This Creamy Beef Shells Casserole is a hearty, comforting dish loaded with tender pasta shells, savory ground beef, and a rich, creamy cheese sauce. It’s perfect for weeknight dinners and is sure to be a family favorite!
Rich and Comforting Creamy Beef Shells Casserole
This Creamy Beef Shells Casserole is a hearty, comforting dish loaded with tender pasta shells, savory ground beef, and a rich, creamy cheese sauce. It’s perfect for weeknight dinners and is sure to be a family favorite!
Ingredients
Scale
- 12oz(340g) medium pasta shells
- 1lb(450g) ground beef
- 1small onion, diced
- 2garlic cloves, minced
- 1can (14.5 oz) diced tomatoes, undrained
- 1can (10.5 oz) condensed cream of mushroom soup
- 1/2cup(120ml) beef broth
- 1/2cup(120g) sour cream
- 2cups(200g) shredded cheddar cheese
- 1cup(100g) shredded mozzarella cheese
- 1 tspItalian seasoning
- 1/2 tsppaprika
- 1/2 tspsalt
- 1/4 tspblack pepper
- 2 tbspchopped fresh parsley (for garnish)
Instructions
- Preheat the Oven:Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
- Cook the Pasta:Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- Cook the Beef:In a large skillet over medium-high heat, cook the ground beef with the diced onion until browned, about 5-7 minutes.Add the minced garlic and cook for an additional 1-2 minutes. Drain any excess fat.
- In a large skillet over medium-high heat, cook the ground beef with the diced onion until browned, about 5-7 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes. Drain any excess fat.
- Make the Sauce:Stir in the diced tomatoes (with their juice), cream of mushroom soup, beef broth, sour cream, Italian seasoning, paprika, salt, and pepper.Simmer for 5-7 minutes, allowing the flavors to meld.
- Stir in the diced tomatoes (with their juice), cream of mushroom soup, beef broth, sour cream, Italian seasoning, paprika, salt, and pepper.
- Simmer for 5-7 minutes, allowing the flavors to meld.
- Combine with Pasta:Add the cooked pasta shells to the beef mixture and stir until well coated.
- Add the cooked pasta shells to the beef mixture and stir until well coated.
- Assemble the Casserole:Transfer the pasta and beef mixture to the prepared casserole dish.Sprinkle the shredded cheddar and mozzarella cheese evenly on top.
- Transfer the pasta and beef mixture to the prepared casserole dish.
- Sprinkle the shredded cheddar and mozzarella cheese evenly on top.
- Bake:Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve:Garnish with chopped fresh parsley and serve hot.
- Garnish with chopped fresh parsley and serve hot.
Notes
Make it spicy:Add 1/2 tsp of red pepper flakes for a spicy kick.
Add veggies:Stir in cooked peas, corn, or sautéed mushrooms for extra nutrition.
Make it creamy:Add 1/4 cup of cream cheese to the sauce for extra creaminess.
