Description
Creamy beef shells deliver pure comfort straight to your dinner table, melding tender pasta shells with rich, seasoned ground beef in a velvety sauce that hugs every single bite. Weeknight dinner heroes rejoice – this casserole comes together faster than your family can set the table.
Ingredients
Scale
Main Proteins:
- 1 pound ground beef
- 0.5 pound Italian sausage
Main Starches:
- 12 ounces medium pasta shells
Supporting Ingredients:
- 0.5 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 (14 ounces) can diced tomatoes
- 1 (15 ounces) can tomato sauce
- 0.5 cup heavy cream
- 0.5 cup beef broth
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley or basil
Instructions
- Salt 8 cups of water in a large pot and bring to a rolling boil at 212°F. Submerge 12 ounces of pasta shells and cook for 8-9 minutes until al dente.
- Drain pasta in a colander and set aside while reserving ¼ cup of pasta water.
- Heat a large skillet to medium-high and add 1 pound ground beef and ½ pound Italian sausage. Break meat into small crumbles.
- Cook meat for 6-7 minutes until brown, releasing fat and developing deep flavor.
- Add ½ chopped onion and 3 minced garlic cloves. Stir continuously for 2 minutes.
- Sprinkle 1 teaspoon Italian seasoning, ½ teaspoon smoked paprika, ½ teaspoon salt, and ½ teaspoon black pepper over the meat mixture.
- Pour off excess grease from the skillet to prevent a soggy casserole.
- Pour 14 ounces diced tomatoes, 15 ounces tomato sauce, ½ cup heavy cream, and ½ cup beef broth into the skillet.
- Simmer sauce at medium heat for 5 minutes, stirring occasionally until slightly thickened.
- Fold cooked pasta shells into the sauce, ensuring even coating.
- Transfer mixture to a greased 9×13-inch baking dish.
- Preheat oven to 375°F with rack in center position.
- Distribute ½ cup cheddar cheese and ½ cup mozzarella cheese across the top of the casserole.
- Bake uncovered for 22 minutes until cheese melts and edges turn golden brown.
- Remove from oven and let rest for 5 minutes to set and cool slightly.
- Garnish with 2 tablespoons freshly chopped parsley or basil before serving.
Notes
- Drain the pasta just shy of al dente, as it will continue cooking in the sauce and baking process to prevent mushy texture.
- Use freshly grated cheese for better melting and richer flavor compared to pre-shredded packaged cheese.
- For a lower-carb version, swap pasta shells with cauliflower florets or zucchini noodles to reduce overall carbohydrate content.
- If preparing ahead, assemble the casserole and refrigerate up to 24 hours, adding 10-15 minutes to baking time when ready to cook.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 470 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg