Taco Stuffed Shells
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
-
Servings
6 people
-
Calories
546 kcal
-
Course
Main Course
-
Cuisine
American
Taco Stuffed Shells
Description
The recipe calls for jumbo pasta shells boiled just shy of al dente, then cooled to prevent sticking. Ground beef is browned with garlic, drained, and simmered with broth, diced tomatoes with green chilies, and taco seasoning to build a flavorful meat mixture. In parallel, ricotta cheese is blended with sour cream, shredded cheeses, salt, pepper, and oregano to create a rich filling base.
The meat mixture is combined with the cheese mixture, and each cooked shell is spooned full of this filling. The shells are arranged in a baking dish lined with salsa, topped with additional cheese and salsa before baking at 375°F until bubbly and golden. The result is a balanced casserole with tender pasta, spiced beef, creamy cheese, and a tangy tomato flavor from the salsa and tomatoes with chilies.
Optional toppings like cilantro, diced avocado, black beans, shredded lettuce, and sour cream provide freshness and texture contrast. The dish makes about six servings, suitable for family meals or leftovers. Assembling ahead and freezing or refrigerating before baking is also supported for convenience.
Ingredients
- 18-20 jumbo pasta shells boil extra in case some break
- 1 lb. ground beef
- 3 cloves garlic minced
- ¼ cup beef broth can sub chicken broth or water
- 1 oz. taco seasoning packet
- 10 oz. diced tomatoes with green chilies undrained
- 1 cup ricotta cheese
- ¼ cup sour cream
- 1 ½ cups cheddar cheese shredded and divided
- 1 ½ cups Monterey jack cheese shredded and divided
- ½ tsp salt
- ¼ tsp black pepper
- 1 teaspoon oregano dried
- 16 oz. salsa
Instructions
- Preheat oven to 375°.
- Boil shells in salted water for 1 minute less than al dente, set a timer to avoid overcooking them. Drain once cooked and gently rinse with cold water until the water on the bottom comes out cool. Set aside.
- Cook and crumble the ground beef over medium-high heat until softened and nearly cooked through, about 7 minutes. Add the garlic and cook for 1-2 more minutes, or until the beef is cooked. Drain grease well.
- Reduce heat to medium and add the beef broth, undrained diced tomatoes, and taco seasoning. Stir until well combined and thickened slightly. Set aside and let cool slightly.
- In a large bowl, combine the ricotta cheese, sour cream, half of the cheddar, half of the Monterey jack, salt, pepper, and oregano. Add the meat mixture and stir to combine.
- Add half of the salsa to the bottom of a 9 x 13-inch casserole dish (or a round 12-inch oven-safe skillet).
- Use a spoon to fill each pasta shell with the filling mixture and place it in the baking dish.
- Add the remaining salsa, then top with remaining cheddar and Monterey jack cheese.
- Cover and bake for 20 minutes. Remove cover and bake for 10 more minutes. Top with your favorite taco toppings (see notes for suggestions), and serve!
Notes
- Boil extra jumbo pasta shells in case some break during cooking or handling.
- Shredding cheese from blocks melts better than pre-shredded cheese; use quality cheddar and Monterey Jack.
- Salsa type can vary; popular brands or homemade versions both work well.
- Optional mix of enchilada sauce with salsa can be used for more sauce variety.
- Refried beans can be spread in the baking dish before placing shells for added flavor.
- Store leftovers in airtight containers refrigerated up to 3 days or freeze up to 3 months.
- Assembled dishes can be refrigerated up to 1 day before baking; add baking time when cooking refrigerated or frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Calories | 546kcal | 27% |
| Carbohydrates | 31g | 10% |
| Protein | 39g | 78% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 127mg | 42% |
| Sodium | 1556mg | 65% |
| Potassium | 715mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1610IU | 32% |
| Vitamin C | 9mg | 10% |
| Calcium | 562mg | 56% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
