Taco Stuffed Shells – Full Recipe

🌮 Taco Stuffed Shells – Full Recipe

📝 Ingredients (continued)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack (or mozzarella)

1 cup salsa

1 cup ricotta cheese or cottage cheese (optional but sooo creamy!)

Sour cream, green onions, jalapeños for topping (optional)

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✨ Instructions

1️⃣ Cook the Pasta Shells

1. Bring a large pot of salted water to a boil.
2. Add the jumbo pasta shells and cook until al dente (about 10–12 minutes).
3. Drain and set aside to cool so they’re easier to fill.

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2️⃣ Prepare the Taco Filling

1. In a large skillet, cook the ground beef and onion over medium heat until the beef is browned.
2. Drain any excess fat.
3. Add the taco seasoning, tomato sauce, water, and diced green chilies.
4. Stir and let simmer for 5–7 minutes until thickened.
5. Remove from heat and let it cool slightly.

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3️⃣ Mix the Cheese Filling

In a bowl, combine:

Ricotta or cottage cheese (if using)

½ cup cheddar cheese

½ cup Monterey Jack cheese
Mix well — this will make the filling creamy and cheesy.

(If you prefer, you can skip the ricotta and just use shredded cheese.)

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4️⃣ Fill the Shells

1. Spread ½ cup salsa on the bottom of a baking dish.
2. Take each cooled pasta shell and stuff it with:

A spoon of the taco beef mixture

A spoon of the cheese mixture

3. Place stuffed shells into the baking dish in a single layer.

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5️⃣ Add Toppings & Bake

Spoon some extra salsa on top of the shells.

Sprinkle the remaining cheddar and Monterey Jack cheese over everything.

Cover with foil and bake at 350°F (180°C) for 20 minutes.

Remove foil and bake another 5–10 minutes until the cheese is melted and bubbly.