Easy Meals

Taco-Stuffed Pasta Shells How-To

Switch out the tortillas and use pasta shells for this fun take on taco night.


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Gerry Speirs
Everyone in my house loves Mexican food, but we all love Italian food just as much. Who says you can’t combine the flavors of both? After all, most recipes throughout the world are connected in some way. This is an easy way to capture the roasted tomato flavor of the taco meat and stuff it into some pasta shells. Once it’s covered in fresh cilantro and melted Mexican cheese, it’s very hard to resist having seconds! This is perfect for making in a hurry and will easily feed six people. 

I used ground beef to keep with our traditional taco choice, but you could also use ground chicken or turkey for a different flavor. Whatever you choose, you’ll love how easy this is to make and you won’t even notice the missing tortillas! 

Start by browning your ground beef over a medium heat. Once it’s cooked, add the Old El Paso Roasted Tomato Mexican Cooking Sauce and the salt. Stir to combine.

Browned ground beef in taco sauce
Next add the divided amounts of diced tomato and shredded cheese. Stir it through the taco meat. Browned ground beef, shredded cheese, chopped tomatoes
Take the cooked pasta shells and start to fill them with the meat mixture. Large cooked pasta shells
As you fill each pasta shell, place them into the baking dish and fill until all of the meat is used up.
Once the baking dish is full, top the shells with the remaining diced tomatoes, chopped cilantro and shredded cheese, making sure to cover every shell. Place in the oven and bake for about 15 minutes or until the cheese has melted. Taco-Stuffed Pasta Shells
Gerry Speirs

About Gerry Speirs of Foodness Gracious

As a stay-at-home dad, Gerry is an expert at making meals for his ever-busy family. He plans dinners and desserts that are delicious and stress-free. A three-bites-of-every-meal rule helps his sometimes choosy-kiddos try new flavors (as long as they’re not too spicy).

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