Taco-Stuffed Pasta Shells (Mexican-Italian Fusion)
This fun fusion dish combines the flavors of a taco with the comfort of stuffed pasta shells. It’s a crowd-pleaser that’s perfect for weeknight dinners or feeding a group.
Ingredients
For the Filling:
· 1 lb (450g) ground beef (or turkey/chicken/plant-based crumbles)
· 1 packet taco seasoning (or 2 Tbsp homemade blend)
· 1/2 cup water
· 1 cup black beans, rinsed and drained
· 1 cup corn kernels (fresh, frozen, or canned)
· 4 oz cream cheese, softened
· 1 cup shredded cheddar or Mexican blend cheese
· 1/2 cup diced green onions
· 1/4 cup chopped fresh cilantro
For the Shells & Assembly:
· 18-20 jumbo pasta shells
· 1 (24 oz) jar salsa (medium or mild)
· 1 (10 oz) can red enchilada sauce
· 2 cups shredded Monterey Jack or pepper Jack cheese
· Toppings: diced tomatoes, sliced olives, sour cream, avocado, etc.
Instructions
- Cook Pasta Shells: Boil jumbo shells according to package directions, but cook 1-2 minutes less than al dente (they’ll finish baking). Drain and rinse with cool water. Set aside.
- Prepare Filling: Brown ground beef in a large skillet over medium heat. Drain excess fat. Add taco seasoning and water, simmer 5 minutes. Remove from heat. Stir in black beans, corn, cream cheese, cheddar cheese, green onions, and cilantro until well combined.
- Prepare Sauce: In a medium bowl, mix salsa and enchilada sauce. Spread 1 cup of the sauce mixture in the bottom of a 9×13 inch baking dish.
- Stuff Shells: Using a spoon or piping bag, fill each pasta shell with the taco mixture. Arrange them seam-side up in the baking dish.
- Top & Bake: Pour remaining sauce over stuffed shells. Sprinkle with shredded Monterey Jack cheese. Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake 10 more minutes until bubbly and golden.
- Serve: Let cool 5 minutes before serving. Garnish with your favorite taco toppings.
Make-Ahead & Variations
· Prep Ahead: Assemble up to a day in advance, cover and refrigerate. Add 10-15 minutes to baking time if starting cold.
· Vegetarian: Use plant-based ground or extra beans/lentils.
· Spicier Version: Use hot salsa, add diced jalapeños to filling, or use pepper Jack cheese.
· Lighter Option: Substitute Greek yogurt for sour cream topping, use reduced-fat cheeses.
Pro Tips
· To prevent shells from cracking while boiling, add a tablespoon of oil to the water and stir gently during cooking.
· If shells tear slightly, don’t worry—the sauce and cheese will help hold them together.
· Let the filling cool slightly before stuffing to make it easier to handle.
· For a crispier top, broil for 1-2 minutes after baking (watch carefully!).
This dish brings together the best of both worlds—creamy, cheesy pasta with bold taco flavors. It’s versatile, satisfying, and always disappears fast!