Taco Stuffed Pasta Shells Recipe
This Taco Stuffed Pasta Shells is a fun twist on dinner! Jumbo shells filled with zesty beef and beans, topped with cheese and baked to perfection.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 lb ground beef or a plant-based alternative
- 1 can black beans drained and rinsed
- 1 packet taco seasoning
- Salt to taste
- Black pepper to taste
- 1 cup water
- 15 count jumbo pasta shells
- 1.5 cups crushed tomatoes
- 1 cup salsa
- 1.5 cups shredded cheese cheddar and Monterey Jack
- 2 count Roma tomatoes chopped
- 4 count green onions chopped
Instructions
- Begin by boiling a large pot of salted water. Once it reaches a rolling boil, add the jumbo pasta shells and cook according to package instructions until they are al dente. Drain and set aside to cool slightly.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté it for about 30 seconds until fragrant. Then, add the ground beef, cooking until browned and crumbly. Drain excess fat if necessary.
- Once the beef is cooked, stir in the black beans, taco seasoning, salt, black pepper, and water. Mix well and let it simmer for about 5 minutes, allowing the flavors to meld together.
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed tomatoes, salsa, and half of the shredded cheese. Spread a thin layer of this mixture on the bottom of a baking dish.
- Carefully stuff each cooled pasta shell with the beef and bean mixture. Place the stuffed shells in the baking dish, open side up.
- Once all the shells are stuffed, pour the remaining sauce mixture over the top, ensuring all shells are well-coated. Sprinkle the remaining shredded cheese evenly over the top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Once out of the oven, let the dish cool for a few minutes. Top with chopped Roma tomatoes and green onions before serving. Enjoy your Taco Stuffed Pasta Shells warm!
Equipment
- Large pot for boiling pasta
- Skillet for cooking the filling
- Baking dish for assembling the stuffed shells
- Mixing bowl for combining ingredients
- Measuring cups and spoons
- Wooden spoon or spatula for stirring
Notes
- For a vegetarian option, substitute ground beef with lentils or a meat alternative.
- Use gluten-free pasta shells to make this dish gluten-free.
- For a low-carb version, replace pasta shells with zucchini boats or cauliflower rice.