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Taco-Stuffed Pasta Shells

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Taco-Stuffed Pasta Shells
  • Prep 35 min
  • Total 55 min
  • Servings 8
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Transform taco night with this fun, easy and delicious pasta dish.
Dec 19, 2017

Ingredients

  • 227 g uncooked jumbo pasta shells (about 24 shells from 340 g box)
  • 1 lb (500 g) lean ground beef
  • 1 package Old El Paso™ taco seasoning mix
  • 1 can (398 mL) crushed tomatoes, undrained
  • 2 cups shredded Mexican cheese blend
  • 1 cup diced plum (Roma) tomatoes
  • 1/4 cup chopped fresh cilantro

Steps

  • 1
    Heat oven to 350°F. Cook and drain pasta shells as directed on box.
  • 2
    Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat 5 minutes, stirring frequently, until thoroughly cooked; drain. Add taco seasoning mix, crushed tomatoes and 1 cup of the shredded cheese; stir well until cheese is melted.
  • 3
    Fill each pasta shell with about 1 tablespoon beef mixture; place in ungreased 13x9-inch (3-quart) glass baking dish. Top filled shells with plum tomatoes and chopped cilantro; sprinkle with remaining 1 cup cheese.
  • 4
    Bake 15 to 20 minutes or until heated through and cheese is melted. Serve warm.

Expert Tips

  • Tip 1
    If you prefer more heat, try some chopped jalapeños on your shells.
  • Tip 2
    Ground turkey is a great substitute for ground beef in this dish.

Nutrition Information

330 Calories, 15g Total Fat, 20g Protein, 28g Total Carbs

Nutrition Facts

Serving Size: 8 servings
Calories
330
Total Fat
15g
Saturated Fat
8g
Trans Fat
0.5g
Cholesterol
60mg
Sodium
430mg
Total Carbs
28g
Dietary Fiber
2g
Protein
20g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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