Description
Taco Stuffed Shells combine jumbo pasta shells filled with a savory mixture of seasoned ground beef, diced tomatoes, sour cream, and cheeses like ricotta, cheddar, and Monterey Jack. Baked with salsa and topped with melted cheese, this dish offers a flavorful twist on traditional tacos, perfect for a hearty family meal.
Ingredients
Scale
Pasta Shells
- 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 and Cream Mixture
- 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)
Seasonings & Extras
- ½ tsp salt
- ¼ tsp pepper
- 1 teaspoon dried oregano
- 16 oz. salsa
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the stuffed shells.
- Cook Pasta Shells: Boil the jumbo pasta shells in salted water for 1 minute less than al dente to prevent overcooking. Drain them and rinse gently with cold water until cooled. Set aside carefully to avoid breaking the shells.
- Cook Beef Mixture: In a skillet over medium-high heat, cook and crumble the ground beef until softened and nearly cooked through, about 7 minutes. Add minced garlic and cook for an additional 1-2 minutes until fully cooked. Drain excess grease thoroughly.
- Add Seasonings and Liquids: Reduce heat to medium. Stir in beef broth, undrained diced tomatoes with green chilies, and taco seasoning. Mix well and cook until slightly thickened. Remove from heat and let cool slightly.
- Combine Filling: In a large bowl, mix ricotta cheese, sour cream, half of the shredded cheddar, half of the shredded Monterey Jack, salt, pepper, and dried oregano. Add the beef mixture to this cheese mixture and stir until completely combined.
- Prepare Baking Dish: Spread half of the salsa evenly on the bottom of a 9 x 13-inch casserole dish or a 12-inch oven-safe skillet.
- Fill Pasta Shells: Using a spoon, fill each cooled pasta shell with the cheese and beef filling. Arrange the stuffed shells in the prepared baking dish evenly.
- Add Toppings: Pour the remaining salsa over the shells. Sprinkle the remaining cheddar and Monterey Jack cheeses evenly on top of the shells.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes to heat through and melt the cheese.
- Bake Uncovered: Remove the cover and bake for an additional 10 minutes to brown and bubble the cheese on top.
- Serve: Remove from oven and top with your favorite taco toppings such as chopped lettuce, diced tomatoes, sliced olives, avocado, or cilantro as desired. Serve warm.
Notes
- These Taco Stuffed Shells offer a delicious fusion of taco flavors and Italian pasta, perfect for a comforting dinner.
- Feel free to customize the toppings to your liking, including sour cream, guacamole, jalapeños, or fresh salsa.
- If preferred, substitute ground turkey or chicken for lower fat options.
- For a spicier kick, add extra chili powder or hot sauce.
- Make sure to not overcook the pasta shells to maintain their structural integrity when filling and baking.
Nutrition
- Serving Size: 1 serving
- Calories: 546 kcal
- Sugar: 6 g
- Sodium: 1556 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 39 g
- Cholesterol: 127 mg
