Creamy Beef Shells Casserole: A Delicious and Easy Recipe for Family Dinners

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Creamy Beef Shells Casserole is a delightful dish that brings comfort and satisfaction to the dinner table. This hearty casserole combines tender pasta shells with a rich, creamy beef filling, making it a favorite among families and friends alike. Originating from the classic American casserole tradition, this dish has evolved over the years, incorporating various ingredients and flavors that reflect regional tastes.

People love Creamy Beef Shells Casserole not only for its delicious taste but also for its creamy texture that envelops each bite in warmth and flavor. The convenience of preparing this dish ahead of time and its ability to feed a crowd make it a go-to recipe for gatherings and weeknight dinners. With its perfect balance of savory beef, creamy sauce, and cheesy goodness, this casserole is sure to become a cherished favorite in your home as well.

Creamy Beef Shells Casserole this Recipe

Ingredients:

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 ounces) tomato sauce
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup uncooked jumbo pasta shells
  • 2 cups beef broth
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)

Preparing the Beef Mixture

  1. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
  2. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
  3. Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
  4. Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain any excess fat.
  5. Once the beef is browned, stir in the tomato sauce, cream of mushroom soup, and sour cream. Mix well until all ingredients are combined.
  6. Season the mixture with Italian seasoning, salt, and pepper to taste. Let it simmer on low heat for about 5 minutes, allowing the flavors to meld.

Preparing the Pasta

  1. While the beef mixture is simmering, bring a large pot of salted water to a boil.
  2. Add the uncooked jumbo pasta shells to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
  3. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set aside.

Assembling the Casserole

  1. Preheat your oven to 350°F (175°C).
  2. In a large baking dish (approximately 9×13 inches), spread a thin layer of the beef mixture on the bottom to prevent sticking.
  3. Carefully fill each jumbo pasta shell with the beef mixture, using a spoon to pack it in. Place the filled shells in a single layer in the baking dish.
  4. Once all the shells are filled and arranged in the dish, pour the remaining beef mixture over the top, ensuring all shells are covered.
  5. Sprinkle the shredded cheddar cheese evenly over the casserole, followed by the grated Parmesan cheese.

Baking the Casserole

  1. Cover the baking dish with aluminum foil to prevent the cheese from burning.
  2. Bake in the preheated oven for 25 minutes.
  3. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  4. Once done, remove the casserole from the oven and let it sit for about 5-10 minutes before serving. This will help the layers set and make it easier to serve.

Serving Suggestions

  1. Garnish the casserole with freshly chopped parsley for a pop of color and added flavor.
  2. Serve the creamy beef shells casserole with a side salad or steamed vegetables for a complete meal.
  3. This dish pairs well with garlic bread or crusty rolls to soak up the delicious sauce.

Storage and Reheating

  1. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
  2. To reheat, place the casserole in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also microwave individual portions for quicker reheating.
  3. This casserole can also be frozen for up to 3 months. To freeze, let it cool completely, then cover tightly with plastic wrap and Creamy Beef Shells Casserole

    Conclusion:

    In summary, this Creamy Beef Shells Casserole is a must-try for anyone looking to elevate their weeknight dinner game. With its rich, savory flavors and creamy texture, it’s a dish that promises to satisfy even the pickiest eaters in your family. The combination of tender pasta shells filled with a hearty beef mixture, enveloped in a luscious sauce, creates a comforting meal that is both filling and delicious. For serving suggestions, consider pairing this casserole with a fresh green salad or some garlic bread to round out the meal. You can also experiment with variations by adding your favorite vegetables, such as spinach or bell peppers, to the beef mixture for an extra nutritional boost. For a twist, try substituting ground turkey or chicken for the beef, or use a different type of cheese to customize the flavor profile to your liking. We encourage you to try this Creamy Beef Shells Casserole and make it your own! Don’t forget to share your experience and any modifications you made in the comments below. Your feedback not only helps us improve but also inspires others to get creative in the kitchen. Happy cooking! Print
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    Creamy Beef Shells Casserole: A Delicious and Easy Recipe for Family Dinners

    • Author: Maria
    • Total Time: 60 minutes
    • Yield: 6 servings 1x
    Print Recipe

    Description

    This creamy beef shells casserole features jumbo pasta shells stuffed with a savory ground beef mixture and topped with melted cheese. It’s a comforting, hearty dish perfect for family dinners or meal prep, easy to make, and sure to satisfy everyone at the table.

    Ingredients

    Scale
    • 1 pound ground beef
    • 1 medium onion, diced
    • 2 cloves garlic, minced
    • 1 can (15 ounces) tomato sauce
    • 1 can (10.5 ounces) cream of mushroom soup
    • 1 cup sour cream
    • 1 cup shredded cheddar cheese
    • 1 cup uncooked jumbo pasta shells
    • 2 cups beef broth
    • 1 teaspoon Italian seasoning
    • Salt and pepper to taste
    • 1 tablespoon olive oil
    • 1/2 cup grated Parmesan cheese
    • Fresh parsley, chopped (for garnish)

    Instructions

    1. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
    2. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
    3. Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
    4. Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain any excess fat.
    5. Once the beef is browned, stir in the tomato sauce, cream of mushroom soup, and sour cream. Mix well until all ingredients are combined.
    6. Season the mixture with Italian seasoning, salt, and pepper to taste. Let it simmer on low heat for about 5 minutes, allowing the flavors to meld.
    7. While the beef mixture is simmering, bring a large pot of salted water to a boil.
    8. Add the uncooked jumbo pasta shells to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
    9. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set aside.
    10. Preheat your oven to 350°F (175°C).
    11. In a large baking dish (approximately 9×13 inches), spread a thin layer of the beef mixture on the bottom to prevent sticking.
    12. Carefully fill each jumbo pasta shell with the beef mixture, using a spoon to pack it in. Place the filled shells in a single layer in the baking dish.
    13. Once all the shells are filled and arranged in the dish, pour the remaining beef mixture over the top, ensuring all shells are covered.
    14. Sprinkle the shredded cheddar cheese evenly over the casserole, followed by the grated Parmesan cheese.
    15. Cover the baking dish with aluminum foil to prevent the cheese from burning.
    16. Bake in the preheated oven for 25 minutes.
    17. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
    18. Once done, remove the casserole from the oven and let it sit for about 5-10 minutes before serving. This will help the layers set and make it easier to serve.
    19. Garnish the casserole with freshly chopped parsley for a pop of color and added flavor.
    20. Serve the creamy beef shells casserole with a side salad or steamed vegetables for a complete meal.
    21. This dish pairs well with garlic bread or crusty rolls to soak up the delicious sauce.

    Notes

    • Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
    • To reheat, place the casserole in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also microwave individual portions for quicker reheating.
    • This casserole can also be frozen for up to 3 months. To freeze, let it cool completely, then cover tightly with plastic wrap and aluminum foil. When ready to eat, thaw in the refrigerator overnight and reheat as directed.
    • Prep Time: 20 minutes
    • Cook Time: 40 minutes

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