These cheesy taco stuffed pasta shells bring together the comfort of baked pasta and the bold flavors of taco night. Jumbo shells are filled with creamy, seasoned ground beef, topped with rich enchilada sauce, and finished with a generous layer of melted cheese for a satisfying dinner that feels both fun and familiar.
Why You’ll Love This Recipe
This recipe is simple enough for busy weeknights while still feeling special enough for family gatherings. It uses easy-to-find ingredients, comes together in under an hour, and delivers big flavor with minimal effort. The creamy filling and cheesy topping make it especially appealing to picky eaters, and leftovers reheat beautifully for the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
22 to 24 jumbo pasta shells
1 pound ground beef
1 packet taco seasoning (about 1 ounce)
1 cup mild salsa
4 ounces cream cheese, cubed
1 can red enchilada sauce, 10 ounces
2 cups shredded Mexican cheese blend
Directions
Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until just al dente, about 1 to 2 minutes less than the package instructions. Drain and lay them out on a tray so they do not stick together.
Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into small pieces as it cooks. Drain off excess fat. Stir in the taco seasoning and mild salsa, cooking for 2 to 3 minutes until well combined.
Add the cubed cream cheese to the skillet. Stir continuously until fully melted and the mixture is smooth and creamy. Remove from heat.
Pour half of the enchilada sauce into the bottom of the prepared baking dish, spreading it evenly.
Spoon the beef mixture into each cooked pasta shell, filling them generously. Arrange the stuffed shells in the baking dish in a single layer.
Drizzle the remaining enchilada sauce over the shells, then sprinkle the shredded Mexican cheese blend evenly over the top.
Bake uncovered for 20 minutes, or until the cheese is melted, bubbly, and lightly golden. Let rest for a few minutes before serving.
For a lighter option, substitute ground beef with ground turkey or ground chicken. To make it vegetarian, replace the meat with black beans or refried beans and add a bit of extra cheese. If you enjoy more heat, use medium or hot salsa and add chopped jalapeños to the filling. Corn or diced bell peppers can also be mixed into the beef for extra texture and flavor.
Storage/Reheating
Store leftovers tightly covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or reheat the entire dish in the oven at 350°F, covered, until hot. These stuffed shells can also be frozen before or after baking for up to 2 months. Thaw overnight in the refrigerator before reheating, or bake from frozen with additional time.
FAQs
Can I make this recipe ahead of time?
Yes, you can assemble the stuffed shells up to 24 hours in advance, cover them, and refrigerate until ready to bake.
Should I fully cook the pasta shells before stuffing?
No, cook them just until al dente so they hold their shape during baking and do not become too soft.
Can I use a different type of cheese?
Yes, cheddar, Monterey Jack, or a combination of both work well if you do not have a Mexican cheese blend.
Is this recipe spicy?
Using mild salsa keeps the spice level low, but you can easily adjust the heat by choosing spicier salsa or seasoning.
Can I freeze the stuffed shells?
Yes, they freeze very well. Wrap tightly to prevent freezer burn.
What sides go well with this dish?
A simple salad, rice, or roasted vegetables pair nicely with these stuffed shells.
Can I double the recipe?
Absolutely. This recipe doubles easily if you are feeding a crowd or want extra for the freezer.
What if I cannot find jumbo pasta shells?
Manicotti tubes can be used as a substitute, though they may be slightly harder to fill.
How do I keep the shells from sticking together?
Lay the cooked shells out individually after draining and avoid overcooking them.
Can I add extra vegetables?
Yes, finely chopped onions, bell peppers, or corn can be added to the beef mixture for extra flavor.
Conclusion
Cheesy taco stuffed pasta shells are a comforting, crowd-pleasing dinner that combines creamy, savory filling with melty cheese and bold seasoning. Whether you make them for a family meal, meal prep, or a casual gathering, this recipe delivers reliable flavor and satisfying results every time.
These Cheesy Taco Stuffed Pasta Shells combine the comfort of baked pasta with the bold flavors of taco night. Jumbo shells are filled with a creamy taco-seasoned beef mixture, topped with enchilada sauce and melted cheese for an easy, satisfying dinner.
Ingredients
22 to 24 jumbo pasta shells
1 pound ground beef
1 packet taco seasoning (about 1 ounce)
1 cup mild salsa
4 ounces cream cheese, cubed
1 can red enchilada sauce (10 ounces)
2 cups shredded Mexican cheese blend
Instructions
Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Bring a large pot of salted water to a boil. Cook pasta shells until just al dente (1–2 minutes less than package directions). Drain and lay out on a tray to prevent sticking.
In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
Add taco seasoning and salsa. Cook for 2–3 minutes until combined.
Stir in cubed cream cheese until fully melted and creamy. Remove from heat.
Pour half the enchilada sauce into the baking dish and spread evenly.
Spoon beef mixture into each pasta shell and arrange in a single layer in the dish.
Drizzle remaining enchilada sauce over the stuffed shells.
Sprinkle shredded cheese evenly on top.
Bake uncovered for 20 minutes, until cheese is melted and bubbly. Let rest a few minutes before serving.
Notes
Use ground turkey or chicken for a lighter version.
Add chopped jalapeños or hot salsa for more heat.
To make vegetarian, use black beans or refried beans in place of beef.
Cheddar or Monterey Jack can replace the Mexican cheese blend.
Freeze before or after baking for easy future meals.
