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Welcome to the delightful world of Zesty Taco Stuffed Pasta Shells, a recipe that harmoniously marries the comforting essence of Italian cuisine with the bold flavors of Mexican fare. This innovative dish is more than just a meal; it is a culinary experience that tantalizes the taste buds while being incredibly easy to prepare. Whether you're hosting a family dinner or a casual gathering with friends, these taco stuffed pasta shells are a guaranteed crowd-pleaser that will have everyone asking for seconds.

Zesty Taco Stuffed Pasta Shells

Discover the amazing fusion of Italian and Mexican flavors with Zesty Taco Stuffed Pasta Shells! This delightful dish features large pasta shells filled with a savory mixture of ground meat, black beans, corn, and creamy cheese, all topped with a zesty sauce and melted cheese. Perfect for family dinners or gatherings, this easy-to-make recipe promises to impress your guests and satisfy your cravings for comfort food. Dive into a culinary adventure that combines delicious flavors and satisfying textures!
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Ingredients
  

20 large pasta shells

1 lb ground beef (or turkey/chicken)

1 packet taco seasoning

1 cup black beans, drained and rinsed

1 cup corn (fresh or frozen)

1 cup salsa (choose your spice level)

1 cup shredded sharp cheddar cheese

1 cup ricotta cheese

1/2 cup sour cream

1/4 cup green onions, chopped

1/4 cup fresh cilantro, chopped (optional)

Salt and pepper to taste

Olive oil for cooking

Instructions
 

Cook the Pasta:

    - In a large pot, bring salted water to a boil and cook the pasta shells according to package directions until al dente. Drain and set aside, laying them flat on a greased baking sheet to prevent sticking.

      Prepare the Taco Filling:

        - In a large skillet, heat a drizzle of olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks (about 5-7 minutes). Drain excess fat if needed.

          - Stir in the taco seasoning, black beans, corn, and salsa. Cook for another 3-5 minutes until everything is heated through. Season with salt and pepper to taste.

            Mix the Cheese Filling:

              - In a medium bowl, combine the ricotta cheese, half of the shredded cheddar cheese, sour cream, green onions, and half of the cilantro (if using). Mix until well combined.

                Stuff the Pasta Shells:

                  - Preheat your oven to 375°F (190°C).

                    - Take a pasta shell and spoon approximately 1-2 tablespoons of the taco filling inside. Then, spoon about the same amount of the cheese mixture on top. Repeat with all pasta shells.

                      Assemble the Dish:

                        - Spread a thin layer of salsa on the bottom of a 9x13 inch baking dish. Carefully place the stuffed shells in the dish, seam side up. Pour any remaining salsa over the top and sprinkle with the rest of the shredded cheddar cheese.

                          Bake:

                            - Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.

                              Garnish and Serve:

                                - Once baked, remove from the oven and let cool for a few minutes. Garnish with the remaining cilantro and extra green onions if desired. Serve warm and enjoy!

                                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6