Ingredients
Method
- Preheat your oven to 375°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
- Bring a large pot of salted water to a boil. Cook the jumbo shells for 1-2 minutes less than the package directions indicate. Drain, rinse with cold water, and spread them out on a lightly oiled baking sheet to prevent sticking.
- Heat a large skillet over medium-high heat. Add the ground beef and diced onion and cook, breaking up the meat, until no pink remains, about 7-8 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Drain excess fat.
- Stir the taco seasoning and drained diced tomatoes with green chiles into the skillet. Cook for 3 minutes, stirring occasionally, until well combined. Remove from heat and let cool for 5-10 minutes.
- In a large mixing bowl, stir together the ricotta cheese, softened cream cheese, ½ cup of the shredded Mexican cheese blend, and ⅓ cup of the salsa until smooth and creamy. Fold in the cooled taco meat mixture until fully combined. Taste and adjust seasoning with salt and pepper as needed.
- Spread ½ cup of the remaining salsa evenly across the bottom of the prepared baking dish. Using a spoon or medium cookie scoop, fill each cooked shell with the meat and cheese mixture and arrange them in a single layer in the baking dish.
- Spoon the remaining salsa (about ⅔ cup) over the stuffed shells. Sprinkle the remaining 1 cup of shredded Mexican cheese blend evenly over the top.
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted, bubbly, and lightly golden. Let rest for 5 minutes before serving. Add desired toppings and enjoy!
Nutrition
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze the assembled unbaked dish (tightly wrapped) for up to 3 months. Thaw overnight in the fridge before baking.
Lighter swap: Substitute ground turkey for the ground beef and use part-skim ricotta and reduced-fat cream cheese to reduce the fat content while keeping the dish nutritious and protein-packed.
Sodium tip: To reduce sodium, look for a low-sodium taco seasoning and choose a lower-sodium salsa. You can also use plain diced tomatoes instead of the tomatoes with green chiles if you are watching salt intake.