Cook the pasta shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain carefully and place them on a baking sheet lined with a kitchen towel to prevent sticking. Set aside to cool slightly so they are easier to fill.

Prepare the taco filling: In a large skillet over medium heat, cook the ground beef with diced onion and minced garlic until the meat is fully browned and the onions are soft and translucent. Drain any excess fat. Stir in the taco seasoning, salsa, salt, and pepper. Cook for another 2–3 minutes to allow the flavors to meld. Remove from heat and let the mixture cool slightly.

Mix the cheeses: In a medium bowl, combine the shredded cheddar, Monterey Jack, and softened cream cheese. Add the cooled taco meat mixture and chopped cilantro (if using). Stir everything together until well combined, creating a creamy, cheesy, flavorful filling.

Stuff the shells: Preheat the oven to 375°F (190°C). Spread 1/2 cup of enchilada or taco sauce evenly across the bottom of a 9x13-inch baking dish. Using a spoon, fill each cooked pasta shell with the cheesy taco mixture, pressing gently so it stays packed. Place the filled shells in the baking dish in a single layer.

Top and bake: Pour the remaining sauce evenly over the stuffed shells. Sprinkle extra shredded cheese on top for a gooey, golden finish. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake an additional 5–10 minutes, until the cheese is melted, bubbly, and slightly browned on top.

Serve: Let the stuffed shells rest for 5 minutes before serving. Garnish with sour cream, diced tomatoes, fresh cilantro, or sliced jalapeños for extra flavor and color. Serve warm for a comforting, family-friendly dinner that combines the fun of tacos with the creamy goodness of pasta.