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Taco-Stuffed Pasta Shells

Pillsbury Kitchens
Updated Oct 7, 2022
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Yes, you read that right: Taco-Stuffed Pasta Shells! You no longer have to choose between Italian or Mexican food for dinner, because this dish has it all. Made with only 7 ingredients in less than an hour, these tasty stuffed shells with taco meat are the perfect meal for busy weeknights when you still want to put a flavorful, family-friendly dinner on the table. This extra-cheesy, super-satisfying taco pasta shells recipe is bound to become a staple in your weekly dinner rotation.

More About This Recipe

  • Stuffed shells in a baking dish is an Italian-American classic—it’s often filled with a ricotta cheese mixture and smothered in a red sauce with more cheese much like manicotti, but it’s much easier to fill. Manicotti is a type of large tube-shaped pasta that often requires the mixture to be piped in, which can be difficult and time consuming. Stuffed shells, on the other hand (called “conchiglioni” in Italian, which translates to “seashell”) are easy to stuff. All you need is a spoon and your hands! This taco stuffed shells recipe breaks from tradition in ditching the ricotta filling for a Mexican-inspired one. Shredded Mexican cheese, ground beef, taco seasoning and crushed tomatoes combine to make the best stuffed shells filling you never thought of, and one you’ll want to make again and again. The taco fun doesn’t stop at stuffed shells. Check out all of our delicious twists on Mexican food by browsing our collection of top-rated recipes.

Taco-Stuffed Pasta Shells

  • Prep Time 35 min
  • Total 55 min
  • Ingredients 7
  • Servings 8
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Ingredients

  • 8 oz uncooked jumbo pasta shells (about 24 shells from 12-oz box)
  • 1 lb lean (at least 80%) ground beef
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 1 package (8 oz) shredded Mexican cheese blend (2 cups)
  • 1 cup diced plum (Roma) tomatoes
  • 1/4 cup chopped fresh cilantro
Make With
Old El Paso

Instructions

  • Step 
    1
    Heat oven to 350°F. Cook and drain pasta shells as directed on box.
  • Step 
    2
    Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat 5 minutes, stirring frequently, until thoroughly cooked; drain. Add taco seasoning mix, crushed tomatoes and 1 cup of the shredded cheese; stir well until cheese is melted.
  • Step 
    3
    Fill each pasta shell with about 1 tablespoon beef mixture; place in ungreased 13x9-inch (3-quart) glass baking dish. Top filled shells with plum tomatoes and chopped cilantro; sprinkle with remaining 1 cup cheese.
  • Step 
    4
    Bake 15 to 20 minutes or until heated through and cheese is melted. Serve warm.

Nutrition

330 Calories
15g Total Fat
20g Protein
28g Total Carbohydrate
3g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    Ground turkey is a great substitute for ground beef in this taco-stuffed shells recipe.
  • tip 2
    If you prefer more heat, try some chopped jalapeños on your taco pasta shells.
  • tip 3
    When browning ground beef, use a spatula or wooden spoon to break up the ground beef into equal-size pieces.
  • tip 4
    When using a nonstick skillet, avoid metal spatulas to stir food or remove it from the pan. Likewise, avoid steel wool for cleaning. These tools can scratch and damage the nonstick coating on the pan.
  • tip 5
    Store-bought ground beef can be stored in the refrigerator for up to 2 days before use. Otherwise, wrap it tightly with plastic wrap or put it in a freezer bag and store it in your freezer for up to 4 months.
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