Some nights call for something out of the ordinary, and that’s exactly what this stuffed shells taco recipe delivers. Combining the comfort of pasta with the bold flavors of taco night, this dish is sure to become a new favorite.
Why This Recipe Works
- It’s a creative fusion of Italian and Mexican cuisines that surprises and delights.
- The jumbo pasta shells are the perfect vessel for holding the flavorful taco filling.
- Baking the shells with cheese on top creates a deliciously gooey texture.
- It’s a versatile recipe that can be customized to suit any taste.
- Perfect for feeding a crowd or meal prepping for the week.
Ingredients
- 12 oz jumbo pasta shells
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup water
- 1 cup ricotta cheese
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 1/4 cup chopped cilantro
Equipment Needed
- Large pot
- Skillet
- Mixing bowl
- Baking dish
- Measuring cups and spoons
Instructions
Step 1: Cook the Pasta Shells
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente, about 9-11 minutes. Drain and set aside. Tip: Rinse the shells under cold water to stop the cooking process and prevent sticking.
Step 2: Prepare the Taco Filling
In a skillet over medium heat, brown the ground beef until no longer pink, about 5-7 minutes. Drain excess fat. Stir in the taco seasoning and water, simmering for 5 minutes until thickened. Remove from heat and let cool slightly.
Step 3: Mix the Cheese Filling
In a mixing bowl, combine the ricotta cheese, half of the shredded cheddar cheese, and salsa. Mix until well blended. Tip: For extra flavor, add a teaspoon of cumin or chili powder to the cheese mixture.
Step 4: Stuff the Shells
Preheat your oven to 375°F. Carefully fill each cooked pasta shell with the taco meat mixture, then top with a spoonful of the cheese mixture. Arrange the stuffed shells in a single layer in a baking dish.
Step 5: Bake and Serve
Sprinkle the remaining cheddar cheese over the stuffed shells. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden. Garnish with chopped cilantro before serving. Tip: Let the shells sit for 5 minutes after baking for easier serving.
Tips and Tricks
For those looking to elevate their stuffed shells taco recipe, consider these advanced tips. First, try using a mix of ground beef and chorizo for a spicier filling. Second, incorporate black beans or corn into the taco meat for added texture and flavor. Third, experiment with different cheeses, such as pepper jack or queso fresco, for a unique twist. Lastly, serving with a side of guacamole or sour cream can add a creamy contrast to the dish.
Recipe Variations
- Vegetarian Version: Substitute the ground beef with lentils or a plant-based meat alternative.
- Spicy Version: Add diced jalapeños or a dash of hot sauce to the filling.
- Cheesy Version: Increase the amount of cheese or add a layer of cheese sauce on top before baking.
- Gluten-Free Version: Use gluten-free pasta shells and ensure all other ingredients are gluten-free.
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! You can assemble the stuffed shells up to a day in advance and refrigerate them until ready to bake. Just add a few extra minutes to the baking time if starting from cold.
Can I freeze the stuffed shells?
Yes, these stuffed shells freeze beautifully. After assembling, cover the baking dish tightly with foil and freeze. When ready to eat, bake from frozen, adding extra time as needed.
What can I serve with stuffed shells tacos?
This dish pairs well with a simple green salad, roasted vegetables, or a side of Mexican rice for a complete meal.
Summary
This stuffed shells taco recipe is a fun and flavorful twist on traditional taco night, combining the best of both worlds into one delicious dish. Perfect for any occasion, it’s sure to impress.