Cheesy Taco Stuffed Shells

Ingredients:

• 20–24 jumbo pasta shells
• 1 lb ground beef (80% lean)
• 1 packet taco seasoning
• 1 cup salsa
• 1 cup ricotta cheese
• 1 1/2 cups shredded cheddar cheese, divided
• 1 cup shredded mozzarella cheese
• 1/2 cup sour cream
• 1/4 cup cream cheese, softened
• 2 tablespoons chopped fresh cilantro (optional)
• Salt and black pepper, to taste

Instructions:

1. Cook the pasta shells in salted boiling water until al dente. Drain and set aside to cool slightly.
2. In a large skillet over medium heat, cook the ground beef until browned. Drain excess grease. Stir in taco seasoning and salsa. Simmer for 3 to 5 minutes, then remove from heat.
3. In a mixing bowl, combine ricotta, sour cream, cream cheese, half of the cheddar, and half of the mozzarella. Mix until smooth.
4. Add the cooked beef mixture to the cheese mixture and stir until well combined. Season with salt and pepper if needed.
5. Preheat the oven to 350°F and lightly grease a baking dish.
6. Fill each cooked shell with the taco and cheese mixture and place in the prepared baking dish.
7. Sprinkle remaining cheddar and mozzarella evenly over the top.
8. Bake for 20 to 25 minutes, until heated through and the cheese is melted and bubbly.
9. Let rest for 5 minutes before serving. Garnish with chopped cilantro if desired.
10. Serving Suggestion
11. Serve warm with extra salsa, sliced avocado, or a simple side salad for a complete meal.
12. Storage
13. Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through.