Taco Stuffed Shells
Thirty-five minutes in the oven turns a short prep session into eight bubbling, fork-friendly dinners, with enough leftovers for tomorrow's lunch. I treat these like a reliable weeknight casserole:…
Ingredients
- 12 ounces jumbo pasta shells
- 1 pounds lean ground beef
- 1 small yellow onion, finely diced
- 1 ounce packet taco seasoning
- 1/2 cup water
- 2 cups tomato salsa
- 4 ounces cream cheese, softened
- 1 cup frozen corn kernels
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
Instructions
- Set a rack in the center of the oven and heat it to 375°F. Lightly coat a 9-by-13-inch baking dish with cooking spray or a thin film of oil. Put a large pot of well-salted water over high heat, and gather the salsa, softened cream cheese, corn, cheddar, and cooked-shell landing area before you start; the filling comes together quickly once the beef is browned.
- When the water reaches a rolling boil, add the 12 ounces of jumbo shells and stir for the first minute so they do not settle together. Cook for 2 minutes less than the package's al dente time, usually 8 to 10 minutes; the shells should bend easily but still feel slightly firm at the thickest part because they will finish cooking in the oven.
- Drain the shells in a colander without rinsing them, then spread them in a single layer on a lightly oiled sheet pan or large plate. Keeping them separate prevents tearing and lets excess steam escape, while the surface starch helps the filling cling later.
- While the pasta cooks, heat a large skillet over medium-high heat for 1 minute. Add the ground beef and diced onion, then cook for 6 to 8 minutes, breaking the meat into small crumbles with a wooden spoon. Continue until no pink remains, the onion is translucent, and the skillet smells savory rather than raw.
- Reduce the skillet heat to medium. Stir in the taco seasoning and 1/2 cup water, scraping the browned bits from the pan. Simmer uncovered for 2 to 3 minutes, stirring once or twice, until the liquid lightly coats the beef instead of pooling; this keeps the shells moist without making them watery.
- Remove the skillet from the heat and stir in the cream cheese until no pale streaks remain. Fold in the frozen corn and 1 cup of the salsa. The mixture should be thick enough to mound on a spoon; if it looks loose, let it stand for 3 minutes so the cream cheese can set the filling slightly.
- Spread the remaining 1 cup salsa across the bottom of the prepared baking dish. Using a small spoon or a piping bag with the tip snipped off, fill each shell with about 2 tablespoons of the beef mixture. Arrange the shells snugly in the dish with the open sides facing up; do not pack filling down forcefully, or the pasta may split.
- Cover the filled shells evenly with the shredded cheddar, keeping a little cheese from falling between the shells so it browns on top. Cover the dish tightly with foil, tenting it slightly so the foil does not touch the cheese. Bake at 375°F for 20 minutes; the covered steam finishes the pasta and warms the center.
- Remove the foil and bake for 8 to 10 minutes more, until the sauce is bubbling at the edges and the cheese is fully melted with a few golden spots. For a darker top, switch to broil on high for 1 to 2 minutes, watching continuously; stop when the cheese blisters rather than browns deeply.
- Let the casserole rest uncovered for 5 minutes so the filling settles and the shells lift cleanly. Spoon a little sour cream over individual portions or serve it on the side, then plate 3 to 4 shells per person with extra salsa if desired. Refrigerate leftovers in a covered container for up to 4 days and reheat individual portions in the microwave at 70 percent power, or cover and warm in a 350°F oven until hot throughout.
Watch the Taco Stuffed Shells cooking video
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