Eightyrecipes
Taco Stuffed Shells
Jumbo pasta shells filled with seasoned taco beef, creamy ricotta and Mexican cheese, baked in taco sauce until warm and bubbly.
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.
Notes
Nutrition values are an estimate and do not include optional toppings. Cook the pasta only until just tender so the shells do not tear. One packet of taco seasoning equals 2 to 3 tablespoons of homemade. Assemble up to 24 hours ahead, or freeze unbaked for up to 3 months.
Nutrition
Nutrition is an estimate, calculated automatically.
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