Who doesn’t love Mexican food and Italian food? In our house, these are two important staples that make up half of what we eat! If you’re in the mood for some delicious food and you can’t decide between these two favorites, I’ve got the perfect solution: Mexican Pasta Bake! YUM!
This taco stuffed shells recipe is easy and delicious for anyone who enjoys cheesy dinner recipes. This taco bake isn’t hard to put together and can be prepared in advance if you’re busy during the week. Kids enjoy this recipe as do adults, and it delivers lots of protein from the cheese and meat.
Best of all, this meal can be changed in different ways depending on the types of ingredients that you have on hand. If you’re looking for a delicious, filling meal, this taco bake is perfect. Best of all, you can control the flavor and spice level by making decisions about what to add during the cooking phase. Ultimately, you can tailor this Mexican pasta with stuffed shells meal to the people who are eating it!
Let’s get started!
Why You’ll Love This Recipe
There are so many reasons to love this recipe!
- Jumbo shells will appeal to anyone who enjoys eating pasta.
- The delicious meat filling can be tailored to your likes and dislikes, so you can choose spices and flavorings that are best for you.
- Cheese on top makes this delicious dinner extra special!
- I like to top these jumbo shells with green onions to provide flavor and color.
Ingredient Notes & Substitutions
- Jumbo shells: Jumbo shells make this meal tasty, but you can use any kind of pasta you want. Manicotti may be an obvious substitution, but if you’re out of shells and want Mexican pasta, you can also put meat over other pasta shapes.
- Cheese: Choose the type of cheese that you like best. You don’t have to use the recommended cheese for the recipe!
- Meat: If it’s important to you to serve a heart-healthy dish, try swapping the meat for something like ground chicken or turkey.
- Vegetarian: Consider swapping meat for lentils, if you’re looking for a vegetarian alternative.
Tips for Success
The cheese topping will help keep your pasta from drying out, but you can further prevent this from happening by covering your dish with foil as it bakes. Topping the shells with salsa at the end can help with this as well.
Avoid over-stuffing your shells, as they will break or tear if you stuff them too full of meat.
Want a little extra kick? Consider sprinkling cumin or chilli powder over your shells.
Storage & Reheating
If you’re storing leftovers, start by cooling the food to room temperature first. Once you’ve cooled the leftovers, the shells need to be placed in an air tight container and placed in the refrigerator. The food will keep for up to three days.
Want to freeze your taco shells? They’ll keep in a freezer for up to three months. Get them out the night before to thaw.
When it’s time to reheat your meal, place in a casserole or baking dish and reheat at 350 degrees. I would leave the foil on when reheating to keep the moisture in and prevent the shells from drying out.
You can also reheat in the microwave oven until the dish reaches the desired temperature (but don’t place foil in the microwave!).
Serving Suggestions
Want to serve this dish with a Mexican-inspired side? Try any fresh corn salad! If you’re in the mood for something a little sweet, go with the KFC coleslaw instead!
FAQs
What is a taco stuffed pasta shell?
This delicious meal is made up of taco meat, cheddar cheese, and stuffed jumbo pasta. It’s the perfect combination for a night when half the family wants Italian food and half the family wants Mexican.
Are taco pasta shells healthy?
Taco stuffed shells have meat and cheese that provide lots of protein. You can also pair this meal with a healthy salad for a nice combination of healthy and savory/filling food.
What’s the difference between manicotti and stuffed jumbo shells?
Manicotti is a long, round, hollow pasta that can be stuffed with filling like cheese. Jumbo shells are large shell-shaped pastas.
Can I use manicotti instead of shells?
You can use manicotti instead of shells, but shells are easier to stuff, in my opinion. Manicotti doesn’t open as wide and may tear more easily. If manicotti is all you have on hand, it may do in a pinch!
What should I serve with taco stuffed shell pasta?
I like to serve taco stuffed shells with a side salad.
Notes
Mexican pasta is a comforting, savory, filling meal that the whole family will love. Want to make it your own? Try topping it with sour cream, salsa, and all the goodies you love in your own tacos. This is how you can make this dish truly yours, and that customization will help your whole family develop positive memories of this meal.
Mexican Pasta Bake
Ingredients
- 8 oz. Jumbo Pasta Shells roughly 20-24 shells
- 1 lb. Lean Ground Beef 90/10 works best
- 1 oz. Taco Seasoning store-bought or homemade blend
- 3 cloves Garlic finely minced (increased for extra aromatics)
- 4 oz. Cream Cheese softened (slightly reduced for a lighter texture)
- 1 cup Chunky Restaurant-Style Salsa
- 1 ½ cups Pepper Jack Cheese freshly grated
- ½ tsp Smoked Paprika
- Fresh Cilantro and a squeeze of Lime for garnish
Instructions
- Cook the jumbo shells in a large pot of boiling salted water. Aim for “al dente”—they should be pliable but still have a firm bite. Drain them and rinse immediately with cool water to prevent them from sticking together.
- In a heavy skillet over medium-high heat, brown the ground beef until completely cooked through. Toss in the minced garlic and smoked paprika during the last 60 seconds of cooking to release their oils without burning. Drain any excess fat.
- Lower the heat to a simmer. Fold in the softened cream cheese and salsa, stirring continuously until the mixture is velvety and the cheese is fully integrated into the beef. Take the skillet off the heat and let it rest for 5 minutes; this makes the stuffing process much easier.
- Lightly grease a large baking dish. Using a small spoon, generously pack each pasta shell with the creamy beef mixture and line them up in the dish like little soldiers.
- Blanket the stuffed shells with the grated Pepper Jack. Bake at 350°F for 18–20 minutes. You want the cheese to be bubbly and the tips of the pasta shells to have a slight, golden crunch.
- Before serving, hit the dish with a fresh squeeze of lime juice and a handful of chopped cilantro to elevate the flavors.
