Preheat your oven to 350°F (175°C). In a large pot, bring salted water to a rolling boil and add the large pasta shells. Cook until al dente, about 10–12 minutes. Drain and set aside.

In a skillet over medium-high heat, drizzle olive oil and sauté the diced onion for about 3–4 minutes until soft. Add minced garlic and sauté for an additional minute.

Add ground beef to the skillet, breaking it apart. Cook until browned, about 5–7 minutes. Drain excess fat, then sprinkle in taco seasoning and ½ cup salsa. Simmer for 5 minutes.

Stuff each cooked pasta shell with the meat mixture and arrange them snugly in a baking dish.

Pour the remaining salsa over the stuffed shells, sprinkle with shredded cheddar cheese, and bake for about 20 minutes until cheese is melted and bubbly.

Let the shells cool for a few minutes, garnish with chopped cilantro, and serve warm.