Stuffed Jumbo Pasta Shells

Here’s another favorite in our house. What I love about it is that it freezes well, so I try to freeze half the recipe for a quick easy meal another night! Goes great with a fresh salad.

Stuffed Jumbo Pasta Shells

  • 1 box of Jumbo pasta shells
  • 1 lb. ground beef or turkey
  • 1 pk. Taco Seasoning mix
  • 1 can refried beans
  • 1 c. shredded cheddar
  • 1 (16 oz) jar salsa
  • Sour cream topping (optional)
  • chopped green onions (optional)

Cook beef (or turkey) in large skillet until brown; drain. Add seasoning mix + water (as directed on package). Cook over low heat 5 min. or until thick. Add beans and 3/4 c. cheese; mix well.

Meanwhile cook pasta shells as directed on package; Drain, leaving a tiny bit of water in bottom of pan to keep shells from sticking.

**Tip: Don’t overcook the pasta! I actually prefer cooking the shells a few minutes less than directed. If they are too soft they will fall apart when you try to stuff them.

Spoon salsa into bottoms of baking dishes, use about 1/4 c. I usually use an 8×8 (to freeze) and a 12×7 casserole dish.

Carefully fill each shell with the meat mixture and place them into the baking dish. Spoon remaining salsa over top of shells.

Cover with foil. Bake at 350* for 40-45 min. When done, sprinkle shells with remaining shredded cheese and green onions. Serve with sour cream, if you like.

To Freeze:

Cover dish (uncooked) with plastic wrap, then foil. Label and freeze up to 2 months.

To bake: Place dish in fridge overnight to thaw. Preheat oven to 375*. Remove plastic wrap, recover with foil. Bake 45-50 min. Sprinkle with shredded cheese and green onions. Serve with sour cream, if desired.

*Don’t forget you can freeze chopped green onions to easily sprinkle on top of this hot dish!


3 thoughts on “Stuffed Jumbo Pasta Shells”

  1. I suggest trying your recipes without cooking the noodles if you are baking them or especially freezing them. Look up no boil recipes for ideas. You can freeze shells individually which is nice.

  2. We do these too, Italian-style, but your southwestern twist looks yummy too! My husband is Peruvian, so I might develop a recipe for Peruvian-style stuffed shells, and I will share it with you. Alexis

  3. Our family does one similar – with an italian twist. Using the 1 lb of beef or turkey, add most of a jar of your favorite pasta sauce (leaving about 1/2 cup to drizzle on top). Brown meet then add pasta sauce. When hot add about 1 1/2 c. mozz. cheese. Let cool a bit and then spoon into cooked shells. Drizzle leftover sauce on top and sprinkle with more mozz. cheese. This freezes very well.

    I hope my family likes your version as well – I would love the variety 🙂


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