Taco Stuffed Shells

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These Taco Stuffed Shells are a recipe you absolutely need to add to your weekly dinner lineup! Packed with Mexican inspired flavors, the par-boiled pasta shells are filled with a savory and creamy taco inspired filling and topped with salsa and melty gooey cheese. They’re perfect for prepping in the morning before work and popping in the oven when you get home. Plus they make a delicious and simple meal prep option for the week. A perfect “good for your soul” recipe!

What To Love About Taco Stuffed Shells

• Vegetarian – no meat here! A great meat-free option for your meatless Monday.
• 10 minute prep – because there is no meat to brown, the prep work is simple and fast. Just cooking up onions and peppers and stuffing the shells.
• Perfect for meal prep – because these reheat SO well, they are a great option for meals throughout the week.
• Make ahead meal – make these ahead of time in the morning, cover with foil and leave in the fridge until you’re ready to bake in the evening after work!

Ingredients Needed

• Jumbo shells – the bigger the shell, the more you can stuff. I cook mine for 1 minute longer than the oven ready instructions on the box.
• Black beans  – canned are great for a time-crunch, but if you have dried make sure to soak them at least 24 hours in advance.
• Corn – I find canned corn works great for this recipe.
• Cream cheese – I use a low-fat option for the cream cheese! Doesn’t impact flavor.
• Onion & bell pepper – These add lots of flavor, depth, a hidden veggie, and great texture to the filling
• Salsa – jarred salsa works perfect, but if you like homemade check out my Viral 5 Minute Homemade Salsa recipe!
• Colby jack cheese – block cheese melts a little better, but if all you have is pre-shredded, that will do just as fine
• Taco seasoning – store bought works great. If you’re looking for a homemade version, try my Simple Homemade Taco Seasoning! It’s perfection.

How to Make

1. Prepare the shells – Boil the shells according to the oven ready package directions. Or cook 1-2 minutes under the regular al dente cook time. Drain + set aside.
2. Cook the onions + peppers – Pre-heat a non-stick skillet on med-low heat with olive oil. Cook the onions + peppers for about 3-5 minutes.
3. Combine bean + corn mixture – Mix in the taco seasoning to coat the onions and peppers. Continue to mix and allow the seasonings to warm up for about 20 seconds before adding in the black beans, corn, cream cheese, and 1/4 cup of the salsa. Continue mixing until the cream cheese is melted and the mixture is fully incorporated. 
4. Prepare the shells – Spray a 9×13″ baking dish with avocado oil. Spread a thin layer of salsa on the bottom of the pan. Stuff each shell with the corn and bean filling, and place gently into the dish. Repeat this process with the remaining pasta shells. Sprinkle the colby jack cheese on top of the shells.
5. Bake – Cover with aluminum foil and bake in a pre-heated 350 degree F oven for 25 minutes. After 25 minutes, remove the foil from the pan and continue to bake for an additional 10 minutes. Then, turn the oven to broil and allow the cheese to brown for 1-2 minutes.
6. Remove + cool – Remove the pan from the oven and allow to cool for at least 5 minutes.

Taco Stuffed Shells

Taco Stuffed Shells are filled with a creamy mix of seasoned black beans, corn, topped with salsa and melted cheese for an easy delicious dinner.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Servings: 4

Course: Dinner, Main Course

Ingredients Method

Ingredients

  

• 20-25 pasta shells
• 1 Tbsp olive oil
• 1/2 yellow onion diced
• 1/2 bell pepper diced
• 3 Tbsp taco seasoning
• 1 – 15oz can yellow corn drained & rinsed
• 1 – 15oz can black beans drained & rinsed
• 4 oz light cream cheese
• 1 – 16oz jar salsa
• 6 oz colby jack cheese shredded

Optional for topping:

• cilantro
• sour cream

Method

 

1. Cook the pasta shells according to the package instructions for oven-ready pasta, or boil them for 1–2 minutes less than the recommended al dente cooking time. Drain and set aside.
2. Heat the olive oil in a skillet over medium-low heat. Add the onion and bell pepper and cook for 3–5 minutes, or until the onions start to turn translucent.
3. Sprinkle the taco seasoning over the onions and bell peppers, stirring to coat and toast the spices for about 30 seconds. Add the black beans, corn, cream cheese, and ¼ cup of salsa. Stir until the cream cheese has melted and everything is well combined.
4. Spread a thin, even layer of salsa across the bottom of an 8 × 10-inch baking dish. Fill each pasta shell generously with the bean and corn mixture and arrange them in the baking dish, filling side up. Repeat until all the shells are filled and arranged in the dish. Pour the remaining salsa evenly over the shells, then sprinkle with the shredded cheese.
5. Cover the baking dish with aluminum foil and bake in a preheated 350°F oven for 25 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted, bubbly, and lightly golden.
6. Remove from the oven and let the shells rest for 5 minutes before serving. Garnish with fresh cilantro and serve with sour cream if desired.

Make-Ahead Instructions

1. Cover the assembled dish with aluminum foil and refrigerate until ready to bake. When ready to cook, place the covered dish in a preheated 350°F oven and bake for 35–40 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.