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Taco-Stuffed Pasta Shells

Taco-Stuffed Pasta Shells
Makes:
8 servings (two 4-serving casseroles)
Prep Time:
20
minutes
Total Time:
70
minutes
based on
9 reviews
These Taco-Stuffed Pasta Shells have a bean taco filling that makes these salsa-topped shells plump and satisfying. Serve with a tossed salad topped with broken tortilla chips for added crunch and flavor.

Ingredients:

  • 16 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions, rinsed and drained
  • 1 pound extra-lean ground beef
  • 1 can (16 ounces) refried beans
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
  • 2 tablespoons chili powder
  • 1 1/2 cups (12-ounce bottle) chunky salsa, divided
  • 1/4 cup sliced green onions
  • Light sour cream (optional)

Directions:

PREHEAT oven to 350° F.

COOK beef in large, nonstick skillet over medium-high heat, stirring occasionally, until no longer pink; drain. beans, 3/4 cup cheese and chili powder; mix well. Spread 1/4 cup salsa over bottom of each of two 8-inch-square baking dishes.

FILL pasta shells with beef mixture; place 8 shells in each baking dish, filled-side-up. Spoon remaining salsa over shells Cover one baking dish with plastic wrap, then wrap with foil. Label and freeze for up to 2 months.

COVER remaining baking dish with foil. Bake for 40 to 45 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream.

TO BAKE FROZEN SHELLS: Place baking dish in the refrigerator overnight. Preheat oven to 375° F. Remove foil and plastic wrap; recover with foil. Bake for 45 to 50 minutes or until heated through. Sprinkle with 1/4 cup sliced green onions and 1/4 cup shredded reduced-fat cheddar cheese. Serve with sour cream.


Reviews:

Review This Recipe
  •  Star(s)

    Easy AND good

    Canadianchix from

    I made this for dinner for my husband and myself and I was pleasantly surprised. It was very easy and quick to make! I made the whole recipe without saving any to freeze and it turned out wonderful. My husband went back for seconds! I would suggest maybe using half a can of refried beans instead of a whole can, and I also used enchilada sauee to coat the bottom of the pan and then a mix of sauce and salsa on the top. I fully recommend this to anyone who wants a quick delicious meal. Definitely going into my recipe book!

  •  Star(s)

    EXCELLENT

    Laura S from Memphis, TN

    I made this for dinner last night and we have no leftovers! Everyone LOVED IT! It was easy to make, although the list of ingredients didn't include the onions and olives that was in the directions. I read the reviews and I used the medium salsa too-what a great idea! I did add some garlic when I cooked the ground beef. I have already been asked to make it again.

  •  Star(s)

    Very Good!

    Dione from

    We loved this dish. It was a big hit. My little girl can't wait to eat the leftovers tomorrow. It was really easy to make. I used medium salsa instead of mild though.

  •  Star(s)

    lowfat and great taste

    Angela Cavaletto from knightstown IN

    Pretty good recipe, also inexpensive, and lowfat. I did use manicotti instead of shells, and enchilada sauce instead of salsa. Other than that, great recipe.

  •  Star(s)

    Ole'!

    Tami from Oklahoma City OK

    Great flavor & pretty easy to make. One of the best low fat recipes I have made.

  •  Star(s)

    Oh, this is VERY good!

    Carolyn T from NV

    This was an easy and delicious meal! Even my kids love it! (Course, if they knew refried beans was an ingredient, they would have refused to try it.) I will keep this recipe and use it repeatedly.

  •  Star(s)

    deliciosssssss

    shan from

    this was a huge hit with my family pasta lovers please try this i know you will love it very much!

  •  Star(s)

    Excellent Dish

    KellyC from ct

    Taco stuffed Pasta shells was excellent. My son is a picky eater and he loved this recipe.I doubled this recipe and added greater quanity of the ingredients and it was a great get together dish! I will make this over and over.

  •  Star(s)

    Taco Stuffed Pasta Shells

    Shirley Beck from Ocala, FL

    This recipe is really great and makes quite a few jumbo shells so for a small family. This recipe also freezes well!! I make this often.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 316
  • Calories from Fat: 91
  • Total Fat: 10g (16% of DV)
  • Saturated Fat: 4g (22% of DV)
  • Cholesterol: 50mg (17% of DV)
  • Sodium: 656mg (27% of DV)
  • Carbohydrates: 36g (12% of DV)
  • Dietary Fiber: 5g (21% of DV)
  • Sugars: 3g
  • Protein: 21g
  • Vitamin A: 18% of DV
  • Vitamin C: 9% of DV
  • Calcium: 13% of DV
  • Iron: 20% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Taco-Stuffed Pasta Shells

Ingredients

  • 16 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions, rinsed and drained
  • 1 pound extra-lean ground beef
  • 1 can (16 ounces) refried beans
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
  • 2 tablespoons chili powder
  • 1 1/2 cups (12-ounce bottle) chunky salsa, divided
  • 1/4 cup sliced green onions
  • Light sour cream (optional)

 

Directions

PREHEAT oven to 350° F.

COOK beef in large, nonstick skillet over medium-high heat, stirring occasionally, until no longer pink; drain. beans, 3/4 cup cheese and chili powder; mix well. Spread 1/4 cup salsa over bottom of each of two 8-inch-square baking dishes.

FILL pasta shells with beef mixture; place 8 shells in each baking dish, filled-side-up. Spoon remaining salsa over shells Cover one baking dish with plastic wrap, then wrap with foil. Label and freeze for up to 2 months.

COVER remaining baking dish with foil. Bake for 40 to 45 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream.

TO BAKE FROZEN SHELLS: Place baking dish in the refrigerator overnight. Preheat oven to 375° F. Remove foil and plastic wrap; recover with foil. Bake for 45 to 50 minutes or until heated through. Sprinkle with 1/4 cup sliced green onions and 1/4 cup shredded reduced-fat cheddar cheese. Serve with sour cream.

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