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Taco Stuffed Shells with Cheese

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A quick and satisfying weeknight dinner that combines baked pasta shells stuffed with seasoned ground beef and melted cheese, delivering the bold flavors of taco night in a comforting cheesy pasta dish.

Ingredients

Scale
  • 20 jumbo pasta shells
  • 1 pound ground beef
  • 1 packet taco seasoning or 2 tablespoons homemade taco seasoning
  • 2 cups shredded sharp cheddar cheese
  • 1 cup Mexican blend shredded cheese
  • 1 cup refried beans (optional)
  • 1 cup crushed tomatoes
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Fresh cilantro, chopped (optional)

Instructions

  1. Bring a large pot of salted water to a boil and add the jumbo pasta shells. Cook according to package instructions, about 12 minutes, until al dente. Drain and rinse with cold water to stop cooking. Lay shells out on a baking sheet in a single layer to prevent sticking.
  2. Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook until translucent and sweet-smelling, about 3 minutes. Add minced garlic and cook for another minute, stirring constantly.
  3. Add ground beef to the skillet with onions and garlic. Break up the meat and cook until no pink remains and beef is browned, about 6-8 minutes. Drain excess fat if needed.
  4. Sprinkle taco seasoning over the beef and stir to coat evenly. Add refried beans and stir to combine. Cook for another 2 minutes until heated through.
  5. Pour in crushed tomatoes and stir well. Let simmer for 1-2 minutes to meld flavors. Add a splash of water or broth if mixture looks dry.
  6. Preheat oven to 375°F (190°C). In a large bowl, combine half of the shredded cheddar cheese with the beef mixture. Spoon filling generously into each pasta shell and arrange snugly in a 9×13-inch baking dish.
  7. Sprinkle remaining cheddar and Mexican blend cheese evenly over the stuffed shells. Cover loosely with foil and bake for 15 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden.

Notes

[‘Rinse pasta shells after cooking to stop cooking and prevent sticking.’, ‘Use sharp cheddar cheese for best flavor and melting.’, ‘Do not overstuff shells to avoid breaking during baking.’, ‘Cover with foil during baking to keep shells moist, remove foil at the end for a golden crust.’, ‘Save taco seasoning packet for convenience and authentic flavor.’, ‘Extra filling can be used over rice or as taco salad.’, ‘For gluten-free, use gluten-free jumbo pasta shells.’, ‘For dairy-free, substitute cheese with dairy-free alternatives and use coconut oil instead of olive oil.’, ‘Leftovers taste better the next day; reheat gently on stovetop with splash of water or broth.’]

Nutrition

Keywords: taco stuffed shells, cheesy dinner, weeknight dinner, baked pasta, ground beef recipe, easy family meal, taco night, comfort food

Find it online: https://blairrecipes.com/taco-stuffed-shells-with-cheese-easy-cheesy-dinner-recipe-to-try-tonight/