Bity
These taco stuffed shells are taco night and pasta bake rolled into one cheesy dish. Jumbo pasta shells are packed with seasoned beef, creamy ricotta and melted Mexican cheese, tucked into a bed of taco sauce and baked until the edges bubble. Every shell is its own little handheld taco, only with a fork.
In short, this bake is jumbo pasta shells filled with taco seasoned ground beef, ricotta and Mexican blend cheese, then baked in taco sauce at 375°F (190°C), covered for 20 minutes and uncovered for 10. It takes 55 minutes in total, serves 6 and comes to about 625 calories per serving before toppings.
I first made these on a night when half my family wanted tacos and the other half wanted pasta. Honestly, I was only trying to keep the peace. As it turned out, the dish disappeared so quickly that it now goes on the meal plan at least twice a month, and the leftovers make an excellent lunch.
Quick Breakdown
Why You’ll Love These Taco Stuffed Shells
- Two family favourites in one. All the flavour of beef tacos with the comfort of a cheesy baked pasta.
- Creamy, not dry. Ricotta stirred into the taco meat keeps the filling soft and rich, so the shells never taste crumbly.
- Simple ingredients. Ground beef, a packet of seasoning, a jar of sauce and cheese. Nothing needs a special trip.
- Great for making ahead. Assemble the dish in the morning, or freeze it for a busy week.
- Top it your way. Sour cream, green onions, avocado, jalapeños; everyone can dress their own plate.
Ingredient Notes
- Jumbo pasta shells. 12 ounces (340 g), one standard box. A few always tear in the pot, so the box gives you spares.
- Ground beef. 1 pound (450 g). Lean beef means less grease to drain.
- Onion and garlic. 1 small onion, diced, and 2 cloves of garlic, minced.
- Taco seasoning. 1 packet, stirred in with 1/2 cup (120 ml) of water. If you keep a jar of my homemade taco seasoning, 2 to 3 tablespoons replaces one packet.
- Ricotta cheese. 1 cup. It makes the filling creamy and helps it hold together inside the pasta.
- Shredded Mexican blend cheese. 2 cups, divided: 1 1/2 cups for the filling and the rest for the top.
- Fresh cilantro. 1/4 cup, chopped. It is optional, so leave it out if you are not a fan.
- Taco sauce or enchilada sauce. 2 cups. Taco sauce is tangier, while enchilada sauce is deeper and a bit earthier.
- To serve. 1/2 cup of sour cream, plus sliced green onions or extra cheese, all optional.
Between the ricotta and the shredded cheese, there is a fair amount of dairy in this dish. Harvard’s Nutrition Source lists milk and cheese among the main dietary sources of calcium, which I consider a perfectly good excuse for the extra handful on top.
Taco Sauce, Enchilada Sauce or Salsa?
Taco stuffed shells work with any of them, so use what you like or what is in the cupboard. Here is how each one changes the finished dish.
| Sauce | Flavour | Best for |
|---|---|---|
| Taco sauce | Smooth, tangy, mildly spiced | The classic taco taste, and children |
| Red enchilada sauce | Deeper, earthier, more chilli | A richer, more grown-up bake |
| Salsa | Chunky and fresh | Extra texture; choose a thinner salsa so it spreads |
How To Make Taco Stuffed Shells
Cook the Pasta and Taco Meat
1. Boil the pasta. First, preheat the oven to 375°F (190°C). Cook the jumbo shells according to the package directions until just tender. Drain them in a colander and set them aside to cool slightly, so they are easy to handle.
2. Brown the beef. Meanwhile, heat a large skillet over medium heat. Add the ground beef and onion and cook until the beef is browned and the onion has softened. Drain off any excess grease.
3. Season. Next, add the garlic and cook for 30 seconds, until fragrant. Stir in the taco seasoning and water, then simmer for 2 to 3 minutes, until the liquid has mostly cooked away and the meat is evenly coated.
Fill the Pasta
4. Make the filling. Then, in a large bowl, combine the taco meat, ricotta, 1 1/2 cups of the shredded cheese and the cilantro, if using. Stir until evenly mixed. If your skillet is roomy, you can mix it right there off the heat, as I do, and save a bowl.
5. Sauce the dish. Spread 1 cup of the taco sauce over the bottom of a 9×13-inch baking dish.
6. Stuff. After that, spoon the filling into each pasta shell and arrange them, open side up, in the dish. Pack them snugly so they prop each other up.
Top and Bake
7. Add sauce and cheese. Pour the remaining sauce over the top and sprinkle with the remaining 1/2 cup of cheese.
8. Bake covered, then uncovered. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for 10 minutes more, until the cheese is melted and bubbly.
9. Serve. Finally, serve warm with sour cream, green onions or your favourite taco toppings.
How to Keep the Shells From Breaking
Jumbo pasta shells break when they are overcooked, crowded in the pot or drained roughly. Cook them only until just tender, give them plenty of room and handle them gently:
- Stop at just tender. The pasta keeps cooking in the oven, so pull it while it still has some bite. Overcooked shells split when you fill them.
- Use a big pot and stir gently. Crowded shells nest inside each other and tear when you prise them apart.
- Drain carefully. Lift them out with a slotted spoon or pour slowly, and never rinse under a hard jet of water.
- Lay them out. Spread the drained shells on a tray in a single layer so they do not stick together as they cool.
- Still got a torn one? Overlap the tear around the filling and place it seam side down in a corner. Nobody will know.
Tips for the Best Taco Stuffed Shells
- Let the meat cool for a few minutes before adding the ricotta, so the cheese stays creamy instead of turning oily.
- A small spoon or a cookie scoop makes filling quick and tidy.
- Shred your own cheese if you have time. Block cheese melts more smoothly than pre-shredded.
- Keep the foil on for the first 20 minutes. It traps steam, which heats the filling through without drying out the pasta edges.
- Rest the dish for 5 minutes before serving so the sauce settles and the shells lift out in one piece.
Make-Ahead and Freezer Instructions
Make ahead. Assemble the taco stuffed shells completely, cover it tightly and refrigerate for up to 24 hours. Bake as directed, adding 5 to 10 minutes to the covered time because it starts cold.
Freeze. Assemble in a freezer-safe dish, wrap well and freeze for up to 3 months. Thaw overnight in the fridge, then bake as above. Whenever you reheat a dish like this, the University of Illinois Extension advises that casseroles and leftovers should reach 165°F in the centre.
Storage and Reheating
- Fridge. Store leftover taco stuffed shells in an airtight container for 3 to 4 days.
- Oven. Reheat, covered, at 350°F (180°C) for 15 to 20 minutes, with a spoonful of extra sauce or water to keep things moist.
- Microwave. Warm individual portions for 1 to 2 minutes, covered, until hot all the way through.
Variations and Substitutions
- Different meat. Ground turkey or chicken work just as well as beef.
- Cream cheese instead of ricotta. Use softened cream cheese for a tangier, denser filling.
- Add beans or corn. Stir a handful of black beans, refried beans or sweetcorn into the filling to stretch it further.
- Spicier. Use hot taco sauce, add diced jalapeños or swap in pepper jack cheese.
- Crunchy top. Scatter crushed tortilla chips over the dish for the final 5 minutes.
- Vegetarian. Replace the beef with black beans and sautéed peppers.
What to Serve With Taco Stuffed Shells
Taco stuffed shells are rich, so I usually keep the sides fresh: shredded lettuce, diced tomato, a simple slaw or a bowl of guacamole. For a bigger spread, a crunchy Doritos taco salad fits the theme perfectly.
If your family loves this kind of Tex-Mex comfort food, put my homemade crunchwrap and freezer enchiladas on the list too. And for another cheesy baked pasta, my baked ziti never lets me down.
Frequently Asked Questions
Ingredients and Method
Can you use a different pasta instead of jumbo shells?
Yes. Manicotti tubes take the same filling. Alternatively, stir cooked medium shells or penne through the filling and sauce and bake it as a casserole.
Can you use homemade taco seasoning instead of a packet?
Yes. Use 2 to 3 tablespoons of a homemade blend in place of one packet, with the same 1/2 cup of water.
What can I use instead of ricotta in taco stuffed shells?
Softened cream cheese or cottage cheese both work in place of the 1 cup of ricotta. Cream cheese makes a tangier, denser filling, while ricotta gives the lightest, creamiest result.
How do you know the ground beef is cooked for stuffed shells?
It is cooked when it is browned with no pink left and reaches 160°F (71°C), the safe temperature for ground beef. The filled shells then bake for another 30 minutes in the oven.
Serving and Storing
How many servings do taco stuffed shells make?
Six servings from one 12 ounce (340 g) box of jumbo shells baked in a 9×13-inch dish. Add a salad and it will stretch a little further.
Why are my stuffed shells dry?
Usually there was not enough sauce over the top, or the foil came off too early. Spread 1 cup of sauce under the shells and 1 cup over them, and keep the foil on for the first 20 minutes.
Can you bake taco stuffed shells from frozen?
Yes, although thawing overnight in the fridge gives the most even result. If you bake from frozen, keep the dish covered and allow considerably longer, until the centre reaches 165°F (74°C). The unbaked dish keeps in the freezer for up to 3 months.
How long do leftover stuffed shells last in the fridge?
3 to 4 days in an airtight container. Refrigerate them within 2 hours of baking and reheat covered at 350°F (180°C) for 15 to 20 minutes, with a spoonful of extra sauce or water.
How many calories are in taco stuffed shells?
About 625 calories per serving when the dish is split into 6 portions, with roughly 35 g protein, 52 g carbohydrates and 29 g fat. These are estimates and do not include sour cream or other toppings.
Ingredients
- 12 ounces jumbo pasta shells
- 1 pound ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 packet taco seasoning
- 1/2 cup water
- 1 cup ricotta cheese
- 2 cups shredded Mexican blend cheese divided
- 1/4 cup chopped fresh cilantro optional
- 2 cups taco sauce or enchilada sauce
- 1/2 cup sour cream for serving, optional
- sliced green onions or additional cheese for topping, optional
Instructions
- Preheat the oven to 375°F (190°C). Cook the jumbo shells according to the package directions until just tender. Drain and let them cool slightly.
- Heat a large skillet over medium heat. Cook the ground beef and onion until the beef is browned and the onion is soft, then drain any excess grease.
- Add the garlic and cook for 30 seconds. Stir in the taco seasoning and water and simmer for 2 to 3 minutes.
- In a large bowl, mix the taco meat with the ricotta, 1 1/2 cups of the cheese and the cilantro, if using.
- Spread 1 cup of the taco sauce over the base of a 9x13-inch baking dish.
- Fill each shell with the taco mixture and arrange in the dish. Pour the remaining sauce over the top and sprinkle with the remaining cheese.
- Cover with foil and bake for 20 minutes. Uncover and bake for 10 minutes more, until the cheese is melted and bubbly.
- Serve warm with sour cream, green onions or your favourite taco toppings.
