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Savory Taco Stuffed Shells Recipe with Creamy Cheese Sauce

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A quick and easy dinner featuring jumbo pasta shells stuffed with seasoned taco meat and ricotta, topped with a smooth, creamy cheese sauce. This comforting dish blends spicy taco flavors with cheesy richness for a crowd-pleasing meal.

Ingredients

Scale
  • 20 jumbo pasta shells, cooked al dente
  • 1 pound ground beef or turkey
  • 2 tablespoons taco seasoning (homemade or store-bought)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup ricotta cheese
  • 1 ½ cups shredded sharp cheddar cheese
  • 4 ounces cream cheese, softened
  • 1 cup milk (whole or 2%)
  • 1 cup tomato sauce
  • Handful fresh cilantro, chopped
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook for 8-10 minutes until al dente. Drain, rinse under cold water, and set aside on a towel to dry slightly.
  2. Heat olive oil in a large skillet over medium heat. Sauté chopped onion until translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add ground beef or turkey, breaking it up with a spoon. Cook until browned and no longer pink, about 7-8 minutes.
  4. Sprinkle taco seasoning over the meat, stir well, and add ¼ cup water. Simmer for 3-4 minutes until thickened. Season with salt and pepper. Remove from heat and let cool slightly.
  5. In a medium saucepan over low heat, combine softened cream cheese and milk. Stir continuously until smooth.
  6. Slowly add shredded cheddar cheese, stirring constantly to create a velvety sauce. Add tomato sauce and stir to combine. Simmer gently for 2-3 minutes. Adjust seasoning if needed.
  7. In a bowl, combine taco meat mixture with ricotta cheese and stir well.
  8. Carefully fill each pasta shell with the meat and ricotta mixture. Arrange filled shells in a baking dish, open side up.
  9. Drizzle the creamy cheese sauce evenly over the stuffed shells.
  10. Preheat oven to 350°F (175°C). Cover baking dish with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until sauce is bubbly and tops are slightly golden.
  11. Garnish with chopped fresh cilantro. Let rest for 5 minutes before serving.

Notes

Keep pasta shells al dente to avoid mushiness and ease stuffing. Let taco meat cool slightly before mixing with ricotta to prevent curdling. Melt cream cheese gently over low heat to avoid lumps. Cover dish with foil during baking to retain moisture, remove foil near end for golden top. If sauce thickens too much, loosen with a splash of milk before serving. Fresh cilantro garnish adds brightness; substitute with green onions or parsley if preferred.

Nutrition

Keywords: taco stuffed shells, creamy cheese sauce, easy dinner, weeknight meal, taco meat recipe, cheesy pasta, comfort food

Find it online: https://elvafood.com/savory-taco-stuffed-shells-recipe-with-creamy-cheese-sauce-easy-and-delicious/