Creamy Beef Shells Casserole
Creamy Beef Shells Casserole is a comforting dish filled with large pasta shells and a rich cheese mixture, topped with a hearty beef tomato sauce and gooey melted mozzarella.
Ingredients
For the beef mixture
- 1 lb ground beef Use your preferred type of ground beef.
- 1 medium onion, diced Provides flavor.
- 2 cloves garlic, minced Adds aroma.
- 1 can diced tomatoes (14.5 oz) Can substitute with fresh tomatoes.
- 1 can tomato sauce (8 oz) Adds moisture.
- 1 tbsp tomato paste Enhances tomato flavor.
- 1 tsp dried basil For seasoning.
- 1 tsp dried oregano For seasoning.
- 1/2 tsp salt Adjust to taste.
- 1/4 tsp black pepper Adjust to taste.
For the cheese filling
- 1 1/2 cups ricotta cheese Creamy base for stuffing.
- 1 1/2 cups shredded mozzarella cheese, divided Used for stuffing and topping.
- 1/2 cup grated Parmesan cheese Adds depth of flavor.
- 1 cup heavy cream For creaminess.
- 2 tbsp fresh parsley, chopped For garnish.
For the pasta
- 12 oz large pasta shells For stuffing.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- In a large pot, bring salted water to a boil. Add the large pasta shells and cook according to the package directions until al dente. Drain and set aside.
Cooking the Beef
- In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until softened, about 3-4 minutes.
- Add ground beef to the skillet. Cook while breaking it up with a spoon until browned and cooked through. Drain excess fat.
- Stir in diced tomatoes, tomato sauce, and tomato paste. Season with dried basil, oregano, salt, and pepper. Simmer for about 10 minutes.
Preparing the Cheese Filling
- In a medium bowl, combine ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, and heavy cream. Stir until smooth.
Assembling the Casserole
- Carefully staff each cooked pasta shell with the cheese mixture.
- Spread a thin layer of the beef mixture on the bottom of the baking dish.
- Arrange stuffed pasta shells on top. Pour the remaining beef mixture over the shells.
- Sprinkle with the remaining shredded mozzarella cheese.
Baking
- Cover the dish with aluminum foil and bake for 25-30 minutes.
- Remove foil during the last 5 minutes of baking to allow cheese to brown.
Serving
- Let the casserole sit for 5 minutes before serving. Garnish with chopped fresh parsley.
Notes
For extra flavor, consider adding red pepper flakes or sautéed vegetables. Make ahead by preparing the casserole and refrigerating it for up to 24 hours.