Creamy Beef Shells Casserole
A delightful casserole filled with hearty pasta shells, creamy ricotta, and seasoned ground beef, enveloped in rich tomato sauce for a comforting family meal.
Ingredients
Main Ingredients
- 1 lb ground beef Use high-quality ground beef for the best flavor.
- 12 oz large pasta shells Choose smooth shells for easy stuffing.
- 1 medium onion, diced This adds sweetness and depth.
- 2 cloves garlic, minced Garlic elevates any dish with its aromatic flavor.
- 1 can (14.5 oz) diced tomatoes Use quality tomatoes for freshness.
- 1 can (8 oz) tomato sauce Adds a rich, saucy base.
- 1 tbsp tomato paste Concentrates the tomato flavor.
- 1 tsp dried basil For a hint of herbal freshness.
- 1 tsp dried oregano Adds Italian essence to the dish.
- 1/2 tsp salt Brings out the flavors.
- 1/4 tsp black pepper For a bit of spice.
- 1 1/2 cups ricotta cheese Creamy and delicious, essential for stuffing.
- 1 1/2 cups shredded mozzarella cheese, divided Melty goodness that binds the dish together.
- 1/2 cup grated Parmesan cheese Adds a nutty, savory flavor.
- 1 cup heavy cream For a luscious, creamy sauce.
- 2 tbsp fresh parsley, chopped (for garnish) A splash of color and freshness.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish to prevent sticking.
- In a pot of salted boiling water, cook the pasta shells until al dente, then drain and set aside to cool slightly.
- In a skillet, heat olive oil over medium heat, add diced onion and minced garlic, and sauté until softened and fragrant.
- Add the ground beef to the skillet and cook until browned. Drain any excess fat.
- Stir in the diced tomatoes, tomato sauce, tomato paste, dried basil, oregano, salt, and pepper. Allow the mixture to simmer for about 10 minutes.
- In a bowl, mix the ricotta cheese, 1 cup of mozzarella, grated Parmesan, and heavy cream until smooth and creamy.
- Carefully stuff each pasta shell with the ricotta mixture.
- In the greased baking dish, spread a layer of the beef mixture at the bottom. Arrange the stuffed pasta shells on top.
- Pour any leftover beef mixture over the top of the stuffed shells and sprinkle with the remaining mozzarella.
- Cover the dish with foil and bake for 25-30 minutes.
- In the last 5 minutes, remove the foil to let the cheese brown nicely on top.
- Once baked, let the casserole sit for 5 minutes. Garnish with chopped parsley before serving.
Notes
To enhance the dish, consider adding sautéed spinach or mushrooms into the beef mixture. For more heat, add red pepper flakes to the sauce. For a lighter version, substitute heavy cream with Greek yogurt. Store leftovers in the fridge for up to three days or freeze for three months.