Rich and Comforting Creamy Beef Shells Casserole

Large Pasta Shells Large pasta shells are the star of this dish, providing the perfect vessel for the rich filling. Their unique shape not only allows for generous stuffing but also holds sauces beautifully. When cooked properly, these shells become tender yet retain a slight bite, creating an enjoyable texture that complements the creamy sauce. Opting for high-quality pasta ensures they hold their shape and flavor during baking, making for a more satisfying meal.

Indulge in the comforting goodness of Creamy Dreamy Beef Shells Casserole, a perfect blend of hearty flavors and homey vibes. Large pasta shells are generously stuffed with a savory ground beef mixture, creamy cheeses, and fresh spinach, then baked to golden perfection. Ideal for family dinners or gatherings, this dish is not only delicious but also versatile, allowing for various adaptations. Learn how to create this delightful casserole with easy step-by-step instructions, making it a go-to favorite for any occasion. Enjoy the warmth and satisfaction it brings to your table!

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Ingredients

12 oz large pasta shells

1 lb ground beef (preferably grass-fed for extra richness)

1 medium onion, finely chopped

3 cloves garlic, minced

1 tsp dried Italian herbs (oregano, basil, thyme)

1 tsp smoked paprika

1/2 tsp salt (or to taste)

1/2 tsp black pepper (or to taste)

1 can (15 oz) tomato sauce

1 can (14.5 oz) diced tomatoes, drained

2 cups fresh spinach (or 1 cup frozen, thawed and drained)

1 cup sour cream

1 cup cream cheese, softened

2 cups shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

Fresh parsley or basil for garnish (optional)

Instructions

Cook the Pasta: In a large pot of boiling salted water, cook the pasta shells according to package instructions until al dente. Drain and set aside.

Prepare the Beef Mixture: In a large skillet over medium heat, add the ground beef, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent, about 3-4 minutes.

Season and Combine: Stir in the Italian herbs, smoked paprika, salt, and pepper. Add the tomato sauce and diced tomatoes to the beef mixture, mixing well. Cook for an additional 5 minutes to combine flavors. Gently fold in the spinach until wilted. Remove from heat.

Make the Creamy Sauce: In a large mixing bowl, combine sour cream, cream cheese, and 1 cup of shredded mozzarella cheese until smooth and creamy.

Stuff the Shells: Preheat your oven to 350°F (175°C). Take each cooked pasta shell and stuff it with the creamy beef mixture. Place the stuffed shells in a greased 9x13 inch baking dish.

Layer and Bake: Pour any remaining beef mixture over the stuffed shells. Spread the creamy cheese mixture on top, then sprinkle the remaining mozzarella cheese and grated Parmesan on top.

Bake: Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbling and golden brown.

Serve: Once baked, let it cool for a few minutes. Garnish with fresh parsley or basil if desired, and serve warm.

Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 6 servings