Skip to Content
Main Content

Tex-Mex Stuffed Pasta Shells

All the flavors of a classic taco are transformed into a comforting cheesy pasta bake. 

10MinutesPrep Time
50MinutesTotal Time


  • 16 jumbo pasta shells
  • 2 tbsp olive oil
  • 1 lb ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, minced
  • 1 cup tomato salsa
  • 1 1/2 cups Gehl’s Queso Blanco Sauce
  • 1 tbsp chopped fresh parsley


  1. In large pot of boiling salted water, cook pasta shells for 8 to 10 minutes or until tender but still firm; drain.
  2. Meanwhile, heat oil in large skillet set over medium-high heat; cook beef, onion, garlic and jalapeño, breaking up beef with a wooden spoon, for 5 to 7 minutes or until onions are softened and beef is no longer pink. Remove from heat and stir in salsa.
  3. Preheat oven to 375°F. Spoon filling into cooked shells; arrange in greased 8-inch glass baking dish. Pour Queso Blanco Sauce evenly over shells. Cover and bake for 20 minutes; uncover and bake for about 10 minutes or warmed through and bubbling. Sprinkle with parsley before serving.