Description
These jumbo pasta shells are stuffed with a savory taco-seasoned ground beef and cheese mixture, baked in a zesty tomato sauce until bubbly and golden.
Ingredients
Scale
- 12 ounces jumbo pasta shells
- 1 pound ground beef
- 1 (1 ounce) packet taco seasoning
- 1 (15 ounce) can tomato sauce
- 1/2 cup water
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro (optional)
- Sour cream for serving (optional)
- Salsa for serving (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
- While pasta cooks, brown ground beef in a large skillet over medium heat. Drain excess fat.
- Stir in taco seasoning and 1/2 cup water. Bring to a simmer and cook for 5 minutes, or until liquid is absorbed.
- In a medium bowl, combine cooked ground beef, cheddar cheese, and Monterey Jack cheese.
- Pour tomato sauce into the bottom of a 9×13 inch baking dish.
- Carefully stuff each cooked pasta shell with the beef and cheese mixture.
- Arrange stuffed shells in a single layer in the baking dish over the tomato sauce.
- Bake for 20-25 minutes, or until cheese is melted and bubbly and shells are heated through.
- Garnish with fresh cilantro, if desired. Serve with sour cream and salsa, if using.
Notes
- You can substitute ground turkey or chicken for ground beef.
- For extra spice, add a pinch of cayenne pepper to the beef mixture.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4 shells
- Calories: 450
- Sugar: 8g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Taco stuffed shells, pasta shells, ground beef, Mexican food, baked pasta