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Taco-Filled Pasta Shells Recipe

Taco-Filled Pasta Shells Recipe photo by Taste of Home

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I've been stuffing pasta shells with different fillings for years, but my family enjoys this version with taco-seasoned meat the most. The frozen shells are so convenient, because you can take out only the number you need for a single-serving lunch or family dinner. Just add zippy taco sauce and bake. —Marge Hodel Roanoke, Illinois

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Taco-Filled Pasta Shells Recipe

Prep: 20 min. + chilling Bake: 45 min.

Yield: 12 Servings

20 45 65

Ingredients

2 pounds ground beef
2 envelopes taco seasoning
1-1/2 cups water
1 package (8 ounces) cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter, melted
ADDITIONAL INGREDIENTS (for each casserole):
1 cup salsa
1 cup taco sauce
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1-1/2 cups crushed tortilla chips
1 cup (8 ounces) sour cream
3 green onions, chopped

Directions

In a Dutch oven, cook beef over medium heat until no longer pink; drain.Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for 1 hour.
Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 shells in a freezer container. Cover and freeze for up to 3 months.
To prepare remaining shells, spoon salsa into a greased 9-in. square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a greased 9-in. square baking dish; top with shells and taco sauce. Cover and bake at 350° for 40 minutes. Sprinkle with cheeses and chips; proceed as directed. Yield: 2 casseroles (6 servings each).

Originally published as Taco-Filled Pasta Shells in Quick Cooking January/February 2001, p27

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Taco-Filled Pasta Shells

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Reviewed on May. 14, 2013 by Teriann19

There are about 36 shells in a box, so I used 3 lbs hamburg and adjusted the other ingredients accordingly. I put 12 in an 11x7 casserole for dinner and the other 24 fit into a 9x13 casserole, which I froze.

Reviewed on Apr. 18, 2013 by Bradyfan1234

Haven't tried this but will grandkids will love this

Reviewed on Mar. 08, 2013 by silverwolf1802

This is really good, I'm glad I found the recipe again. I made this once while I was still living at home and my Dad even liked it, he was kinda iffy at first but it went over quite well. I plan on making it for my husband.

Reviewed on Oct. 04, 2012 by Keagans_Mom

My family loved this recipe! I can't wait to make it again.

Reviewed on Aug. 11, 2012 by 3LBLOBSTER

DELICIOUS!!

Reviewed on Jun. 16, 2012 by midnitethaklown

i made this for my family one day and now they request it over n over . they even tell their friends and there i go making a bunch. this is a really good recipe and really easy to make... think i'll make some this weekend ha ha h

Reviewed on Mar. 10, 2012 by Smithunt

Easy to make and tasty too. I substituted low-fat cream cheese and it turned out well.

Reviewed on Jan. 27, 2012 by Cornwall

I've made this several times and everyone loves them. D-Licious

Reviewed on Jul. 24, 2011 by Ralange

My friends and family LOVE this recipe! I was intimidated by the number of ingredients, but it really is a very simple and easy recipe. These pasta shells have become a staple in our home!

Reviewed on Jul. 19, 2011 by cherylhession

I love the flavor and ease of these shells. I used a little more taco sauce on top because I like them saucy.

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