Air Fryer Taco Stuffed Shells (Print Version)

Crispy shells filled with seasoned carnitas and cheddar, air fried for a flavorful and easy meal.

# Ingredients You'll Need:

→ Pasta

01 - 1 pound jumbo pasta shells (approximately 48 shells)

→ Filling

02 - 2 cups cooked carnitas
03 - 24 ounces cheddar cheese, cut into 1-ounce sticks

→ Cooking Spray

04 - Non-stick cooking spray

→ Dipping Sauce

05 - 1 cup sour cream
06 - 1 tablespoon taco seasoning

# Step-by-Step Instructions:

01 - Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook according to package directions until fully cooked, not al dente. Drain and rinse with cool water to stop cooking.
02 - Hold one cooled pasta shell in your hand. Fill it with approximately one tablespoon of carnitas, then wedge a stick of cheddar cheese over the meat. Cover it by wrapping a second shell over the open side, forming a closed shell.
03 - Lightly spray the bottom of the air fryer basket with non-stick cooking spray to prevent sticking.
04 - Place the stuffed shells in the air fryer basket with a small amount of space between each to promote even cooking. Continue assembling and placing shells until the basket is full, approximately eight shells at a time.
05 - Lightly spray the tops and exposed sides of the stuffed shells with non-stick cooking spray to achieve a golden, crispy exterior.
06 - Air fry at 400°F (204°C) for 13 minutes, or until shells are crisp and lightly golden brown.
07 - Remove cooked shells from the basket and keep warm while cooking remaining batches.
08 - In a small bowl, mix sour cream with taco seasoning until well combined.
09 - Serve the crispy stuffed shells warm alongside the seasoned sour cream dipping sauce.

# Extra Tips & Details:

01 - Use a basket-style air fryer for best results to ensure even browning and crispness.
02 - Ensure pasta shells are fully cooked before stuffing to achieve a tender yet chewy texture.
03 - Non-stick spray helps create a crispy exterior while preventing shells from sticking.
04 - Store leftovers in an airtight container in the refrigerator for up to 2-3 days; reheat in the microwave.

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