🌮 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)
✨ Instructions
1️⃣ Cook the Pasta Shells
- Bring a large pot of salted water to a boil.
- Add the jumbo pasta shells and cook until al dente (about 10–12 minutes).
- Drain and set aside to cool so they’re easier to fill.
2️⃣ Prepare the Taco Filling
- In a large skillet, cook the ground beef and onion over medium heat until the beef is browned.
- Drain any excess fat.
- Add the taco seasoning, tomato sauce, water, and diced green chilies.
- Stir and let simmer for 5–7 minutes until thickened.
- Remove from heat and let it cool slightly.
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.)
4️⃣ Fill the Shells
- Spread ½ cup salsa on the bottom of a baking dish.
- Take each cooled pasta shell and stuff it with:
A spoon of the taco beef mixture
A spoon of the cheese mixture
- Place stuffed shells into the baking dish in a single layer.
5️⃣ Add Toppings & Bake