Taco-Stuffed Pasta Shells
Creamy, cheesy, and packed with bold taco flavors, these jumbo pasta shells are filled with a savory beef and cream cheese mixture, then baked to bubbly perfection—an easy twist on classic taco night.
Taco-Stuffed Pasta Shells
Ingredients
| Ingredient | Amount |
|---|---|
| Jumbo pasta shells | 8 oz |
| Ground beef | 1 lb |
| Taco seasoning | 1 packet |
| Cream cheese | 5 oz |
| Chopped green onions | ¼ cup |
| Shredded taco blend cheese | 1 cup |
| Minced garlic | 1 tsp |
| Salsa | ¼ cup |
Instructions
Step 1: Cook the Pasta
Boil the pasta shells in salted water until al dente. Drain and rinse under cold water to keep them from sticking.
Step 2: Preheat Oven & Cook Beef
Set the oven to 350°F (175°C). In a skillet over medium-high heat, cook the ground beef until fully browned. Drain off excess fat.
Step 3: Add Garlic
Stir in the minced garlic and sauté for 30 seconds until fragrant.
Step 4: Make the Filling
Add taco seasoning, cream cheese, and salsa to the skillet. Stir until the cream cheese melts and the mixture is smooth. Let cool slightly before filling shells.
Step 5: Stuff & Bake
Spoon the beef mixture into each cooked pasta shell. Arrange stuffed shells in a greased 9×13-inch baking dish. Sprinkle with shredded taco blend cheese and bake for 15–20 minutes, until melted and bubbly.
Step 6: Garnish & Serve
Sprinkle with chopped green onions and serve warm.
