Taco-Stuffed Pasta Shells

A whimsical twist on traditional pasta, these Taco-Stuffed Pasta Shells are filled with seasoned ground meat, refried beans, and topped with cheese and salsa for a delightful family meal.

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Prep Time 30

Cook Time 25

Total Time 55

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian, Mexican

Calories: 600

Ingredients Method Notes

Ingredients

Pasta and Filling

12 pieces jumbo pasta shells Large tubular pasta for stuffing
1 pound ground beef or turkey Choose your preferred meat
1 packet taco seasoning About 1 ounce
1 cup refried beans Can use black or pinto beans as a variation
1 cup corn Canned or frozen corn can be used

Toppings

1 cup shredded cheese Cheddar or Mexican blend
1 cup salsa Your favorite store-bought or homemade salsa
½ cup sour cream For drizzling on top
2 pieces green onions Sliced for garnish

Method

Preparation

Boil a large pot of salted water. Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
In a large skillet over medium heat, brown the ground beef or turkey for about 5 to 7 minutes, breaking it apart as it cooks.
Drain any excess fat from the skillet. Add the taco seasoning with a splash of water (about ¼ cup). Stir and let simmer for 2 to 3 minutes.
Fill each pasta shell with the taco meat mixture, adding a layer of refried beans and corn before placing them in a greased baking dish.
Pour salsa over the stuffed shells and sprinkle shredded cheese on top.
Preheat your oven to 350°F (175°C). Cover the baking dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.
Let the dish cool for a few minutes, drizzle with sour cream, and top with sliced green onions before serving.

Notes

For vegetarian alternatives, replace ground meat with sautéed mushrooms or more beans. Cook pasta al dente to maintain shape and prevent overstuffing.