Step 3: Make It Creamy
In a mixing bowl, combine the softened cream cheese with a portion of the shredded cheddar and Monterey Jack cheese.
Add the warm taco meat mixture and stir until everything is evenly blended. This creamy filling is what makes the shells rich and irresistible.
Step 4: Stuff the Pasta Shells
Preheat your oven to 375°F (190°C).
Using a spoon, generously fill each cooked pasta shell with the taco mixture. Place the stuffed shells seam-side up in a lightly greased baking dish, arranging them snugly in rows.
Step 5: Add the Sauce and Cheese
Spoon a little extra salsa or tomato sauce over the shells to keep them moist while baking.
Sprinkle the remaining shredded cheese evenly over the top, ensuring every shell gets a cheesy blanket.
Step 6: Bake Until Bubbly
Cover the baking dish with foil and bake for about 20 minutes.
Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
Step 7: Garnish and Serve
Remove from the oven and let the dish rest for a few minutes. Garnish with chopped green onions, fresh cilantro, or a drizzle of sour cream.
Serve warm with a side salad, tortilla chips, or Mexican-style rice.
Tips for Perfect Taco-Stuffed Pasta Shells
- Don’t overcook the shells: Slightly firm shells are easier to stuff
- Adjust the heat: Use mild or spicy taco seasoning to suit your taste
- Make it vegetarian: Substitute the meat with seasoned beans and sautéed veggies
- Freezer-friendly: Assemble, cover tightly, and freeze before baking
Final Thoughts
Taco-Stuffed Pasta Shells are a fun, creative twist that brings together bold Mexican-inspired flavors and classic baked-pasta comfort. With creamy filling, seasoned meat, and gooey cheese in every bite, this dish is guaranteed to disappear fast. Whether it’s taco night or pasta night, this recipe lets you enjoy the best of both worlds—one delicious shell at a time.
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