Taco Stuffed Shells

---

Instructions:

1. Cook the pasta shells:
   • Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions, until al dente. Drain and rinse the shells with cold water to prevent them from sticking together. Set aside.
2. Prepare the taco meat:
   • In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until fully browned. Drain any excess fat.
   • Add the taco seasoning and the diced tomatoes (drained) to the beef, along with 1/4 cup of water. Stir to combine and let it simmer for 5 minutes until the sauce thickens slightly. Remove from heat and allow to cool slightly.
3. Prepare the filling:
   • In a large mixing bowl, combine the cooked taco meat with sour cream and ricotta (if using). This will make the filling creamier. Stir until everything is well mixed.
4. Stuff the shells:
   • Preheat your oven to 350°F (175°C).
   • Take each jumbo shell and stuff it with about 1-2 tablespoons of the taco meat mixture. Place the stuffed shells in a greased 9×13-inch baking dish in a single layer.
5. Top with salsa and cheese:
   • Once all the shells are stuffed and arranged in the baking dish, pour the salsa evenly over the top. Sprinkle the shredded cheddar cheese over the salsa-covered shells.
6. Bake:
   • Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
7. Serve:
   • Once baked, garnish the taco stuffed shells with fresh cilantro, green onions, avocado slices, or jalapeños if desired. Serve warm with a side of sour cream or guacamole.

---

Conclusion:

Taco Stuffed Shells are the ultimate comfort food mash-up, perfect for a cozy family dinner or potluck. The taco-seasoned meat combined with creamy cheese and tender pasta shells is sure to be a hit with kids and adults alike. Plus, it’s easy to customize with your favorite taco toppings!

---

Extra Tips:

• Make it vegetarian: Swap out the ground beef for a vegetarian taco mix like black beans, lentils, or a plant-based meat alternative.
• Make ahead: You can prepare the stuffed shells up to 1 day in advance. Store them covered in the fridge, and bake when ready to serve.
• Freezing: Taco stuffed shells freeze well. Assemble the dish, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. Bake straight from frozen, adding an extra 10-15 minutes to the cooking time.