Ingredients
- 20 jumbo pasta shells
- 1 lb ground beef (or ground turkey)
- 1 packet taco seasoning mix
- 1 cup salsa
- 1 cup ricotta cheese (or cottage cheese)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed & drained (optional)
- 1 can (15 oz) corn, drained (optional)
- Fresh cilantro, chopped (for garnish)
- Sour cream (for topping)
Instructions
- Cook jumbo pasta shells according to package directions until al dente. Drain and set aside.
- In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
- Add onion and garlic, cooking until softened. Stir in taco seasoning and salsa. Simmer for 2–3 minutes.
- In a bowl, mix ricotta cheese with half of the shredded cheese.
- Fill each cooked shell with a spoonful of the ricotta mixture, then top with the taco meat mixture.
- Arrange stuffed shells in a greased baking dish. Sprinkle with remaining shredded cheddar and Monterey Jack cheese.
- Cover with foil and bake at 350°F (175°C) for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
- Garnish with cilantro and serve with sour cream, salsa, or guacamole on the side.
Would you like me to make this more classic Tex-Mex style (with beans and corn) or keep it simple with just meat and cheese?