Cheesy Taco Stuffed Shells

Cheesy Taco Stuffed Shells are a fun, delicious twist on traditional stuffed shells, combining the savory flavors of taco filling with the creamy richness of cheese.

Jumbo pasta shells are filled with a hearty mixture of seasoned ground beef, taco seasoning, and cheese, then baked in marinara sauce and topped with more cheese for a gooey, melt-in-your-mouth dish. These stuffed shells are perfect for family dinners, potlucks, or any Mexican-inspired meal!

Kitchen Equipment Needed

• Large pot for boiling pasta
• Large skillet for cooking the beef
• 9×13-inch baking dish
• Mixing bowls
• Spoon or spatula for mixing
• Grater (for cheese)
• Measuring cups and spoons

Ingredients Overview

• Jumbo pasta shells: The large shells hold the taco filling and cheese, making each bite satisfying.
• Ground beef: A classic base for taco filling, providing savory protein.
• Taco seasoning: The key to flavoring the beef, giving it that classic taco taste.
• Cheese: A combination of shredded cheese makes the filling cheesy and creamy, while a topping of cheese ensures a gooey, melty finish.

Ingredients

For the Filling

• 12-15 jumbo pasta shells (uncooked)
• 1 lb ground beef
• 1 packet taco seasoning (or homemade taco seasoning)
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup cream cheese, softened
• Salt and pepper, to taste

For the Sauce

• 1 1/2 cups marinara sauce (or your favorite tomato sauce)
• 1/2 cup water (if needed to thin the sauce)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

For Topping

• 1/2 cup shredded cheddar cheese
• Optional toppings: chopped green onions, cilantro, jalapeños, or crushed tortilla chips

Directions

1. Cook the Pasta Shells
   Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly. Be sure to save a bit of pasta water in case you need to thin the sauce.
2. Cook the Ground Beef
   In a large skillet, cook the ground beef over medium-high heat, breaking it up as it cooks. Once the beef is browned, drain any excess fat. Stir in the taco seasoning, sour cream, and a pinch of salt and pepper. Cook for another 2-3 minutes until the mixture is well combined and heated through.
3. Make the Filling
   In a large mixing bowl, combine the cooked beef mixture with the shredded cheddar cheese, shredded mozzarella cheese, and cream cheese. Stir until the mixture is creamy and well combined.
4. Prepare the Sauce
   In a small bowl, mix the marinara sauce with the garlic powder and onion powder. If the sauce is too thick, add a little bit of water to thin it out to your desired consistency.
5. Assemble the Stuffed Shells
   Spread a thin layer of the tomato sauce on the bottom of a 9×13-inch baking dish. Carefully stuff each cooked pasta shell with the beef and cheese mixture, then arrange them in a single layer in the baking dish. Pour the remaining tomato sauce over the stuffed shells, spreading it evenly.
6. Bake the Stuffed Shells
   Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and sprinkle the remaining shredded cheddar cheese on top of the shells. Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Serve
   Once baked, remove the dish from the oven and let it cool for a few minutes. Serve the cheesy taco stuffed shells with your favorite toppings such as chopped green onions, cilantro, or jalapeños.

Prep Time

15 minutes

Cook Time

40 minutes

Total Time

55 minutes

Nutrition (per serving, ~6 servings)

• Calories: ~400
• Fat: ~24g
• Carbohydrates: ~30g
• Protein: ~20g

Expert Tips

• Make Ahead: You can assemble the stuffed shells ahead of time and refrigerate them for up to 24 hours before baking. Just be sure to add a few extra minutes to the baking time if cooking from cold.
• Spicy Version: Add some chopped jalapeños or a pinch of cayenne pepper to the beef mixture for an extra spicy kick.
• Vegetarian Option: Substitute the ground beef with black beans or a mixture of roasted vegetables for a delicious vegetarian version of this dish.
• Cheese Varieties: Feel free to use your favorite cheeses, like Monterey Jack, pepper jack, or a Mexican cheese blend, for a different flavor profile.

FAQs

Can I use a different type of pasta shell?
Yes! If you can’t find jumbo shells, you can use manicotti tubes, or even regular pasta shells. Just adjust the cooking time based on the size and shape of the pasta.

Can I freeze these stuffed shells?
Yes, these stuffed shells freeze well! After assembling the dish, cover it tightly with plastic wrap and aluminum foil, and freeze for up to 2-3 months. When ready to bake, let it thaw in the refrigerator overnight, then bake as directed, adding a few extra minutes for reheating.

Can I add more vegetables to the filling?
Absolutely! You can add sautéed onions, bell peppers, or corn to the beef filling to make it even heartier and more flavorful.

Storing & Freezing

• Storing: Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
• Freezing: To freeze, prepare the stuffed shells and store them in an airtight container or wrap them in foil and freeze for up to 2-3 months. Thaw in the refrigerator overnight before baking.

Substitutions & Variations

• Gluten-Free: Use gluten-free pasta shells to make this dish gluten-free.
• Low-Carb Version: Use zucchini or eggplant slices instead of pasta shells for a low-carb option.
• Extra Spice: Add a packet of taco seasoning or a dash of hot sauce to the beef mixture for extra flavor.

Cheesy Taco Stuffed Shells

Cheesy Taco Stuffed Shells are a fun, delicious twist on traditional stuffed shells, combining the savory flavors of taco filling with the creamy richness of cheese. Jumbo pasta shells are filled with a hearty mixture of seasoned ground beef, taco seasoning, and cheese, then baked in marinara sauce and topped with more cheese for a gooey, melt-in-your-mouth dish.

Print Recipe Pin Recipe

Equipment

• - Large pot for boiling pasta
• - Large skillet for cooking the beef
• - 9x13-inch baking dish
• Mixing bowls
• - Spoon or spatula for mixing
• - Grater for cheese
• Measuring cups and spoons

Ingredients

  

• #### For the Filling
• - 12-15 jumbo pasta shells uncooked
• - 1 lb ground beef
• - 1 packet taco seasoning or homemade taco seasoning
• - 1/2 cup sour cream
• - 1 cup shredded cheddar cheese
• - 1 cup shredded mozzarella cheese
• - 1/2 cup cream cheese softened
• - Salt and pepper to taste
• #### For the Sauce
• - 1 1/2 cups marinara sauce or your favorite tomato sauce
• - 1/2 cup water if needed to thin the sauce
• - 1/4 teaspoon garlic powder
• - 1/4 teaspoon onion powder
• #### For Topping
• - 1/2 cup shredded cheddar cheese
• - Optional toppings: chopped green onions cilantro, jalapeños, or crushed tortilla chips

Instructions

 

• **Cook the Pasta Shells**
• Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly. Be sure to save a bit of pasta water in case you need to thin the sauce.
• **Cook the Ground Beef**
• In a large skillet, cook the ground beef over medium-high heat, breaking it up as it cooks. Once the beef is browned, drain any excess fat. Stir in the taco seasoning, sour cream, and a pinch of salt and pepper. Cook for another 2-3 minutes until the mixture is well combined and heated through.
• **Make the Filling**
• In a large mixing bowl, combine the cooked beef mixture with the shredded cheddar cheese, shredded mozzarella cheese, and cream cheese. Stir until the mixture is creamy and well combined.
• **Prepare the Sauce**
• In a small bowl, mix the marinara sauce with the garlic powder and onion powder. If the sauce is too thick, add a little bit of water to thin it out to your desired consistency.
• **Assemble the Stuffed Shells**
• Spread a thin layer of the tomato sauce on the bottom of a 9x13-inch baking dish. Carefully stuff each cooked pasta shell with the beef and cheese mixture, then arrange them in a single layer in the baking dish. Pour the remaining tomato sauce over the stuffed shells, spreading it evenly.
• **Bake the Stuffed Shells**
• Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and sprinkle the remaining shredded cheddar cheese on top of the shells. Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• **Serve**
• Once baked, remove the dish from the oven and let it cool for a few minutes. Serve the cheesy taco stuffed shells with your favorite toppings such as chopped green onions, cilantro, or jalapeños.