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Prep Time Cook Time Yields
15 Mins 30 Mins Serves 8


  • 12 oz (350 g) jumbo pasta shells
  • 2 tbsp (30 mL) olive oil
  • 1 lb (500 g) lean ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 3 tbsp (45 mL) taco seasoning
  • 4 cups (1 L) tomato sauce, divided
  • 1 pkg (320 g) P’tit Quebec Natural 4 Cheese Blend Shreds, divided
  • 1 avocado, chopped
  • 1/2 cup (125 mL) salsa
  • 1/2 cup (125 mL) sour cream
  • 2 tbsp (30 mL) chopped fresh cilantro


  1. Preheat oven to 350°F (180°C). Grease 13- x 9-inch (3 L) baking dish; set aside.
  2. In large pot of boiling, salted water, cook pasta shells according to package directions. Drain well; set aside.
  3. Meanwhile, heat oil in large skillet set over medium-high heat; cook beef, breaking up with wooden spoon, for 3 to 5 minutes or until slightly browned. Add onion, garlic and taco seasoning. Reduce heat to medium; cook for 8 to 10 minutes or until onion is tender and beef is browned.
  4. Stir in 2 cups tomato sauce; simmer for 5 to 8 minutes or until heated through and thickened. Stir in half of the cheese.
  5. Arrange pasta shells in prepared baking dish. Stuff beef mixture evenly into pasta shells, reserving any broken shells for another use. Top with remaining tomato sauce; sprinkle with remaining cheese. Cover with foil.
  6. Bake for 10 to 15 minutes or until cheese is melted and bubbly. Remove foil; broil for about 5 minutes until cheese is golden brown.
  7. Let cool slightly; top with avocado, salsa, sour cream and cilantro before serving.

Tip: If desired, substitute ground turkey or chicken for ground beef.