Taco Pasta Shells Recipe

Pasta shells: These are the base of the dish, providing a hearty and filling component.

Ground beef: Adds a rich, meaty flavor and protein to the dish.

Taco seasoning: A blend of spices that gives the dish its distinctive taco flavor.

Salsa: Adds a tangy and slightly spicy element to the dish.

Shredded cheese: Melts over the top, adding a creamy and gooey texture.

Sour cream: Served on the side, it provides a cool and creamy contrast to the warm, spicy pasta.

When browning the ground beef, make sure to break it up into small, even pieces using a wooden spoon or spatula. This ensures that the taco seasoning and salsa are evenly distributed throughout the meat, enhancing the overall flavor of the dish. Additionally, for a creamier texture, you can mix the sour cream directly into the pasta shells and beef mixture before baking.

• pasta shells - Substitute with penne pasta: Penne pasta has a similar texture and can hold the sauce well.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor.

• taco seasoning - Substitute with homemade spice mix: Combine chili powder, cumin, paprika, garlic powder, onion powder, and oregano for a similar flavor profile.

• salsa - Substitute with diced tomatoes with green chilies: This provides a similar texture and a bit of spice.

• shredded cheese - Substitute with grated cheddar: Grated cheddar melts well and offers a similar taste.

• sour cream - Substitute with Greek yogurt: Greek yogurt has a similar creamy texture and a tangy flavor.

• Allow the taco pasta shells to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled pasta into an airtight container. If you have multiple servings, consider using individual containers for easy reheating.
• Store in the refrigerator for up to 3-4 days. Make sure the container is sealed tightly to maintain freshness.
• For longer storage, place the pasta shells in a freezer-safe container or heavy-duty freezer bag. Label with the date to keep track of its freshness.
• Freeze for up to 2-3 months. When ready to eat, thaw overnight in the refrigerator.
• Reheat in the oven at 350°F (175°C) for about 20 minutes or until heated through. Alternatively, you can reheat in the microwave in 1-2 minute intervals, stirring in between to ensure even heating.
• If the pasta seems dry after reheating, add a splash of salsa or a dollop of sour cream to bring back some moisture and flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover taco pasta shells to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the pasta from drying out.
  4. Bake for about 20 minutes or until heated through.
  5. Remove the foil for the last 5 minutes to let the cheese get bubbly and slightly crispy.

• Microwave Method:

  1. Place a portion of the taco pasta shells in a microwave-safe dish.
  2. Add a splash of water or broth to keep the pasta moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 2-3 minutes, stirring halfway through.
  5. Check if it's heated through; if not, continue in 30-second intervals.

• Stovetop Method:

  1. Place the leftover taco pasta shells in a skillet or saucepan.
  2. Add a splash of water or broth to prevent sticking.
  3. Cover and heat over medium-low heat.
  4. Stir occasionally until the pasta is heated through, about 5-7 minutes.
  5. If desired, sprinkle a bit more shredded cheese on top and cover until melted.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the taco pasta shells in an air fryer-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat for about 10 minutes, checking halfway through.
  5. Remove the foil for the last 2-3 minutes to let the cheese get crispy.

• Large pot: Used to cook the pasta shells according to the package instructions.

• Colander: Essential for draining the cooked pasta shells.

• Skillet: Used to brown the ground beef over medium heat.

• Wooden spoon: Handy for stirring the beef and mixing in the taco seasoning and salsa.

• Measuring cup: Needed to measure out the salsa, shredded cheese, and sour cream.

• Baking dish: Used to combine the cooked pasta shells, beef mixture, and cheese before baking.

• Oven: Preheated to 350°F (175°C) for baking the dish.

• Oven mitts: Important for safely handling the hot baking dish.

• Serving spoon: Used to serve the finished taco pasta shells with sour cream on the side.

Cook pasta ahead: Prepare the pasta shells a day before and store them in the fridge to save time.

Use pre-shredded cheese: Buy shredded cheese to skip the grating step.

Pre-cook ground beef: Cook and season the ground beef in advance, then freeze it for quick use.

One-pan method: Combine the beef mixture and pasta in the same skillet to reduce cleanup.

Microwave option: Use the microwave to melt the cheese instead of baking, cutting down on time.