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

Taco Stuffed Pasta Shells Recipe

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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


  • 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 each: 384 calories, 13g fat (5g saturated fat), 67mg cholesterol, 665mg sodium, 33g carbohydrate (4g sugars, 3g fiber), 33g protein


  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

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Reviewed Nov. 3, 2015

"The grandkids loved it and it was simple to make."

Reviewed Sep. 12, 2015

"I will make this again!!! Everyone loved it! You could add veggies to this. I added some corn."

Reviewed Jul. 18, 2015

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

Reviewed Jul. 4, 2015

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

Reviewed Jun. 23, 2015

"Very good and flavorful"

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