Instructions

• Preheat oven to 350°F.
• Bring a large pot of salted water to a boil and cook the 20 jumbo pasta shells according to package directions; drain and spread the shells individually on a baking sheet or cutting board so they don’t stick together.
• While the pasta cooks, heat a large skillet over medium-high heat and add the 1 pound ground beef (or ground turkey). Brown, breaking up the meat with a spoon until no pink remains.
• Drain any excess fat from the skillet, return the meat to the pan, add the 1 package low-sodium taco seasoning and prepare according to the package directions.
• Add the 4 ounces cream cheese to the seasoned meat, reduce heat to low, cover, and simmer, stirring occasionally, until the cream cheese melts and the mixture is well combined.
• Remove the skillet from heat and let the meat mixture cool until it is no longer steaming and is easy to handle.
• Pour 1 1/2 cups salsa evenly over the bottom of a 9×13-inch baking dish.
• Spoon about 1–2 tablespoons of the cooled meat mixture into each shell and place the stuffed shells in the baking dish, open side up, in a single layer.
• Pour 1 cup taco sauce evenly over the arranged shells.
• Cover the baking dish tightly with foil and bake at 350°F for 15–20 minutes.
• Remove the foil, sprinkle the shells evenly with the 1 cup shredded cheddar cheese and 1 cup shredded Monterrey jack cheese (or use all of one cheese if you prefer), and bake uncovered for an additional 5–10 minutes, until the cheese is melted and bubbly.
• Thinly slice the 3 green onions and sprinkle them over the baked shells. Serve warm with sour cream and extra salsa if desired.