Taco Stuffed Pasta Shells for #FoodieExtravaganza
Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month.
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Sue from Palatable Pastime invited us to share something in honor of National Noodle Month!
See all of our tasty noodle dishes!
Noodles: It’s National Noodles Month
- Instant Noodles Egg Masala by Sneha's Recipe
- Linguine with Salmon and Cilantro Pesto by Karen's Kitchen Stories
- Penang Char Kway Teow (Malaysian Noodles with Crab and Sausage) by Culinary Adventures with Camilla
- Sesame Ginger Noodles by A Day in the Life on the Farm
- Taco Stuffed Pasta Shells by Making Miracles
- Thai Coconut Curry Noodles by Magical Ingredients
- Torta di Rigatoni by Food Lust People Love
- Tsuivan (Mongolian Noodles with Meat and Vegetables) by Tara's Multicultural Table
You'll probably have a handful of leftover cooked pasta shells if you make the full 12-oz box, enjoy those the next day with another fun filling, or chop them up and throw them in some soup!
Taco Stuffed Pasta Shells
8 oz uncooked jumbo pasta shells (about 24 shells from 12-oz box)
1 lb lean ground beef
1 medium onion, finely diced
salt and pepper
1/2 cup water
1 package (1 oz) taco seasoning mix
1 1/2 cups salsa
1/2 cup cotija cheese
1 cup shredded cheddar cheese
- Bring a large pot of salted water to a boil, and cook noodles per package directions. Drain, and set aside to cool to room temperature (or cool enough to handle) while you prepare the filling.
- Preheat the oven to 350 degrees and spray a 9x13 baking dish with nonstick cooking spray.
- Spread 1/2 cup of the salsa around to bottom of the baking dish.
- In a large nonstick skillet, cook the ground beef with the onion until tender and cooked through (8-10 minutes). Season lightly with salt and pepper while cooking.
- Add the water and taco seasoning and stir until well blended and bubbling lightly.
- Stir in remaining 1 cup of salsa, and 1/2 cup of cotija cheese. Taste and adjust flavors if needed (flavors will depend on the taco seasoning and salsa used - feel free to add additional cumin, garlic powder, cayenne pepper, etc. depending on your taste preference).
- Stuff the shells with the beef filling mixture and arrange (open side up) in the baking dish.
- Optional - for additional moisture, pour a can of diced tomatoes or Rotel tomatoes (for additional "kick") around the pasta before sprinkling with cheese.
- Sprinkle with remaining shredded cheddar cheese.
- Cover with foil and bake in the preheated oven for 30 minutes.
Recipe adapted from Dinner Then Dessert