Jumbo pasta shells, ground beef, taco seasoning, salsa, diced tomatoes, cheddar cheese, Monterey Jack cheese.

There are nights when dinner feels like a decision you absolutely do not want to make. Taco night? Pasta night? Something baked and cozy? Something everyone will eat without sighing dramatically? This Mexican Stuffed Pasta Shells Recipe exists because of those nights. The “please don’t make me choose” nights.

I’ll be honest—when tacos and pasta first collided in my brain, I wasn’t totally convinced. It felt a little chaotic. Like mixing playlists. But once I pulled this pan out of the oven, all bubbly and cheesy and smelling like taco night crashed into comfort food… yeah. Doubts disappeared real fast.

If you’ve ever stood in your kitchen thinking I just need dinner to work tonight, this one gets it.

This Mexican Stuffed Pasta Shells Recipe came from a very specific kind of exhaustion—the kind where everyone has opinions and none of them match. One kid wanted tacos. Someone else wanted pasta. I wanted something baked so I could sit down for five minutes while the oven did its thing. Sound familiar?

I remember pulling out pasta shells and thinking, Okay, hear me out… what if taco meat lived in pasta? It felt a little wild. Maybe even wrong. But also exciting? Like putting hot sauce on eggs for the first time.

The first time I made it, the table went quiet in that good way. The “we’re all chewing and thinking about how this is actually really good” way. That’s when I knew this Mexican stuffed pasta shells situation wasn’t just a one-time experiment. It became one of those recipes I come back to when I want something comforting but not boring. Familiar, but not predictable.

Why you’ll Love this Mexican Stuffed Pasta Shells Recipe?

I won’t claim this is the perfect dinner. But it’s a very good one. It’s hearty without being heavy, cheesy without being overwhelming, and fun without being fussy. The jumbo shells hold all that seasoned beef like they were made for it, and the salsa keeps everything saucy without turning into a mess.

What I really love is that this Mexican stuffed pasta shells recipe feels generous. It feeds people well. It reheats beautifully. And it’s forgiving. Miss a measurement? Use a different cheese? Add more salsa because you felt like it? It still works. Those are my favorite kinds of recipes.

Ingredient Notes

Before you start, here’s the low-pressure rundown of what’s doing the heavy lifting.

• Jumbo pasta shells – Cook them just until al dente. Too soft and they’ll tear, and nobody has time for pasta drama.
• Lean ground beef – I usually go with 90% lean so things don’t get greasy, but use what you like.
• Onion & green bell pepper – They add texture and a little sweetness that balances the seasoning.
• Garlic – Not optional in my book, but adjust to your heart.
• Diced tomatoes (with juices) – These keep the filling saucy and cohesive.
• Taco seasoning – Packet or homemade, both work. This is where the flavor really lives.
• Salsa – Divided use keeps the shells moist from top to bottom.
• Cheddar & Monterey Jack cheese – One brings flavor, the other brings melt. Together, they’re a team.
• Toppings – Lettuce, sour cream, red onion, extra salsa… taco rules apply here.

How to Make Mexican Stuffed Pasta Shells Recipe?

1. First things first, cook the pasta shells according to the package directions, but stop at al dente. Drain them well and let them cool just enough so you don’t burn your fingers later. I’ve rushed this step before. Regretted it.
2. While the pasta cooks, preheat your oven to 375°F and spray a 9×13-inch baking dish with nonstick spray. It feels minor, but skipping it is how shells start sticking, and then your mood shifts.
3. Next, grab a large skillet and cook the ground beef with the onion, bell pepper, and garlic over medium-high heat. Break the meat up as it cooks and let everything get browned and fragrant, about five minutes. Once the beef is cooked, stir in the diced tomatoes (juices and all), taco seasoning, and water. Let it simmer uncovered until it thickens and smells like taco night—about ten minutes. Then let it cool slightly. Hot taco meat + bare hands = not fun.
4. Spread half of the salsa in the bottom of your baking dish. This keeps the shells from sticking and adds flavor from underneath. Spoon the beef mixture into each shell and nestle them into the dish. They don’t need to be perfect. This isn’t Pinterest; it’s dinner. Spoon the remaining salsa over the top, then sprinkle on both cheeses like you mean it.
5. Cover with foil and bake for about 20 minutes, until everything is heated through and the cheese is melted. If you like a little golden top (I usually do), uncover and broil for a couple of minutes—but watch closely. Broilers are sneaky.
6. Serve warm and let everyone add their own toppings. That part’s half the fun.

Storage Options

This Mexican Stuffed Pasta Shells Recipe is actually great the next day. Store leftovers in an airtight container in the fridge for up to four days. You can also freeze it—baked or unbaked—wrapped tightly. Thaw overnight and reheat until hot. It holds up better than you’d expect for a pasta dish.

Variations & Substitutions

This recipe doesn’t mind being messed with.

• Swap the beef for ground turkey or chicken.
• Make it vegetarian with black beans, pinto beans, or a meatless crumble.
• Add jalapeños or hot salsa if you want heat.
• Use Pepper Jack for spice or Colby Jack for mild comfort vibes.
• Skip the shells entirely and turn it into a layered taco pasta bake.

Ever cook based purely on vibes and what’s left in the fridge? Same here.

What to Serve With Mexican Stuffed Pasta Shells?

This dish is filling, but a few sides make it feel like a whole situation.

• A simple green salad to balance the richness
• Mexican rice or cilantro lime rice if you’re extra hungry
• Corn on the cob or elote-style corn
• Chips and guacamole, because obviously

FAQ

Can I make this ahead of time?
Yes, and it’s actually a great idea. Assemble it, cover it, and refrigerate up to 24 hours before baking.

Will the shells fall apart?
If you cook them al dente and handle them gently, they’ll be fine.

Can I use homemade taco seasoning?
Absolutely. About 2–3 tablespoons usually does it.

Is this kid-friendly?
Very. Use mild salsa and let toppings be optional.

If you try this Mexican Stuffed Pasta Shells Recipe, I hope it gives you that tiny sense of relief when dinner just works. And if it solves the taco-night-versus-pasta-night debate at your house? Even better.

Tell me—are you a load-it-up-with-toppings person, or do you keep it simple?

Mexican Stuffed Pasta Shells Recipe

Mexican Stuffed Pasta Shells combine jumbo pasta shells filled with seasoned ground beef, salsa, and melted cheddar and Monterey Jack cheeses for a hearty, taco-inspired baked dinner the whole family will enjoy.

Print Pin Rate

Course: Main dish

Cuisine: Mexican-Inspired, Tex-Mex

Keyword: Mexican Stuffed Pasta Shells Recipe

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6

Ingredients

Shells

• 12 oz jumbo pasta shells cooked to al dente
• 16 oz 90% lean ground beef
• 1 medium onion chopped
• 1 medium green bell pepper seeded and chopped
• 2 garlic cloves minced
• 1 can 14.5 oz diced tomatoes with juices
• 1 packet 1.25 oz taco seasoning
• ¼ c water
• 1 c salsa divided
• 4 oz shredded cheddar cheese
• 4 oz shredded Monterey Jack cheese

Toppings (Optional)

• Shredded lettuce
• Chopped tomatoes
• Diced red onion
• Sour cream
• Additional salsa

Instructions

• Cook the jumbo pasta shells according to package directions until al dente. Drain well and set aside.
• Preheat the oven to 375°F (190°C). Lightly coat a 9×13-inch casserole dish with nonstick cooking spray.
• In a large skillet over medium-high heat, cook the ground beef, onion, bell pepper, and garlic, stirring occasionally and breaking up the meat, until the beef is browned and the vegetables are softened, about 5 minutes.
• Stir in the diced tomatoes with juices, taco seasoning, and water. Cook uncovered, stirring occasionally, until the mixture thickens, about 10 minutes. Remove from heat and allow to cool slightly.
• Spread ½ cup of the salsa evenly over the bottom of the prepared casserole dish.
• Spoon the beef mixture into the cooked pasta shells and arrange them in the casserole dish.
• Spoon the remaining salsa over the stuffed shells, then evenly sprinkle with the cheddar and Monterey Jack cheeses.
• Cover the dish with aluminum foil and bake for 20 minutes, or until the shells are heated through and the cheese is melted. If desired, remove the foil and broil for 1–2 minutes to lightly brown the top.
• Serve warm with desired toppings.

Notes

To make this recipe gluten-free, substitute certified gluten-free jumbo pasta shells and ensure the taco seasoning, salsa, diced tomatoes, and cheeses are labeled gluten-free. No additional recipe adjustments are necessary.