Ingredients

•  8 oz uncooked jumbo pasta shells (about 24 shells from 12-oz box)
• 1 lb lean (at least 80%) ground beef
• 1 package (1 oz) taco seasoning mix
• 1 can (14.5 oz) organic fire roasted crushed tomatoes, undrained
• 1 package (8 oz) shredded Mexican cheese blend (2 cups)
• 1 cup diced plum (Roma) tomatoes
• 1/4 cup chopped fresh cilantro

Instructions:

Heat oven to 350°F. Cook pasta according to instructions on the package.
In 12-inch skillet, cook beef over medium-high heat 5 minutes, stirring frequently, until thoroughly cooked; drain. Add taco seasoning, crushed tomatoes and 1 cup of the shredded cheese; stir well until cheese is melted.
Fill each pasta shell with 1 tablespoon beef mixture; place in ungreased 13×9-inch glass baking dish. Top filled shells with plum tomatoes and chopped cilantro; sprinkle with remaining cheese.
Bake 15 to 20 minutes. Serve warm.

From: http://reciperoost.com/2016/01/17/a-new-take-on-taco-tuesday/