For a milder flavor, substitute Monterey Jack, mild cheddar, Colby Jack, or a Mexican-style shredded cheese blend for Pepper Jack cheese.

For extra heat, add diced jalapeños, crushed red pepper flakes, cayenne pepper, or hot taco sauce to the beef filling.

Substitute ground turkey, ground chicken, or cooked shredded chicken for ground beef if desired.

For a vegetarian variation, replace the beef with black beans, corn, sautéed bell peppers, and mushrooms, and use vegetable broth.

For an extra-creamy filling, stir a little softened cream cheese into the seasoned beef mixture.

Add drained black beans or sweet corn to the filling for extra texture and flavor.

Cook the pasta shells just until al dente to prevent tearing and overcooking during baking. Prepare a few extra shells in case some break.

Make ahead by assembling the stuffed shells, covering tightly, and refrigerating for up to 24 hours before baking. Add a few extra minutes to the baking time if cooking directly from the refrigerator.

Refrigerate leftovers in an airtight container within 2 hours of cooking and store for up to 3–4 days.

Freeze assembled or fully cooked stuffed shells in freezer-safe containers for up to 2–3 months for the best quality.

Reheat refrigerated shells in a covered baking dish at 350°F (175°C) for approximately 15–20 minutes, adding a splash of broth or taco sauce to prevent drying. Heat until the center reaches 165°F (74°C).

For frozen leftovers, thaw overnight in the refrigerator before reheating until thoroughly heated.

Serve with a fresh green salad, Mexican-style rice, roasted vegetables, corn salad, or sautéed bell peppers.

Optional toppings include sour cream, sliced avocado, chopped cilantro, fresh salsa, or additional diced tomatoes.

Nutrition information is estimated per serving and may vary depending on ingredient brands, portion sizes, and substitutions.