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Taco-Filled Pasta Shells

 Taco-Filled Pasta Shells
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, Il
12 ServingsPrep: 20 min. + chilling Bake: 45 min.

Ingredients

  • 2 pounds ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 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

2 of 2

Taco-Filled Pasta Shells (continued)

Directions (continued)

  • 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).
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.