceous note that rounds out the taco spices nicely.
Salsa: You’ll need some to spread underneath and more on top—pick your favorite level of heat!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Taco Stuffed Shells Recipe is — it’s a great base to tailor according to what’s in your fridge or your cravings. Feel free to get creative!

Vegetarian Version: Swap the ground beef with seasoned black beans or lentils for a protein-packed meatless twist. I tried this once and even my meat-loving friends didn’t miss the beef.
Extra Spice: Add chopped jalapeños or a pinch of cayenne into the filling if you like it hotter — I always keep my salsa on the mild side, but the filling loves the heat.
Cheese Swap: Try a pepper jack instead of Monterey Jack for a peppery kick, or even a taco blend cheese for a shortcut. It changes things up in a tasty way.
Make it Gluten-Free: Use gluten-free pasta shells—just watch the cooking time carefully as they can be a bit more delicate.

How to Make Taco Stuffed Shells Recipe

Step 1: Boil the Pasta Shells Just Right

This is where you want to be precise. Boil your jumbo shells in salted water for exactly one minute less than al dente. I set a timer every time because overcooked shells can tear and make filling a mess. Once drained, rinse them gently with cold water until the bottom water is cool. This stops cooking and makes them easier to handle when stuffing.

Step 2: Cook and Season the Beef

Over medium-high heat, cook and crumble the ground beef until it’s nearly cooked through—about 7 minutes is my sweet spot. Toss in the minced garlic and cook for another 1-2 minutes until fragrant. Don’t forget to drain the grease well; too much grease will weigh down your filling. Then reduce to medium, add the beef broth, diced tomatoes with green chilies, and your taco seasoning. Stir and let it thicken slightly, then remove from heat and let it cool just a bit to avoid curdling your cheese mixture later.

Step 3: Mix the Cheesy Filling

In a large bowl, combine the ricotta cheese, sour cream, half of the shredded cheddar, half of the shredded Monterey Jack, salt, pepper, and dried oregano. Once mixed, fold in the cooled beef mixture until everything is evenly blended—you’ll love how creamy and flavorful this is before it even hits the shells.

Step 4: Stuff, Layer, and Bake

Spread half of your salsa on the bottom of a 9×13-inch casserole dish (or a large oven-safe skillet). Using a spoon, fill each pasta shell with the cheesy beef filling and neatly place them in the pan. Pour the remaining salsa over the shells, then sprinkle the rest of your cheddar and Monterey Jack cheeses all over the top. Cover with foil and bake at 375°F for 20 minutes, then remove the foil and bake another 10 minutes so the cheese bubbles and gets golden. Patience during the bake really pays off!

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Pro Tips for Making Taco Stuffed Shells Recipe

Timing Your Pasta: Setting a timer is key—I used to eyeball it and often ended up with mushy shells. One minute shy of al dente is perfect.
Drain Grease Thoroughly: I learned the hard way—too much leftover grease makes the filling watery and greasy, which dulls the final flavor.
Let the Filling Cool: Don’t stuff hot meat directly—mixing warm beef with cheese can cause the filling to separate.
Cover During Baking: Cover with foil for the first 20 minutes to keep shells moist, then remove to brown the cheese for that irresistible crust.

How to Serve Taco Stuffed Shells Recipe

A white plate with three large pasta shells filled with ground meat and sauce. The shells are creamy light yellow with a soft texture, topped with melted pale yellow cheese that has a slightly browned spot on one shell. A red tomato sauce is spread under and around the shells, with extra sauce drizzled on top. Bright green chopped scallions are scattered over the shells and plate, adding fresh color. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a huge fan of topping these shells with fresh chopped cilantro, sliced green onions, and a dollop of sour cream—these bright garnishes cut through the richness beautifully. Avocado slices or a sprinkle of diced jalapeños add that extra fresh and spicy pop if you like. Plus, a little squeeze of lime juice right before serving wakes everything up.

Side Dishes

To round out the meal, I usually serve these with a simple Mexican street corn salad or a crisp green salad to balance the hearty filling. Black beans or a fresh guacamole on the side makes it feel like a true taco fiesta, too!

Creative Ways to Present

For special occasions, I’ve served these in individual ramekins with one or two stuffed shells per person, topped with a mini taco flag on a toothpick—it’s cute, festive, and perfect for dinner parties where everyone wants their own portion. Plus, you can customize the toppings right at the table.

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly covered in the fridge and they keep well for up to three days. It’s great to have lunch ready to go! Just be sure to keep the garnishes separate until serving so they stay fresh and vibrant.

Freezing

This recipe freezes beautifully. I assemble and bake it, then cool completely before freezing in an airtight container. When I’m ready, I thaw overnight in the fridge, then reheat covered in the oven until warmed through. The flavors develop even more after a day or two frozen, which is always a bonus.

Reheating

For leftovers, I recommend reheating gently in the oven at 350°F covered with foil to prevent drying out, about 15-20 minutes depending on portion size. If you’re in a hurry, the microwave works too; just cover loosely and heat in short bursts to avoid drying the pasta.

FAQs

Can I make the Taco Stuffed Shells Recipe ahead of time?

Absolutely! You can prepare and stuff the shells a day ahead, keep them covered in the fridge, and bake them fresh when you’re ready. This makes for a super convenient meal prep option.
What can I substitute for ricotta cheese?

If ricotta isn’t your favorite or you can’t find it, cream cheese or cottage cheese work as alternatives. Just blend cottage cheese a bit to smooth out the texture for the best results.
Can this recipe be made vegetarian?

Yes! Swap ground beef for seasoned black beans, lentils, or a plant-based meat substitute. Just adjust seasoning and liquid as needed to keep the filling flavorful and moist.
How do I prevent the pasta shells from sticking together?

After boiling, rinse the shells gently in cold water and spread them out on a baking sheet so they cool slightly and don’t clump. Handling them carefully during stuffing also helps keep them intact.
What salsa works best in this recipe?

I usually go for a medium heat salsa with a balanced fresh tomato flavor. If you like it spicy, opt for a hot salsa or add fresh chilies to the filling. The salsa adds moisture and tang that marries perfectly with the cheese and meat.

Final Thoughts

When I first tried this Taco Stuffed Shells Recipe, I was blown away by how it brought two beloved dishes together in such a cozy, satisfying way. It’s become my go-to for easy entertaining or family dinners when everyone wants something filling but a little different from the usual. I absolutely love how the flavors blend and the melted cheeses give it a warm, comforting hug. You’ll find it’s both fun to make and irresistible to eat—so I really hope you give it a try and make it your own!