Taco Stuffed Shells

Taco Stuffed Shells Recipe

Taco Stuffed Shells Recipe

Ingredients:

For the Stuffed Shells:

  • 24 jumbo pasta shells
  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 1 packet taco seasoning
  • 1 cup salsa
  • 1 cup ricotta cheese
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Salt and pepper to taste

For the Sauce:

  • 1 can (14 oz) crushed tomatoes
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Optional Toppings:

  • Sour cream
  • Chopped green onions
  • Chopped fresh cilantro
  • Sliced black olives
  • Diced tomatoes

Instructions:

  1. Cook the jumbo pasta shells according to the package instructions. Drain and set aside.
  2. In a saucepan, combine crushed tomatoes, chili powder, cumin, garlic powder, salt, and pepper. Simmer over medium heat for about 10 minutes, stirring occasionally. Set aside.
  3. In a skillet, brown the ground beef over medium heat. Drain excess fat.
  4. Add the chopped onion to the browned beef and cook until softened. Stir in the taco seasoning and cook according to the seasoning packet instructions.
  5. Mix in salsa and cook for an additional 2–3 minutes. Remove from heat.
  6. In a bowl, combine ricotta cheese, shredded cheddar cheese, and shredded Monterey Jack cheese. Season with salt and pepper to taste.
  7. Preheat your oven to 350°F (175°C).
  8. In each cooked pasta shell, spoon a generous amount of the taco meat mixture and then top it with the cheese mixture.
  9. Spread a thin layer of the prepared sauce in the bottom of a baking dish. Arrange the filled pasta shells in the baking dish. Pour the remaining sauce over the stuffed shells.
  10. Cover the baking dish with foil and bake in the preheated oven for 25–30 minutes or until the shells are heated through.
  11. Remove from the oven and let it cool slightly before serving.
  12. Garnish with sour cream, chopped green onions, cilantro, sliced black olives, and diced tomatoes if desired.
  13. Serve warm and enjoy this flavorful twist on traditional stuffed shells with a Mexican-inspired flair!