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Taco Pasta Shells

Matt Robinson
  • minutes
  • Serves 4 to 6

INGREDIENTS

1 lb

large jumbo pasta shells

3/4 lb

ground beef

4 tbsp

preferred taco seasoning

2 cups

ricotta cheese

4 cups

Mexican cheese, divided use

1/4 cup

chopped black olives

1/4 cup

diced green chilies

1 tbsp

garlic powder

1 tbsp

onion powder

1 1/2 tsp

kosher salt

1 tsp

fresh ground pepper

1 tsp

cumin

2

large eggs

16 oz

enchilada sauce

4 oz

heavy cream