Start by boiling a large pot of water. Add a pinch of salt; it just makes sense. Once it’s boiling, throw in those extra-large pasta shells. Cook according to package instructions, typically around 8 to 10 minutes.

You want them al dente, so they hold up when stuffed. Drain them carefully, then lay them out on a clean kitchen towel to cool.

In a skillet over medium heat, brown the ground beef. It usually takes around 5-7 minutes. Use a spoon to break it apart as it cooks. Once it’s browned and cooked through, stir in the taco seasoning, one jar of salsa, and refried beans. Mix well, allowing the flavors to meld for about 5 minutes.

Grab that cooled pasta and a spoon. Fill each shell generously with the beef mixture. Don’t be shy; pack it in there!

In a spacious 9x13 inch baking dish, pour half the remaining salsa on the bottom. Place the stuffed shells in the dish, opening facing up.

Pour the rest of the salsa over the shells. Then, sprinkle both cheeses—Cheddar and Monterey Jack—on top.

Pour chicken broth around the edges of the baking dish. Cover it in aluminum foil. Bake in a preheated oven at 350°F for about 30 minutes. This keeps all the flavors inside and helps cook everything through.

Once done, take it out, remove the foil, and garnish with chopped cilantro and green onions. Let it sit for a few minutes before serving. Trust me, this wait is worth it.