Taco Stuffed Pasta Shells
Creamy, flavorful taco stuffed pasta shells combine seasoned beef, beans, and cheese, baked with salsa for a hearty, Tex-Mex-inspired dinner perfect for family meals or gatherings.
Ingredients
Instructions
- Prepare pasta shells according to package directions; rinse and drain; set aside.
- Preheat oven to 350 degrees Fahrenheit.
- Cook ground beef in a skillet until browned; drain excess fat.
- Add taco seasoning mix and water to the beef; cook over low heat for 5 minutes.
- Stir in refried beans and 3/4 cup shredded cheddar cheese; mix well.
- Spread 1/4 cup salsa over the bottom of a baking dish.
- Fill each cooked pasta shell with the beef mixture.
- Spoon remaining salsa over the filled shells.
- Cover the dish with foil and bake for 40-45 minutes.
- Sprinkle with green onions and remaining cheese after baking.
- Serve with sour cream, if desired.
Tips & Substitutions
For a vegetarian twist, substitute ground beef with lentils or a meat alternative like crumbled tofu. You can use any variety of cheese, such as pepper jack for a spicy kick. To save time, use pre-cooked and seasoned ground beef. If you prefer a little crunch, consider adding crushed tortilla chips on top before baking. This dish also pairs beautifully with Taco Macaroni Salad for a complete meal.
Serving Suggestions
Serve these stuffed shells with a dollop of sour cream and a sprinkle of fresh cilantro for extra flavor. They pair well with a side of Mexican rice or a simple green salad. For a festive touch, consider serving alongside Jean'S Mexican Corn Bread to complement the flavors. A refreshing drink like iced tea or a margarita makes a perfect accompaniment.
Storage & Reheating
Store leftover Taco Stuffed Pasta Shells in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish, cover with foil, and warm in a preheated oven at 350°F for about 20 minutes. You can also microwave individual portions for quicker reheating, but the oven method helps maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Taco Stuffed Pasta Shells contains roughly 800 calories, with 31g protein, 82g carbohydrates, and 38g fat. It is an excellent source of calcium (72% of the Daily Value), protein (62% of the Daily Value), and vitamin A (51% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2869mg per serving (125% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze Taco Stuffed Pasta Shells?
Yes, you can freeze unbaked Taco Stuffed Pasta Shells. Assemble the dish without baking, cover it tightly with foil, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed, adding a few extra minutes to the cooking time if needed.
What can I use instead of refried beans?
If you don't have refried beans on hand, you can use black beans or pinto beans, either canned or cooked from scratch. Just mash them slightly before mixing them with the beef. Alternatively, you can use a bean dip for a creamier texture.
Can I make this dish ahead of time?
Absolutely! You can prepare the filling and stuff the pasta shells a day in advance. Just store them in the fridge until you're ready to bake. This makes it a convenient option for meal prep or entertaining guests, allowing the flavors to meld together beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).