Taco Stuffed Pasta Shells

Jumbo pasta shells filled with taco-seasoned beef, black beans, and cheddar bake over salsa until bubbly and golden for an easy family-style dinner.

Prep: 25 min · Cook: 35 min · Yield: 6 · Method: Oven

Ingredients

• 24 jumbo pasta shells
• 1 lb (454 g) ground beef
• 1 oz packet (28 g) taco seasoning
• 15 oz can (425 g), drained and rinsed black beans
• 2 cups (200 g), divided shredded cheddar cheese
• 2 cups (480 g) salsa
• 0.5 cup (120 mL) water
• 1 tablespoon (15 mL) olive oil

Cooking instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch (23-by-33-cm) baking dish. Spread the salsa evenly over the bottom. (about 5 min) — 375°F (190°C)
2. Bring a large pot of salted water to a boil. Cook the jumbo shells according to the package directions until flexible but still firm, usually 9 to 11 minutes. Drain gently and cool briefly under cold water so they are easy to handle. (about 12 min) — Boiling
3. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until no pink remains, about 6 to 8 minutes. Drain excess fat if needed. Stir in the taco seasoning and water; simmer for 2 minutes. (about 10 min) — Medium-high heat
4. Remove the skillet from the heat and stir in the black beans and 1 cup (100 g) of the cheddar. Spoon about 2 tablespoons of filling into each shell and arrange the shells filling-side up over the salsa. (about 8 min)
5. Cover the dish tightly with foil and bake for 20 minutes, until hot and bubbling. Remove the foil, sprinkle with the remaining 1 cup (100 g) cheddar, and bake uncovered for 5 to 8 minutes, until the cheese is melted and lightly browned. (about 28 min) — 375°F (190°C)
6. Rest for 5 minutes before serving. The beef filling should reach 160°F (71°C) in the center; verify with an instant-read thermometer. (about 5 min) — 160°F (71°C)