Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Saucy Taco Stuffed Shells Cheesy

Saucy Taco Stuffed Shells Cheesy

  • Author: Anna
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican-American Fusion
  • Diet: Contains dairy and meat; can be made vegetarian or gluten-free with substitutions

Description

Saucy Taco Stuffed Shells Cheesy is a comforting baked pasta dish combining bold taco-seasoned ground beef, creamy beans, and a blend of melted cheddar and mozzarella cheeses inside tender large pasta shells. Topped with zesty tomato or enchilada sauce and extra cheese, this meal delivers a perfect balance of spice, creaminess, and satisfying texture. Family-friendly and easy to prepare, it’s ideal for weeknight dinners, meal prep, or entertaining.

Ingredients

Scale

Main Ingredients

  • 1 box large pasta shells
  • 1 lb ground beef or ground turkey
  • 2 tbsp taco seasoning
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup refried beans or black beans, drained
  • 2 cups tomato sauce or enchilada sauce
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • Optional: 1/4 cup fresh cilantro, chopped
  • Optional: 1-2 jalapeños, sliced

Instructions

  1. Cook the pasta shells: Boil the large pasta shells according to package directions until al dente. Drain and set aside to cool slightly for easier handling during stuffing.
  2. Prepare the taco filling: In a skillet, sauté diced onion and garlic over medium heat until fragrant and softened. Add ground beef and cook until browned and fully cooked. Stir in taco seasoning and a small amount of water, then simmer for a few minutes to allow the spices to blend well.
  3. Mix the cheesy filling: In a large bowl, combine the cooked taco meat mixture, shredded cheddar, shredded mozzarella, and refried or black beans. Stir until well mixed and the cheese begins to melt slightly into the filling.
  4. Stuff the shells: Gently fill each cooked pasta shell with the cheesy taco mixture. Arrange the stuffed shells tightly in a greased baking dish for even cooking.
  5. Add sauce and bake: Pour your choice of tomato sauce or enchilada sauce evenly over the stuffed shells. Sprinkle additional shredded cheese on top. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the sauce is bubbly and cheese is golden.

Notes

  • Don’t overcook pasta shells; keep them al dente to prevent mushiness and help them hold the filling well.
  • Drain excess grease after browning the meat to keep the dish from becoming oily.
  • Layer sauce thoroughly to ensure moisture seeps between shells, preventing dryness.
  • Use sharp cheddar cheese for a stronger, punchier flavor that complements taco spices.
  • Let the dish rest for 5-10 minutes after baking to allow cheese to set and make serving easier.

Nutrition

  • Serving Size: 1 cup (approximate)
  • Calories: 400 kcal
  • Sugar: 6 g
  • Sodium: 600 mg
  • Fat: 20 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: thirty-five g
  • Fiber: 6 g
  • Protein: 25 g
  • Cholesterol: 60 mg

Keywords: taco stuffed shells, cheesy pasta bake, taco casserole, family dinner, Mexican-inspired, easy weeknight meal, comfort food

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://homeasyrecipes.com/saucy-taco-stuffed-shells-cheesy/