Taco-Filled Pasta Shells Recipe

Taco-Filled Pasta Shells RecipePhoto by: Taste of Home Taco-Filled Pasta Shells Recipe Rating 5

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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 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. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 minutes or until melted. Transfer to a bowl; 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. Uncover and continue as above. 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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