Taco-Stuffed Pasta Shells with Salsa Verde: A Bold Twist on Taco Night

If you’ve ever been torn between taco night and pasta night, this recipe is your perfect mashup. Taco-stuffed pasta shells with salsa verde combines the heartiness of seasoned ground beef with the comfort of pasta shells, all baked in a tangy, mildly spicy salsa verde. It's one of those unique pasta recipes that feels familiar but completely new at the same time. Plus, it’s as fun to make as it is to eat—ideal for anyone looking to switch up their dinner rotation with something that hits all the cozy, cheesy, and zesty notes. Whether you're into stuffed shells recipes or just want more fun pasta recipes on your radar, this dish delivers.

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Taco-Stuffed Pasta Shells with Salsa Verde

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Italian, Mexican

Servings 5

Equipment

• Large pot (for boiling pasta shells)
• Large skillet (for browning the meat and making the filling)
• Mixing bowls
• 9x13-inch baking dish
• Spoon or small cookie scoop (for stuffing shells)
• Aluminum foil
• Cheese Grater (if shredding your own cheese)

Ingredients

  

For the Filling

• 1 lb ground beef 85/15 or 90/10 for balance of flavor and fat
• 1 small yellow onion finely diced
• 2 cloves garlic minced
• 1 packet taco seasoning or 2 tablespoons homemade taco spice blend
• 1/4 cup water
• 1 cup canned black beans rinsed and drained
• 1 cup corn frozen or canned and drained
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

For the Sauce

• 1 1/2 cups salsa verde store-bought or homemade
• 1/2 cup sour cream
• 1/4 teaspoon cumin
• Salt to taste

For the Pasta

• 20 jumbo pasta shells about half a box
• Salt for pasta water

For Topping

• 1/2 cup shredded cheese cheddar, Monterey Jack, or a Mexican blend
• Fresh cilantro chopped
• Diced tomatoes or pico de gallo optional
• Sliced jalapeños optional
• Sour cream or Greek yogurt

Instructions

 

Cook the Pasta Shells

1. Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook until al dente, about 9 minutes. You want them firm enough to hold the filling without tearing. Drain and set aside to cool slightly so they’re easier to handle.

Prepare the Filling

1. While the pasta is cooking, heat a skillet over medium heat. Add the ground beef and break it apart with a spoon. Once it starts to brown, add the diced onion and cook until soft, about 5 minutes. Stir in garlic and cook for another 30 seconds.
2. Add taco seasoning and 1/4 cup water, stirring until everything is coated. Mix in black beans and corn, then simmer for 2-3 minutes. Remove from heat and let it cool slightly before mixing in 1 cup of cheddar and 1 cup of Monterey Jack cheese. This filling is the soul of your taco pasta shells.

Make the Salsa Verde Sauce

1. In a medium bowl, combine salsa verde, sour cream, cumin, and a pinch of salt. This creamy salsa is the secret that ties everything together and gives the dish a tangy twist.

Assemble the Shells

1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of the salsa verde sauce over the bottom of your baking dish. Fill each pasta shell with a generous spoonful of the taco mixture and place them open-side up in the dish.
3. Once all shells are arranged, spoon the remaining salsa verde sauce over the top. Sprinkle with extra shredded cheese.

Bake It

1. Cover the dish loosely with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden on top.

Garnish and Serve

1. Let the stuffed pasta shells sit for 5 minutes after baking. Then garnish with chopped cilantro, diced tomatoes or pico de gallo, jalapeño slices, and a dollop of sour cream. It’s a fiesta on a plate!

Pairings

This dish is rich and flavorful, so pair it with something crisp and refreshing. A citrusy lime slaw or a simple green salad with avocado and radishes makes a great contrast. For drinks, sparkling limeade, horchata, or even a cold glass of agua fresca works beautifully.

You could also serve a side of shell pasta salad or nachos with a cheese dip for more texture and variety. Want to keep it light? A side of grilled vegetables with a squeeze of lime and chili powder adds brightness to the dish.

For dessert, think churros, tres leches cake, or just some cinnamon-sugar dusted tortilla chips with chocolate sauce.

FAQs

1. Can I use ground turkey or chicken instead of beef?

Absolutely. Ground turkey or chicken works well if you're aiming for healthy dinner recipes. Just make sure to season it generously, as leaner meats absorb flavors differently than beef.

2. What if I can't find jumbo pasta shells?

You can substitute with conchiglie pasta (large shell noodles) and serve it casserole-style. Or, use other filled pasta techniques like layering it in lasagna form. If you're really in a pinch, stuff small manicotti or even break it down and make a pasta recipes shells skillet dish.

3. Can I make this ahead of time?

Yes! Assemble the dish up to the point of baking, then cover and refrigerate for up to 24 hours. When ready to bake, let it come to room temperature for 20 minutes and then bake as directed.

4. Is this dish freezer-friendly?

Definitely. Once assembled, cover the dish tightly and freeze for up to 2 months. When ready to bake, thaw overnight in the fridge and follow baking directions.

5. Can I use homemade salsa verde?

Of course, and it adds an extra punch of freshness. Roasted tomatillo salsa made with garlic, onion, lime juice, and cilantro is ideal for this dish. It brings brightness and depth that elevates the flavor of your stuffed shells recipe even more.