Description
Indulge in a rich and comforting creamy beef shells casserole that combines tender large pasta shells with savory ground beef in a smooth, cheesy sauce. This hearty one-dish meal features gooey melted cheese, aromatic herbs, and a velvety texture that makes it the perfect comfort food for weeknight dinners or casual gatherings. Easy to prepare and full of protein and calcium, itโs a wholesome dish that warms the soul and pleases the whole family.
Ingredients
Units
Scale
Pasta
- 12 oz large pasta shells
Protein & Aromatics
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
Sauces & Dairy
- 8 oz cream cheese, full-fat
- 1 cup milk or cream
- 2 tbsp tomato paste or 1 cup diced tomatoes
- 1 1/2 cups shredded cheddar cheese (or choice of cheese)
Seasonings & Herbs
- Salt, to taste
- Black pepper, to taste
- 1 tsp Italian herbs (basil, oregano)
Optional Variations
- Chopped bell peppers, spinach, or mushrooms (for vegetable boost)
- Red pepper flakes or diced jalapeรฑos (for spicy kick)
- Substitute mozzarella or pepper jack cheese
- Ground turkey or chicken instead of beef
- Plant-based cheese and coconut or almond milk for dairy-free version
Instructions
- Cook the pasta shells: Begin by boiling large pasta shells in salted water until al dente, about 8 minutes. Drain and set aside to prevent them from becoming mushy when combined with the sauce.
- Brown the ground beef: Heat a little oil in a large skillet over medium heat. Cook the ground beef until browned and crumbly. Drain any excess fat. Add diced onions and minced garlic, sautรฉing until fragrant and onions turn translucent.
- Prepare the creamy sauce: Stir in the cream cheese and milk (or cream) to the beef mixture. Allow the cream cheese to melt completely to form a silky, rich sauce. Add tomato paste or diced tomatoes along with Italian herbs, salt, and pepper to enhance the flavors.
- Combine pasta and sauce: Gently fold the cooked pasta shells into the creamy beef sauce, ensuring each shell is fully coated. Transfer the mixture into a greased casserole dish, evenly spreading it out.
- Top with shredded cheese and bake: Sprinkle shredded cheddar or your preferred cheese evenly over the top. Bake in a preheated oven at 350ยฐF (175ยฐC) for about 20 minutes or until the cheese is bubbly and golden brown on top.
Notes
- Donโt overcook the pasta shells; slightly undercook to maintain texture after baking.
- Drain excess fat after browning the beef to keep the casserole rich but not greasy.
- Use full-fat cream cheese for the creamiest sauce.
- Mix cheeses such as cheddar and mozzarella for added depth and meltiness.
- Let the casserole cool 5 minutes before serving to allow flavors to meld and cheese to firm up.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg