Taco-Stuffed Pasta Shells

Recipe by janice brady

This is a very good dinner, I just have it with a salad on the side. I usually freeze it ahead of time so I can just stick it in the oven after a busy day. My DH and DS love it.

Top Review by Megan from Chicago

This version of the recipe appealed to me because it did not have cream cheese. I don't think I really care for this type of recipe with or without cream cheese. I think that more seasoned meat and less refried beans or cream cheese might have been better. I don't want to just pick on this single version of the recipe. This rating is really for all similar taco stuff pasta shell recipes.

Ingredients Nutrition

  • 16 large dried pasta shells, prepared according to package, rinsed and drained
  • 1 lb extra lean ground beef
  • 1 (1 1/4 ounce) packageif taco seasoning mix
  • 1 cup water
  • 1 (16 ounce) can refried beans
  • 1 cup shredded low-fat cheddar cheese, divided
  • 1 (16 ounce) jar salsa, divided
  • 14 cup sliced green onion
  • sour cream (optional)


  1. Cook beef in large skillet until brown, then drain.
  2. Add taco seasoning mix and water.
  3. Cook over low heat or until thickened.
  4. Add beans and 1/4 cup cheese; mix well.
  5. Spread 1/4 cup salsa over bottom of each of the two 8" inch square (2 quart) baking dishes.
  6. Fill pasta shells with beef mixture, place half of the shells in each baking dish, filled side up.
  7. Spoon the remaining salsa over shells.
  8. *If freezing, cover with plastic wrap then overwrap with foil. This can stay in the freezer for up to 2 months.
  9. Preheat oven to 350°F, cover baking dish with foil.
  10. Bake for 40 to 45 minutes or until heated through.
  11. Sprinkle with green onions and the remaining cheese.
  12. Top with sour cream (It's really good that way).
  13. Makes 4 (large portions).

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