This Mexican-inspired main dish transforms humble pasta shells into a comforting, protein-packed meal. The filling combines lean ground chicken with rich cream cheese and zesty taco seasoning, creating a creamy yet savory center. Each shell is nestled in a baking dish, topped with a layer of tangy taco sauce, shredded cheddar and mozzarella, and crushed tortilla chips for added texture. The result is a harmonious blend of soft pasta, tender meat, gooey cheese, and a satisfying crunch. Perfect for busy weeknights or family gatherings, this dish offers customizable heat levels and can easily be adapted for dietary preferences. It’s a crowd-pleaser that brings bold flavors and home-style warmth to your table, ensuring leftovers are just as delicious as the first serving.
Taco Stuffed Pasta Shells
Description
This Mexican-inspired main dish transforms humble pasta shells into a comforting, protein-packed meal. The filling combines lean ground chicken with rich cream cheese and zesty taco seasoning, creating a creamy yet savory center. Each shell is nestled in a baking dish, topped with a layer of tangy taco sauce, shredded cheddar and mozzarella, and crushed tortilla chips for added texture. The result is a harmonious blend of soft pasta, tender meat, gooey cheese, and a satisfying crunch. Perfect for busy weeknights or family gatherings, this dish offers customizable heat levels and can easily be adapted for dietary preferences. It&# 226;ÂÂs a crowd-pleaser that brings bold flavors and home-style warmth to your table, ensuring leftovers are just as delicious as the first serving.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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Lightly coat a 13x9-inch baking pan with cooking spray.
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Cook jumbo pasta shells according to package directions until al dente; drain and set aside.
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In a skillet over medium-high heat, cook ground chicken breast until no pink remains.
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Drain any excess fat from the skillet.
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Reduce heat to medium-low; add cream cheese and taco seasoning to the chicken.
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Simmer gently, stirring occasionally, until the cream cheese is fully melted and mixed into the meat.
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Spoon the meat mixture into each cooked pasta shell.
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Arrange filled shells in a single layer in the prepared baking pan.
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Pour taco sauce evenly over each stuffed shell.
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Sprinkle shredded cheddar and mozzarella cheeses over the shells.
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Top with crushed tortilla chips for crunch.
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Cover the pan tightly with aluminum foil.
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Bake for 15 minutes, or until the cheese is melted and the filling is bubbly.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 879.6kcal
- % Daily Value *
- Total Fat 8.6g14%
- Saturated Fat 1.8g9%
- Cholesterol 48.2mg17%
- Sodium 48.0mg2%
- Total Carbohydrate 150.0g50%
- Dietary Fiber 10.8g44%
- Sugars 3.0g
- Protein 47.6g96%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Substitutions: You can use regular cheddar and mozzarella instead of fat-free varieties for a richer flavor. Ground turkey or lean beef can replace the chicken breast.
Variations: Add diced jalapeños or green chilies to the filling for extra heat. Mix in black beans or corn for added fiber and texture.
Tips: Ensure the cream cheese is softened before adding to the skillet for easier melting. Do not overstuff the shells to prevent them from breaking during baking.
