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Taco Stuffed Shells

Taco Stuffed Shells are an exciting fusion of classic Italian pasta and vibrant Mexican flavors that create a hearty and satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine Mexican
Servings 4 servings

Equipment

  • Large Pot
  • Skillet
  • Mixing Bowl
  • Baking Dish

Ingredients
  

Pasta Shells

  • 12-15 shells Jumbo Pasta Shells These large shells are perfect for holding the filling.

Meat Filling

  • 1 pound Ground Beef Choose a lean ground beef for a flavorful filling.
  • 1 packet Taco Seasoning About 1 ounce, for traditional taco flavors.
  • 1 medium Onion Finely chopped to enhance flavor.
  • 2 cloves Garlic Minced for depth of flavor.
  • 1 cup Tomato Sauce Adds moisture and acidity.

Cheese Filling

  • 1 cup Ricotta Cheese Provides a unique texture and flavor.
  • 1 cup Shredded Cheddar Cheese Reserved for stuffing and topping.
  • 1 cup Shredded Mozzarella Cheese Perfect for a melty topping.

Garnishes

  • Fresh Cilantro For garnish.
  • Sour Cream For serving.
  • Chopped Tomatoes For garnish.
  • Shredded Lettuce For garnish.
  • 1 tablespoon Olive Oil For sautéing the onion and garlic.

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large pot of boiling salted water, cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
  • Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
  • Add the ground beef to the skillet, breaking it apart as it cooks. Season with taco seasoning and cook until browned, about 6-8 minutes. Drain excess fat if necessary.
  • Stir in the tomato sauce and let simmer for 2-3 minutes. Remove from heat and allow to cool slightly.
  • In a mixing bowl, combine ricotta cheese and half of the shredded cheddar cheese. Mix well, then fold in the beef mixture.
  • Stuff each cooked shell with the beef and cheese mixture. Place in a 9x13 inch baking dish. Spoon any leftover filling over the shells.
  • Sprinkle remaining cheddar and mozzarella cheese over the top of the shells.
  • Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes, until cheese is bubbly and golden.
  • Let sit for 5 minutes before serving. Garnish with cilantro, diced tomatoes, and shredded lettuce. Serve with sour cream.

Notes

Feel free to customize the filling and toppings to suit your preferences.
Keyword Easy