Cheesy Taco Pasta Shells

Cheesy Taco Pasta Shells baked in a white ceramic dish, topped with melted cheese, sour cream, and chopped green onions on marble. — Cheesy Taco Pasta Shells – jumbo pasta shells stuffed with taco beef and beans, baked with salsa, gooey cheese, and fresh toppings.

Cheesy Taco Pasta Shells are the ultimate comfort food mash-up you didn’t know you needed. With tender jumbo shells stuffed full of zesty taco beef, hearty black beans, and melty cheese, this dish transforms taco night into something completely new. It’s cozy, family-friendly, and easy to make ahead—perfect for busy weeknights when you want bold flavors without extra fuss.

The beauty of this recipe is its versatility. You can swap in ground chicken, turkey, or even plant-based proteins for a lighter twist, yet still enjoy the rich Tex-Mex flavor. With a bubbly layer of cheddar and Monterey Jack on top, every bite is packed with cheesy, satisfying goodness.

Interestingly, stuffed pasta shells became popular in the United States in the mid-20th century, inspired by Italian-American cooking. This version takes a delicious detour by blending taco night flavors into a familiar baked pasta format.

Serve it with a side of salsa, a dollop of sour cream, and fresh cilantro for a dinner that’s guaranteed to impress.

Recipe Yield: 6 servings

INGREDIENTS

20 jumbo pasta shells, cooked al dente
1 lb ground beef
1 cup canned black beans, rinsed and drained
1 small onion, finely diced
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons taco seasoning
1 cup salsa (divided, ½ for filling and ½ for topping)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
½ cup sour cream (for serving)
2 green onions, sliced (for garnish)
¼ cup fresh cilantro, chopped (for garnish)

INSTRUCTIONS

1. Prepare pasta shells:
Cook jumbo shells in salted water until al dente. Drain, rinse under cool water, and set aside.

2. Make the filling:
In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened, about 2 minutes. Add ground beef, cooking until browned, breaking it apart with a spoon. Stir in taco seasoning, black beans, and ½ cup salsa. Simmer for 3–4 minutes until slightly thickened.

3. Stuff the shells:
Spoon the beef mixture evenly into each cooked shell, arranging them in a lightly greased 9×13-inch baking dish.

4. Add topping and bake:
Pour remaining ½ cup salsa over the shells. Sprinkle with cheddar and Monterey Jack cheese. Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake an additional 5–7 minutes until cheese is bubbly and golden.

5. Garnish and serve:
Top with sour cream, sliced green onions, and fresh cilantro. Serve warm with extra salsa on the side.

Helpful Tips to Perfect This Recipe

Choose the right shells: Make sure the pasta shells are cooked al dente. Overcooking will make them tear when stuffing.
Customize the filling: Swap beef for ground chicken, turkey, or even lentils for a lighter twist while keeping the taco flavor bold.
Cheese layering matters: Mixing two cheeses, like cheddar and Monterey Jack, creates both sharp flavor and gooey melt, giving the casserole its irresistible finish.

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