Cheesy Taco Stuffed Pasta Shells

Why I Love This Recipe

I love this recipe because it’s hearty, cheesy, and fun to make. The taco-seasoned beef with cream cheese creates a rich filling, and when it’s stuffed into jumbo shells and baked with enchilada sauce and melted Mexican cheese blend, it becomes the kind of meal I crave on any busy night. It’s also highly customizable, so I can tweak it depending on what I have in the fridge. Plus, it’s great for leftovers or freezing for another day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 22–24 jumbo pasta shells

• 1 lb ground beef

• 1 packet taco seasoning

• 1 cup mild salsa

• 4 ounces cream cheese

• 1 (10 oz) can red enchilada sauce

• 2 cups Mexican cheese blend

Directions

1. I preheat the oven to 350°F and lightly grease a 9×13 baking dish.

2. I cook the jumbo shells according to the package instructions, making sure they’re slightly firm since they’ll continue baking later. I lay them out individually to prevent sticking.

3. In a skillet, I brown the ground beef, chopping it finely as it cooks. Once browned, I drain the grease, then stir in the taco seasoning and salsa until everything’s well combined.

4. I add the cream cheese (cut into small pieces) to the beef mixture and stir until melted and smooth.

5. I pour half of the enchilada sauce into the greased baking dish to coat the bottom.

6. I stuff each pasta shell with the beef mixture and arrange them in the dish.

7. I drizzle the remaining enchilada sauce over the filled shells and top everything with the shredded Mexican cheese blend.

8. I bake the dish uncovered for 20 minutes, until everything is bubbly and the cheese is melted.

Servings and Timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

Variations

• I sometimes swap the ground beef for black beans or refried beans for a vegetarian option.

• Adding corn, diced bell peppers, or cooked rice to the filling gives it extra texture and flavor.

• If I want more heat, I use hot salsa or add chopped jalapeños to the beef mixture.

• For a creamier bake, I mix a little sour cream or Greek yogurt into the filling.

• To stretch the dish further, I double the filling and use a full box of shells—perfect for freezing extras.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat individual portions in the microwave. To reheat the whole dish, I cover it with foil and bake at 350°F for about 15–20 minutes. This recipe also freezes beautifully—just prepare the stuffed shells in a freezer-safe dish, cover tightly, and freeze before baking. When ready to eat, I thaw overnight in the fridge and bake as usual.

FAQs

Can I make this dish ahead of time?

Yes, I often prepare the shells and store them in the fridge for up to a day before baking. It’s great for meal prep or entertaining.

Can I use a different type of pasta?

This recipe works best with jumbo shells, but if I don’t have them, I sometimes use cooked manicotti or large rigatoni, stuffing them with the filling.

Is there a substitute for cream cheese?

I’ve used sour cream, ricotta, or even plain Greek yogurt in place of cream cheese when I want a slightly different texture or flavor.

What sides go well with this dish?

I usually serve it with Spanish rice, black beans, or a simple green salad. A side of tortilla chips and guacamole makes it even more fun.

How do I prevent the shells from sticking together?

After cooking the shells, I lay them out individually on a baking sheet or drizzle them lightly with oil so they don’t stick before filling them.

Conclusion

These Cheesy Taco Stuffed Pasta Shells are the ultimate comfort food with a delicious Tex-Mex twist. They’re cheesy, saucy, and packed with flavor—all baked into one satisfying dish. Whether I’m feeding my family or prepping a weeknight dinner, this recipe always delivers bold taste and warm, gooey goodness.

Cheesy Taco Stuffed Pasta Shells

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• Author: Mia
• Total Time: 35 minutes
• Yield: 6 servings

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Description

These cheesy taco stuffed pasta shells are the ultimate comfort food — loaded with seasoned beef, salsa, cream cheese, and topped with enchilada sauce and melty cheese. A crowd-pleasing dinner favorite!

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Ingredients

Main Ingredients

22–24 jumbo pasta shells

1 lb ground beef

1 packet taco seasoning

1 cup mild salsa

4 oz cream cheese

1 (10 oz) can red enchilada sauce

2 cups Mexican cheese blend

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Instructions

Preheat Oven: Set oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Cook Pasta: Boil the pasta shells according to package directions until slightly firm (al dente). Lay them out separately to prevent sticking.

Prepare Beef Mixture: In a skillet, brown the ground beef over medium heat. Drain excess grease, then stir in taco seasoning and salsa.

Add Cream Cheese: Add cream cheese to the beef mixture and stir until melted and creamy.

Assemble: Pour half the enchilada sauce into the baking dish. Fill each shell with the beef mixture and arrange them over the sauce.

Top & Bake: Pour remaining enchilada sauce over the shells, sprinkle with Mexican cheese blend, and bake uncovered for 20 minutes until bubbly and golden.

Serve: Garnish with toppings like sour cream, diced tomatoes, avocado, olives, jalapeños, or green onions.

Notes

Serve with Spanish rice or a fresh salad for a full meal.

For a vegetarian option, swap beef for black beans or refried beans.

Add corn, rice, or bell peppers for extra flavor and texture.

Double the recipe to use the full box of shells and freeze leftovers for later.

Always check ingredients for allergens before preparing.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Bake
• Cuisine: Mexican