Taco Stuffed Shells: When Taco Night Meets Pasta Night in the Most Delicious Way!
What happens when you combine the zesty, savory excitement of taco night with the comforting, cheesy embrace of pasta night? You get Taco Stuffed Shells – a culinary mash-up so genius, so utterly delicious, it’s destined to become your new family favorite.
Forget the debate over what’s for dinner. This dish delivers the best of both worlds: tender jumbo pasta shells, generously stuffed with seasoned, zesty taco beef, drenched in rich enchilada sauce, and blanketed under a mountain of gooey, melted cheese. It’s hearty, it’s flavorful, and it’s surprisingly fun to make (and even more fun to eat!).
Imagine breaking through that golden, bubbly cheese crust to reveal a perfectly plump shell, spilling forth with its savory, spiced filling. Every bite is a delightful fusion of textures and tastes, offering all the bold flavors you love from tacos, but in a comforting, casserole-style format. Plus, it’s a fantastic way to feed a crowd or ensure you have delicious leftovers for the next day.
Whether you’re looking for an exciting new weeknight dinner, a dish to bring to a potluck, or simply want to try something that genuinely pleases everyone at the table, these Taco Stuffed Shells are your answer. Get ready to transform your dinner routine with this cheesy, saucy, and undeniably family-approved meal!
Ingredients (Serves 6 | ~20 shells):
- 1 pound ground beef (85-90% lean recommended)
- 1 packet taco seasoning (1 oz, or 2 tbsp homemade blend: chili powder, cumin, garlic powder, onion powder, paprika, salt, pepper)
- 20-24 jumbo pasta shells (enough for about 20 filled shells plus a few extra in case of breakage)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese (or a Tex-Mex blend)
- 1 cup ricotta cheese (optional, for a creamier filling)
- 1 can (10 ounces) red enchilada sauce (mild or medium)
- 1 can (15 ounces) tomato sauce
- ½ cup water
- Optional toppings: sour cream, fresh cilantro, sliced green onions, diced black olives, salsa, pickled jalapeños
Equipment:
- Large pot for boiling pasta
- Large skillet
- Large mixing bowl
- 9×13 inch baking dish
Instructions:
1. Cook the Pasta Shells:
- Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente (slightly firm). It’s crucial not to overcook them, as they’ll bake later.
- Drain the shells thoroughly and rinse briefly with cold water to prevent sticking. Lay them out on a clean baking sheet or parchment paper while you prepare the filling.
2. Prepare the Taco Beef Filling:
- While the shells are cooking, brown the ground beef in a large skillet over medium-high heat, breaking it up with a spoon as it cooks.
- Once browned, drain off any excess grease.
- Stir in the taco seasoning and cook for 1 minute, stirring, to toast the spices and release their aroma.
- Remove from heat and transfer the seasoned ground beef to a large mixing bowl.
- If using, add the ricotta cheese, ½ cup of the shredded Monterey Jack cheese, and ½ cup of the shredded Cheddar cheese to the beef mixture. Mix well to combine.
3. Prepare the Sauce:
- In the same skillet (no need to clean it!), combine the red enchilada sauce, tomato sauce, and ½ cup water. Stir well to combine.
- Bring the sauce to a gentle simmer over medium heat. Remove from heat.
4. Assemble the Stuffed Shells:
- Preheat your oven to 375°F (190°C).
- Pour about half of the prepared sauce mixture into the bottom of a 9×13 inch baking dish, spreading it evenly.
- Carefully take each cooked jumbo shell and, using a spoon or your hands, generously fill it with the taco beef and cheese mixture.
- Arrange the filled shells in a single layer in the prepared baking dish. You might need to nestle them closely together.
5. Sauce & Cheese It Up!
- Pour the remaining sauce evenly over the top of the stuffed shells, ensuring most are covered.
- Generously sprinkle the remaining ½ cup Monterey Jack cheese and ½ cup Cheddar cheese over all the shells.
6. Bake to Perfection:
- Cover the baking dish loosely with aluminum foil (you can spray the underside of the foil with non-stick spray to prevent cheese from sticking).
- Bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown, and the sauce is simmering.
7. Rest & Serve:
- Remove the baking dish from the oven and let it rest for 5-10 minutes before serving. This allows the dish to set slightly, making it easier to serve.
- Serve hot, with optional toppings like sour cream, fresh cilantro, or diced avocado for extra freshness and flavor.
These Taco Stuffed Shells are more than just a meal; they’re a fun, flavorful twist on two classics that will have everyone reaching for seconds. Get ready for smiles and satisfied sighs around your dinner table!