Taco Stuffed Shells

Step 3: Stuff the Shells

1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of marinara or enchilada sauce on the bottom of a 9×13-inch baking dish.
3. Carefully fill each pasta shell with 2–3 tablespoons of the taco filling.
4. Arrange the stuffed shells in the prepared baking dish.

Step 4: Top and Bake

1. Pour the remaining sauce evenly over the stuffed shells.
2. Sprinkle 1 cup of shredded cheese over the top.
3. Cover the dish with aluminum foil and bake for 20 minutes.
4. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 5: Serve and Garnish

1. Remove the shells from the oven and let them cool for 5 minutes.
2. Garnish with chopped cilantro, a dollop of sour cream, and optional toppings like diced tomatoes or jalapeños.
3. Serve hot and enjoy the fusion of cheesy, savory taco flavors with comforting pasta.

Tips for the Perfect Taco Stuffed Shells

• Make it vegetarian: Substitute the meat with black beans, corn, and bell peppers.
• Add extra spice: Mix in some hot sauce or red pepper flakes into the filling.
• Cheese lovers: Sprinkle a mix of mozzarella and cheddar for a gooey, flavorful topping.
• Make ahead: Prepare the shells and filling in advance, refrigerate, and bake right before serving.

Conclusion:
Taco Stuffed Shells are a fun and creative way to bring two beloved cuisines together. With a savory, cheesy filling and a comforting pasta base, this recipe is sure to impress family and friends. Perfect for weeknight dinners or special occasions, it’s a meal that is as delicious as it is visually appealing.

If you want, I can also create a shortcut version with a printable table for ingredients and steps, making it easier to follow while cooking. Do you want me to do that?