why make this recipe
Rich and Comforting Creamy Beef Shells Casserole is a fantastic meal for any night of the week. It combines tender pasta shells with juicy ground beef and creamy sauce, making it flavorful and filling. This dish is perfect for families, gatherings, or simply when you want a comforting meal that pleases everyone. Plus, it’s easy to make and can be prepared in under an hour, making it a great choice for busy cooks!
how to make Rich And Comforting Creamy Beef Shells Casserole
Ingredients :
- 12 oz medium pasta shells
- 1 lb ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1 (14.5 oz) can diced tomatoes
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 1/2 cups shredded cheese blend (mozzarella, cheddar, or your choice)
Directions :
Boil the pasta shells in salted water until just al dente, about 8-10 minutes. Make sure they hold their shape during baking without becoming mushy. Drain and set aside to cool slightly.
In a large skillet over medium heat, sauté the ground beef with the chopped onions and minced garlic until the beef is fully browned and fragrant. Drain any excess fat to keep the casserole rich but not greasy.
Lower the heat and stir in the cream cheese and sour cream with the cooked beef mixture until smooth and creamy. Add the diced tomatoes and Italian seasoning, then season well with salt and pepper to balance the flavors.
Gently fold the cooked pasta shells into the creamy beef sauce, ensuring every shell is generously coated with the mixture.
Transfer the pasta and beef mixture into a baking dish. Sprinkle a generous layer of shredded cheese on top, and bake at 350°F (175°C) for 20-25 minutes until the cheese is bubbly and golden.
how to serve Rich And Comforting Creamy Beef Shells Casserole
Serve this casserole hot from the oven. Pair it with a simple green salad or some garlic bread for a complete meal. Leftovers are delightful, so make sure to save any extra for lunch the next day!
how to store Rich And Comforting Creamy Beef Shells Casserole
To store leftovers, let the casserole cool completely. Then cover it tightly with plastic wrap or transfer it to an airtight container. It will keep in the refrigerator for up to 3-4 days. You can also freeze it for up to 2 months. Just make sure to thaw it overnight in the fridge before reheating.
tips to make Rich And Comforting Creamy Beef Shells Casserole
- Cook the pasta shells al dente. This helps them stay firm while baking.
- Feel free to add vegetables like bell peppers or spinach for extra nutrition.
- Use your favorite cheese blend for a different flavor profile.
- For a bit of spice, add red pepper flakes or your favorite hot sauce.
variation
You can make a healthier version by using lean ground turkey or chicken instead of beef. Also, consider using Greek yogurt instead of sour cream for a lighter option.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Just assemble it and store it in the fridge. Bake it just before serving.
Can I use a different type of pasta?
Absolutely! Other types of pasta, like penne or rotini, can also work well in this casserole.
What can I use if I don’t have cream cheese?
You can substitute the cream cheese with ricotta cheese or an equal amount of cottage cheese, though the texture might be slightly different.
Creamy Beef Shells Casserole
Ingredients
Pasta and Meat
- 12 oz medium pasta shells Cooked al dente
- 1 lb ground beef Use lean ground beef for less grease
- 1 medium onion, chopped Adds flavor
- 3 cloves garlic, minced For extra flavor
Sauce and Toppings
- 4 oz cream cheese, softened For a creamy texture
- 1/2 cup sour cream Can substitute with Greek yogurt
- 1 14.5 oz can diced tomatoes For moisture and flavor
- 1 tsp Italian seasoning Or to taste
- Salt and pepper, to taste Adjust as needed
- 1 1/2 cups shredded cheese blend (mozzarella, cheddar, or your choice) For topping
Instructions
Preparation
- Boil the pasta shells in salted water until just al dente, about 8-10 minutes. Drain and set aside.
Cooking
- In a large skillet over medium heat, sauté the ground beef with the chopped onions and minced garlic until fully browned. Drain excess fat.
- Stir in cream cheese and sour cream with the beef mixture until smooth. Add diced tomatoes and Italian seasoning, then season with salt and pepper.
- Fold the cooked pasta shells into the creamy beef sauce until fully coated.
Baking
- Transfer the mixture into a baking dish, sprinkle shredded cheese on top, and bake at 350°F (175°C) for 20-25 minutes until the cheese is bubbly.