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Yields:
4 - 6 serving(s)
Prep Time:
40 mins
Total Time:
1 hr 5 mins
Every now and then, I get the urge to mash two favorite dinners into one—and let me tell you, this taco stuffed shells recipe is what happens when Italian comfort food meets Tex-Mex night at our house. It’s a fun combination of traditional stuffed shells and tacos, made with perfectly cooked jumbo pasta shells filled with taco-seasoned beef and creamy cheese, then baked until bubbly and golden.
Around here, anything remotely taco-flavored disappears fast. And if it involves pasta? Well, that’s practically a guaranteed home run with kids who love noodles. These stuffed shells are hearty, cheesy, a little bit spicy (you can dial that up or down), and completely weeknight-friendly.
The filling is packed with ground beef, tomato paste, cumin, chili powder, and salsa, plus cream cheese melted in for extra richness. After baking under a blanket of shredded cheese, the shells come out hot and melty—just begging for all your favorite fresh taco toppings. I’m talking shredded lettuce, sliced jalapeños, cool sour cream, and maybe even a few extra spoonfuls of salsa.
It’s the perfect fun meal when you can’t decide between tacos and pasta. So don’t choose—make both!
Can you make taco stuffed shells ahead of time?
Yes! These work well if you want to prep them the day before. Assemble the shells in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. When ready to cook, bake as directed, adding a few extra minutes if they’re coming straight from the fridge.
How do you keep pasta shells from tearing when making taco stuffed shells?
Cook the jumbo shells just until al dente (about one minute less than the package directions), then rinse under cool water to stop the cooking and make them easier to handle while filling.
Can you use ground turkey instead of ground beef in taco stuffed shells?
Yes, ground turkey works well as a lighter substitute for ground beef. You can also use ground chicken if you prefer.
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Ingredients
- 1 tsp. kosher salt, plus more for the pasta water
- 8 oz. jumbo pasta shells (about 25)
- 1 Tbsp. olive oil
- 1/2 yellow onion, diced
- 1 lb. ground beef
- 3 Tbsp. tomato paste
- 1 Tbsp. chili powder
- 1 1/2 tsp. ground cumin
- 1/2 tsp. paprika
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. garlic powder
- 1/4 tsp. black pepper
- 1 (16-ounce) jar salsa
- 8 oz. cream cheese, cubed
- 2 cups shredded Mexican-blend cheese (about 8 ounces)
- Shredded lettuce, sliced fresh jalapeños, chopped tomatoes and sour cream, for topping
Directions
- Step 1Preheat the oven to 350˚F. Bring a large pot of salted water to a boil. Add the pasta shells and cook for 1 minute less than the package directs for baked shells. Reserve 1 cup cooking water, then drain the shells and rinse under cool water. Set aside.
- Step 2Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until starting to soften, 3 to 4 minutes. Add the beef and cook, breaking up the meat with a wooden spoon, until cooked through and browned, 5 to 7 minutes. Pour off any excess grease.
- Step 3Add the tomato paste, chili powder, cumin, paprika, red pepper flakes, garlic powder, black pepper and 1 teaspoon salt to the skillet. Cook, stirring frequently, until fragrant, 1 to 2 minutes. Add ½ cup salsa and the reserved cooking water, stirring to combine. Reduce the heat to low and simmer until slightly thickened, about 2 minutes.
- Step 4Add the cream cheese to the pan, stirring until melted and incorporated. Remove from the heat and let cool slightly, 5 to 7 minutes.
- Step 5Spread the remaining salsa in the bottom of a 9-by-13-inch baking dish. Using a spoon, fill the pasta shells with the beef mixture. Arrange open-side up in the baking dish and sprinkle with the shredded cheese.
- Step 6Bake until bubbly and golden, 20 to 25 minutes. Serve the stuffed shells topped with shredded lettuce, jalapeños, tomatoes and sour cream.
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