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Homemade Taco Stuffed Pasta Shells Recipe photo

Taco Stuffed Pasta Shells Recipe

This Taco Stuffed Pasta Shells recipe is a delightful fusion of tacos and pasta, packed with savory beef, beans, and melty cheese!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 1 tablespoon olive oil for sautéing
  • 2 cloves garlic minced
  • 1 lb ground beef or ground turkey
  • 1 can black beans drained and rinsed
  • 1 package taco seasoning
  • to taste salt
  • to taste black pepper
  • ½ cup water
  • 15 pieces jumbo pasta shells
  • 1 and ½ cups crushed tomatoes
  • 1 cup salsa
  • 1 and ½ cups shredded cheese cheddar and Monterey Jack
  • 2 pieces Roma tomatoes chopped
  • 4 pieces green onions chopped

Equipment

  • Large skillet
  • Large Pot
  • Baking Dish
  • Mixing Spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Method:
  1. Step 1: Cook the Pasta
    Begin by bringing a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until al dente. Drain the shells and set them aside to cool slightly.
  2. Step 2: Prepare the Filling
    In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Next, add the ground beef, breaking it apart with a spoon. Cook until browned and no longer pink, about 5-7 minutes.
  3. Step 3: Season the Beef
    Once the beef is cooked, drain any excess fat. Stir in the black beans, taco seasoning, salt, black pepper, and ½ cup of water. Mix well and let it simmer for about 5 minutes until the mixture thickens slightly.
  4. Step 4: Fill the Pasta Shells
    Preheat your oven to 350°F (175°C). Take your cooked pasta shells and carefully spoon the beef and bean mixture into each shell, filling them generously.
  5. Step 5: Assemble the Dish
    In a 9x13-inch baking dish, spread half of the crushed tomatoes on the bottom. Place the stuffed shells in a single layer on top of the sauce. Pour the remaining crushed tomatoes and salsa over the shells, ensuring they are well covered.
  6. Step 6: Add Cheese
    Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top of the shells. This will create a deliciously cheesy crust as it bakes.
  7. Step 7: Bake
    Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.
  8. Step 8: Garnish and Serve
    Once out of the oven, let the dish cool for a few minutes. Top with chopped Roma tomatoes and green onions for a fresh finish. Serve hot and enjoy!

Notes

  • Feel free to substitute the ground beef with ground turkey or a vegetarian protein.
  • Add vegetables like bell peppers or corn to the filling for extra nutrition.
  • For a spicier dish, experiment with different types of cheese, such as pepper jack.