Cheesy Taco Stuffed Shells (Print version)

Jumbo pasta shells filled with taco beef, salsa, and melted cheese for a cozy Tex-Mex baked dinner.

# Ingredients:

For the pasta shells

01 - 20 jumbo pasta shells, from about 12 oz (340 g) dry pasta
02 - 1 tablespoon kosher salt, for the pasta water
03 - 1 teaspoon olive oil, for the baking dish

For the taco beef filling

04 - 1 lb (450 g) ground beef, 85 to 90 percent lean
05 - 1/2 cup finely diced yellow onion
06 - 2 cloves garlic, minced
07 - 1 packet (1 oz or 28 g) taco seasoning
08 - 1/2 cup water
09 - 1 cup thick red salsa, divided
10 - 4 oz (115 g) cream cheese, softened and cubed
11 - 1 cup (115 g) shredded cheddar cheese, divided
12 - 1 cup (115 g) shredded Monterey Jack cheese, divided

For serving

13 - 2 tablespoons chopped cilantro
14 - 2 scallions, thinly sliced
15 - Sour cream, diced tomato, or sliced black olives, optional

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the jumbo shells until al dente according to the package directions, then drain and rinse briefly with cool water so they are easy to handle.
02 - Heat the oven to 350°F. Lightly oil a 9x13-inch baking dish and spread 1/3 cup salsa across the bottom.
03 - Cook the ground beef and onion in a large skillet over medium-high heat for 6-8 minutes, breaking up the meat, until browned. Drain excess fat if needed.
04 - Stir in the garlic, taco seasoning, water, and 1/3 cup salsa. Simmer for 3-4 minutes until the mixture thickens and looks glossy.
05 - Reduce the heat to low. Stir in the cream cheese, 1/2 cup cheddar, and 1/2 cup Monterey Jack until melted into the beef filling.
06 - Spoon the taco beef filling into the cooked shells and arrange them open-side up in the prepared baking dish.
07 - Spoon the remaining salsa over the shells. Sprinkle with the remaining cheddar and Monterey Jack. Cover with foil and bake for 18 minutes, then uncover and bake 5-7 minutes more until bubbly.
08 - Rest for 5 minutes. Top with cilantro and scallions, then serve with sour cream, tomato, or olives if you like.

# Good to know:

01 - Use thick salsa so the baking dish does not turn watery.
02 - Cook the shells al dente because they soften more in the oven.
03 - Assembled shells can be refrigerated up to 24 hours before baking.

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