Taco Stuffed Shells are one of the easiest-to-make recipes in my collection. Traditional stuffed shells get a Mexican twist using corn, black beans, cream cheese and taco seasoning and are baked over sliced cherry tomatoes. Finish with a sprinkle of cilantro, a squeeze of lime juice and a dollop of sour cream. Crumble some tortilla chips on top and enjoy.
Taco Stuffed Shells are a vegetarian dish, but if you have meat lovers in the house you could certainly brown up a little ground beef before adding the rest of the filling ingredients to the skillet.
Taco Stuffed Shells
Traditional stuffed shells are a classic Italian dish made by stuffing large pasta shells with a combination of ricotta and parmesan cheese (and sometimes cooked spinach). The shells are usually baked with marinara sauce. I’ve always loved the concept of stuffed shells, so I like to experiment with different variations.
Taco Stuffed Shells trade out the traditional ingredients for a Mexican twist. Sauté some onion in a pan and then throw in some fresh corn, black beans and cream cheese. Once the cheese is melted and incorporated, add taco seasoning. Stuff the shells, bake and top with the finishing touches and dinner is on the table.
Marinara sauce doesn’t work as a base for Taco Stuffed Shells, but they need something to add moisture. I decided to throw some halved cherry tomatoes into the baking dish. I drizzled them with olive oil and seasoned with salt and pepper.
Not only did this make Taco Stuffed Shells look even more colorful, the roasted cherry tomatoes gave the dish the little bit of moisture and tang it needed to offset the savory flavors. You could use enchilada sauce instead of cherry tomatoes if you have some.
Easy Cheesy
Taco Stuffed Shells is easy to make, but it will take a total of 60 minutes because you have to boil the shells and bake the final dish. The active part is only a few minutes. Once you pop the baking dish in the oven, you’ll have plenty of time to clean up the prep before your Taco Stuffed Shells come out of the oven.
How To Make Taco Stuffed Shells
Put some water on to boil for the shells. Use that time to chop your onion, cut the corn off the cob and drain and rinse your black beans.
I was using up fresh corn on the cob when I made Taco Stuffed Shells this week. Holding the cob over bowl is a great way to capture the kernels as you slice them off the cob. If you are using frozen corn, thaw it before using.
When I was in college, I used a drained can of Green Giant Mexicorn when I made this dish so that is an option too. Then you get the benefit of a little red pepper and your green onion is already built in.
Cut your cherry tomatoes in half, throw them in the baking dish and drizzle with olive oil. Season with salt and pepper.
While the pasta shells are boiling, heat a medium skillet. Once hot, add a little olive oil. Sauté the onions just to soften them and release their fragrance. Add the corn, black beans and cream cheese. Allow the cream cheese to melt and incorporate it into the mixture.
Add your taco seasoning and mix well.
Once everything is mixed together, you can turn off the heat on the stove. You’ll want to let this cool a little so you can spoon the mixture into the pasta shells.
Stuff and Bake
Boil the pasta shells for 2 minutes less than the recommended time. Rinse them in cold water so you can handle them. Hold each shell in your palm, and squeeze in a little on the pointy ends. Use a spoon to stuff that goodness in. Arrange the Taco Stuffed Shells over the cherry tomatoes in the baking dish.
Add some shredded Mexican cheese on top and sprinkle with some green onions.
Bake for 25-30 minutes to ensure everything is nice and hot and that they shells have continued to cook until al dente. This also allows the cherry tomatoes to bake down into a gooey sauce.
Are you hungry yet??
Just a few finishing touches. Plate your Taco Stuffed Shells using a portion of 4 per person.
Sprinkle the Taco Stuffed Shells with chopped fresh cilantro and a handful of crumbled tortilla chips. Add a dollop of sour cream on the side of each dish and a wedge of lime. Serve!
Giving the dish a squeeze of lime juice just before you start to devour it brings everything together.
Got leftovers? Let your Taco Stuffed Shells cool to room temperature, cover the baking dish and refrigerate. You can reheat your leftovers in the microwave before adding the toppings.
Ingredients
- 8-10 large pasta shells
- 1 cup cherry tomatoes, halved
- 2 tbsp extra virgin olive oil, divided
- salt and pepper
- 2 green onions, chopped and divided
- 1 cup fresh corn cut off the cob
- 1/2 can black beans, drained and rinsed
- 1/2 pkg cream cheese, cut into 4 large cubes
- 2 tbsp taco seasoning
- 1/2 cup Mexican shredded cheese
- 4 tbsp sour cream
- 1/4 cup fresh cilantro, chopped
- 1/2 lime
- 1 handful tortilla chips
Instructions
- Bring a pot of water to boil for the pasta shells. Meanwhile, chop your onion, cut the corn off the cob, drain and rinse the black beans and halve the cherry tomatoes. Place the cherry tomatoes into a 9×9 baking dish, drizzle with 1 tbsp of the extra virgin olive oil and season with salt and pepper. Set aside.
- Once water boils, add 10 shells and set the timer for 2 minutes less than the recommended cooking time. I always add a few extra shells in case some fall apart.
- Heat a medium skillet over medium heat. Once hot, add 1 tbsp extra virgin olive oil and heat for 30 seconds. Add the white and light green parts of the green onion (reserve the dark green parts for garnish), corn, black beans and cream cheese. Stir, allowing the cream cheese to begin to melt. Once it is fully melted and incorporated with the corn and beans, add 2 tbsp of taco seasoning and stir to combine. Turn off the heat.
- Once the shells are done, rinse them in cold water until they are cool enough to handle. Hold a shell in our palm, squeeze in on the pointy ends and use your other hand to spoon in the corn filling. Arrange the stuffed shells over the cherry tomatoes in the baking dish. Sprinkle with the shredded Mexican cheese and the green parts of the chopped green onion. Bake at 350℉ for 25-30 minutes.
- Plate 4 shells per dish with some of the roasted cherry tomatoes. Add 2 tbsp sour cream on the side. Garnish with chopped cilantro and crumbled tortilla chips. Serve with a wedge of lime.
Nutrition
If you loved stuffed pasta as much as I do, you might want to check out Spicy White Bean and Kale Stuffed Shells. This recipe features pasta shells stuffed with a mixture of white beans, kale and shredded zucchini with provolone cheese and marinara sauce.
Love the festive look of this dish? Check out my recipe for Zesty Tempeh Nachos which is equally beautiful.
