why make this recipe
Taco-Filled Pasta Shells are a fun twist on traditional tacos. This recipe combines the savory flavors of tacos with the comforting texture of pasta. It’s perfect for busy weeknights or family gatherings. Plus, it’s easy to make and loved by kids and adults alike. You can enjoy the classic taste of tacos in a new shape, making it a crowd-pleaser at any dinner table.
how to make Taco-Filled Pasta Shells
Ingredients :
- 12 jumbo pasta shells
- 1 pound ground beef or turkey
- 1 taco seasoning packet
- 1 can refried beans
- 1 cup salsa
- 1 cup shredded cheese (cheddar or Mexican blend)
- Chopped green onions (for garnish)
- Sour cream (for serving)
Directions :
- Preheat your oven to 350°F (175°C).
- Cook the jumbo pasta shells according to package instructions; drain and set aside.
- In a skillet, cook the ground beef or turkey over medium heat until browned. Drain excess fat.
- Add taco seasoning and refried beans to the meat. Mix until well combined and heated through.
- In a baking dish, spread a layer of salsa on the bottom.
- Stuff each pasta shell with the meat and bean mixture, and place them in the baking dish.
- Pour remaining salsa over the stuffed shells, then sprinkle with shredded cheese.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly.
- Garnish with chopped green onions and serve with sour cream.
how to serve Taco-Filled Pasta Shells
You can serve Taco-Filled Pasta Shells hot right out of the oven. Top them with chopped green onions and a dollop of sour cream for added flavor. This dish pairs well with a side salad or some tortilla chips for a complete meal. Enjoy it as a fun family dinner or at your next get-together.
how to store Taco-Filled Pasta Shells
To store leftover Taco-Filled Pasta Shells, let them cool completely. Then, place them in an airtight container and refrigerate them. They can last in the fridge for up to 3 days. You can also freeze them for longer storage. Just ensure they are in a freezer-safe container. When ready to eat, thaw and reheat in the oven until heated through.
tips to make Taco-Filled Pasta Shells
- Use lean ground beef or turkey for a healthier option.
- Feel free to add extra toppings, like diced tomatoes, olives, or jalapeños.
- Make sure not to overcook the pasta shells; they should be slightly firm when cooked, as they will bake more in the oven.
- If you prefer more spice, you can use a spicy salsa or add hot sauce to the filling.
variation
You can customize this recipe by using different proteins like shredded chicken or black beans for a vegetarian version. Try adding vegetables like bell peppers or corn into the meat mixture for extra flavor and nutrition. For a lighter version, use whole-grain pasta shells.
FAQs
1. Can I make Taco-Filled Pasta Shells ahead of time?
Yes, you can prepare them a day ahead. Assemble the dish and cover it with foil. Store it in the fridge until you’re ready to bake.
2. Can I freeze Taco-Filled Pasta Shells?
Absolutely! Just make sure they are cooled down, then place them in a freezer-safe container. They can be frozen for up to three months.
3. What can I serve with Taco-Filled Pasta Shells?
They go well with a side salad, tortilla chips, or even guacamole. You can also serve refreshing drinks like lemonade or iced tea to complement the meal.
Taco-Filled Pasta Shells
Ingredients
Main Ingredients
- 12 pieces jumbo pasta shells For stuffing
- 1 pound ground beef or turkey Use lean for a healthier option
- 1 packet taco seasoning
- 1 can refried beans
- 1 cup salsa Use spicy for added flavor
- 1 cup shredded cheese Cheddar or Mexican blend
Garnishes and Serving Suggestions
- Chopped green onions For garnish
- Sour cream For serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cook the jumbo pasta shells according to package instructions; drain and set aside.
Cooking
- In a skillet, cook the ground beef or turkey over medium heat until browned. Drain excess fat.
- Add taco seasoning and refried beans to the meat. Mix until well combined and heated through.
Assembly and Baking
- In a baking dish, spread a layer of salsa on the bottom.
- Stuff each pasta shell with the meat and bean mixture, and place them in the baking dish.
- Pour remaining salsa over the stuffed shells, then sprinkle with shredded cheese.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly.
- Garnish with chopped green onions and serve with sour cream.