Taco Stuffed Shells: A Delicious Twist on Mexican and Italian Cuisine

If you love the bold flavors of tacos but crave the comfort of baked pasta, Taco Stuffed Shells are the perfect dish. This unique recipe combines tender pasta shells with a savory taco filling, smothered in cheese, and baked to golden perfection. Ideal for family dinners, potlucks, or a weekend treat, these shells bring a fusion of flavors everyone will adore.

Here’s a detailed guide on how to make them step by step.

Ingredients

For the Taco Filling:

1 lb (450g) ground beef or ground turkey
1 small onion, finely chopped
2 cloves garlic, minced
1 packet taco seasoning (or homemade mix: 1 tsp chili powder, 1 tsp cumin, ½ tsp paprika, ½ tsp oregano, ½ tsp salt, ¼ tsp pepper)
½ cup tomato sauce
1 can (4 oz) diced green chilies (optional)
½ cup shredded cheddar or Mexican blend cheese

For the Pasta:

12–15 jumbo pasta shells
2 cups marinara sauce or enchilada sauce

Topping:

1 cup shredded cheese (cheddar, mozzarella, or Mexican blend)
Fresh cilantro, chopped (optional)
Sour cream, for serving
Sliced jalapeños or diced tomatoes (optional)

Step-by-Step Method

Step 1: Cook the Pasta Shells

Bring a large pot of salted water to a boil.
Add the jumbo pasta shells and cook according to the package instructions until al dente (slightly firm).
Drain the pasta and rinse with cold water to stop the cooking process. Set aside on a clean kitchen towel to dry slightly.

Step 2: Prepare the Taco Filling

Heat a large skillet over medium heat.
Add the ground beef or turkey and cook until browned, breaking it up with a spoon.
Drain excess fat if necessary.
Add chopped onions and garlic, cooking for 2–3 minutes until softened.
Stir in taco seasoning, tomato sauce, and diced green chilies (if using).
Simmer for 5–7 minutes until the mixture thickens slightly.
Remove from heat and mix in ½ cup of shredded cheese for extra creaminess.