Cook the pasta according to the directions on the package.
Meanwhile, start browning the ground beef in a large skillet over medium high heat.
Drain off the grease and turn the temperature down to medium.
Sprinkle the taco seasoning over the meat.
Then, mix in half of the salsa.
Stir in the cream cheese and cover to allow it to melt into the meat mixture.
Once the cream cheese is melted, remove the skillet from the heat and allow the meat mixture to cool.
Drain the pasta and place the shells into a single layer on a cutting board or baking sheet so that they don't stick together.
Preheat the oven to 350-degrees F.
Pour the remaining salsa into a 9x13 baking dish and spread evenly all over the bottom of the pan.
Once the pasta shells are cool enough to handle, spoon about 2 tablespoons of the taco mixture into each shell.
Place the stuffed shells into the baking pan and continue until it is full. If you have a little bit of leftover meat, just add it on top.
Add half of the shredded cheese over the stuffed shells.
Spoon the taco sauce evenly over the top of the casserole.
Cover with aluminum foil and bake for 15-20 minutes.
Remove from the oven and sprinkle the remaining cheese over the top.
Bake for another 10 minutes until the cheese is melted and bubbly.