Step 3: Stuff the Shells
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of marinara or enchilada sauce on the bottom of a 9×13-inch baking dish.
- Carefully fill each pasta shell with 2–3 tablespoons of the taco filling.
- Arrange the stuffed shells in the prepared baking dish.
Step 4: Top and Bake
- Pour the remaining sauce evenly over the stuffed shells.
- Sprinkle 1 cup of shredded cheese over the top.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Step 5: Serve and Garnish
- Remove the shells from the oven and let them cool for 5 minutes.
- Garnish with chopped cilantro, a dollop of sour cream, and optional toppings like diced tomatoes or jalapeños.
- 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?
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