How do I prevent the shells from tearing while stuffing?

Undercook them slightly and let them cool enough to handle. Use a small spoon or a piping bag with a wide tip to gently fill without pressure.

Can I make taco stuffed shells ahead of time?

Absolutely. Assemble the dish completely (without baking), cover, and refrigerate up to 24 hours. Add 5-10 minutes to the covered bake time.

What if I don't have refried beans?

Mash canned black or pinto beans with a fork and a splash of water or broth to mimic the creamy texture. Season with cumin and chili powder.

Can I freeze this dish?

Yes. Bake fully, cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat at 350°F until hot.

My cheese browned too quickly — what went wrong?

Ovens vary. Check at 8 minutes uncovered and tent with foil if the cheese is browning faster than the dish is heating through.

Home / Recipes / tex_mex / Taco Stuffed Shells

tex_mexEasynon vegetariannut freesoy freehigh protein

Taco Stuffed Shells

RATING

4.6/5(65)

TASTE SCORE

9/10

Jumbo pasta shells loaded with seasoned ground beef, creamy refried beans, and gooey melted cheese, all baked in zesty salsa. A fun mashup of taco night and cozy baked pasta that comes together in one dish — perfect for weeknight dinners or feeding a hungry crowd.

PREP

20m

COOK

30m

SERVES

3 PCS

770 cal

SERVINGS

METHOD · 7 STEPS

boil
Preheat oven and boil pasta shells.
1.Preheat oven to 375°F (190°C).
2.Bring a large pot of salted water to a rolling boil.
3.Cook 12 jumbo shells 2 minutes less than package directions — they should still be firm.
4.Drain well and lay shells on a tray to cool slightly.
TIPUndercook the pasta. It finishes in the oven and prevents mushy shells.
saute
Brown the beef with aromatics.
1.Heat a large skillet over medium-high heat.
2.Add ground beef and cook 5 minutes, breaking it up with a spoon.
3.Drain off excess fat, then add chopped onion.
4.Cook until onion softens, about 3 minutes.
5.Add garlic, chili powder, ground cumin, smoked paprika, and salt.
6.Stir and cook 1 minute until fragrant.
mix
Create the creamy beef filling.
1.Remove skillet from heat.
2.Stir in refried beans and ½ cup shredded cheddar.
3.Mix until everything is well combined and cheese starts to melt.
assemble
Fill the shells and arrange in dish.
1.Spread 1 cup of salsa across the bottom of the 9x13 baking dish.
2.Using a spoon, stuff each pasta shell generously with the beef mixture.
3.Place filled shells open-side up in the dish.
TIPDon't overstuff — the shells should close gently around the filling.
assemble
Top shells with salsa and cheese.
1.Spoon remaining 1 cup salsa over and around the stuffed shells.
2.Scatter remaining 1 cup cheddar cheese evenly on top.
bake · ~25 min
Bake until bubbling and golden.
1.Cover dish with foil.
2.Bake at 375°F for 15 minutes.
3.Uncover and bake another 10 minutes until cheese is melted and lightly browned.
4.Let stand 5 minutes before serving.
TIPCheck at 8 minutes uncovered — ovens vary and cheese can burn fast.
garnish
Garnish with cilantro and serve with sour cream.
Scatter chopped cilantro over the baked shells. Serve hot with a dollop of sour cream on each plate.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the jumbo shells 2 minutes less than al dente so they hold up during baking.
2
Drain excess fat from the beef after browning to keep the filling from getting greasy.
3
Use a spoon or piping bag to fill shells — it keeps the edges clean and prevents tearing.
4
Spread a layer of salsa on the bottom of the baking dish to prevent shells from sticking.
5
Let the dish rest for 5 minutes after baking so the filling sets and doesn't slide out.
6
For extra browning, broil the cheese for 1-2 minutes at the end, watching closely.

RECIPE VARIATIONS