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Cheesy taco stuffed pasta shells topped with melted cheese and fresh herbs

Cheesy Taco Stuffed Pasta Shells

A delicious blend of cheesy pasta and taco flavors that serves as a comforting family dish, easy to prepare and perfect for any gathering.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta Shells
  • 22–24 pieces jumbo pasta shells
Filling
  • 1 lb ground beef Can substitute turkey or plant-based beef.
  • 1 packet taco seasoning
  • 1 cup mild salsa Mild for gentle heat; swap if bold.
  • 4 oz cream cheese Cut into cubes for faster melting.
Sauce
  • 1 can red enchilada sauce (10 oz)
Topping
  • 2 cups Mexican cheese blend Use freshly grated cheese for better melt.

Method
 

Preparation
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. Boil the pasta shells according to package directions, cooking until slightly firm. Lay shells out to cool.
Cooking
  1. Heat a skillet over medium-high heat and add ground beef; cook until browned, chopping as it cooks. Drain excess grease.
  2. Stir in taco seasoning and salsa; cook until fragrant.
  3. Add cream cheese and stir until melted into a creamy filling.
Assembly and Baking
  1. Pour half of the enchilada sauce into the prepared baking dish.
  2. Spoon the beef mixture into each pasta shell and place them upright in the dish.
  3. Drizzle remaining enchilada sauce over shells and top with Mexican cheese blend.
  4. Bake uncovered for 20 minutes until cheese is bubbling and edges turn golden.
  5. Let rest for a few minutes before serving.

Notes

Store in an airtight container for up to 3 days in the fridge. Freeze assembled (before baking) for up to 1 month. Reheat in the oven at 350°F for 10-15 minutes.