Taco-Stuffed Pasta Shells

Step 3: Mix the Cheeses

1. In a medium bowl, combine shredded cheddar, mozzarella, ricotta, and chopped cilantro.
2. Mix well to create a creamy, cheesy filling.

Step 4: Stuff the Shells

1. Take a cooked pasta shell and spoon about 2 tablespoons of taco filling into it.
2. Top with a small pinch of the cheese mixture inside the shell.
3. Repeat until all shells are stuffed.

Step 5: Assemble in a Baking Dish

1. Preheat your oven to 375°F (190°C).
2. Spread 1/2 cup of enchilada or tomato sauce on the bottom of a 9×13-inch baking dish.
3. Arrange the stuffed shells in a single layer over the sauce.
4. Pour remaining sauce over the shells.
5. Sprinkle additional shredded cheese on top.

Step 6: Bake

1. Cover the baking dish with foil.
2. Bake for 20 minutes.
3. Remove foil and bake for another 10 minutes, or until the cheese is melted and bubbly.

Step 7: Garnish and Serve

• Let the dish cool for 5 minutes.
• Garnish with fresh cilantro, sliced jalapeños, or olives if desired.
• Serve with a side of sour cream, guacamole, or a fresh salad.

Tips for the Best Taco-Stuffed Pasta Shells

• Make it vegetarian: Replace the meat with black beans, corn, and sautéed bell peppers.
• Extra cheesy: Mix a little Monterey Jack or pepper jack cheese for a spicy kick.
• Prep ahead: Stuff the shells a day before and bake when ready to serve.

Taco-Stuffed Pasta Shells combine two comfort food favorites in one amazing dish. The cheesy pasta pairs perfectly with the zesty taco filling, making this recipe a deliciously fun twist for weeknight dinners or gatherings.

If you want, I can also make a quick printable version with pictures for each step—it looks super professional and makes cooking even easier.

Do you want me to do that?