Taco Pasta Shells

Pasta shells are always a comfort dish in my home. This recipe is a riff on Naomi’s classic pasta shells. But instead of going the traditional route, I decided to inject her recipe with some of my Mexican-food-loving touch.

Taco Pasta Shells - Real Food by Dad

It turned out better than I expected. I am so happy with the results. But I’m even more happy because the family went crazy for them. That’s the upside.

Taco Pasta Shells | Real Food by Dad

The downside is, I get more dinner duties because they want to see what else I can turn out.


Taco Pasta Shells with Real Food by Dad

I’m not sure what the next comfort dish turn wild will be, but if you have suggestions—leave them in the comment section.

Taco Pasta Shells via Real Food by Dad
Yield: Serves 4-6

Taco Pasta Shells

Taco Pasta Shells


  • 1 lb. large jumbo pasta shells
  • .75lb. 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
  • 16oz. enchilada sauce
  • 4 oz. heavy cream


  1. Cook pasta shells according to instructions on the box; set aside.
  2. Add ground beef and taco seasoning in a large skillet and cook over medium heat until browned. Drain and set aside to cool completely.
  3. In a large bowl, mix and combine ricotta cheese, 2 cups of cheese, black olives, green chilies, garlic salt, onion salt, salt and cumin. Add cooled ground beef and mix to combine. Create a well in the center of mixture and add eggs; lightly beat. Mix beaten eggs into mixture. Now heat oven to 375 degrees. Transfer mixture to a plastic bag and cut off a corner. Pipe mixture into shells.
  4. In another large bowl, mix and combine enchilada sauce and heavy cream. Add half of sauce into casserole pan. Add filled pasta shells side-by-side. Transfer casserole to oven and bake at 375 degrees until cheese is bubbly, about 25 minutes. Remove from oven and cool slightly before serving.




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