Name: Cheesy Taco Stuffed Pasta Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 12 jumbo dried pasta shells, about 100 g total; 300 g ground beef, 80/20 blend for optimal flavor; 80 g diced onion, yellow or white; 180 g thick salsa, use your favorite brand or homemade; 120 g cream cheese, softened to room temperature; 180 g shredded cheddar cheese, sharp cheddar adds more flavor; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/4 teaspoon salt, adjust to taste; 1 tablespoon oil, for cooking the beef; 60 g sour cream, optional, for serving or mixing into filling; 100 g diced tomato, optional, fresh tomatoes for brightness; 2 green onions, optional, sliced for garnish

Description

Cheesy Taco Stuffed Pasta Shells features jumbo pasta shells packed with seasoned ground beef, onions, salsa, and a creamy cheese filling, then baked until golden and bubbling. These shells combine the comfort of baked pasta with bold taco flavors, making them perfect for busy weeknights or a satisfying family dinner.

Ingredients

Scale

12 jumbo dried pasta shells, about 100 g total
300 g ground beef, 80/20 blend for optimal flavor
80 g diced onion, yellow or white
180 g thick salsa, use your favorite brand or homemade
120 g cream cheese, softened to room temperature
180 g shredded cheddar cheese, sharp cheddar adds more flavor
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt, adjust to taste
1 tablespoon oil, for cooking the beef
60 g sour cream, optional, for serving or mixing into filling
100 g diced tomato, optional, fresh tomatoes for brightness
2 green onions, optional, sliced for garnish

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Instructions

Prepare the Filling
1. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the diced onion and sauté for 2 to 3 minutes until softened and fragrant.
2. Increase heat to medium-high and add the ground beef, breaking it into small crumbles with a spoon. Cook for 5 to 7 minutes, stirring occasionally, until fully cooked and no longer pink. Drain excess fat if needed.
3. Sprinkle the chili powder, cumin, garlic powder, and salt over the beef. Stir well to coat, then add the salsa and mix until combined. Simmer for 2 minutes to marry the flavors.
4. Remove from heat and stir in the softened cream cheese until melted and fully incorporated into the filling.
Cook and Assemble the Shells
1. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook for 8 to 10 minutes until al dente. Drain and set aside on a clean kitchen towel to cool slightly.
2. Preheat your oven to 350°F (175°C). Lightly grease a 9 by 13 inch baking dish.
3. Once the shells are cool enough to handle, spoon about 2 to 3 tablespoons of beef filling into each shell. Arrange them seam-side up in the prepared baking dish.
4. Sprinkle the shredded cheddar cheese evenly over all the stuffed shells.
Bake Until Golden
1. Cover the baking dish with foil and bake for 15 minutes.
2. Remove the foil and bake for an additional 10 to 15 minutes until the cheese is melted, bubbly, and lightly golden at the edges.
3. Let cool for 3 to 5 minutes before serving. Top with sour cream, fresh diced tomato, and sliced green onions if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes