Taco Stuffed Pasta Shells

taco stuffed shells

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These were a huge hit with my kids and I loved them because they didn’t even realize I’d hidden a bunch of sneaky veggies inside!  I used orange and yellow peppers and diced tomatoes… get creative with whatever veggies you have on hand!

Taco Stuffed Pasta Shells

Rating: 51

Taco Stuffed Pasta Shells


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  • 2 pounds lean ground beef
  • 1 onion
  • 2 envelopes taco seasoning
  • 1 14.5oz can of (low sodium) diced tomatoes with juice
  • 1 1/2 cups chopped veggies (red, yellow or green peppers, corn, zucchini… whatever you have on hand)
  • 1 package (8 ounces) cream cheese, cubed
  • Other
  • 24 uncooked jumbo pasta shells
  • 2 Cups Salsa
  • 2 Cups grated cheddar and/or monterey jack cheese
  • Sour cream for serving


  1. Preheat oven to 350 degrees.
  2. Cook pasta shells al dente according to package directions. Drain and rinse under cold water. Set aside.
  3. Brown ground beef and onion in a large pan until no pink remains.
  4. Add in undrained tomatoes, taco seasoning, 3/4 cup of water and veggies. Cook 5 minutes or until liquid has evaporated. Stir in cream cheese until melted.
  5. Fill each pasta shell with about 2-3 tablespoons of the beef mixture. Place into a casserole dish.
  6. You can FREEZE them at this point for a make ahead meal. If frozen, defrost in the fridge overnight and continue with recipe as usual.
  7. Top with salsa. Cover with foil and bake 30 minutes. Uncover and sprinkle cheese on top. Bake an additional 10 minutes or until cheese is melted and bubbly.
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