• Brown ground beef: add in taco seasoning and cream cheese.
• Stir until cheese is completely melted and incorporated.
• Set asside beef mixture and let cool completely.
• Cook pasta shells according to package directions.
• Divide salsa evenly into bottom of 2 9x13" pans; spreading out to cover most of the bottom.
• Stuff each shell with 1-2 tbsp of the meat mixture, placing in pans atop salsa with opening side upwards.
• Continue until all the shells are filled and evenly divided between the two pans.
• Evenly cover shells with taco sauce and then the cheeses.

To Cook Immediately:

• Bake at 350F for 30 minutes covered. Uncover and bake for an additional 10-15 minutes.

To Freeze:

• Cover each pan with a alayer of plastic wrap and then a layer of foil. Label and freeze up to 3 months.

To Cook from Frozen:

• Thaw overnight in the refrigerator.
• Remove plastic wrap, recovering with foil. Bake for 30 minutes at 350F.
• Remove foil and bake another 10-15 minutes.
• Serve with sour cream and additional salsa, as desired.