This Spinach Taco Stuffed Pasta dish was very easy and quick to make. While my toddler thought it was too spicy, it got rave reviews from my other taste testers.
It was inspired by a recipe found on Dinner then Dessert– a website full of delicious meals. I added a few ingredients and altered a few things, but overall it was a great recipe find and I will definitely make it again.
You can’t even taste the spinach in it, which is a great way of tricking kids into getting some greens!
(I also used the leftovers to make a Taco Soup)!
Ingredients
340 g Jumbo Pasta Shells (Not Large- Jumbo!)
1lb Lean Ground Beef, Chicken, Turkey, or Pork
1 Package Low Sodium Taco Seasoning
2-4 cups Shredded Low Fat Cheese
(I blended together 2 cups Marble Cheddar and 2 cups Mozzarella)
2-3 cups chopped Spinach
⅔ cups Water
1 cup Jarred Roasted Red Pepper Salsa (or Homemade), and more for topping
Parmesan Cheese and Pepper to taste
Instructions
Preheat the oven to 350 degrees.
Cook the pasta shells as directed. Drain and leave to the side.
Add the ground meat to the pot and brown, then drain the fat. Add the taco seasoning and water. Stir until the meat is fully coated, then add the spinach. Cook until the spinach wilts and has reduced, until most of the water is gone. Stir in 1 cup salsa and 2 cups of the cheese; mix until the cheese has melted.
Scoop the mixture into the jumbo pasta shells. Top each one with a spoonful of salsa, and top with the rest of the cheese.
Bake in a covered pan for 15 minutes. Sprinkle with parmesan cheese, pepper and other toppings such as sour cream or avocado.
I didn’t use all of the pasta and meat, so I used the rest to make a taco soup!
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