Description
Taco Stuffed Shells
Ingredients
1 box jumbo pasta shells (about 20 shells)
1 lb ground beef or turkey
1 packet taco seasoning mix
1 cup salsa
1 cup ricotta or cream cheese
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 cups enchilada sauce or taco sauce
1/2 cup sour cream (for garnish)
1/4 cup fresh cilantro or green onions (chopped, for garnish)
Instructions
Cook Pasta Shells:
Boil the pasta shells in salted water according to package instructions until al dente. Drain and set aside to cool.
Prepare the Filling:
In a skillet over medium heat, cook the ground beef until browned. Drain any excess grease. Add the taco seasoning and salsa, stirring well to combine. Let simmer for 2-3 minutes.
Add Creaminess:
Remove the skillet from heat and mix in the ricotta or cream cheese until creamy and combined.
Preheat Oven:
Preheat your oven to 375°F (190°C).
Assemble the Dish:
Spread 1 cup of enchilada or taco sauce on the bottom of a greased 9×13-inch baking dish. Stuff each pasta shell with 1-2 tablespoons of the meat mixture and place them in the dish.
Top with Sauce & Cheese:
Pour the remaining enchilada sauce over the stuffed shells. Sprinkle with shredded cheddar and Monterey Jack cheese.
Bake:
Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish & Serve:
Let cool for 5 minutes. Garnish with sour cream, chopped cilantro, or green onions. Serve warm.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4-6
Calories: ~400 per serving
#TacoTuesday #StuffedShells #ComfortFood
