🧀🌮 Cheesy Taco Stuffed Shells 🍝✨

Italian pasta meets Mexican flavors for the ultimate comfort food fusion dish! This recipe combines tender jumbo shells stuffed with a cheesy taco filling — the best of both worlds in every bite.

Ingredients

• 20–24 jumbo pasta shells
• 1 lb ground beef (80% lean)
• 1 packet taco seasoning
• 1 cup salsa
• 1 cup ricotta or cottage cheese
• 1 ½ cups shredded cheddar cheese (divided)
• 1 cup shredded Monterey Jack or Mexican blend cheese
• ½ cup chopped green onions (optional)
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. Cook the shells: Boil the jumbo pasta shells according to package instructions. Drain and set aside to cool slightly.
2. Prepare the filling: In a large skillet, cook ground beef over medium heat until browned. Drain any excess fat. Stir in taco seasoning and salsa, then simmer for 2–3 minutes.
3. Mix cheeses: In a bowl, combine ricotta (or cottage cheese), 1 cup cheddar, and a pinch of salt and pepper.
4. Assemble: Spread a thin layer of taco sauce or salsa in the bottom of a baking dish. Stuff each pasta shell with a spoonful of the beef mixture and a bit of cheese filling, then arrange them in the dish.
5. Top it off: Sprinkle remaining cheddar and Monterey Jack cheeses evenly over the shells.
6. Bake: Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
7. Serve: Garnish with fresh cilantro or green onions and enjoy hot!