Taco Filled Pasta Shells Recipe
Overview:
🕒 Total Time: 2 hours 15 minutes
👨👩👧👦 Servings: 12
🍽️ Yield: N/A
🥘 Category: Pasta Shells
🔑 Keywords: Meat, Mexican, Oven, Freezer, < 4 Hours
Description:
This Taco Filled Pasta Shells recipe is a beloved favorite in my household, cherished by everyone from the adults to the little ones, aged 4 and 2! Crafted during my time on Weight Watchers, this recipe offers versatility to accommodate various dietary preferences, with the option to use either ground beef or Boca Meat, a meat substitute. For those on Weight Watchers, using Boca Meat reduces the points to a mere 3 for 2 shells. Plus, it’s perfect for freezer cooking – prepare two batches, one for immediate enjoyment and one for later indulgence!
Ingredients:
- 2 lbs ground beef or Boca Meat
- 1/8 cup fat-free cream cheese
- 1 package jumbo pasta shells (approximately 24 shells)
- 1 cup salsa
- 1 cup fat-free cheddar cheese, shredded
- 1 cup baked corn tortilla chips
- Butter (for tossing pasta)
- Taco seasoning
Instructions:
| Step | Description |
|---|---|
| 1 | In a skillet, cook the ground beef over medium heat until no longer pink; then, drain any excess fat. Add the taco seasoning and prepare according to the package directions. Introduce the fat-free cream cheese, cover, and allow it to simmer for 5-10 minutes until melted, stirring occasionally. Once done, transfer the mixture to a bowl and refrigerate for at least 1 hour to cool and set. |
| 2 | Cook the jumbo pasta shells according to the package instructions. Once cooked, drain them and toss them with a few teaspoons of butter to prevent sticking. |
| 3 | Preheat the oven to 350°F (175°C). |
| 4 | Fill each pasta shell with approximately 3 tablespoons of the prepared meat mixture. |
| 5 | Grease a 9″ square baking pan and arrange 12 filled shells in it. For future use, cover and freeze the remaining filled shells for up to 3 months. |
| 6 | If cooking immediately, spoon salsa into another greased 9″ square baking pan. Top with the filled shells and generously drizzle taco sauce over them. |
| 7 | Cover the pan and bake for 30 minutes. |
| 8 | Uncover the pan, sprinkle the shredded fat-free cheddar cheese and crushed baked corn tortilla chips over the shells, and bake for an additional 15 minutes or until the cheese is melted and bubbly. |
| 9 | Serve the delicious taco-filled pasta shells hot, garnished with sour cream and finely chopped onions. |
Notes:
- Freezing Instructions: To freeze the shells, follow steps 1-5, then tightly cover the pan with foil and freeze for up to 3 months. To cook from frozen, thaw in the refrigerator for 24 hours before proceeding with steps 6-8.
This hearty and flavorful dish is a guaranteed crowd-pleaser, perfect for busy weeknights or entertaining guests. Enjoy the convenience of having a delicious meal ready to go straight from the freezer to the oven, without sacrificing on taste or quality!
