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Cheesy Ground Beef Stuffed Shells with Cream Sauce

Close-up of baked Cheesy Ground Beef Stuffed Shells with Cream Sauce, topped with melted mozzarella.
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Bake large pasta shells filled with seasoned ground beef and cheese, covered in a rich, homemade cream sauce for a hearty main course.

Ingredients

Scale
  • 12 jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces cream cheese, softened
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1 cup shredded mozzarella cheese, divided
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1/4 teaspoon nutmeg

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 rinse with cold water to stop cooking. Set aside.
  3. Heat olive oil in a skillet over medium heat. Add ground beef and cook, breaking it up, until browned. Drain off excess fat.
  4. Add onion and garlic to the skillet and cook until softened, about 5 minutes. Stir in Italian seasoning, salt, and pepper. Remove from heat and let cool slightly.
  5. In a medium bowl, combine the softened cream cheese, ricotta cheese, Parmesan cheese, and egg. Mix well. Add the cooled beef mixture and 1/2 cup of the mozzarella cheese. Mix until everything is combined for the filling.
  6. Spread a thin layer of the cream sauce base (prepared in step 9) on the bottom of the prepared baking dish.
  7. Carefully stuff each cooked shell with the beef and cheese mixture. Arrange the filled shells in a single layer in the baking dish.
  8. Prepare the cream sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Cook, stirring constantly, until the sauce thickens slightly.
  9. Stir in the heavy cream and nutmeg. Cook for 2 more minutes. Remove from heat.
  10. Pour the remaining cream sauce evenly over the stuffed shells. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
  11. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let stand for 5 minutes before serving.

Notes

  • For a smoother filling, you can use a food processor to pulse the ricotta, cream cheese, and egg before mixing in the meat.
  • If you prefer a slightly tangier sauce, substitute 1/4 cup of the milk with dry white wine.
  • You can prepare the shells and filling a day ahead; cover and refrigerate, then add the sauce before baking.

Nutrition

Find it online: https://magazinemeal.com/cheesy-ground-beef-stuffed-shells-with-cream-sauce/