Be sure to try my Chicken Taco Soup recipe next!
Taco Stuffed Shells
As much as I love to make my Classic Stuffed Shells recipe, nothing tastes better on Taco Tuesday than these Taco Stuffed Shells! This is a true mashup between two classics, my recipe incorporates ricotta cheese into that delicious beef filling, which really ties in the stuffed shells theme. I use a similar combination in my Taco Lasagna recipe, and people absolutely love it. If you try it, you will so be glad you did! The topping options here are endless and fun to get creative with. I usually go for cilantro, diced avocado, black beans, and diced tomatoes. Other options include crunchy Fritos or Doritos, shredded lettuce, black olives, and sour cream!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Boil the shells in salted water for 1 minute less than al dente. Drain and rinse with cool water to stop them from cooking further. While the shells boil, prepare meat filling. Add 1/2 of the salsa to the bottom of a baking dish. Fill each shell with the prepared meat filling and add it to the baking dish. Top with remaining salsa.
Top with cheese. Cover and bake at 375° for 20 minutes. Uncover and bake for 10 more minutes. Garnish with your favorite taco toppings and serve!
Make Ahead Method
Assemble and refrigerate up to 1 day ahead of time. Add 10 minutes to covered baking time. Assemble and freeze for up to 3 months. Let it fully thaw in the fridge and add 10 minutes to covered baking time.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
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This is the Le Creuset skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great. Box Cheese Grater– Lets you finely shred the cheese. (Always shred from a block instead of using packaged shredded cheese.) Pasta Strainer– This is the one I use, it’s the perfect size.
