Can I make this recipe ahead of time?

Absolutely! You can assemble the entire dish up to 24 hours in advance and store it covered in the refrigerator until you're ready to bake. You may need to add about 5-10 minutes to the baking time if cooking directly from the refrigerator.

What if I can't find jumbo pasta shells?

If jumbo shells aren't available, you can use large manicotti tubes instead. The filling process will be a bit different—use a piping bag or small spoon to fill them from both ends. You could also transform this into a layered pasta bake using regular pasta.

How can I make this recipe vegetarian?

Simply substitute the ground beef with a plant-based meat alternative, an extra can of beans (black or pinto would work well), or finely chopped mushrooms sautéed with onions and bell peppers. Use vegetable broth instead of chicken broth.

Can I use homemade salsa instead of store-bought?

Definitely! Homemade salsa works beautifully in this recipe and can add an extra layer of fresh flavor. If your homemade salsa is particularly chunky, you might want to blend it slightly for better coverage over the shells.

Taco Stuffed Shells Recipe

Description

Deliciously cheesy taco-stuffed jumbo pasta shells baked to perfection in a flavorful salsa sauce. This recipe is a fusion of Mexican-inspired flavors and Italian pasta, making it a fun and unique meal the whole family will love.

Ingredients

Units Scale

For the Pasta and Filling:

16 jumbo pasta shells
1 pound ground beef
2 Tablespoons taco seasoning
1 cup chicken broth
1 can refried beans
1 can corn
1 1/4 cup shredded Mexican cheese

For the Sauce and Toppings:

2 cups salsa
1/4 cup sour cream

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Instructions

Preheat the Oven: Preheat your oven to 350ºF to get it ready for baking the stuffed shells.
Cook the Pasta Shells: Fill a large pot with water and bring it to a boil. Cook the jumbo pasta shells in the boiling water for about 13 minutes. They should be slightly firm, as they will continue to cook in the oven. Once cooked, drain the shells and set them aside.
Prepare the Ground Beef: In a large skillet over medium-high heat, cook the ground beef for about 6-8 minutes, breaking it up into small crumbles as it cooks. It should just be starting to brown.
Season and Simmer: Stir in the taco seasoning and chicken broth with the cooked beef. Let it cook for another 5 minutes, allowing the broth to thicken and infuse flavor into the meat.
Mix the Filling: Add the refried beans and corn to the skillet, stirring to combine. Stir in ¾ cup of shredded Mexican cheese, allowing it to melt into the filling mixture.
Prepare the Casserole Dish: Pour ½ cup of salsa into the bottom of a 9×13 casserole dish, spreading it evenly to create a flavorful base.
Stuff the Pasta Shells: Scoop approximately ⅓ cup of the meat and bean mixture into each cooked pasta shell. Place each stuffed shell into the prepared casserole dish.
Add Salsa and Bake: Evenly pour the remaining salsa over the stuffed shells in the casserole dish. Cover loosely with foil if needed to prevent the shells from browning too much. Bake the dish in the preheated oven for 35-40 minutes.
Add Final Touches: Remove the casserole dish from the oven and immediately sprinkle the remaining ½ cup of shredded cheese over the top. The cheese will melt beautifully from the residual heat.
Serve and Enjoy: Drizzle the shells with sour cream for a creamy finish. Serve the stuffed shells warm and enjoy this flavorful dish!

Notes

For a little extra spice, try using a spicy salsa or adding diced jalapeños to the filling.
If jumbo shells are unavailable, substitute with another large pasta shape and layer it like a casserole instead.
Ground turkey or chicken can be used as a lighter alternative to beef.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To make this dish gluten-free, use gluten-free pasta shells.

Nutrition

Serving Size: 1 stuffed shell
Calories: 350
Sugar: 3g
Sodium: 620mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 25g
Fiber: 4g
Protein: 20g
Cholesterol: 60mg