One Saturday, after spending the morning planting marigolds and watering the garden, I realized dinner needed a spark. My granddaughter, home from college for the weekend, was craving something cheesy and comforting. I glanced at my pantry and spotted jumbo pasta shells—leftover from a busy week. Pasta and tacos collided in my mind like childhood memories and new traditions coming together.

I cooked the shells until they were slightly firm, remembering summers when my siblings and I raced to fill them with everything from spinach to ricotta. This time, filling them with taco-seasoned beef and cream cheese felt like a playful update. My granddaughter helped me mix the beef and salsa, stirring in dollops of cream cheese until it turned luxuriously creamy.

We layered the shells neatly in a dish coated with enchilada sauce, like building little edible homes. While they baked, the aroma of spices and melting cheese filled the air. When they came out, golden and bubbling, we sat at the table under the soft glow of our kitchen light. My granddaughter brought her college friends to taste, and even the cat sat patiently, hoping for a scrap.

In that warm evening moment, I saw how food bridges generations—with flavors that speak of heritage and open the door to creating new family favorites.

Short Description

Jumbo pasta shells filled with creamy, taco-seasoned beef and cheese, baked in enchilada sauce until bubbly—a fun, flavorful twist on taco night.

Key Ingredients

22–24 jumbo pasta shells (about half a 16‑oz box)
1 lb ground beef
1 packet taco seasoning (1 oz)
1 cup mild salsa
4 oz cream cheese, softened
10 oz can red enchilada sauce
2 cups shredded Mexican cheese blend

Tools Needed

Large pot for boiling pasta
Skillet or sauté pan
9×13‑inch baking dish
Mixing spoon or spatula
Colander for draining
Cheese grater (if needed)
Oven mitts and serving utensils

Cooking Instructions

Step 1: Preheat and Prep
Preheat oven to 350 °F. Grease a 9×13‑inch baking dish with a light coat of cooking spray or oil.

Step 2: Cook the Pasta Shells
Boil pasta shells in salted water just until slightly firm, about 8–9 minutes. Drain and spread them individually on a tray to prevent sticking while you prepare the filling.

Step 3: Prepare the Beef Filling
In a skillet over medium heat, cook and crumble 1 lb ground beef until browned. Drain excess grease. Stir in salsa and taco seasoning, then cut cream cheese into pieces and stir until the mixture becomes smooth and creamy.

Step 4: Assemble the Dish
Pour half of the enchilada sauce evenly into the bottom of the greased baking dish. Stuff each shell with the beef-cream cheese mixture and place them seam-side down in the dish.

Step 5: Top with Sauce and Cheese
Pour the remaining enchilada sauce over the stuffed shells. Sprinkle 2 cups of shredded cheese evenly on top.

Step 6: Bake
Bake uncovered at 350 °F for about 20 minutes, until cheese is melted, bubbly, and just starting to brown.

Step 7: Rest and Serve
Let the dish rest for 5 minutes before serving. This helps the filling set and makes serving easier.

Why You’ll Love This Recipe

Flavor Explosion: Creamy taco-seasoned beef meets melted cheese in every bite

Comfort Food: Soft pasta shells with creamy filling are soothing and satisfying

Easy to Make: Assembly is simple and straightforward, ready in about 40 minutes

Family Friendly: A fun twist on taco night that kids and adults will enjoy

Make-Ahead Option: Prepare filling and shells ahead, then bake fresh before serving

Mistakes to Avoid & Solutions

Overcooked shells become mushy
Solution: Cook until just firm and drain well

Greasy filling can be heavy
Solution: Drain excess grease after browning the beef

Shells may stick together
Solution: Arrange them individually after draining

Filling too runny
Solution: Use softened—not melted—cream cheese for consistency

Cheese doesn’t brown
Solution: Sprinkle cheese evenly and bake uncovered to encourage bubbling

Serving and Pairing Suggestions

Serve with a side of Mexican-style rice or refried beans

Top with fresh cilantro, diced olives, or sliced green onions

Offer lime wedges or avocado on the side

Present on a large platter for buffet-style serving

Great for casual dinners, potlucks, or game-night gatherings

Storage and Reheating Tips

Refrigerate leftovers in an airtight container for up to 3 days

Reheat individual servings in the microwave for 1–2 minutes on medium heat

To refresh textures, reheat in a 350 °F oven for 10–12 minutes

Do not freeze assembled dish, as cream cheese may separate; freeze filling separately

FAQs

1. Can I use low-fat cheese or salsa?
Yes, light versions work fine. Flavor will be slightly milder but still tasty.

2. What if I don’t have jumbo shells?
You can use smaller shells, adjusting quantity and baking time as needed.

3. Can I make this vegetarian?
Substitute cooked beans or plant-based meat crumbles for beef.

4. Is it spicy?
Only mild. Use mild salsa and taco seasoning, or choose a spicy variety if preferred.

5. Can I assemble ahead of time?
Yes. Assemble early in the day, cover, and refrigerate. Bake shortly before serving.

Tips & Tricks

Soften cream cheese at room temperature before combining with beef

Warm sauce slightly before pouring, for even coating

Lay shells seam-side down to avoid filling leakage

Add a sprinkle of smoked paprika on top for color and flavor

Let dish rest before serving—it keeps shells intact and filling set

Final Thoughts

The evening I made these cheesy taco pasta shells, my house was filled with laughter from my granddaughter’s friends gathered around the kitchen island. As they scooped up second helpings, I realized food marks moments—it turns echoes of everyday groceries into smiles and new traditions.

Each shell holds both heritage flavors and fresh creativity, and that warms my heart. I find joy in crafting dishes that feel like a hug from home while bringing something new to the table. This recipe deserves a spot in your rotation because it’s cozy, tasty, and endlessly shareable.

Cheesy Taco Stuffed Pasta Shells

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

22–24 jumbo pasta shells (about half a 16‑oz box)
1 lb ground beef
1 packet taco seasoning (1 oz)
1 cup mild salsa
4 oz cream cheese, softened
10 oz can red enchilada sauce
2 cups shredded Mexican cheese blend

Instructions

Step 1: Preheat Oven
Preheat to 350 °F and lightly grease a 9×13-inch baking dish.

Step 2: Cook Shells
Boil pasta shells until slightly firm, about 8–9 minutes. Drain and lay out individually to prevent sticking.

Step 3: Make Filling
Brown ground beef in a skillet. Drain grease, then stir in taco seasoning, salsa, and cream cheese until smooth.

Step 4: Fill Shells
Spread half of the enchilada sauce in the baking dish. Fill each shell with beef mixture and place seam-side down.

Step 5: Add Sauce and Cheese
Drizzle with remaining sauce and top evenly with shredded cheese.

Step 6: Bake
Bake uncovered for 20 minutes until bubbly and slightly browned.

Step 7: Serve
Let rest for 5 minutes, then serve warm.