Back to Taco-Filled Pasta Shells

Print Options

 
 

Card Sizes

 
 
 
 Print
Taco-Filled Pasta Shells Recipe

Taco-Filled Pasta Shells Recipe

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
TOTAL TIME: Prep: 20 min. + chilling Bake: 45 min. YIELD:12 servings

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 or margarine, 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 or mozzarella cheese
  • 1-1/2 cups crushed tortilla chips
  • 1 cup (8 ounces) sour cream
  • 3 green onions, chopped

Directions

  • 1. In a skillet, cook beef until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cover and simmer 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 meat mixture. Place 12 shells in a greased 9-in. square baking dish. 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.
  • 2. To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Remove from dish. Add salsa to dish; top with shells and taco sauce. Cover and bake at 350° for 40 minutes. Uncover and continue as above. Yield: 2 casseroles.

Reviews for Taco-Filled Pasta Shells

Sort By :

Average Rating
MY REVIEW
dschultz01
Reviewed Oct. 15, 2017

"Very good. I just made the entire recipe at once in a 13x9. Next time I would reduce the taco sauce a bit. It was too much all at once."

MY REVIEW
Paige
Reviewed Aug. 11, 2017

"AWESOME!!"

MY REVIEW
ms11145
Reviewed May. 31, 2016

"Great recipe. I also added refried beans to the meat to act as a binding agent and to add more protein."

MY REVIEW
Peggie0203
Reviewed Feb. 19, 2016

"These were a big hit at our house. I'm looking forward to using the rest of them when I need a convenient, healthy meal.

I am always looking for ways to add more veggies to my meals. To this I added diced onion, celery, and red bell peppers. With the additional bulk I had left over filling.
I used a cookie scoop to fill the shells, it worked very well."

MY REVIEW
krohnmary
Reviewed Jan. 10, 2016

"At our house we call this Pastaco. My daughter chose these for part of her graduation party which was a Mexican menu."

MY REVIEW
jmbullock
Reviewed Dec. 3, 2015

"This is a go-to recipe for me - great way to make lots of lunches ahead of time too!"

MY REVIEW
ferndale52
Reviewed Oct. 22, 2015

"so easy to make, very tasty."

MY REVIEW
xxcskier
Reviewed Sep. 13, 2015

"We LOVE this dish! I have made it many times and often make it for friends, neighbors and family , it s always a favorite to anyone who has it!"

MY REVIEW
No_Time_To_Cook
Reviewed Dec. 13, 2014

"These are great! Made for a potluck and everyone liked them."

MY REVIEW
AuntMoe
Reviewed Sep. 11, 2014

"My family loved this dish!!! It was so easy to make- and the flavors were incredible. easy enough to add your own touch to spice it up even more!"

Loading Image