Rating: 4.5 stars 4.5
172 Ratings
  • 5 star values: 113
  • 4 star values: 44
  • 3 star values: 11
  • 2 star values: 0
  • 1 star values: 4

Not your regular Italian stuffed shells! Easily doubled for a pot luck dinner...it's a great crowd pleaser!

Recipe Summary

20 mins
1 hr
1 hr 20 mins
16 shells


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.

  • Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.

  • Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.

  • Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.

Nutrition Facts

361 calories; protein 19.8g; carbohydrates 30.4g; fat 17.6g; cholesterol 60.5mg; sodium 956.7mg. Full Nutrition