Bold and cheesy Mexican Stuffed Pasta Shells packed with ground beef, cream cheese, salsa, taco sauce, and melty cheddar. A fun dinner twist!
Okay, let me set the scene—It’s Tuesday night, and my brain was basically fried. You know that kind of day when your to-do list laughs at you? Yeah, that. The kids were circling the kitchen like tiny, adorable vultures, and my husband? He gave me that look. The one that says, Are we ordering pizza... again?
But then I remembered this random recipe idea I scribbled down weeks ago—Mexican Stuffed Pasta Shells. It sounded weirdly fun. I mean, tacos and pasta? But I was desperate. I started pulling out ingredients like a madwoman. Taco meat, cream cheese, salsa—yes, yes, and YES.
When it came out of the oven, bubbly, cheesy, and golden, I knew I had a winner. My picky eater inhaled it. My husband went back for thirds. And me? Let’s just say I was pretty proud of this one. It’s become a regular rotation now—fun, filling, and way easier than I expected.
Why You’ll Love This Mexican Stuffed Pasta Shells Recipe?
I mean, who doesn’t love a dish that feels like a party on your plate?
- Tacos… but make it pasta: Seriously, it’s the best of both worlds. Cozy, cheesy, slightly spicy goodness.
- Quick but Impressive: Feels fancy but comes together in under an hour.
- Totally Customizable: Want it mild? Spicy? Vegetarian? You’ve got options!
- Perfect for Sharing: Family dinner? Potluck? Game night? It’s a guaranteed hit.
Ingredient Notes:
This isn’t your average pasta dish—it’s packed with fun flavors, so let’s break down the MVPs:
- Ground Beef or Turkey: Beef brings that rich, classic flavor. Turkey keeps it a bit lighter. Honestly? I’ve used both, and they’re equally delish.
- Taco Seasoning: I always reach for low-sodium so I can control the saltiness. Homemade works too if you’re feeling fancy.
- Cream Cheese: The secret weapon. It melts into the beef, making the filling ridiculously creamy. Let it soften a bit first so it blends smoothly.
- Jumbo Pasta Shells: These guys are the perfect size for stuffing. Cook them al dente—trust me, you don’t want floppy shells.
- Salsa & Taco Sauce: Salsa adds chunky, zesty goodness, while the taco sauce brings a smoother finish. Think dynamic duo.
- Cheddar & Monterrey Jack: I like both for that perfect melty, gooey finish. But hey, use whatever cheese you love.
- Green Onions & Sour Cream: These aren’t just for looks—they add a fresh, tangy kick that balances all the richness.
How To Make Mexican Stuffed Pasta Shells?
This whole dish is as easy as it gets. No complicated steps, just cozy, comfort food vibes.
Step 1. Brown the Meat:
Grab a skillet, toss in your ground beef (or turkey), and cook it up until it’s nice and browned. Stir in the taco seasoning—your kitchen will immediately smell incredible. Then, melt in the cream cheese. It’ll go all velvety and luscious.
Step 2. Cook the Pasta:
Meanwhile, boil those jumbo shells. Keep ‘em al dente—slightly firm—since they’ll keep cooking in the oven. Drain and let them cool a bit so they’re easier to handle.
Step 3. Sauce the Dish:
Spread some salsa all over the bottom of a 9×13 dish. It’s not just for flavor—it also keeps the shells from sticking!
Step 4. Stuff the Shells:
Time for the fun part! Spoon about 1-2 tablespoons of the beef mixture into each shell. It’s okay if they’re a little messy—this dish is all about flavor, not perfection.
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Step 5. Add the Taco Sauce:
Drizzle taco sauce all over the shells. Be generous! This is what keeps everything moist and delicious.
Step 6. Bake it Up:
Cover the dish with foil (keeps the moisture in) and bake at 350°F for about 15-20 minutes.
Step 7. Cheese Time:
Remove the foil, sprinkle a ton of cheddar and Monterrey Jack over the top, and pop it back in the oven for another 5-10 minutes. You’re looking for bubbly, golden perfection.
Step 8. The Final Touch:
Garnish with chopped green onions and a dollop of sour cream. Trust me, it makes a difference!
Storage Options:
Got extras? Lucky you! Here’s how to keep them tasting amazing:
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best results—or the microwave if you’re in a rush.
- Freezer: Assemble the shells but don’t bake. Freeze in a dish covered tightly with foil. When you’re ready, bake from frozen (add an extra 10-15 minutes).
Variations and Substitutions:
There are so many ways to make this your own:
- Vegetarian Twist: Swap the meat for black beans, lentils, or a mix of both!
- Spice Level: Want more heat? Add diced jalapeños or a splash of hot sauce to the filling.
- Cheese Options: Try pepper jack for extra kick or go classic with mozzarella.
- Different Sauce: No taco sauce? Enchilada sauce works perfectly.
What to Serve with Mexican Stuffed Pasta Shells?
This dish is already loaded with flavor, but if you’re feeling extra, here are a few ideas:
- A Crisp Side Salad: Something with a citrusy vinaigrette to cut through the richness.
- Mexican Street Corn: Creamy, cheesy, and just the right amount of tang.
- Cilantro Lime Rice: Light, fresh, and perfect with those zesty shells.
- Chips & Guac: Because, honestly… why not?
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely! Assemble everything up to the baking step, cover, and chill for up to 24 hours. Just pop it in the oven when you’re ready.
Can I use gluten-free pasta?
Totally. Just keep an eye on the cook time since gluten-free shells can get soft faster.
How do I make it extra spicy?
Try spicy taco seasoning, add diced jalapeños, or use a hotter salsa blend.
I know you’re going to love these Mexican Stuffed Pasta Shells as much as my family does. Cheesy, saucy, and totally fun—what’s not to love? Try them out and let me know how they turn out for you!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mexican Stuffed Pasta Shells Recipe
Ingredients
- 1 lb. ground beef or ground turkey
- 1 package low-sodium taco seasoning
- 4 oz. cream cheese
- 20 jumbo pasta shells about 6 oz.
- 1 1/2 c. salsa
- 1 c. taco sauce
- 1 c. cheddar cheese or just use all of one kind of cheese
- 1 c. Monterrey jack cheese
FOR TOPPINGS:
- 3 green onions
- Sour cream
Instructions
- Begin by browning 1 pound of either ground beef or turkey in a pan. Then add a package of low-sodium taco seasoning as per the instructions on the package. Stir in 4 ounces of cream cheese until it melts and set it aside.
- Next, cook around 20 pasta shells until they're al dente and then drain them.
- Take a 9x13 baking dish and spread about 1 and a half cups of salsa evenly across it.
- Now fill each shell with 1 to 2 tablespoons of the meat mixture making sure to place them side up in the dish.
- Drizzle about 1 cup of taco sauce over the shells. Cover the dish with foil. Bake it at a temperature of 350°F for around 15 to 20 minutes.
- After that remove the foil. Sprinkle 1 cup of either cheddar or Monterey jack cheese, over the shells. Place it back in the oven for another 5 to 10 minutes until you see that the cheese has melted perfectly.
- To finish off garnish your creation with some chopped onions and serve it alongside some sour cream. Enjoy your meal!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
