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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 Apr. 18, 2011 by trancebaby

I have made this recipe countless times. It's always a hit. In case you need it, I found the nutritional information FOR SIX (not 12, as the recipe directs). I have never made this recipe for 12 people. Also, if you don't have taco seasoning, just use a few teaspoons of chili powder and a dash of cumin powder.

Calories: 735

Total Fat: 44.2g

Cholesterol: 136mg

Sodium: 1054mg

Total Carbohydrates: 47.6g

Dietary Fiber: 2.3g

Protein: 35.7g

Reviewed on Mar. 23, 2011 by lovemycoffee

Made this tonight. Really good.

Reviewed on Jan. 25, 2011 by kat83

A little time consuming but so worth it-glad i have more to make when the need strikes. I did forget to the cream cheese in the meat mixture so I had to melt it and mix it in and i mixed the sauce and salsa parts up but it still turned out delish! wonderful

Reviewed on Jan. 23, 2011 by suncow

This is on of my families favorite dishes. I can not count how many timew I have made it. It is wonderful to have a dish the whole family enjoys.

Reviewed on Jan. 22, 2011 by D Beverly

One of my kids favorite meals. The request it everytime they come home from college.

Reviewed on Jan. 17, 2011 by allaboutcookies86

WAY better than your average taco! After eating these I don't know if I will eat a taco in a taco shell again... They are VERY good! My husband actually ate all but two in one sitting he thought they were so good. I have made them twice now and the second time I doubled the recipe so we would have some leftover, but it didn't work too well... we didn't have as many leftover as I thought we would they were even better the second time I made them! Next time I will triple it! Thank you for the GREAT recipe!

Reviewed on Jan. 12, 2011 by puzzlemad

I have made this twice and it is delicious. This freezes well except I forgot to thaw in the refrigerator so I just thawed it in the microwave and then baked it. It turned out fine.

Reviewed on Dec. 18, 2010 by stilba64

Very easy to fix in a hurry

Reviewed on Dec. 17, 2010 by btaylor123

This has become an often-requested favorite, and I try to always have some of the stuffed shells in the freezer. The filling is also good for making easy enchiladas.

Reviewed on Dec. 17, 2010 by tjarman

I've been making this recipe for several years now from a book from 30 Day Gourmet. I love, love this! It freezes GREAT! My kids love it which makes it earn extra stars!!!

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