When you think of tacos, your mind likely goes straight to corn or flour tortillas, seasoned ground beef, and a mountain of shredded cheese. However, the culinary world is all about fusion and creativity. If you are looking for a unique way to reinvent taco night, learning how to make Barilla tacos is the perfect place to start. By swapping traditional shells for Barilla’s high-quality pasta shapes, you can create a meal that is comforting, easy to serve, and incredibly kid-friendly.
This recipe takes the bold, zesty flavors of Mexico and pairs them with the satisfying texture of Italian pasta. Whether you use Jumbo Shells to act as “mini taco boats” or Mezzi Tubini for a “taco mac” vibe, Barilla pasta provides a versatile canvas for all your favorite toppings.
Choosing the Right Barilla Pasta for Your Tacos
The secret to a successful pasta taco dish lies in the shape of the pasta. Since you want to mimic the experience of eating a taco, you need a shape that can either hold the meat inside or provide enough surface area to soak up the taco seasoning and salsa.
Barilla Jumbo Shells (Conchiglioni)
These are the gold standard for Barilla tacos. Once boiled, these large shells act as individual edible vessels. You can stuff them with seasoned meat, beans, and cheese, making them look like elegant, bite-sized street tacos. They are perfect for appetizers or a sit-down dinner where presentation matters.
Barilla Campanelle or Fusilli
If you prefer a “taco bowl” style rather than a stuffed shell, these shapes are excellent. The ridges and petals of Campanelle are designed to capture thick sauces and small bits of ground meat. This ensures that every forkful has a balanced ratio of pasta to taco seasoning.
Barilla Mezzi Penne
For those who like a heartier, denser bite, Mezzi Penne works well. It is small enough to mix easily with corn, black beans, and diced onions, creating a cohesive pasta salad style taco dish that can be served hot or cold.
Essential Ingredients for the Perfect Fusion
To make Barilla tacos that taste authentic yet innovative, you need to gather a mix of pantry staples and fresh produce.
The Protein Base
Ground beef is the traditional choice, but ground turkey or chicken works beautifully for a lighter version. If you are going for a vegetarian option, crumbled tempeh or a mix of black beans and walnuts can provide that “meaty” texture required for a taco filling.
The Seasoning Blend
While store-bought taco seasoning is convenient, making your own ensures the flavors pop against the pasta. You will need chili powder, cumin, garlic powder, onion powder, and a touch of smoked paprika. Because pasta can be quite bland on its own, you might want to slightly increase the salt and spice levels compared to what you would use for standard tortillas.
The Sauce Element
To prevent the pasta from drying out, you need a moisture binder. Thick chunky salsa, a splash of beef broth, or even a small amount of tomato sauce mixed with green chilies will help the taco flavors coat the Barilla pasta evenly.
Step-by-Step Instructions: How to Make Barilla Tacos
Creating this dish is a straightforward process that takes about 30 minutes from start to finish. Follow these steps to ensure your pasta is perfectly al dente and your filling is savory.
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Preparing the Barilla Pasta
Start by bringing a large pot of salted water to a boil. Use about 1 tablespoon of salt per gallon of water; this is your only chance to season the pasta itself. Add your chosen Barilla shape and cook according to the package directions.
For Jumbo Shells, it is crucial to cook them for the minimum recommended time. You want them flexible enough to stuff but firm enough to hold their shape without tearing. Once cooked, drain the pasta and toss it with a tiny bit of olive oil to prevent the shells from sticking together while you prepare the filling.
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Cooking the Taco Filling
While the water is boiling, heat a large skillet over medium-high heat. Add your ground meat and cook until browned, breaking it into small crumbles with a wooden spoon. Drain any excess fat to keep the dish from becoming greasy.
Add your taco seasoning and a half cup of water or salsa. Stir well and let it simmer for about 5 minutes until the liquid has thickened into a light sauce. At this point, you can stir in “extras” like corn, black beans, or diced jalapenos.
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Assembly and Baking
If you are using Jumbo Shells, spoon about 2 tablespoons of the meat mixture into each shell. Arrange the stuffed shells in a baking dish. Sprinkle a generous amount of Monterey Jack or sharp cheddar cheese over the top.
Place the dish in an oven preheated to 350 degrees Fahrenheit for about 10 to 15 minutes. This step isn’t just about melting the cheese; it allows the taco flavors to penetrate the pasta shells, creating a more unified flavor profile.
Topping Your Barilla Tacos for Maximum Flavor
A taco is only as good as its toppings, and the same rule applies to Barilla tacos. Since the base is pasta, you can get creative with textures.
Fresh and Crunchy Additions
After the pasta comes out of the oven, add your cold toppings. Shredded iceberg lettuce provides a refreshing crunch that contrasts with the warm pasta. Diced tomatoes, radishes, and red onions add brightness and acidity.
Creamy Elements
A dollop of sour cream or Greek yogurt helps balance the heat of the chili powder. Sliced avocado or a quick homemade guacamole adds a rich, buttery texture that complements the chewiness of the Barilla pasta.
The Finishing Touches
Don’t forget a squeeze of fresh lime juice right before serving. The citric acid cuts through the richness of the cheese and meat, making the flavors “sing.” Fresh cilantro and a drizzle of hot sauce or taco sauce provide the final layer of complexity.
Tips for Success and Variations
To make the best version of this dish, keep these professional tips in mind:
- Don’t overcook the pasta. Pasta continues to soften slightly when combined with warm meat and sauce. Aim for a true al dente texture.
- For a “Taco Pasta Bake” variation, instead of stuffing shells, simply toss cooked Barilla Rotini with the meat, salsa, and plenty of cheese in a casserole dish. Top with crushed tortilla chips before baking at 375 degrees Fahrenheit for a crunchy topping that reminds everyone of a traditional taco shell.
- If you are meal prepping, store the cooked taco pasta and the fresh toppings in separate containers. This prevents the lettuce and tomatoes from wilting when you reheat the pasta in the microwave.
Why Barilla Tacos are the Perfect Family Meal
Parents often struggle to find meals that satisfy both adults and children. Barilla tacos bridge that gap perfectly. Children generally love pasta and cheese, while adults appreciate the complex spices and fresh toppings of a taco.
Furthermore, this dish is highly customizable. You can set up a “Taco Pasta Bar” where the cooked Barilla shells are served plain, and each family member gets to fill their own with their preferred ingredients. It turns dinner into an interactive activity, which is a great way to encourage picky eaters to try new vegetables or proteins.
Storing and Reheating
If you have leftovers, Barilla tacos hold up surprisingly well. Place them in an airtight container and keep them in the refrigerator for up to three days.
When reheating, add a teaspoon of water or a little extra salsa to the container before microwaving. This creates steam that refreshes the pasta, preventing it from becoming rubbery. If you are reheating stuffed shells, using the oven at 300 degrees Fahrenheit covered with foil is the best way to maintain the texture.
FAQs
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What is the best Barilla pasta shape for tacos?
The Jumbo Shells are the best choice if you want a traditional taco experience where you pick the food up or eat it in distinct portions. If you prefer a casserole or bowl style, Rotini or Campanelle are better for holding onto the sauce and meat bits.
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Can I make Barilla tacos gluten-free?
Yes, you can. Barilla offers an extensive line of Gluten-Free pasta made from a blend of corn and rice. Simply substitute the regular Jumbo Shells or Penne with the Barilla Gluten-Free version and follow the same cooking and seasoning steps.
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How do I prevent the pasta shells from breaking?
To keep Jumbo Shells intact, use a very large pot with plenty of water so they don’t crowd each other. Stir very gently and only occasionally. Most importantly, do not overcook them; removing them from the water 1 minute before the “al dente” time helps them stay structural.
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Is this dish spicy?
The heat level depends entirely on the taco seasoning and salsa you choose. If you are cooking for kids, use a “mild” taco seasoning and mild salsa. If you like heat, you can add cayenne pepper to the meat or top the finished dish with fresh habaneros or hot sauce.
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Can I make Barilla tacos ahead of time?
You can prepare the meat filling and boil the pasta up to 24 hours in advance. Store them separately in the fridge. When you are ready to eat, simply stuff the shells, add cheese, and bake at 350 degrees Fahrenheit until the center is hot, which usually takes about 20 minutes from a cold start.