Creamy Beef Shells Casserole
A hearty and comforting dish featuring creamy beef filling stuffed into tender pasta shells and topped with melted cheese.
Ingredients
Meat and Filling
- 1 lb ground beef (or halal ground lamb)
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 can 15 oz tomato sauce
- 1 teaspoon Italian seasoning
- Salt to taste
- Pepper to taste
Pasta and Cheese
- 12 pieces large pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1/2 cup grated Parmesan cheese
Garnish
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large pot of boiling salted water, cook the pasta shells according to the package instructions. Drain and set aside.
- In a large skillet over medium heat, add the ground beef (or lamb) and cook until browned. Drain any excess fat.
- Stir in the diced onion and minced garlic, cooking until the onions are soft. Add in the tomato sauce, Italian seasoning, salt, and pepper. Let simmer for a few minutes.
- In a large bowl, combine the ricotta cheese, half of the mozzarella, and half of the Parmesan cheese. Mix well.
- Take each shell and fill it generously with the cheese mixture. Place them in a greased baking dish.
- Pour the beef mixture over the stuffed shells and top with the remaining mozzarella and Parmesan cheese.
Baking
- Place the casserole in the preheated oven and bake for about 25-30 minutes until the cheese is bubbly and golden.
- Remove from the oven, garnish with fresh parsley if desired, and serve warm.
Notes
To lighten the dish, ground turkey or chicken may be used instead of beef. Ensure to monitor baking time to avoid overly browned cheese. Fully drain the pasta shells to prevent excess water in the casserole. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat at 350°F (175°C) for about 20-25 minutes.