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Taco-Stuffed Pasta Shells: A Fusion of Italian Comfort and Mexican Flavor

Looking for a fun twist on taco night or a new way to enjoy pasta? Taco-Stuffed Pasta Shells are the perfect combination of cheesy, savory pasta and flavorful taco filling. This dish is fun to make, family-friendly, and a guaranteed crowd-pleaser. Here’s how to prepare it step by step.

Ingredients

For the pasta shells:

• 20–25 jumbo pasta shells
• Salt (for boiling water)

For the taco filling:

• 1 lb (450 g) ground beef or turkey
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade: chili powder, cumin, paprika, oregano, salt, pepper)
• 1/2 cup tomato sauce or salsa
• 1/4 cup water

For the cheese mixture:

• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese (optional, for creaminess)
• 2 tbsp chopped fresh cilantro (optional)

For assembly:

• 1 1/2 cups enchilada sauce or more tomato sauce
• Additional shredded cheese for topping
• Sliced jalapeños or olives (optional garnish)

Step 1: Cook the Pasta Shells

1. Fill a large pot with water, add a pinch of salt, and bring to a boil.
2. Add the jumbo pasta shells and cook until al dente (usually 10–12 minutes).
3. Drain and rinse the shells under cold water to stop cooking.
4. Lay them out on a tray or lightly oiled baking sheet to prevent sticking.

Step 2: Prepare the Taco Filling

1. In a large skillet, heat 1 tablespoon of oil over medium heat.
2. Add chopped onions and sauté until translucent, about 3 minutes.
3. Add garlic and cook for 30 seconds until fragrant.
4. Add the ground meat and cook, breaking it apart, until browned.
5. Stir in taco seasoning, tomato sauce, and water.
6. Simmer for 5–7 minutes until the mixture thickens slightly.
7. Remove from heat and let it cool slightly.

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