I love when two of our family’s favorite meals can come together in one dish, and these Taco Stuffed Shells are a perfect example. It has all the savory, seasoned flavor of ground beef tacos tucked into tender pasta shells and baked under a layer of melted cheese. It’s a wonderfully comforting meal that I often make for a relaxed weeknight dinner when I want something satisfying without a lot of fuss.
What makes this recipe so reliable is its straightforward assembly and crowd-pleasing taste. The seasoned beef filling is simple to prepare, and stuffing the shells is a fun activity if you have little helpers in the kitchen. Once baked, you get a perfect combination of textures: soft pasta, a rich and savory filling, and that irresistible cheesy topping.
How to Achieve Perfectly Baked Shells
The key to great stuffed shells is ensuring they bake evenly without drying out. The best way to do this is to arrange the stuffed shells snugly in your baking dish. Placing them close together helps them hold their shape and retain moisture from the salsa. Be sure to spread the remaining salsa over the shells before adding the cheese. This top layer of sauce acts as a protective barrier, steaming the pasta as it bakes and keeping the filling juicy. Finally, a complete blanket of shredded cheese not only adds flavor but also locks in heat and moisture, guaranteeing a bubbly, golden-brown top and a perfectly cooked interior.
Choosing the Right Salsa
The salsa in this recipe does double duty, adding flavor to the meat filling and acting as the sauce for the final bake. Because it plays such a central role, your choice of salsa really matters. Think about your heat preference: a mild salsa will give the dish a gentle, tomato-forward flavor that’s great for kids or anyone sensitive to spice. If you prefer more of a kick, a medium or hot salsa will infuse the entire dish with a pleasant warmth. You can also choose a salsa with added ingredients like corn and black beans for extra texture, or a fire-roasted variety for a smoky depth.
Meat and Cheese Variations
This recipe is incredibly flexible, making it easy to adapt to your taste or what you have on hand. For a leaner option, you can substitute the ground beef with 1 lb (454g) of ground turkey or ground chicken; just be sure to cook it through until no pink remains. The cheese is also simple to swap. While cheddar provides a classic, sharp flavor, Monterey Jack is an excellent alternative that melts beautifully for an extra creamy texture. For a bit of spice, try a Pepper Jack or a Mexican cheese blend that includes asadero or queso quesadilla cheese.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4-6
- Difficulty: Easy
Ingredients
For the Filling
- 200g (about 12-15) large pasta shells
- 454g (1 lb) ground beef, 85/15 recommended
- 70g (1 small) onion, finely diced
- 10g (2 cloves) garlic, minced
- 14g (1 tbsp) olive oil
- 30g (1 packet) taco seasoning
- 120g (½ cup) salsa, your preferred heat level
- Salt, to taste
For Assembly & Garnish
- 120g (½ cup) salsa
- 113g (1 cup) shredded cheddar cheese
- 4g (¼ cup) fresh cilantro, chopped
Step-By-Step Instructions
- Preheat Oven and Cook Shells
First, preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package directions until al dente, usually 10–12 minutes. Be careful not to overcook them, as they will continue to bake in the oven. Drain the shells well and set them aside.
- Sauté Aromatics and Brown Beef
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until it softens, about 3–4 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the ground beef to the skillet, breaking it up with a spoon. Cook until it’s fully browned, then carefully drain off any excess fat.
- Season the Filling
Stir the taco seasoning packet and ½ cup of the salsa into the browned beef. Reduce the heat to low and let the mixture simmer for 5 minutes, allowing the flavors to meld. The filling should be thick and aromatic. Remove from the heat.
- Stuff and Arrange the Shells
Carefully spoon the taco meat mixture into each cooked pasta shell. Arrange the filled shells in a single layer in a 9×13-inch baking dish. They should be snug but not overcrowded.
- Top and Bake
Pour the remaining ½ cup of salsa over the stuffed shells. Sprinkle the shredded cheddar cheese evenly over the top. Bake for 20 minutes, or until the cheese is completely melted and bubbly and the edges are lightly browned.
- Garnish and Serve
Let the dish rest for a few minutes before serving. This helps the shells set up slightly. Garnish with freshly chopped cilantro and serve warm.
If you enjoy this dish, try our Beef Enchilada Casserole for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Add Beans or Veggies: Mix in 1 cup of rinsed black beans, corn, or diced bell peppers with the beef filling for extra texture and fiber.
- Vegetarian Option: Replace the ground beef with a plant-based crumble or a mixture of 1 can of black beans and 1 cup of sautéed mushrooms.
- Different Cheeses: Swap the cheddar for a Mexican cheese blend, Monterey Jack for extra creaminess, or Pepper Jack for a spicy kick.
- Make it Creamy: Stir 2 oz (56g) of softened cream cheese into the meat mixture after simmering for a richer, creamier filling.
Make-Ahead, Storage & Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the shells in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for 15–20 minutes, or until warmed through. You can also assemble the entire dish up to 24 hours in advance, cover, and refrigerate. When ready to bake, you may need to add 5–10 minutes to the cooking time.
Nutrition
- Serving Size: 2-3 stuffed shells
- Calories: 500 kcal
- Protein: 26g
- Fat: 30g
- Carbohydrates: 35g
Estimates only.
FAQ
Why do the tops of my baked pasta shells sometimes get dry or hard?
This usually happens from too much direct heat. Bake them covered with foil for most of the time to trap steam, which keeps the pasta tender. Uncover for the last few minutes only to melt and brown the cheese on top.
Can I freeze the assembled shells before baking them for later?
Yes, this dish freezes beautifully. Assemble it in a freezer-safe dish, cover tightly, and freeze for up to three months. This saves a lot of prep time. Bake directly from frozen, adding extra time until it's hot and bubbly.
What causes the cheese filling to become greasy or separate when baked?
This can happen if the filling is overmixed or baked at too high a temperature. Gently combine your filling ingredients just until they come together. A moderate oven ensures the cheese melts smoothly instead of breaking.
How can I prevent my baked shells from turning out watery on the bottom?
A watery base often comes from a wet filling or thin sauce. Make sure your meat is well-drained and your ricotta is thick. A layer of sauce on the bottom of the dish also helps the shells bake evenly without getting soggy.
What is the easiest way to fill the shells without them breaking?
Use a small spoon or a piping bag with the corner snipped off. This gives you more control and prevents you from overstuffing, which can cause the delicate pasta shells to split open either during filling or baking.
Besides time, how do I know for sure when the baked shells are done?
Look for visual cues. The sauce around the edges should be bubbling gently and the cheese on top will be fully melted and lightly golden brown. The center should be hot all the way through, which you can test with a knife.
Any tips for making a double batch of this recipe for a large crowd?
Doubling is straightforward. Use two separate baking dishes instead of one giant one, as this promotes even cooking. You can bake them side-by-side or one after the other, ensuring each batch gets properly heated through.
What is the best way to reheat leftovers so they aren't dried out?
The oven is your best bet for texture. Place shells in a baking dish with a splash of water or sauce, cover with foil, and heat until warm. This method gently steams the pasta so it stays moist and tastes freshly made.
How does swapping cheddar for a softer cheese change the final dish?
Softer cheeses like Monterey Jack or a Mexican blend will give you a creamier, stretchier texture because they melt more smoothly. Cheddar offers a sharper, more distinct flavor but can sometimes be a bit oilier.
Equipment
- 9×13-inch baking dish
- Large pot
- Colander
- Large skillet
- Spoon
- Cutting board
- Chef’s knife
Ingredients
- 200 g Large pasta shells (about 12-15)
- 454 g (1 lb) Ground beef 85/15 recommended
- 70 g Onion small, finely diced
- 10 g Garlic minced (2 cloves)
- 14 g (1 tbsp) Olive oil
- 30 g Taco seasoning 1 packet
- 120 g (½ cup) Salsa divided, preferred heat level
- To taste Salt
- For Assembly & Garnish
- 113 g (1 cup) Shredded cheddar cheese
- 4 g (¼ cup) Fresh cilantro chopped
Instructions
- Preheat oven to 350°F (175°C). Bring a large pot of salted water to boil and cook pasta shells according to package instructions until al dente, about 10–12 minutes. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook 1 more minute until fragrant.
- Add ground beef to skillet and cook until fully browned, breaking up with a spoon. Drain excess fat carefully.
- Stir taco seasoning and ½ cup salsa into the browned beef. Reduce heat to low and simmer for 5 minutes. Remove from heat.
- Spoon taco meat mixture into each cooked pasta shell. Arrange the filled shells in a single layer in a 9×13-inch baking dish, snug but not overcrowded.
- Pour remaining ½ cup salsa over the stuffed shells. Sprinkle shredded cheddar evenly on top.
- Bake for 20 minutes or until cheese is melted, bubbly, and edges are lightly browned.
- Let dish rest a few minutes before serving. Garnish with chopped fresh cilantro.
