Cheesy Taco Stuffed Pasta Shells: A Family-Friendly Comfort Meal!
Get ready for a flavor fiesta with these incredible Cheesy Taco Stuffed Pasta Shells! This dish brilliantly combines two family favorites – hearty taco flavors and comforting pasta – into one satisfying and fun meal. Jumbo pasta shells are generously brimming with a creamy, cheesy taco-seasoned ground beef filling, all baked in a zesty tomato sauce until bubbly and golden. It’s the perfect weeknight dinner that kids and adults alike will absolutely love!
Why You’ll Love These Stuffed Pasta Shells
- Flavor Fusion: All the bold, savory taste of tacos, nestled inside a comforting pasta shell.
- Family-Friendly: A fun and engaging way to serve dinner that appeals to all ages.
- Creamy & Cheesy: A rich, cheesy filling and a melty topping ensure pure indulgence.
- Hearty & Satisfying: A complete meal that fills you up with deliciousness.
- Make-Ahead Option: Can be assembled in advance for easy weeknight prep.
What You’ll Need
Gather these delicious ingredients to craft your Cheesy Taco Stuffed Pasta Shells:
Ingredients:
- 22–24 jumbo pasta shells (about half a box)
- 1 pound ground beef (leaner ground beef is recommended)
- 1 cup diced yellow onion
- 1 packet (1 ounce) taco seasoning (or 2 tablespoons homemade taco seasoning)
- ½ cup water
- 1 (8 ounce) block cream cheese, softened
- 1 cup shredded sharp cheddar cheese (plus more for topping)
- ½ cup shredded Monterey Jack cheese (plus more for topping)
- 1 (15 ounce) can tomato sauce
- ½ cup chicken broth (low sodium preferred)
- 1 tsp granulated sugar (optional, to balance acidity in sauce)
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped, for garnish (optional)
- Sour cream, salsa, or diced avocado for serving (optional)
Instructions: Stuff, Sauce, and Bake to Perfection!
1. Cook the Pasta Shells:
Bring a large pot of heavily salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente (firm to the bite). Do not overcook, as they will continue to cook in the oven. Drain the shells well and rinse immediately with cold water to prevent them from sticking together. Lay them out on a baking sheet or large platter.
2. Prepare the Taco Filling:
In a large skillet, cook the ground beef over medium-high heat, breaking it up with a spoon, until fully browned. Drain off any excess grease. Add the diced yellow onion to the skillet with the cooked beef. Cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent. Stir in the taco seasoning and ½ cup water. Bring to a simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the liquid has mostly evaporated and the beef is well-seasoned. Remove from heat. Add the softened cream cheese to the beef mixture and stir until it’s completely melted and smoothly incorporated. Stir in 1 cup shredded sharp cheddar cheese and ½ cup shredded Monterey Jack cheese until just melted into the filling. Taste and season with salt and black pepper as needed.
3. Prepare the Sauce:
In a medium saucepan, combine the 15 ounce can tomato sauce, ½ cup chicken broth, and 1 tsp granulated sugar (if using). Stir well. Bring to a gentle simmer over medium-low heat, stirring occasionally. Cook for 5-7 minutes to allow flavors to meld. Remove from heat.
4. Assemble the Stuffed Shells:
Preheat your oven to 375°F (190°C). Pour about ½ to ¾ cup of the prepared tomato sauce into the bottom of a 9×13 inch baking dish and spread it evenly. Carefully fill each cooked jumbo pasta shell with a generous amount of the warm taco beef and cheese filling. Arrange the filled shells in a single layer in the prepared baking dish.
5. Sauce and Top with Cheese:
Pour the remaining tomato sauce evenly over the stuffed shells in the baking dish. Sprinkle generously with additional shredded sharp cheddar cheese and Monterey Jack cheese (about 1 cup combined).
6. Bake to Bubbly Perfection:
Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is simmering around the edges. For extra browning on the cheese, you can broil for the last 1-2 minutes (watch carefully!).
7. Rest and Serve:
Remove the Cheesy Taco Stuffed Pasta Shells from the oven. Let them rest for 5-10 minutes before serving. This allows the sauce and cheese to set slightly, making them easier to scoop. Garnish with fresh chopped cilantro if desired. Serve hot with optional sour cream, salsa, or diced avocado for extra topping fun!
Tips for Stuffed Shells Success
- Don’t Overcook Pasta: Cook shells just al dente. Overcooked shells will tear easily when filling. Rinsing with cold water immediately after draining helps stop the cooking process and prevents sticking.
- Soften Cream Cheese: Ensure your cream cheese is truly softened for a smooth filling. Pop it in the microwave for 15-20 seconds if needed.
- Customize Your Cheese: Feel free to use your favorite cheese blend. A little sprinkle of Pepper Jack could add a nice kick!
- Add Veggies: For extra hidden veggies, finely dice carrots or zucchini and sauté them with the onion and bell pepper.
- Make Ahead: You can assemble the entire casserole (without baking) up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. When ready to bake, remove from the fridge 30 minutes prior and bake as directed, adding 10-15 minutes to the baking time.
- Freezing: This dish freezes well! Bake completely, cool, then cover tightly with foil and freeze for up to 2-3 months. Thaw in the refrigerator overnight, then reheat in a 350°F (175°C) oven until hot and bubbly.
These Cheesy Taco Stuffed Pasta Shells are a fun, flavorful, and incredibly satisfying twist on two beloved classics. Enjoy the comfort and the cheers from your family!