Taco Stuffed Shells Recipe

by

These Taco Stuffed Shells are the ultimate fusion of two beloved classics—taco night and baked pasta. Jumbo pasta shells are filled with a savory blend of seasoned ground beef, black beans, corn, and cheese, then smothered in enchilada sauce and baked until bubbly. Topped with fresh pico de gallo, avocado, and sour cream, it’s a fiesta in every bite.

Perfect for potlucks, weeknights, or feeding a hungry family.

Why You’ll Love This Recipe

  • All the taco flavors in one dish

  • 25 minutes prep time

  • Easy cleanup

  • Feeds 6–8 people generously

  • Naturally nut-free and easily gluten-free (use gluten-free jumbo shells)

Ingredients You’ll Need

(9×13-inch baking dish)

For the Filling:

  • 20–24 jumbo pasta shells

  • 1 lb (450g) ground beef or turkey

  • 1 packet taco seasoning (or 2 tbsp homemade)

  • 1 cup black beans, drained and rinsed

  • 1 cup corn kernels

  • 1½ cups shredded Mexican blend cheese or cheddar, divided

  • ½ cup ricotta or cottage cheese (optional)

For Assembly:

  • 2 cups red enchilada sauce

  • Optional toppings: diced tomatoes, avocado, red onion, cilantro, sour cream, lime wedges

Homemade Taco Seasoning (optional):

  • 1 tbsp chili powder

  • 1 tsp cumin

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ¼ tsp oregano

  • Pinch of cayenne

Instructions

1. Cook the Pasta Shells
Boil jumbo shells in salted water until just shy of al dente (about 9–10 minutes). Drain and rinse with cool water. Lay flat to prevent sticking.

2. Make the Filling
Brown ground beef in a skillet and drain excess fat.
Stir in taco seasoning and ½ cup water; simmer for 2–3 minutes.
Mix in black beans, corn, 1 cup cheese, and ricotta if using.

3. Assemble
Spread ½ cup enchilada sauce on the bottom of a greased 9×13-inch baking dish.
Stuff each shell with about 3 tablespoons of filling and place seam-side up in the dish.
Pour remaining sauce over shells.
Sprinkle with remaining ½ cup cheese.

4. Bake
Cover with foil and bake at 375°F (190°C) for 25 minutes.
Uncover and bake an additional 5–10 minutes until bubbly and golden.
Let rest for 5 minutes before serving.

5. Serve
Top with pico de gallo, avocado slices, sour cream, cilantro, and lime.

Make-Ahead & Storage Tips

  • Refrigerate unbaked for up to 24 hours before baking.

  • Freeze baked or unbaked (thaw overnight before baking).

  • Store leftovers for up to 4 days and reheat covered in the oven.

Notes

  • Cook shells al dente as they will continue baking in the oven.

  • Drain meat well to avoid excess moisture.

  • Use mild enchilada sauce if serving children.