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Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until they are just tender. Drain the shells and set them aside.

While the pasta cooks, preheat your oven to 375°F. In a large skillet over medium heat, cook the ground beef until it is completely browned. Drain any excess grease from the skillet.

Stir the taco seasoning and water into the cooked ground beef. Bring the mixture to a simmer and cook for about 5 minutes, or until the liquid has reduced and the mixture has thickened.

Spread the tomato sauce evenly across the bottom of a 9x13 inch baking dish.

Carefully spoon the seasoned beef mixture into each cooked jumbo pasta shell. Arrange the filled shells in a single layer in the baking dish over the tomato sauce.

In a small bowl, combine the shredded cheddar cheese and Monterey Jack cheese. Sprinkle the cheese mixture evenly over the stuffed shells in the baking dish.

Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly and the shells are heated through.

Remove from the oven and sprinkle with fresh chopped parsley before serving hot.


Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until they are just tender. Drain the shells and set them aside.

While the pasta cooks, preheat your oven to 375°F. In a large skillet over medium heat, cook the ground beef until it is completely browned. Drain any excess grease from the skillet.

Stir the taco seasoning and water into the cooked ground beef. Bring the mixture to a simmer and cook for about 5 minutes, or until the liquid has reduced and the mixture has thickened.

Spread the tomato sauce evenly across the bottom of a 9x13 inch baking dish.

Carefully spoon the seasoned beef mixture into each cooked jumbo pasta shell. Arrange the filled shells in a single layer in the baking dish over the tomato sauce.

In a small bowl, combine the shredded cheddar cheese and Monterey Jack cheese. Sprinkle the cheese mixture evenly over the stuffed shells in the baking dish.

Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly and the shells are heated through.

Remove from the oven and sprinkle with fresh chopped parsley before serving hot.
