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stuffed taco shells

Stuffed Taco Shells Recipe Card

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Prep Time 25 minutes
Cook Time 25 minutes
Servings: 6
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 20 –22 jumbo pasta shells
  • 1 lb ground beef or ground turkey
  • 1 packet taco seasoning or 3 tbsp homemade
  • ½ cup water
  • 1 cup salsa divided
  • 1 cup ricotta cheese or cottage cheese
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 green onions chopped
  • ¼ cup fresh cilantro chopped (optional)
  • Sour cream diced tomatoes, and jalapeños (for serving)

Method
 

Cook Pasta:
  1. Boil jumbo shells in salted water until al dente. Drain and set aside.
Prepare Filling:
  1. In a skillet, cook ground beef over medium heat until browned. Drain excess fat. Add taco seasoning and water. Simmer 5 minutes. Stir in half of the salsa, ricotta, and half of the cheddar cheese.
Fill Shells:
  1. Spoon the beef mixture into each cooked pasta shell.
Assemble:
  1. Spread remaining salsa in the bottom of a greased 9x13-inch baking dish. Arrange stuffed shells on top. Sprinkle with remaining cheddar and Monterey Jack cheese.
Bake:
  1. Cover with foil and bake at 350°F (175°C) for 20 minutes. Remove foil and bake 5 more minutes until cheese is bubbly.
Serve:
  1. Garnish with green onions, cilantro, sour cream, and toppings of your choice.

Notes

Make it spicier by adding diced jalapeños or hot sauce to the filling.
Swap beef for shredded chicken, pulled pork, or black beans for variety.
These can be prepped ahead — refrigerate assembled shells for up to 24 hours before baking.
Great freezer meal: Stuff shells, freeze on a tray, then store in a bag. Bake from frozen, adding 10–15 minutes.