This creamy beef shells casserole is the ultimate comfort food, filled with tender pasta shells, savory ground beef, and a rich, cheesy sauce. It’s a deliciously satisfying dish that’s perfect for family dinners or any cozy meal.
Why You’ll Love This Recipe
I absolutely love this creamy beef shells casserole because it brings together everything that makes comfort food so irresistible. The ground beef filling is full of flavor, and the creamy ricotta and mozzarella blend perfectly, making each bite feel like a warm hug. The jumbo pasta shells are great for stuffing and hold the filling beautifully, ensuring each bite is packed with flavor. It’s an easy-to-make, hearty meal that the whole family will enjoy!
Ingredients
1 lb ground beef
1 small onion, chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1/2 cup tomato sauce
1 teaspoon Italian seasoning
Salt and pepper to taste
2 cups cooked jumbo pasta shells
1 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat oven to 375°F (190°C).
In a large skillet, cook the ground beef over medium heat until browned, breaking it apart as it cooks. Drain any excess fat.
Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes, until softened.
Stir in the diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Let the mixture simmer for about 10 minutes, allowing the flavors to meld.
While the beef mixture simmers, cook the pasta shells according to package instructions. Drain and set aside.
In a large mixing bowl, combine the ricotta cheese, 1 cup of mozzarella, Parmesan cheese, and parsley. Add the cooked beef mixture and stir until well combined.
Stuff the cooked pasta shells with the beef and cheese mixture, then arrange the stuffed shells in a 9×13-inch baking dish.
Pour any remaining beef mixture over the shells and sprinkle with the remaining 1/2 cup of mozzarella cheese.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Let the casserole cool for 5 minutes before serving. Garnish with additional parsley if desired.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Variations
Vegetarian version: Swap the ground beef for a plant-based protein or add extra vegetables like spinach, mushrooms, or zucchini for a hearty veggie-filled dish.
Spicy kick: If I enjoy a bit of heat, I can add red pepper flakes to the beef mixture or stir in some chopped jalapeños.
Extra cheesy: For even more cheese, I can top the casserole with extra shredded mozzarella and Parmesan before baking.
Storage/reheating
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat individual servings in the microwave or warm the entire casserole in the oven at 350°F (175°C) for about 15-20 minutes, until heated through.
Related Recipes:
- Creamy Beef and Shells
- Creamy Ricotta Beef Stuffed Shells Pasta
- Creamy Pumpkin Ricotta Stuffed Shells
FAQs
Can I use a different type of pasta?
Yes, I can use other pasta shapes if I prefer. While jumbo shells are ideal for stuffing, any pasta like penne or rigatoni will work too, though they won’t hold the filling in quite the same way.
Can I make this dish ahead of time?
Absolutely! I can prepare the casserole up to the point of baking, cover it with foil, and refrigerate it for up to a day before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
Can I freeze this casserole?
Yes, I can freeze it! To do so, assemble the casserole but don’t bake it. Cover tightly with foil and freeze for up to 3 months. When ready to bake, thaw it overnight in the refrigerator and bake as directed.
How do I know when the casserole is done?
I’ll know the casserole is ready when the cheese on top is melted and bubbly, and it has a golden, slightly crispy top. The casserole should also be hot all the way through.
Can I substitute ricotta cheese?
Yes, I can use cottage cheese instead of ricotta for a slightly different texture, or I can even try cream cheese for an extra creamy flavor.
Conclusion
This creamy beef shells casserole is an irresistible dish that’s sure to be a hit with everyone at the table. With tender pasta shells, a savory beef filling, and a deliciously creamy sauce, it’s the perfect meal for any occasion. It’s easy to make, customizable to my tastes, and can be prepped ahead of time for even more convenience. Whether I’m making it for a weeknight dinner or a special gathering, this casserole always delivers comfort and flavor in every bite.
📖 Recipe:
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Creamy Beef Shells Casserole
- Total Time: 45 minutes
- Yield: 6 servings
Description
This creamy beef shells casserole is a hearty, comforting dish that combines savory ground beef, ricotta, mozzarella, and a rich tomato sauce, all stuffed into jumbo pasta shells. Perfect for family dinners, this easy-to-make casserole is a crowd-pleaser that offers a delicious blend of flavors in every bite. Ideal for meal prepping, make-ahead meals, and freezing for later enjoyment.
Ingredients
1 lb ground beef
1 small onion, chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1/2 cup tomato sauce
1 teaspoon Italian seasoning
Salt and pepper to taste
2 cups cooked jumbo pasta shells
1 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, cook ground beef over medium heat, breaking it apart as it cooks. Drain any excess fat.
- Add chopped onion and minced garlic, sautéing for 2-3 minutes until softened.
- Stir in diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Let simmer for about 10 minutes.
- While beef mixture simmers, cook pasta shells according to package instructions, drain, and set aside.
- In a bowl, combine ricotta cheese, 1 cup of mozzarella, Parmesan cheese, and parsley. Add cooked beef mixture and stir until well combined.
- Stuff pasta shells with the beef and cheese mixture and arrange them in a 9×13-inch baking dish.
- Pour remaining beef mixture over the shells and sprinkle with the remaining 1/2 cup of mozzarella cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
- Let cool for 5 minutes before serving, garnish with extra parsley if desired.
Notes
For a vegetarian version, swap ground beef for plant-based protein or add extra vegetables like spinach, mushrooms, or zucchini.
To add a spicy kick, incorporate red pepper flakes or chopped jalapeños to the beef mixture.
If you love cheese, top with extra shredded mozzarella and Parmesan before baking for an even cheesier casserole.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole, Comfort Food
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 450 kcal
