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jumbo pasta shells filled with creamy seasoned ground beef in chunky red salsa sauce beneath a modest melted-cheddar topping in a plain baking dish
Andre Lewis

Taco Stuffed Shells

Cream cheese gives the seasoned beef just enough body to stay inside the shells while the salsa sauce bubbles around them. Cook the chili powder and cumin briefly with the meat before adding the dairy so their flavor spreads through the filling. Keep the shells slightly firm when you drain them. They still have a covered bake ahead, and very soft pasta can tear as you spoon in the beef. The cheddar should melt over visible shell edges rather than hiding the whole dish under a solid orange lid.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 18 jumbo pasta shells about 6 oz
  • 1 tbsp fine salt for pasta water
  • 1 lb 90% lean ground beef
  • 1/2 medium yellow onion finely diced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp fine salt for filling
  • 3 oz cream cheese cubed
  • 1/4 cup water
  • 1 cup chunky tomato salsa
  • 1 can tomato sauce 15 oz
  • 4 oz cheddar cheese grated

Method
 

  1. Heat the oven to 375°F. Cook shells in water with the tablespoon salt until 2 minutes short of the package time, then drain gently and separate on a plate.
  2. Brown beef and onion in a skillet for 7 to 8 minutes until the meat reaches 160°F. Drain excess fat and stir in chili powder, cumin and filling salt for 30 seconds.
  3. Add cream cheese and water and stir over low heat until the cheese melts into the beef. Mix salsa and tomato sauce in a separate bowl and spread 1 cup in a 9-by-13-inch baking dish.
  4. Fill shells evenly with the beef mixture and arrange open-side up in the dish. Spoon remaining sauce over and between the shells and scatter cheddar on top.
  5. Cover and bake for 25 minutes, then uncover for 5 to 8 minutes until bubbling and the filling reaches 165°F. Rest for 5 minutes and serve three shells per person.