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Cheesy Baked Beef Stuffed Pasta Shells with Creamy Sauce

Close-up of baked Cheesy Pasta Shells with Creamy Beef Sauce, topped with melted mozzarella.
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A recipe for large pasta shells filled with seasoned ground beef, covered in a creamy tomato sauce, and baked until bubbly and cheesy.

Ingredients

Scale
  • 1 pound jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 cup heavy cream
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup ricotta cheese
  • 1 large egg
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the pasta shells according to package directions until al dente. Drain them and set aside.
  3. Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned. Drain any excess fat.
  4. Add the chopped onion to the skillet and cook until soft, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
  5. Stir in the tomato sauce, oregano, and basil. Simmer for 5 minutes. Remove from heat and stir in the heavy cream and 1/2 cup of the mozzarella cheese. Season with salt and pepper. This is your creamy beef sauce.
  6. In a medium bowl, combine the ricotta cheese, Parmesan cheese, and egg. Mix well.
  7. Carefully stuff each cooked pasta shell with a spoonful of the ricotta mixture.
  8. Spread about one third of the creamy beef sauce mixture in the bottom of the prepared baking dish.
  9. Arrange the stuffed shells in a single layer over the sauce. Top evenly with the remaining creamy beef sauce.
  10. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
  11. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let it rest for 5 minutes before serving.

Notes

  • You can substitute ground turkey or ground Italian sausage for the ground beef.
  • For a richer flavor, use half and half instead of heavy cream, though the sauce will be slightly thinner.
  • Prepare the dish up to the point of baking, cover, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if cooking straight from the refrigerator.

Nutrition

Find it online: https://cookerycourier.com/cheesy-pasta-shells-with-creamy-beef-sauce/