Boil shells in salted water for 1 minute less than al dente, set a timer to avoid overcooking them. Drain once cooked and gently rinse with cold water until the water on the bottom comes out cool. Set aside.
Cook and crumble the ground beef over medium-high heat until softened and nearly cooked through, about 7 minutes. Add the garlic and cook for 1-2 more minutes, or until the beef is cooked. Drain grease well.
Reduce heat to medium and add the beef broth, undrained diced tomatoes, and taco seasoning. Stir until well combined and thickened slightly. Set aside and let cool slightly.
In a large bowl, combine the ricotta cheese, sour cream, half of the cheddar, half of the Monterey jack, salt, pepper, and oregano. Add the meat mixture and stir to combine.
Add half of the salsa to the bottom of a 9 x 13-inch casserole dish (or a round 12-inch oven-safe skillet).
Use a spoon to fill each pasta shell with the filling mixture and place it in the baking dish.
Add the remaining salsa, then top with remaining cheddar and Monterey jack cheese.
Cover and bake for 20 minutes. Remove cover and bake for 10 more minutes. Top with your favorite taco toppings (see notes for suggestions), and serve!
Notes
Optional Toppings: Cilantro, diced avocado, black beans, diced tomatoes, Fritos or Doritos, shredded lettuce, black olives, and sour cream!Pro Tips
Boil extra shells in case some break during the boiling or draining process.
Any kind of salsa works great for this recipe, I actually like this super affordable and easy to find Pace salsa. You can also make my homemade salsa recipe.
1 cup ofenchilada sauce can be used along with 1 cup ofsalsa if desired. (Instead of 2 cups of salsa.)
Refried beans can be spread on the bottom of the baking dish as well, before the salsa.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Make Ahead Method
Assemble and refrigerate up to 1 day ahead of time. Add 10 minutes to covered baking time.
Assemble and freeze for up to 3 months.Let it fully thaw in the fridge and add 10 minutes to covered baking time.
Nutritional facts are based on 3 shells per person and is an estimate. This recipe makes about 18 shells total, or 6 servings.