Taco Stuffed Shells
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Taco Stuffed Shells
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Taco stuffed shells are a fun mash-up of classic stuffed shells and Mexican-inspired tacos, with ground beef, cheese, salsa, and pasta!
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Ingredients
- 1 (12 ounce) box Jumbo pasta shells
- 1 lb. ground beef (you can substitute with ground turkey or ground chicken)
- ½ of a large onion, chopped
- 1 (1 ounce) packet dry taco seasoning mix
- ⅔ cup water (or the amount called for on your taco seasoning packet)
- 2 cups shredded Mexican blend cheese, divided (you can substitute with shredded cheddar or cheddar Jack cheese)
- 1 (15 ounce) container ricotta cheese
- 1 egg
- 1 (24 ounce) jar thick and chunky salsa (about 2 ⅔ cups)
- Optional garnish: chopped fresh parsley or cilantro; sour cream; sliced green onion or diced red onion; sliced olives; diced avocado
Instructions
- Preheat oven to 350°F.
- Cook pasta shells in a large pot of salted boiling water according to package instructions. Drain; rinse under cold water.
- Meanwhile, brown ground beef and onion in a large skillet over medium-high heat. Drain off fat; stir in water and taco seasoning mix. Bring to a simmer, and then cook, stirring, until the sauce thickens, about 3-4 minutes.
- Combine 1 ½ cups of the shredded Mexican blend cheese, all of the ricotta cheese, the egg, and half of the beef mixture in a large bowl. Set aside.
- Spread ¾ cup of the salsa in the bottom of a 13 x 9-inch baking dish. In a bowl, stir together the remaining salsa and the remaining half of the beef mixture. Set aside.
- Fill the cooked, cooled pasta shells with the ricotta mixture. Arrange the shells in the baking dish.
- Top the shells with the salsa mixture. Sprinkle the remaining ½ cup of Mexican cheese blend over top.
- Cover the dish with foil. Bake for 30 minutes. Remove the cover and bake for 10 more minutes. Garnish with optional toppings, and serve!
Notes
- Boil the pasta in well-salted water. This is your only opportunity to season the pasta itself, so don’t be shy with the salt!
- Cook the pasta shells just until barely al dente, since they will continue to cook in the oven. You don’t want to end up with overdone, mushy pasta!
- Use a "thick and chunky" style salsa. Thinner "restaurant style" salsas will be too watery and thin for this recipe.
- Garnish the shells with all of your favorite taco toppings for even more delicious flavor.
Nutrition Information
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Serving
1/8 of the recipe
Calories
462kcal
(23%)
Carbohydrates
32g
(11%)
Protein
29g
(58%)
Fat
25g
(38%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
113mg
(38%)
Sodium
1107mg
(46%)
Potassium
547mg
(16%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1192IU
(24%)
Vitamin C
4mg
(4%)
Calcium
338mg
(34%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Serving | 1/8 of the recipe | |
| Calories | 462kcal | 23% |
| Carbohydrates | 32g | 11% |
| Protein | 29g | 58% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 1107mg | 46% |
| Potassium | 547mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1192IU | 24% |
| Vitamin C | 4mg | 4% |
| Calcium | 338mg | 34% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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