Cheesy Taco Stuffed Shells
Easy, hearty and a guaranteed family favourite — taco night meets baked pasta.
Bobbie's tips: ground turkey or chicken works for a lighter option, add black beans, corn or jalapeños for extra flavour, and it can be made ahead and refrigerated unbaked for up to 24 hours. Leftovers keep in the fridge for up to 4 days.
Ingredients
- 20–24 jumbo pasta shells
- 1 lb ground beef (90/10 or lean)
- 1 packet taco seasoning (about 1 oz)
- 1 cup water
- 1 cup tomato sauce, plus 1 extra cup for the baking dish
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ½ cup diced onion (optional)
- ½ cup diced bell peppers (optional)
- ½ cup salsa or diced tomatoes with green chillies (optional, for extra flavour)
- 2 tbsp chopped fresh parsley (for garnish)
- Salt and pepper, to taste
Method
- 1
Cook the pasta shells: bring a large pot of salted water to a boil. Cook the shells according to the package directions until just tender (al dente). Drain and rinse with cool water. Set aside.
- 2
Cook the beef: in a large skillet over medium heat, cook the ground beef (and the onion and bell pepper if using) until browned. Drain the excess grease.
- 3
Season the meat: stir in the taco seasoning and 1 cup water. Simmer for 5 minutes, stirring occasionally, until thickened. Add the salsa if using. Remove from the heat.
- 4
Prepare the baking dish: spread 1 cup of tomato sauce evenly across the bottom of a 9 x 13 inch baking dish.
- 5
Stuff the shells: spoon the seasoned beef mixture into each pasta shell and place them in the baking dish, open side up.
- 6
Add sauce and cheese: pour the remaining tomato sauce over the stuffed shells. Sprinkle evenly with the cheddar and Monterey Jack cheeses.
- 7
Bake: cover with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 5 minutes, or until the cheese is melted and bubbly.
- 8
Garnish and serve: sprinkle with fresh parsley and serve hot.
From Bobbie's “Bobbie's Dinner Recipes”.