30 minutes
40 minutes
Serves 6
Recipes » Taco-Stuffed Pasta Shells with Enchilada Sauce and Mexican Cheese

Taco-Stuffed Pasta Shells with Enchilada Sauce and Mexican Cheese

Give Taco Tuesday a delicious twist with these easy-to-make Taco-Stuffed Pasta Shells. Filled with seasoned ground beef, topped with enchilada sauce and a melty Mexican cheese blend, this baked pasta dish is a crowd-pleasing fusion of two comfort food favourites.
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Ingredients

  • 1 box (340 g) Italpasta Jumbo Shells
  • 2 tbsp (30 mL) olive oil
  • 1 lb (500 g) lean ground beef
  • 2 cloves garlic, minced
  • 2 tbsp (30 mL) taco seasoning
  • 3 cups (750 mL) red enchilada sauce, divided
  • 2 cups (500 mL) Tex-Mex cheese blend, divided
  • 1 tub (250 mL) ricotta cheese
  • 1/4 cup (60 mL) finely chopped fresh cilantro, divided
  • 1/2 cup (125 mL) pico de gallo
  • 3/4 cup (175 mL) guacamole, for serving
  • 3/4 cup (175 mL) sour cream, for serving
  • Lime wedges, for serving

Instructions

  • Preheat oven to 400°F (200°C).
  • Cook jumbo shells according to package directions.
  • Meanwhile, in large skillet set over medium-high heat, heat oil. Cook ground beef, garlic and taco seasoning for 5 to 8 minutes or until starting to brown. Stir in 1 cup (250 mL) enchilada sauce; bring to a boil. Reduce heat to medium and cook for 2 to 3 minutes or until beef is cooked and sauce has thickened slightly. Remove from heat. Let stand for 5 to 10 minutes or until cool enough to work with. Stir in 1/2 cup (125 mL) Tex-Mex cheese, ricotta and 2 tbsp (30 mL) cilantro.
  • Spread 1 cup (250 mL) enchilada sauce into bottom of greased 13 x 9-inch (33 x 23 cm) baking dish.  
  • Stuff each shell with heaping 2 tbsp (30 mL) taco beef mixture. Arrange stuffed-side up over sauce in prepared baking dish. Spoon remaining 1 cup (250 mL) enchilada sauce over top. Sprinkle with remaining Tex-Mex cheese.
  • Bake stuffed shells for 25 to 30 minutes or until golden brown and bubbling. Let stand for 5 minutes before serving.
  • Garnish baked shells with pico de gallo and remaining cilantro before serving. Serve with guacamole, sour cream and lime wedges.
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Tips

Make sure to cook pasta to al dente, or firm to the bite, to avoid pasta from overcooking in the oven. 

Nutritional Analysis

Calories: 740kcalCarbohydrates: 58gProtein: 39gFat: 40gSaturated Fat: 18gTrans Fat: 1gCholesterol: 110mgSodium: 1200mgFiber: 4gSugar: 6g