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Taco Stuffed Pasta Shells Recipe
Taco Stuffed Pasta Shells Recipe photo by Taste of Home

Taco Stuffed Pasta Shells Recipe

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5 28
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Here's a kid-friendly dish so flavorful and fun, nobody is likely to guess that it's also lower in fat. It's a great family supper for busy weeknights! —Anne Thomsen, Westchester, Ohio
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 6 servings

Ingredients

  • 18 uncooked jumbo pasta shells
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 bottle (16 ounces) taco sauce, divided
  • 3 ounces fat-free cream cheese, cubed
  • 2 teaspoons chili powder
  • 3/4 cup shredded reduced-fat Mexican cheese blend, divided
  • 20 baked tortilla chip scoops, coarsely crushed

Nutritional Facts

3 stuffed shells equals 384 calories, 13 g fat (5 g saturated fat), 67 mg cholesterol, 665 mg sodium, 33 g carbohydrate, 3 g fiber, 33 g protein.

Directions

  1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook beef until no longer pink; drain. Add 1/2 cup taco sauce, cream cheese and chili powder; cook and stir until blended. Stir in 1/4 cup cheese blend.
  2. Drain pasta and rinse in cold water; stuff each shell with about 2 tablespoons beef mixture. Arrange in an 11x7-in. baking dish coated with cooking spray. Spoon remaining taco sauce over the top.
  3. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese blend. Bake 5-10 minutes longer or until heated through and cheese is melted. Sprinkle with chips.
  4. Freeze option: Sprinkle casserole with remaining cheese blend. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Sprinkle with chips. Yield: 6 servings.
Originally published as Taco Pasta Shells in Light & Tasty December/January 2008, p21

Nutritional Facts

3 stuffed shells equals 384 calories, 13 g fat (5 g saturated fat), 67 mg cholesterol, 665 mg sodium, 33 g carbohydrate, 3 g fiber, 33 g protein.

Reviews for Taco Stuffed Pasta Shells

AVERAGE RATING
   (35)
RATING DISTRIBUTION
5 Star
 (29)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 18, 2015

"Good. Freezes well, I just let it defrost in the fridge overnight and cooked as usual."

MY REVIEW
Reviewed Jul. 4, 2015

"Very good! I topped it with coarsely crushed Doritos......yummy!!! Served with sour cream...no brainer. Love this recipe!! ??"

MY REVIEW
Reviewed Jun. 23, 2015

"Very good and flavorful"

MY REVIEW
Reviewed Jun. 21, 2015

"My husband really liked this but I thought it was just ok. I think maybe next time I'll cut back on the meat and add some veggies (like maybe some corn or chopped bell pepper). We actually tried it with chicken and it all worked out fine. Will update my review when we try it again and use ground beef."

MY REVIEW
Reviewed Jun. 15, 2015

"Yum! My husband was amused by the "Mexican stuffed shells", but we both liked them a lot. I didn't change a thing, except I didn't use the crushed tortilla scoops."

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