Mexican Stuffed Shells

Mexican stuffed Shells combines my love for pasta with my love for Mexican food. What could be better than a large pasta shell stuffed with Mexican taco mean, spices, and cheese?

If you want to make this a vegetarian recipe, simply replace the ground beef with a can of refried beans.


  • 1 lb. ground beef (or for vegetarian version, 1 can of refried beans)
  • 1 package low-sodium taco seasoning (or use homemade Taco Seasoning!)
  • 4 oz. cream cheese
  • 14-16 jumbo pasta shells
  • 1.5 cup salsa
  • 1 cup taco sauce (This is a smooth, tomato based sauce found in the Mexican section)
  • 1 cup cheddar cheese
  • 1 cup monterey jack cheese
  • 3 green onions
  • Sour cream


  • Preheat oven to 350°.
  • In a frying pan cook ground beef; add taco seasoning and prepare according to package directions or if making vegetarian version, heat refried beans and add taco seasoning to it.
  • Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.
  • While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.
  • Pour salsa on bottom of 9×13 baking dish.
  • Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.
  • Cover with foil and bake for 30 minutes.
  • After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.
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