If you love tacos and pasta, this recipe is the best of both worlds. It’s easy to prepare, incredibly satisfying, and perfect for family dinners or meal prepping. The shells are stuffed with a zesty beef and cheese mixture, then baked with salsa and more cheese for a cheesy, savory finish. Plus, it’s easy to customize with your favorite toppings or proteins.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Jumbo pasta shells
Ground beef
Taco seasoning
Cream cheese
Salsa
Shredded cheddar cheese
Shredded Monterey Jack cheese
Green onions (optional, for garnish)
Sour cream (optional, for serving)
Cilantro (optional, for garnish)
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Cook the jumbo pasta shells according to package directions. Drain and set aside.
In a skillet over medium heat, cook the ground beef until browned. Drain excess grease.
Stir in taco seasoning and a splash of water, then simmer for a couple of minutes.
Add cream cheese to the skillet and stir until melted and fully incorporated. Remove from heat and let cool slightly.
Spoon the beef mixture into the cooked pasta shells and arrange them in the prepared baking dish.
Pour salsa evenly over the stuffed shells.
Sprinkle shredded cheddar and Monterey Jack cheese over the top.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, until cheese is bubbly and slightly golden.
Garnish with chopped green onions, cilantro, or a dollop of sour cream before serving if desired.
Servings and timing
This recipe makes about 4–6 servings. Prep time: 20 minutes Cook time: 35 minutes Total time: 55 minutes
Variations
Chicken Stuffed Shells: Use shredded rotisserie chicken instead of ground beef for a leaner option.
Spicy Version: Add chopped jalapeños or use hot salsa and pepper jack cheese.
Vegetarian: Swap the meat for black beans, corn, and sautéed bell peppers.
Low-Carb: Skip the pasta and use bell pepper halves to stuff with the beef mixture.
Add Rice: Mix in cooked rice or quinoa with the filling for extra bulk.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 15–20 minutes, or microwave individual portions until heated through. You can also freeze the stuffed shells before baking by assembling them in a freezer-safe dish, covering tightly, and storing for up to 2 months. Bake from frozen, adding about 15–20 minutes to the bake time.
FAQs
Can I make Mexican Stuffed Shells ahead of time?
Yes, you can assemble the shells up to a day in advance and refrigerate until ready to bake. Just add a few extra minutes to the baking time.
Do I need to cook the pasta shells before stuffing?
Yes, the shells should be cooked al dente before stuffing, as they won’t fully cook while baking.
Can I freeze this dish?
Absolutely. Assemble the shells in a freezer-safe dish, cover well, and freeze. Bake straight from frozen or thaw overnight in the fridge before baking.
What kind of salsa works best?
Use your favorite store-bought or homemade salsa. Chunky salsa adds texture, while smooth salsa gives a saucier finish.
Can I use a different type of cheese?
Yes, feel free to use pepper jack, mozzarella, or a Mexican cheese blend for variety.
How do I keep the shells from sticking together?
After draining the pasta, rinse it under cold water and toss with a little oil to prevent sticking.
Is this dish spicy?
It depends on your salsa and taco seasoning. You can control the heat level by choosing mild or hot ingredients.
What side dishes go well with Mexican Stuffed Shells?
Mexican rice, corn salad, or a simple green salad are great accompaniments.
Can I use ground turkey instead of beef?
Yes, ground turkey works well and is a leaner alternative to beef.
How do I prevent the shells from drying out in the oven?
Cover the dish with foil while baking, and make sure there’s enough salsa or sauce to keep everything moist.
Conclusion
Mexican Stuffed Shells are a creative and delicious twist on a weeknight favorite, combining the bold flavors of tacos with the comforting texture of baked pasta. Easy to prepare, full of flavor, and endlessly customizable, this dish is sure to become a regular part of your dinner rotation. Perfect for feeding a crowd or enjoying leftovers all week.
Mexican Stuffed Shells are a delicious fusion of Italian pasta and bold Mexican flavors, featuring jumbo pasta shells filled with taco-seasoned beef and melty cheese, baked in salsa and topped with more cheese for a bubbly, comforting meal.
Ingredients
20–25 jumbo pasta shells
1 lb ground beef
1 packet taco seasoning
2/3 cup water
8 oz cream cheese
1 1/2 cups salsa
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 green onions, chopped (optional, for garnish)
Fresh cilantro, chopped (optional, for garnish)
Sour cream (optional, for serving)
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Cook the jumbo pasta shells according to package directions until al dente. Drain and set aside.
In a skillet over medium heat, cook the ground beef until browned. Drain excess grease.
Stir in taco seasoning and water, then simmer for 2–3 minutes.
Add the cream cheese and stir until melted and well combined. Remove from heat and let cool slightly.
Fill each cooked shell with the beef mixture and place in the prepared baking dish.
Pour salsa evenly over the stuffed shells.
Top with shredded cheddar and Monterey Jack cheese.
Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, until cheese is bubbly and golden.
Garnish with green onions, cilantro, and a dollop of sour cream if desired. Serve warm.
Notes
You can assemble the dish a day in advance and refrigerate until baking.Use ground turkey or shredded chicken as an alternative to beef.Make it vegetarian by substituting black beans and veggies for the meat.Freeze assembled shells before baking for a convenient future meal.Rinse cooked pasta shells in cold water and toss with a little oil to prevent sticking.
