Taco Stuffed Shells

For the Shells:

16 jumbo pasta shells (any brand will do)

For the Taco Filling:

1 lb ground beef (or turkey for a leaner option)
1 tbsp olive oil
1 small onion , finely chopped
1 bell pepper , diced (optional, for extra crunch)
1 packet taco seasoning (homemade or store-bought)
1 cup shredded cheddar cheese
1/2 cup sour cream (or Greek yogurt for a healthier twist)

Optional Toppings:

Fresh salsa or pico de gallo
Chopped lettuce
Diced tomatoes
Avocado slices or guacamole
Crushed tortilla chips (for added crunch)
Fresh cilantro , chopped

Step-by-Step Instructions

1. Cook the Pasta Shells

Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside.

Pro Tip: Lightly grease the cooked shells with a little olive oil to prevent sticking.

2. Prepare the Taco Filling

In a large skillet over medium-high heat, add the olive oil. Once hot, cook the ground beef, breaking it apart with a spoon until browned and fully cooked through. Stir in the chopped onion and bell pepper (if using) and sauté for 3–4 minutes , or until softened.

Add the taco seasoning and stir well, ensuring the beef is evenly coated. Cook for an additional 2 minutes , then remove from heat and let it cool slightly.

3. Assemble the Shells

In a mixing bowl, combine the cooled taco filling with half of the shredded cheddar cheese and the sour cream. Mix until everything is evenly combined.

Spoon the taco mixture generously into each cooked shell, filling them to the brim. Place the stuffed shells seam-side down in a greased 9x13-inch baking dish.

4. Top with Cheese

Sprinkle the remaining shredded cheddar cheese evenly over the tops of the stuffed shells.

5. Bake Until Golden

Preheat your oven to 375°F (190°C) . Cover the baking dish with foil and bake for 20 minutes , or until the shells are heated through and the cheese is melted.

Remove the foil during the last 5 minutes of baking to allow the cheese to brown slightly and develop a golden crust.

6. Serve and Enjoy

Let the shells cool for a few minutes before serving. Top each one with your favorite taco-inspired toppings—salsa, lettuce, tomatoes, avocado, or crushed tortilla chips—and garnish with fresh cilantro if desired.

Ingredients

Bolognese Sauce

4 tablespoons olive oil
1 large onion, finely chopped
4 whole cloves garlic, minced
2 lb (32 oz/900 g) ground beef (80/20)
1 can (6 tablespoons/6 oz/170 g) tomato paste
2 large tins crushed tomatoes (56 oz/ 1600 g)
1 tablespoon granulated sugar
2 teaspoons salt
½ teaspoon freshly crackers black pepper

Ricotta Cheese Filling

3 cups (24 oz/ 675 g) Ricotta Cheese
2 large eggs
3 tablespoons minced fresh parsley
4 cloves garlic, crushed
1 teaspoon salt
½ teaspoon freshly crackers black pepper
1 recipe 2 Ingredient Homemade Pasta
4 ¼ cups (12 ¾ oz/361 g) shredded mozzarella cheese

Instructions

To Make the Bolognese Sauce

Place a large saucepan on medium-low heat and add the olive oil. Once it has heated up, saute the onions until softened and light in color, about 8 minutes. Add the garlic and saute for another 2 minutes.
Add in the beef and allow to fry and brown without moving it too much. Stir every few minutes to continue to brown all over.
Add in tomato paste and "cook it" into the beef, stirring every few seconds, for about 2 minutes, until you start to see some rich brown caramelized bits sticking to the bottom of the pan. (This step lets the paste completely coat the beef and makes an extra-rich tomato sauce. It’s my Chef’s secret.)
Add the canned tomatoes and sugar and bring to a simmer. Turn to low, cover, and let the sauce cook very gently for 45 - 60 minutes, stirring occasionally. (Chef's note: rinse the tomato tins out with water to get all the tomato and to thin out the sauce a little. Remove from the heat and stir in the salt and pepper.)
Once cool enough to handle, measure out the sauce. You should have 8 cups. If it is less, add a bit of water to get the correct amount, then taste and adjust the seasoning as needed.
Use immediately or allow to cool down completely before storing in the fridge for up to 3 days. (For longer storage, freeze for up to 2 months. Defrost in the refrigerator overnight.)

To Make the Ricotta Cheese Filling

Make double the recipe of my homemade ricotta or use the same suggested amount of store-bought ricotta.
In a medium bowl, mix the ricotta cheese, eggs, parsley, garlic, salt, and pepper until combined. Place in the fridge until needed.

To Make the Lasagna Noodles

Divide the Homemade Pasta Dough into 6 equal portions. Working with one portion of dough at a time (and keeping the rest covered to prevent drying,) flatten it a bit in your hands, then pat with some flour.
Using the roller attachment for a pasta maker, pass it through the lowest setting and then gradually through thinner settings until level 5. Use flour as needed to keep the dough from sticking.
Cut the rolled-out dough into two 12x4-inch (30x10 cm) strips. Trim sheets as needed.
Lay the noodles on a lightly floured baking sheet while you roll out the rest of the dough. You can stack the dough on top of each other with a bit of flour between the layers to prevent sticking. Don’t roll the pasta too far in advance, or the sheets can stick together.

Assembling the Lasagna

Preheat the oven to 375°F (190°C.)
Spread 1 cup of sauce on the bottom of a 9x13-inch baking dish. Lay 2 lasagna noodle sheets on top of the sauce. Spread 1¾ cups sauce over the pasta, dollop ⅓ of the ricotta mixture, and sprinkle with ½ cup of mozzarella cheese.
Repeat this (pasta sheet, sauce, and cheeses) to create 3 more layers, then top with the final sheet of pasta. Spread with the remaining 1¾ cups of sauce and the remaining 2 cups mozzarella cheese.
Cover with foil and bake for 25 minutes, then remove the foil and continue baking for another 20 minutes until golden brown on top.
Let rest for 15 minutes before serving. Store the cooled leftovers covered in the fridge for up to 3 days. It also can be frozen for up to 6 weeks.