Description
Creamy beef shells casserole brings comfort right to your dinner table with cheesy pasta and ground beef melting together in a hearty, satisfying blend. Weeknight dinners just got easier with this simple, crowd-pleasing dish that delivers warmth and flavor in every delicious bite.
Ingredients
Scale
Protein:
- 1 lb ground beef
- 1½ cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
Carbohydrates:
- 12 ounces medium pasta shells
- 1 small onion (diced)
- 2 tablespoons tomato paste
Seasonings and Liquids:
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 cup beef broth
- 1 cup heavy cream
- Salt and pepper to taste
- Optional: cooked spinach (mushrooms, bell peppers, fresh parsley)
Instructions
- Boil 12 oz medium pasta shells in generously salted water for 8-9 minutes until tender. Drain and set shells aside in a colander.
- Warm 1 tbsp olive oil in a large skillet over medium heat. Sauté the diced small onion for 3-4 minutes until translucent and softened.
- Add 3 minced garlic cloves to the skillet. Stir quickly for 30 seconds to release their aromatic flavors without burning.
- Introduce 1 lb ground beef to the skillet. Break the meat into small crumbles and cook for 6-7 minutes until completely browned and no pink remains.
- Stir 2 tbsp tomato paste, 1 tsp Italian seasoning, and 1 tsp paprika into the meat mixture. Ensure the seasonings coat the beef evenly.
- Pour 1 cup beef broth and 1 cup heavy cream into the skillet. Allow the mixture to simmer for 5 minutes, creating a rich, creamy sauce.
- Reduce heat to low. Blend in 1½ cups shredded cheddar cheese and ½ cup grated Parmesan cheese until completely melted and smooth.
- Season the sauce with salt and pepper to taste. Gently fold the cooked pasta shells into the creamy beef mixture.
- Transfer the entire mixture to a casserole dish. Spread it evenly to ensure consistent coverage.
- Bake uncovered at 375°F for 15-20 minutes until the top is golden and the edges are bubbling.
- Remove from the oven and let the casserole rest for 5 minutes. Sprinkle with fresh chopped parsley before serving.
Notes
- Don’t overcook the pasta shells, as they’ll continue cooking in the oven and can become mushy if boiled too long.
- For a lighter version, swap ground beef with ground turkey or use a plant-based meat alternative to reduce fat content.
- Grate your own cheese instead of using pre-shredded to get a smoother, more creamy sauce that melts more evenly.
- Let the casserole rest for 5-10 minutes after baking to help the sauce set and make serving easier without falling apart.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 488 kcal
- Sugar: 2 g
- Sodium: 375 mg
- Fat: 33 g
- Saturated Fat: 17 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg