I have had this taco stuffed pasta shells recipe in my “stash” for so long. I don’t remember what magazine I clipped it out of but the whole concept of a pasta taco was enough to get my attention.
These little taco-stuffed pasta shells are like a party in your mouth! I like them better than tacos themselves! They could easily double as “out-of-this-world good” appetizers.
Hubby and I took a bite and we both said “wow…these are good” took another bite “man these really are good!” lol I guess neither one of us was really prepared to like them this much. He demanded that I make these every week (not gonna happen).
I like these taco stuffed pasta shells because they are easy to make, fun to eat, different, very easy to customize (they taste great with chicken too!), and crowd-pleasing.
I completed my meal with some Spanish rice and black beans (seasoned with onions, garlic, & cilantro) and a virgin margarita punch (recipe coming on New Year) It was an AMAZING meal! One where you just sit back after you are done and stare at your plate, completely loving what you just experience lol.
I hope that you enjoy this recipe just as much as we did! “Taco stuffed pasta shells, welcome to my recipe collection!”
(look on the back of the box to see how long to cook to reach the al dente texture. I always take off a minute or two from what the box stated. PLEASE DON’T OVERCOOK. Soggy, gummy shells are not good.)
Taco Stuffed Pasta Shells
- 18-20 jumbo pasta shell I always cook more for backup because some them break up
- 2 Tablespoons butter
- 1 lb. ground beef or ground turkey I used turkey
- 4 oz cream cheese
- 1 teaspoon salt
- 2 teaspoons chili powder
- 1/2-3/4 cup green enchilada sauce
- 1 cup taco sauce more if needed
- 2 cup of Mexican Cheese Blend
- Toppings of choice (ex: lettuce tomatoes, black olives, sour cream
- Step 1: In a large pot, boil shells until al dente.
- (look on the back of the box to see how long to cook to reach the al dente texture. I always take off a minute or two from what the box stated. PLEASE DON'T OVERCOOK. Soggy, gummy shells are not good.)
- Step 2: Gently drain the shells.
- Step 3: Return shells to pot and toss with 1-2 tablespoons of butter.
- Step 4.) Brown the meat over medium-high heat.
- Step 5: Add in cream cheese
- Step 6: Add in salt
- Step 7: Add in some chili powder
- Step 8:Stir over medium heat until cream cheese has melted.
- Step 9: Spread Green Enchilada sauce on the bottom of 9 x13 inch pan.
- Step 10: Stuff the shells with the meat mixture
- (leave room for all those yummy toppings!)
- Step 11: Place the stuffed shells in the pan
- Step 12: Pour taco sauce all over the shells
- (I only did a few shells in the photo because I wasn't sure I'd like it,
- but it made it taste fabulous! So don't be shy with the taco sauce! Step 13: Sprinkle on the cheese
- Step 14: Bake in a 350 degree preheated oven for 10-15 minutes or until cheese has melted.
- Step 15: Cut up and prepare all of your toppings
- Step 16 : Top the Taco Stuffed Pasta Shells!