Zesty Taco Stuffed Pasta Shells

Imagine the bold, vibrant flavors of a classic taco melded with the comforting essence of pasta. This is the delicious premise behind Zesty Taco Stuffed Pasta Shells, a recipe that combines two beloved culinary staples into one irresistible dish. As we continue to explore innovative ways to enhance our meals, stuffed pasta shells have surged in popularity, offering a versatile canvas for a multitude of fillings.

Discover the delicious fusion of flavors with Zesty Taco Stuffed Pasta Shells! This innovative recipe combines the beloved tastes of tacos with comforting pasta, creating a hearty dish perfect for family dinners or entertaining. Made with jumbo pasta shells filled with seasoned ground meat, beans, and oozing cheese, each bite is a burst of flavor. Easy to customize with various fillings and toppings, it's a crowd-pleaser for any occasion. Dive into this satisfying meal that transforms traditional recipes into a savory delight.

Print Recipe Pin Recipe

Ingredients

20 jumbo pasta shells

1 lb ground beef (or turkey for a lighter option)

1 small onion, diced

2 cloves garlic, minced

1 packet (1.25 oz) taco seasoning

1 can (15 oz) black beans, drained and rinsed

1 cup corn (canned or frozen)

1 cup salsa

1 cup cream cheese, softened

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1/4 cup fresh cilantro, chopped (for garnish)

1 avocado, diced (optional, for garnish)

Salt and pepper to taste

Instructions

Cook the Pasta: In a large pot of boiling salted water, cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

Prepare the Filling: In a large skillet over medium heat, add the ground beef (or turkey) along with the diced onion. Cook until the meat is browned and the onion is translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute.

Season the Meat: Add the taco seasoning to the meat mixture, followed by the black beans, corn, and salsa. Stir until well combined and heated through. Remove from heat and let it cool for a few minutes.

Make the Cream Cheese Mixture: In a mixing bowl, combine the softened cream cheese with half of the cheddar and Monterey Jack cheeses. Mix until smooth.

Combine Mixtures: Fold the taco filling into the cream cheese mixture until evenly distributed. Season with salt and pepper to taste.

Stuff the Shells: Preheat your oven to 350°F (175°C). Spread a layer of salsa (about 1/2 cup) on the bottom of a 9x13 inch baking dish. Using a spoon or your hands, fill each cooked pasta shell with the taco filling and place them upright in the baking dish.

Top with Cheese: Once all shells are stuffed, pour the remaining salsa over the top and sprinkle with the remaining cheddar and Monterey Jack cheeses.

Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Garnish and Serve: Once out of the oven, let the stuffed shells cool for a few minutes. Garnish with chopped cilantro and diced avocado if desired. Serve warm and enjoy!

Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4-6 servings