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Taco Stuffed Shells

Taco Stuffed Shells are a delicious and inventive twist on traditional tacos, featuring jumbo pasta shells filled with seasoned ground beef, cheeses, and salsa. This easy-to-make dish is perfect for families and meal prep, ensuring a satisfying dinner any night of the week.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 20 pieces jumbo pasta shells The perfect size for holding flavorful fillings.
  • 1 lb ground beef Offers a rich source of protein.
  • 2 cloves garlic Adds aromatic depth to the meat mixture.
  • 1 cup beef broth Enhances the overall flavor of the filling.
  • 1 packet taco seasoning Provides a punch of spice and flavor.
  • 1 can diced tomatoes with green chilies Adds a zesty element to the filling.
Cheese Filling
  • 1 cup Ricotta cheese Contributes creaminess and richness to the stuffing.
  • 1/2 cup sour cream Adds a tangy flavor and keeps the filling moist.
  • 1 cup cheddar cheese Melts beautifully for delicious gooeyness.
  • 1/2 cup Monterey Jack cheese Offers a smooth texture and mild flavor.
Seasonings
  • 1 tsp salt Enhances all the flavors in the dish.
  • 1/2 tsp pepper Adds a subtle kick.
  • 1 tsp dried oregano Brings an herby note to the filling.
  • 1 cup salsa Adds moisture and a fresh taste to the layers.

Method
 

Preparation
  1. Preheat the oven to 375°F.
  2. Boil the jumbo pasta shells in salted water for one minute less than al dente, then drain and rinse with cold water.
  3. Cook the ground beef in a skillet over medium-high heat until nearly done, adding minced garlic for the final 1-2 minutes.
Cooking
  1. Reduce heat and mix in beef broth, diced tomatoes with green chilies, and taco seasoning. Allow the mixture to cool slightly.
  2. In a separate bowl, combine ricotta cheese, sour cream, half of the cheddar cheese, half of the Monterey Jack cheese, salt, pepper, and oregano. Fold in the cooled meat mixture.
  3. Spread half of the salsa evenly in the bottom of a baking dish.
Assembly
  1. Carefully fill each jumbo shell with the meat and cheese mixture, placing them in the baking dish.
  2. Top the filled shells with the remaining salsa and sprinkle with the remaining cheese.
  3. Cover the dish with foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes until the cheese is bubbly.
Serving
  1. Remove from the oven, add your favorite toppings, and serve warm.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze assembled shells before baking for up to three months. Reheat in the oven at 350°F until warmed through, about 20-25 minutes.