Bring a large pot of salted water to a boil over high heat. Once boiling, add the large shells pasta and cook for 8-10 minutes until they are al dente. Drain and set aside.

In a sizable skillet, heat a drizzle of canola oil over medium-high heat. Add the ground beef and cook for 5-7 minutes until browned. Drain excess fat.

Reduce the heat to medium and add the finely chopped yellow onion. Sauté for 1-2 minutes until translucent. Stir in the minced garlic and cook for 30 seconds.

Sprinkle in the taco seasoning, dried oregano, Worcestershire sauce, and red pepper flakes. Pour in ¾ cup of water or beef broth, stirring to combine. Bring to a simmer and cook for 2-3 minutes.

Add the drained shells, jarred salsa, and shredded cheddar cheese into the skillet. Stir vigorously for about 2 minutes until the cheese has melted.

Spoon the Taco Pasta into serving bowls while hot. Add desired garnishes like extra cheese, crushed tortilla chips, sour cream, or chopped parsley.