Taco Stuffed Pasta Shells


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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!

These Taco Stuffed Pasta Shells were a huge hit with my family and a great way to change up your typical Taco night!

Jumbo pasta shells are filled with a hearty mixture of seasoned ground beef, tomatoes and veggies and topped with salsa & cheese for a delicious taco inspired casserole!

Taco Stuffed Pasta Shells in a white casserole dish

While I used bell peppers and diced tomatoes… you can use whatever veggies you have in the fridge.  I’ve made these with everything from corn and zucchini to peppers and tomatoes.  We love to eat this dish as is or even put out our favorite taco toppings for everyone to dress it up their own way.  Sour cream, avocado and cilantro are our favorites!

Taco Stuffed Pasta Shells baked in a white casserole dish

This meal can be made ahead of time and frozen.  We just 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.

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’re great for filling with any kind of savory filling; we’ve added ricotta cheese and spinach or even our favorite pizza toppings to make Pizza Stuffed Shells.  Just boil, fill and bake!

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 Tuesday!
4.89 from 9 votes
Review Recipe

Taco Stuffed Pasta Shells

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings
Author Holly N.
Course Main Course
Cuisine American
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!

Ingredients

Filling
  • 2 pounds lean ground beef
  • 1 onion
  • 2 envelopes taco seasoning
  • 1 14.5 oz 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

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Instructions

  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.

Recipe Notes

Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Nutrition Information
Calories: 745, Fat: 39g, Saturated Fat: 17g, Cholesterol: 152mg, Sodium: 2124mg, Potassium: 1179mg, Carbohydrates: 51g, Fiber: 8g, Sugar: 11g, Protein: 47g, Vitamin A: 4565%, Vitamin C: 19.7%, Calcium: 289%, Iron: 6.4%

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

Keyword stuffed pasta shells

 

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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!
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!

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. I have made these and they are amazing!! I also make dinners once a week for other families and events and these have become the most requested meal lol absolutely awesome!!

  2. I made this for my husband over a month ago and it was really delicious! My family is coming over for dinner tomorrow and I am planning on making this for them. I hope they enjoy it as much as I did! 

  3. This dish looks amazing! Im making it tonight for the first time!!! I can’t wait to see how this comes out! So excited lol :)

  4. Fantastic recipe, thanks! I made this today, and it was both tasty and inexpensive. Made 1 tp eat and froze two for later. The only changes I made was to use veggie crumbles in place of beef, and mixed in some crockpot refried beans. It’s a real winner!

  5. I made this with ground beef taco seasoning, onions, green pepper, cans of cheddar cheese and cans of cheedar cheese fiesta blend for the soup isle, omg good, topped with the fresh tomatoes and black olives, I saved some of the mixture back to put on tortilla chips and the family loved it,

    1. Glad your family loved it! The cream gives a bit of creamy texture and flavour, but sounds like it worked great for you without it!

  6. I love the flavors in this recipe (ive made it twice) but im having some issues with the consistency. I am not a fan of tomatoes wheb they are chunky so i used tomato sauce instead and because of that, the mixture is coming out soupy. Any ideas on how i can still use tomato sauce but get the right consistency? Should i leave out the water or use lesss tomato sauce? ( ive been using 15oz) thank you!

    1. You might like to either leave the water out, cook the tomato sauce down until it thickens with the beef or just replace it with a bit of tomato paste for the flavor.

  7. Hi all! I made this recipe in my large electric skillet. Dinner was running late, so I skipped the oven part and just cooked it all up in the electric skillet. When it was done cooking, I smoothed it all out and covered it in cheese and put the lid on for 10 minutes until the cheese was melted. I serve it with salsa, hot sauce and guacamole on the side 

  8. I will be making this soon….there is one thing I will change and that is the cream cheese….not fond of it melted into some things….I will use pepper jack cheese and melt it in…..to kick it up a notch ….can’t wait to try this….

  9. Your recipe is awesome and thank you so much for sharing it with Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

  10. YUM!
    I saw your thumbnail on the All Things Thursday link party and had to check it out. I love finding new recipes for freezer meals, and I pinned this to make soon.
    Happy Thursday,
    Ang, Juggling Act Mama