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Taco Pasta Shells

These Taco Pasta Shells are a cheesy, flavorful fusion of tacos and pasta that will wow your family and friends!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Italian, Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta Shells:
  • 1 lb. large jumbo pasta shells
  • 0.75 lb. ground beef
  • 4 tablespoons preferred taco seasoning
  • 2 cups ricotta cheese
  • 4 cups Mexican cheese divided use
  • 1/4 cup chopped black olives
  • 1/4 cup diced green chilies
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon fresh ground pepper
  • 1 teaspoon cumin
  • 2 large eggs
  • 16 oz. enchilada sauce
  • 4 oz. heavy cream

Equipment

  • Large pot
  • Skillet
  • Baking dish
  • Mixing bowls
  • Measuring cups and spoons

Method
 

Instructions:
  1. Step 1: Prepare the Pasta - Begin by bringing a large pot of salted water to a boil. Add the large jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside to cool slightly.
  2. Step 2: Cook the Ground Beef - In a skillet over medium heat, add the ground beef. Cook until browned and fully cooked through, breaking it apart with a spatula as it cooks. Drain any excess fat from the skillet.
  3. Step 3: Season the Beef - Once the beef is cooked, stir in the taco seasoning, garlic powder, onion powder, cumin, kosher salt, and fresh ground pepper. Mix well to coat the meat with the spices. Remove from heat and let it cool slightly.
  4. Step 4: Prepare the Filling - In a mixing bowl, combine the cooked ground beef, ricotta cheese, 2 cups of Mexican cheese, chopped black olives, diced green chilies, and eggs. Mix until all ingredients are well incorporated.
  5. Step 5: Stuff the Pasta Shells - Preheat your oven to 350°F (175°C). Take a baking dish and spread a thin layer of enchilada sauce on the bottom. Using a spoon, carefully fill each jumbo pasta shell with the beef and cheese mixture. Place the stuffed shells in the baking dish, open side up.
  6. Step 6: Add the Sauce and Cheese - Once all the shells are arranged in the baking dish, pour the remaining enchilada sauce over the top. Drizzle the heavy cream for added richness. Finally, sprinkle the remaining 2 cups of Mexican cheese over the entire dish.
  7. Step 7: Bake - Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  8. Step 8: Serve and Enjoy - Once baked, allow the Taco Pasta Shells to cool for a few minutes before serving. Garnish with fresh cilantro, sour cream, or avocado slices if desired. Enjoy this hearty, flavorful dish with your loved ones!

Notes

  • Refrigerate leftovers in an airtight container for up to 4 days.
  • Freeze unbaked assembled shells for up to 3 months; thaw overnight before baking.
  • Reheat baked leftovers in the oven at 350°F until warmed through, about 20-25 minutes.