Taco-Stuffed Pasta Shells

4.3
(4) 4 Reviews
Prep Time
20
min.
Total Time
50
min.
Servings

6 servings

Stuffed shells get a burst of taco flavor thanks to ground beef, cilantro and salsa. They make a good pair, don't you think?

Read MoreRead Less

What You Need

Showing deals in Cambridge, MA 02142
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Pour milk over crackers in large bowl; let stand 2 min. or until crackers are softened. Add meat, cottage cheese, tomatoes, egg and 1/3 cup cilantro; mix well.
  • Mix tomato sauce and salsa; pour 1/2 cup onto bottom of 13x9-inch baking dish. Fill each shell with 2 Tbsp. meat mixture; place in dish; top with any remaining meat mixture, tomato sauce mixture and shredded cheese. Cover.
  • Bake 30 min. or until cheese is melted and shells are heated through. Sprinkle with remaining cilantro. Let stand 5 min. before serving.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Size Wise

Enjoy this simple meal any day of the week, but keep portion size in mind. This recipe makes enough for 6 people.

Make Ahead

Assemble recipe as directed. Refrigerate 8 hours or up to 24 hours. When ready to serve, bake at 350°F for 30 min. or until cheese is melted and shells are heated through.

Substitute

Substitute 2 cups enchilada sauce for the tomato sauce and salsa and 20 saltine crackers for the RITZ Crackers.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 620
% Daily Value
Total fat 24g
Saturated fat 11g
Cholesterol 115mg
Sodium 1290mg
Carbohydrate 63g
Dietary fiber 4g
Sugars 10g
Protein 37g
   
Vitamin A 20 %DV
Vitamin C 15 %DV
Calcium 40 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rate this Recipe

Leave a Review

  • Emilie10x3 | Tue, Apr 15 2014 10:07 AM

    I sometimes use shredded chicken and we like the enchilada sauce. This is a family favorite. I never have left overs and everyone asks for more. Even the 2year old. Plus my grand kids who are 5 and 2 love to help stuff the shells.

  • Jayne337 | Mon, Jan 11 2010 4:26 PM

    I used the entire box of shells as directed, and filled the 13 x 9 pan with as much as possible, but still had quite a few shells left. It's a good make ahead dish. The cilantro really adds a lot. Would like a good recommendation for a side dish/salad.

  • mobsterdon | Sat, Oct 10 2009 8:49 PM

    I think I may do a few things different next time.

K:45868v4:112903