Tacos, Burritos and Enchiladas: Tacos in Pasta Shells

May 20, 2009 Fantastic! I did use Neufatchel cheese and a little more than called for. I also added a few more spices. Topped with black olives, diced tomatoes, and sour cream (as mentioned in the introduction), as well as chopped cilantro. I did spread some taco sauce on the bottom of the dish, as I was afraid of the shells drying out during baking. I stuffed the shells early in the day, refrigerated, then let them sit on the counter to warm up a bit while the oven preheated. Turned out great. We loved these, thank you! :)

—CookinBug 

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