Comfort food gets a fun, hand-held twist with this cheesy, saucy bake. These Taco Pasta Shells bring together the best of two worlds: the familiar warmth of a taco filling and the cozy, melty goodness of stuffed pasta. Big jumbo shells are filled with a seasoned beef and ricotta mixture, smothered in enchilada sauce and cream, then topped with more cheese and baked until bubbling. It’s an easy weeknight winner that’s also great for feeding a crowd.

Why you’ll love these Taco Pasta Shells

Think of this as the easiest crossover dinner: taco flavors stuffed into pasta shells. The recipe is straightforward, forgiving, and makes excellent leftovers. Ground beef cooks quickly and absorbs the taco seasoning, while ricotta and eggs create a creamy filling that holds together under a blanket of enchilada sauce and melted cheese. A little diced green chili adds brightness and a touch of heat, and sliced black olives give a salty pop. Most importantly, the assembly is satisfying and the results are pure comfort.

Ingredients

1 lb. large jumbo pasta shells
.75 lb. ground beef
4 tablespoons preferred taco seasoning
2 cups ricotta cheese
4 cups Mexican cheese, divided use
1/4 cup chopped black olives
1/4 cup diced green chilies
1 tablespoon garlic powder
1 tablespoon onion powder
1 1/2 teaspoon kosher salt
1 teaspoon fresh ground pepper
1 teaspoon cumin
2 large eggs
16 oz. enchilada sauce
4 oz. heavy cream

Make-ahead and serving tips

You can fully assemble this dish a day ahead and keep it covered in the refrigerator until you’re ready to bake; add 5–10 extra minutes to the bake time if chilled. Leftovers reheat well in a covered baking dish or in the microwave. Serve with a simple green salad, sliced avocado, or a side of tortilla chips for crunch. If you like extra brightness, a squeeze of lime or a sprinkle of chopped fresh cilantro right before serving lifts the flavors.

Step-by-step directions

Below are clear, ordered steps to make Taco Pasta Shells. Follow them in sequence for best results.

Preheat your oven to 350°F (175°C).
Bring a large pot of salted water to a boil. Add the 1 lb. large jumbo pasta shells and cook until al dente according to package directions. Drain shells and rinse briefly with cool water to stop cooking; set aside to cool enough to handle.
While the pasta cooks, heat a large skillet over medium-high heat. Add the .75 lb. ground beef and cook, breaking it up with a spoon, until it is browned and no longer pink, about 5–7 minutes. Drain any excess fat if necessary.
Return the browned beef to the skillet and stir in 4 tablespoons preferred taco seasoning, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon cumin, 1 1/2 teaspoon kosher salt, and 1 teaspoon fresh ground pepper. Cook together for 1–2 minutes so the spices bloom and evenly coat the meat. Remove the pan from heat and allow the beef mixture to cool slightly.
In a large mixing bowl, combine 2 cups ricotta cheese, 2 large eggs, 1/4 cup chopped black olives, and 1/4 cup diced green chilies. Add the cooled seasoned beef to the ricotta mixture and stir until all ingredients are evenly incorporated.
Spoon about 1/4 cup of the enchilada sauce into the bottom of a 9×13-inch baking dish to create a thin base layer. Gently fill each cooled jumbo shell with the beef-ricotta mixture and place the filled shells, seam side up, in the prepared baking dish. Arrange them in rows so they fit snugly but not overcrowded.
In a small bowl, whisk together 16 oz. enchilada sauce and 4 oz. heavy cream until smooth. Pour this sauce evenly over the filled shells, making sure each shell gets some sauce so the filling stays moist while baking.
Reserve half of the 4 cups Mexican cheese for topping. Sprinkle the remaining 2 cups Mexican cheese evenly over the filled shells before adding the sauce if you prefer the cheese closer to the filling; otherwise, reserve all for the final topping—both approaches work. Once the sauce is poured, sprinkle the remaining cheese (and any reserved cheese) evenly over the top so the dish is well covered.
Cover the baking dish tightly with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake an additional 10–15 minutes, or until the cheese is melted and the sauce is bubbling around the edges. If you like golden, slightly browned cheese, switch the oven to broil for 1–2 minutes—watch carefully so it doesn’t burn.
Remove the baking dish from the oven and let the shells rest for about 5–10 minutes before serving. This short rest helps the filling set and makes the shells easier to plate.

Ingredient notes and swaps

Ground beef: Use lean or regular ground beef depending on your preference for richness. If you prefer a milder flavor, use 90/10; for juicier filling, 80/20 works well.
Taco seasoning: Use a store-bought blend or make your own with chili powder, paprika, garlic powder, onion powder, cumin, oregano, and a pinch of salt. The recipe calls for 4 tablespoons, which gives bold taco flavor, but you can adjust to taste.
Ricotta and eggs: These bind the filling and keep it creamy. Don’t skip the eggs—they help the filling hold its shape when scooping and serving.
Enchilada sauce and heavy cream: Mixing cream into the sauce mellows the acidity and creates a silky casserole sauce. If you prefer a lighter option, you can use half-and-half instead of heavy cream.
Mexican cheese: A blend of cheddar, Monterey Jack, and a bit of queso quesadilla melts beautifully. The recipe uses 4 cups total; dividing the cheese between the filling and topping gives layers of melty goodness.

Make it your own

Want a vegetarian version? Swap the ground beef for seasoned cooked lentils or a mixture of sautéed mushrooms and black beans. If you like heat, add a can of diced green chiles with a higher heat level or fold in a few dashes of your favorite hot sauce to the filling. For extra texture, sprinkle crushed tortilla chips on top in the last few minutes of baking.

Nutrition and portions

This recipe makes roughly 6–8 servings depending on appetite and side dishes. Each serving is rich in protein and cheese, with comforting carbs from the pasta shells. To lighten the dish, use low-fat ricotta and reduce the cheese slightly, or bulk up the meal with a large side salad or roasted vegetables.

Final notes

Taco Pasta Shells are a crowd-pleasing hybrid that’s easy to prepare and fun to serve. Big shells make for dramatic, spoonable portions, and the familiar taco flavors keep everyone coming back for more. Whether you’re feeding picky eaters or hosting a casual dinner, this recipe delivers cheesy, saucy comfort with a playful twist.

Taco Pasta Shells

Creamy, cheesy taco-stuffed pasta shells baked in a spiced enchilada sauce.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 8 servings

Ingredients Equipment Method Notes

Ingredients

1 lb large jumbo pasta shells
0.75 lb ground beef
4 tablespoons preferred taco seasoning
2 cups ricotta cheese
4 cups Mexican cheese, divided divide as directed in recipe
1/4 cup chopped black olives
1/4 cup diced green chilies
1 tablespoon garlic powder
1 tablespoon onion powder
1.5 teaspoons kosher salt
1 teaspoon fresh ground pepper
1 teaspoon cumin
2 large eggs
16 oz enchilada sauce
4 oz heavy cream

Equipment

Large Pot
Large Skillet
Large Bowl
baking (casserole) dish
plastic piping bag or resealable bag
Spoon or spatula
Measuring cups and spoons

Method

Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package directions until al dente; drain and set aside to cool so they can be handled.
In a large skillet over medium heat, cook the ground beef with the taco seasoning until browned and cooked through, breaking it into small pieces; drain excess fat and let the beef cool completely.
In a large bowl, combine ricotta, 2 cups of the Mexican cheese, chopped black olives, diced green chilies, garlic powder, onion powder, kosher salt, pepper, and cumin; stir to combine.
Add the cooled cooked beef to the cheese mixture and stir. Make a well in the center, add the eggs, lightly beat them, then fold the eggs into the mixture until fully incorporated.
Transfer the filling to a piping bag or a resealable plastic bag with a corner snipped off, and pipe the mixture into each cooked pasta shell.
In a separate bowl, whisk together the enchilada sauce and heavy cream until smooth. Spread half of this sauce mixture in the bottom of a baking (casserole) dish.
Arrange the filled shells side by side in the casserole dish. Pour the remaining sauce over the shells and sprinkle the top with the remaining 2 cups of Mexican cheese.
Bake in the preheated oven until the cheese is bubbly and heated through, about 25 minutes. Remove from oven and let cool a few minutes before serving.