Description

Tender jumbo pasta shells filled with zesty ground beef, ricotta, and cheese, topped with salsa and melted cheddar—a Tex‑Mex twist on classic stuffed shells that’s perfect for family meals and gatherings.

Ingredients

20–24 jumbo pasta shells
1 lb ground beef (or turkey/chicken)
1 packet taco seasoning
1/2 cup water (for seasoning)
1/2 cup ricotta cheese
1 cup shredded cheddar cheese, divided
1 cup salsa (medium or hot), divided
2 tbsp chopped green onions (plus extra for garnish)
1 tbsp chopped fresh cilantro (optional garnish)

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Instructions

Preheat oven to 375 °F (190 °C). Cook pasta shells in salted boiling water until just al dente. Rinse with cool water and arrange on a baking sheet.
In a skillet over medium-high heat, cook ground beef until browned. Drain excess fat. Stir in taco seasoning and water; simmer per packet instructions. Add green onions, remove from heat, and let cool slightly.
Mix in ricotta and ½ cup cheddar to the beef mixture.
Spoon filling into each shell and place them open-side-up in a baking dish spread with ¼ cup salsa.
Pour remaining salsa over shells and sprinkle with remaining cheddar.
Bake 25 minutes, until hot and cheese is melted. Cool 5 minutes before serving.

Notes

For vegetarian version, use canned black or pinto beans in place of beef.
Swap cheddar for Monterey Jack, pepper jack, or a Mexican cheese blend.
Assemble ahead (without baking) and refrigerate overnight; bake just before serving.
To freeze, cover pre-baked dish tightly and freeze up to 3 months; add 10–15 min to bake time when reheating from frozen.