Ingredients

The following ingredients have 6 Servings
  • 18-20 jumbo pasta shells (boil extra in case some break)
  • 1 lb. ground beef
  • 3 cloves garlic (minced)
  • ¼ cup beef broth (can sub chicken broth or water)
  • 1 oz. packet taco seasoning
  • 10 oz. diced tomatoes with green chilies (undrained)
  • 1 cup Ricotta cheese
  • ¼ cup sour cream
  • 1 ½ cups cheddar cheese (shredded and divided)
  • 1 ½ cups Monterey Jack cheese (shredded and divided)
  • ½ tsp Salt
  • ¼ tsp pepper
  • 1 teaspoon dried oregano
  • 16 oz. salsa

Instruction

  • Preheat oven to 375°.
  • Boil shells in salted water for 1 minute less than al dente, set a timer to avoid overcooking them. Drain once cooked and gently rinse with cold water until the water on the bottom comes out cool. Set aside.
  • Cook and crumble the ground beef over medium-high heat until softened and nearly cooked through, about 7 minutes. Add the garlic and cook for 1-2 more minutes, or until the beef is cooked. Drain grease well.
  • Reduce heat to medium and add the beef broth, undrained diced tomatoes, and taco seasoning. Stir until well combined and thickened slightly. Set aside and let cool slightly.
  • In a large bowl, combine the ricotta cheese, sour cream, half of the cheddar, half of the Monterey jack, salt, pepper, and oregano. Add the meat mixture and stir to combine.
  • Add half of the salsa to the bottom of a 9 x 13-inch casserole dish (or a round 12-inch oven-safe skillet).
  • Use a spoon to fill each pasta shell with the filling mixture and place it in the baking dish.
  • Add the remaining salsa, then top with remaining cheddar and Monterey jack cheese.
  • Cover and bake for 20 minutes. Remove cover and bake for 10 more minutes. Top with your favorite taco toppings (see notes for suggestions), and serve!