Taco Filled Pasta Shells

READY IN: 2hrs 15mins
Recipe by Creativewaystosave

My family loves this recipe (even my 4 and 2 year old!). I created this recipe when I started Weight Watchers. Hubby likes all ground beef and I like all Boca Meat (meat substitute). If you use Boca Meat 2 shells is only 3 Points. I love to freezer cook as well so make 2, one for now and one for later

Top Review by bmcnichol

This got mixed reviews at my house. I made this about a month ago. My son and I tasted them when we first made without any salsa, sauce, cheese or chips and we enjoyed them. I froze the shells. I thawed them and put them in a pan and topped with taco sauce. I didn't use the salsa. I followed the rest of the recipe. I liked them but hubby and my son thought they were just OK. I think next time I wouldn't add the taco sauce and see if they like them like that as I still have 12 in the freezer.

Ingredients Nutrition


  1. In a skillet, cook beef over medium heat until no longer pink; drain. Add taco seasoning and prepare according to directions Add cream cheese; cover and simmer for 5-10 minutes or until melted, stirring occasionally.
  2. Transfer to a bowl and refrigerate for 1 hour. Cook pasta according to directions.
  3. Drain and toss with butter (a couple of teaspoons to keep the shells from sticking). Fill each shell with about 3 tablespoons of meat mixture.
  4. Place 12 shells in a greased 9" square pan; cover and freeze for up to 3 months. To prepare unfrozen shells: spoon salsa into a greased 9" square pan.
  5. Top with shells and taco sauce.
  6. Cover and bake at 350 degrees for 30 minutes.
  7. Uncover and sprinkle with cheese and chips; bake 15 minutes longer or until cheese is melted.
  8. Serve with sour cream and onions.
  9. To prepare frozen shells: Thaw for 24 hours and cook as above.

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