Taco stuffed pasta shells are a great twist on classic stuffed shells Jumbo pasta shells are filled with a creamy seasoned beef & vegetable mixture and topped with cheese. 

All you need to add to this delicious taco inspired casserole is a simple tossed salad, or some roasted broccoli!

a plate of Taco Stuffed Shells

What Pasta To Use

Jumbo shells are sold with the pasta and are available in most supermarkets (or online at Amazon).  They often come in a box (to keep them from breaking) next to the lasagna. They are called conchiglie, because they resemble conch shells.

If you can’t find them, try substituting for the smaller shells and creating a casserole (layered like I do with my baked ziti), rather than stuffed shells.

How To Make Taco Stuffed Pasta Shells

To make these stuffed pasta shells:

  1. Cook the pasta shells to al dente (they’ll cook a bit more in the oven).
  2. Brown the ground beef and onions and drain fat.

two images showing how to make meat for Taco Stuffed Shells, one ingredients, and one part way cooked meat with cheese on top

  1. Add tomatoes, taco seasoning, water, and veggies (per the recipe below). Cook until all of the water is evaporated.
  2. Fill each pasta shell with a few tablespoons of the beef mixture. Add them to a casserole dish.

two images showing how to stuff the shells and the Taco Stuffed Shells in the casserole dish

  1. Top with salsa. Bake, covered, for 30 minutes. Then, add cheese and bake an additional 10 minutes to melt the cheese.

You bet, these are even freezable! You can prepare these up until step 5, and store them in the fridge for up to 24 hours or freeze them (more on that below).

2 images showing how to make Taco Stuffed Shells, with cheese and without

To Make This a Freezer Meal

This meal can be made ahead of time and frozen.  Prepare as directed but don’t add the cheese on top and don’t bake it. Ensure the filling is cooled and cover tightly with plastic wrap and then wrap in foil.

To Cook: Remove it from the freezer the night before and refrigerate overnight.  By dinner time the next day it’s ready to top with cheese and bake.

Storing and Reheating The Leftovers

Have leftovers? No worries! They will last about 3 days in the fridge, covered.

These reheat pretty well. To reheat this stuffed taco casserole, microwave for a couple minutes, or reheat in the oven at 350°F for about 10-12 minutes.

More Tasty Taco Takes

We love all taco-inspired foods from a 5 minute taco dip recipe to walking tacos to taco spaghetti!

We love traditional ground beef tacos and often cook the meat up in batches for meals. Add taco meat to your regular ground beef dishes to spice them up like taco lasagna or taco casserole.

Leftover meat is also great on Taco Salad or in a taco soup recipe!

a plate of Taco Stuffed Shells
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Taco Stuffed Pasta Shells

Taco Stuffed Pasta Shells. Jumbo pasta shells filled with a creamy seasoned beef & vegetable mixture and topped with cheese.  This is the perfect weeknight meal and fun twist on Taco night!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings
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  • 2 pounds lean ground beef
  • 1 onion
  • 2 envelopes taco seasoning
  • 14.5 ounces canned diced tomatoes with juice, low sodium
  • 1 ½ cups chopped veggies red, yellow or green peppers, corn, zucchini… whatever you have on hand
  • 1 package cream cheese (8 ounces), cubed


  • 24 uncooked jumbo pasta shells
  • 2 cups salsa
  • 2 cups cheddar and/or monterey jack cheese, grated
  • sour cream for serving


  • Preheat oven to 350°F.
  • Cook pasta shells al dente according to package directions. Drain and rinse under cold water. Set aside.
  • Brown ground beef and onion in a large pan until no pink remains.
  • Add in undrained tomatoes, taco seasoning, ¾ cup of water and veggies. Cook 5 minutes or until liquid has evaporated. Stir in cream cheese until melted.
  • Fill each pasta shell with about 2-3 tablespoons of the beef mixture. Place into a casserole dish.
  • 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.


To Make Ahead: Prepare up to step 5. Refrigerate or freeze overnight.
To Cook Frozen Shells: Defrost in the fridge overnight and proceed with baking as directed.
4.96 from 44 votes

Nutrition Information

Calories: 745 | Carbohydrates: 51g | Protein: 47g | Fat: 39g | Saturated Fat: 17g | Cholesterol: 152mg | Sodium: 2124mg | Potassium: 1179mg | Fiber: 8g | Sugar: 11g | Vitamin A: 4565IU | Vitamin C: 19.7mg | Calcium: 289mg | Iron: 6.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American
Taco Stuffed Pasta Shells on a plate with writing
Taco Stuffed Pasta Shells on a white plate with a title
Taco Stuffed Pasta Shells in a casserole dish and a serving on a plate with writing


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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  1. Wonderful! So good on a cold winter’s evening. My filling and shells never come out even, but no worries. The leftover filling will likely disappear before I can cook more shells to go with it. My husband is not a big taco fan, but this he loves. Thank you.5 stars

  2. Made this tonight as I had the beef and was looking for something to use it in. Well it was a definite hit! We all loved it! I used the hot taco seasoning to give it a little heat. Topped it with sour cream and guacamole and served with a salad. Will definitely make again!5 stars

  3. Hi recipe looks interesting only problem is neither one of us is crazy about salsa. what would you suggest to use instead of that over the stuffed pasta shells.