Taco Stuffed Pasta Shells (Print Version)
# Ingredients:
→ Filling
01 -
450 g ground beef
02 -
1 packet taco seasoning (30 g)
03 -
140 g shredded cheddar cheese (divided)
→ Pasta
04 -
20-24 jumbo pasta shells (reserve extra in case of breakage)
→ Sauce
05 -
285 g can enchilada sauce
→ Toppings
06 -
120 ml sour cream
07 -
15 g fresh cilantro, chopped (optional)
08 -
Pico de gallo, to serve
# Instructions:
01 -
Preheat oven to 175°C and lightly grease a 33x23 cm baking dish. Cook jumbo pasta shells in boiling salted water until al dente according to package directions. Drain and rinse under cold water to stop cooking.
02 -
Heat a large skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until fully browned. Drain excess fat and return beef to skillet.
03 -
Stir taco seasoning and half of the enchilada sauce into the beef. Simmer for 5-7 minutes, stirring occasionally, until sauce thickens.
04 -
Remove skillet from heat and mix in 1 cup (about 70 g) shredded cheddar cheese until well incorporated.
05 -
Fill each cooked pasta shell with the beef and cheese mixture and arrange in the prepared baking dish.
06 -
Pour the remaining enchilada sauce evenly over the stuffed shells. Sprinkle remaining shredded cheddar cheese on top. Cover dish with foil and bake 25-30 minutes until cheese is melted and bubbling.
07 -
Remove from oven and let rest several minutes. Garnish with chopped cilantro. Serve hot with sour cream and pico de gallo.
# Notes:
01 -
Cooking extra shells accounts for those that may tear during boiling.
02 -
Allowing the shells to rest after baking makes them easier to serve and handle.