THE RECIPE JOURNAL · Main Course
Vegetable-Stuffed Tacos in Pasta Shells
These colorful tacos are a fun twist on a classic favorite, packed with fresh veggies and bold flavors. Perfect for a quick weeknight meal that’s both satisfying and easy to customize!
FROM THE KITCHEN • Vegetable-Stuffed Tacos in Pasta Shells
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating a large skillet over medium-high heat. Brown the ground beef with the taco seasoning, breaking it up as it cooks, until it’s crumbly and no longer pink—this should take about 5 to 7 minutes. Drain off any excess grease. Then, stir in the cream cheese, a pinch of salt, and chili powder until everything is well combined. Add the black beans and corn, and let the mixture simmer for about 5 minutes to heat through.
02
Step 2
While that’s cooking, bring a large pot of salted water to a boil. Add the pasta shells and cook them until they’re tender but still have a bit of a bite, around 8 to 10 minutes. Drain the shells and toss them with a little butter to keep them from sticking.
03
Step 3
Preheat your oven to 350°F (175°C). Spoon the beef and veggie mixture into each pasta shell and arrange them in a 9x13-inch baking dish. Pour the salsa over the stuffed shells, then sprinkle half of the Cheddar and Monterey Jack cheeses on top. Cover the dish with foil and pop it in the oven for 15 minutes.
04
Step 4
After that, take off the foil and sprinkle the rest of the cheeses over the shells. Bake for another 15 minutes or so, until the cheese is melted and bubbly. Serve warm, topped with a dollop of sour cream for a creamy finish.
Why you’ll love it
This dish combines the fun shape of pasta shells with the fresh flavors of a vegetable filling. It’s colorful, healthy, and easy to customize with your favorite veggies. Perfect for a quick weeknight meal that feels special.
How to serve
Serve with a dollop of sour cream or guacamole on the side. A simple green salad or some salsa adds a nice contrast. For extra flavor, sprinkle fresh herbs like cilantro or parsley on top before serving.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the shells from getting too soft. You can also freeze the stuffed shells, but thaw completely before reheating.
