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
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
- Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain any excess fat.
- Once the beef is browned, stir in the tomato sauce, cream of mushroom soup, and sour cream. Mix well until all ingredients are combined.
- 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.
- While the beef mixture is simmering, bring a large pot of salted water to a boil.
- Add the uncooked jumbo pasta shells to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set aside.
- Preheat your oven to 350°F (175°C).
- In a large baking dish (approximately 9×13 inches), spread a thin layer of the beef mixture on the bottom to prevent sticking.
- 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.
- Once all the shells are filled and arranged in the dish, pour the remaining beef mixture over the top, ensuring all shells are covered.
- Sprinkle the shredded cheddar cheese evenly over the casserole, followed by the grated Parmesan cheese.
- Cover the baking dish with aluminum foil to prevent the cheese from burning.
- Bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- 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.
- Garnish the casserole with freshly chopped parsley for a pop of color and added flavor.
- Serve the creamy beef shells casserole with a side salad or steamed vegetables for a complete meal.
- 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