Taco-Stuffed Pasta Shells

Blogger Gerry Speirs of FoodnessGracious turns taco time into a fun, easy pasta dish.

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  • prep time 15 min
  • total time 30 min
  • ingredients 7
  • servings 8
 

Ingredients

10
oz uncooked jumbo pasta shells, cooked, drained
1 1/2
lb lean (at least 80%) ground beef
1
pouch (8 oz) Old El Paso™ roasted tomato Mexican cooking sauce
1/2
teaspoon salt
1 1/4
cups diced tomatoes
2 1/2
cups shredded Mexican cheese blend (10 oz)
1/4
cup chopped fresh cilantro

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Cook and drain pasta shells as directed on box.
  • 2 Meanwhile, in 12-inch skillet, cook beef over medium-high heat 5 minutes, stirring occasionally, until thoroughly cooked. Add cooking sauce and salt; mix well to combine. Add 1/2 cup of the tomatoes and 1/2 cup of the cheese; stir well.
  • 3 Using about 1 heaping tablespoon beef mixture in each, fill cooked pasta shells; place in ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle remaining 3/4 cup tomatoes and chopped cilantro over filled shells. Top evenly with remaining 2 cups cheese.
  • 4 Bake 15 minutes or until cheese is melted.
  • 1 Heat oven to 350°F. Cook and drain pasta shells as directed on box.
  • 2 Meanwhile, in 12-inch skillet, cook beef over medium-high heat 5 minutes, stirring occasionally, until thoroughly cooked. Add cooking sauce and salt; mix well to combine. Add 1/2 cup of the tomatoes and 1/2 cup of the cheese; stir well.
  • 3 Using about 1 heaping tablespoon beef mixture in each, fill cooked pasta shells; place in ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle remaining 3/4 cup tomatoes and chopped cilantro over filled shells. Top evenly with remaining 2 cups cheese.
  • 4 Bake 15 minutes or until cheese is melted.

EXPERT TIPS

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Expert Tips

To reheat the stuffed pasta shells, cover in foil and reheat in a preheated 350°F oven for about 10 minutes.

Serve with Mexican rice and refried beans. Top with hot sauce if you prefer some heat.

Nutritional information

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