Westby Recipes

Taco Stuffed Pasta Shells – the Best of Both Worlds

Taco Stuffed Pasta Shells – the Best of Both Worlds
Mar 31, 2022

For a new twist on taco night try this taco-stuffed pasta shell recipe. Full of flavor and Westby Creamery cheese and sour cream, this dinner marries the best of Mexican and Italian cooking. Plus, the short list of ingredients won’t break the grocery budget.


  • 12 oz box of jumbo pasta shells
  • 1 lb ground beef (add another ½ lb if you want mega meaty shells)
  • 1 packet taco seasoning
  • 2/3 cup of water
  • 1 ½ cups jarred salsa
  • 1 cup shredded Westby Creamery cheddar cheese (extra sharp, sharp, medium or mild cheddar all work, as does colby jack – you choose)
  • Westby Creamery sour cream to dollop (organic or conventional)
  • Optional fresh cilantro or parsley to garnish


  1. Preheat oven to 350 degrees.
  2. Cook the pasta shells in a pot according to the directions on the box and drain.
  3. Brown ground beef and drain fat.
  4. Add taco seasoning and water over to drained ground beef and stir until the water is gone.
  5. Add 1 cup of salsa and ¾ cup of cheese to ground beef mixture.
  6. Scoop ground beef mixture into jumbo pasta shells and place them into a greased 9 x 13 glass baking dish. (A disposable aluminum tray can be used as a substitute for a glass pan.)
  7. Top with remaining salsa and cheese.
  8. Cover 9 x 13 dish with aluminum foil and bake for 15 minutes.
  9. Remove from oven and top with sour cream.

If you’re feeling fancy, garnish with cilantro or parsley, and get ready for compliments on this fun taco twist.

We want to know if you try it! Snap a photo and tag us on Instagram @westbycoopcreamery or Facebook @WestbyCreameryFanPage and let us know what you think.

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