Ingredients
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12 uncooked Jumbo Pasta Shells
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1 pound lean Ground Beef
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1.5 teaspoons Chili Powder
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3 ounce Cream Cheese1 package, at room temperature
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1 cup shredded Colby Monterey Jack Cheese4 ounces
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3/4 cup Taco Sauce
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1/2 cup crushed Corn Chips
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1 medium Onion
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4 medium Green Onionwith tops
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1/2 cup Sour Cream
Steps for Cheesy Stuffed Shells With Beef
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1
Done
18 Minutes
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Cook the pasta shellsFill the Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover and heat over high heat until the water is boiling rapidly. Add the pasta shells. Boil uncovered 11 to 13 minutes, stirring frequently, until tender. While the water is heating and the pasta shells are cooking, continue with the recipe STEPS. |
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2
Done
6 Minutes
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Cook the ground beefPeel and chop the onion. Cook the ground beef and onion in the skillet over medium-high heat 5 to 6 minutes, stirring occasionally until beef is brown, then drain. |
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3
Done
3 Minutes
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Stir in the chili powder, cream cheese, and taco sauceStir the chili powder, cream cheese, and 1/4 cup taco sauce into the beef in the skillet. Heat over medium-low heat 2 to 3 minutes, stirring occasionally, until cheese is melted. Remove the skillet from the heat. |
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4
Done
3 Minutes
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Stuffing the pasta ShellsHeat the oven to 350º. Spray the square pan with cooking spray. Drain the pasta shells in a strainer or colander. Fill the shells with the beef mixture, using about 2 tablespoons for each shell. Place filled shells in the sprayed pan. Pour 1/2 cup taco sauce over the shells. |
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5
Done
32 Minutes
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Use the Oven, Make the final touch and enjoy!Cover with aluminum foil and cook up to 20 minutes. Remove the pan from the oven, sprinkle the Colby-Monterey Jack cheese and corn chips over the shells. Bake uncovered about 10 minutes longer or until cheese is melted. Peel and slice the green onions. Garnish pasta shells with sour cream and green onions. Enjoy! |
Additional Info for Cheesy Stuffed Shells With Beef
Cheesy Stuffed Pasta Shells with Beef Meat is the best recipe you’ll ever have for this kind of dish. I balanced the tastes and flavors to obtain the perfect Cheesy Stuffed Pasta Shells with Beef Meat Recipe.
About the Cheesy Stuffed Pasta Shells with Beef Meat Recipe
I have tried many recipes before, but every time something was missing. Then I decided to make my own stuffed pasta shells, to balance the flavors from ingredients, and taste the rainbow with every bite. I made at least 50 servings that day because I wanted the perfect dish and tested over 25 recipes+addons.
You know how it goes, the amount of chili is too small, then is too much, the taco sauce is too strong, then it is too soft and more. At the end of the day, after making over 50 servings and tried 25 variations, I have done it. The perfect recipe for Cheesy Stuffed Pasta Shells with Beef Meat.
I made it again the next day to retest it, I asked my family to taste it and the answer was INSANE (the good insane)! Now, when I write the recipe here, I delight myself with my new, improved Cheesy Stuffed Pasta Shells with Beef Meat dish.
What are stuffed pasta shells called?
These pasta shells are called Conchiglioni in Italian. It’s a classic baked pasta dish that’s easy to make, and full of flavor! The Conchiglioni is the smaller Italian version of what I’ll show you in this recipe but isn’t too much of a difference. The only thing is Italians make pasta with very few ingredients, keeping it simple.
Lighter Stuffed Pasta Shells
I almost forgot I had also made a lighter version for those of you who are on a weight-loss diet. For 24 grams of fat and 540 calories per serving, use 1 pound of lean ground turkey instead of ground beef and use reduced-fat cream cheese, available in 8-10 ounces packages.
Notes and Tips
- Essential Equipment: Dutch oven (about 4-quart size); large skillet (about 10-inch size); 8- or 9-inch square pan or baking dish.
- Be sure to purchase jumbo-size pasta shells, so they’ll hold all the filling. Shells also come in small and medium sizes.
- To do ahead, cover and refrigerate the pan of unbaked stuffed pasta shells up to 24 hours. Increase the first bake time to 25 minutes.
