Taco Stuffed Pasta Shells Recipe

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Tonya Published: February 4, 2021 Modified: June 8, 2021
Taco Stuffed Pasta Shells Recipe

How To Make Taco Stuffed Pasta Shells

Savor each bite of these jumbo stuffed pasta shells made with distinctly Mexican flavors using seasoned beef, salsa, and cream cheese for a meaty dish.

Preparation: 30 minutes
Cooking: 30 minutes
Total: 1 hour



  • 2lbslean ground beef
  • 1onion
  • 2taco seasoning,envelopes
  • 14½ozdiced tomatoes,with juice, low sodium
  • cupsveggies,chopped, such as red, yellow, or green bell peppers, corn, zucchini
  • 8ozcream cheese,(1 pkg), cubed

For Pasta Shells:

  • 24jumbo pasta shells,uncooked
  • 2cupssalsa
  • 2cupscheddar,and/or monterey jack cheese, grated
  • sour cream,for serving


  1. Preheat oven to 350 degrees F.

  2. Cook pasta shells al dente according to package directions. Drain and rinse under cold water. Set aside.

  3. Brown ground beef and onion in a large pan until no pink remains.

  4. Add in undrained tomatoes, taco seasoning, ¾ cup of water, and veggies. Cook for 5 minutes or until liquid has evaporated. Stir in cream cheese until melted.

Pasta Shells:

  1. Fill each pasta shell with about 2 to 3 tablespoons of the beef mixture. Place into a casserole dish.

  2. Top with salsa. Cover with foil and bake for 30 minutes. Uncover and sprinkle cheese on top. Bake an additional 10 minutes or until cheese is melted and bubbly.

  3. Serve warm topped with sour cream and enjoy.


  • Calories: 990.20kcal
  • Fat: 59.53g
  • Saturated Fat: 27.57g
  • Trans Fat: 2.30g
  • Monounsaturated Fat: 20.53g
  • Polyunsaturated Fat: 2.54g
  • Carbohydrates: 63.41g
  • Fiber: 5.53g
  • Sugar: 9.20g
  • Protein: 49.79g
  • Cholesterol: 193.81mg
  • Sodium: 1216.17mg
  • Calcium: 443.38mg
  • Potassium: 1062.00mg
  • Iron: 5.32mg
  • Vitamin A: 296.55µg
  • Vitamin C: 12.00mg
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