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Cheesy Ground Beef Stuffed Shells with Cream Sauce

A glass baking dish filled with baked Cheesy Ground Beef Stuffed Shells topped with melted mozzarella and parsley.
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A recipe for large pasta shells filled with seasoned ground beef and ricotta cheese, baked in a rich, creamy white sauce and topped with melted mozzarella.

Ingredients

Scale
  • 1 box (12 oz) jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 15 ounces ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 2 cups whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 1 cup shredded mozzarella cheese, divided

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the jumbo shells according to package directions until al dente. Drain them and rinse with cold water to stop cooking. Set aside.
  3. Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up, until browned. Drain off any excess fat.
  4. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for 1 minute more until fragrant. Remove from heat and let cool slightly.
  5. In a medium bowl, combine the ricotta cheese, 1/2 cup Parmesan cheese, and the beaten egg. Mix well. Add the cooled beef mixture to the ricotta mixture and stir until fully combined. This is your filling.
  6. To make the cream sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
  7. Gradually whisk in the milk until smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Stir in the nutmeg and a pinch of salt and pepper.
  8. Remove the sauce from the heat. Stir in 1/2 cup of the mozzarella cheese until melted and smooth.
  9. Spread about 1 cup of the cream sauce evenly over the bottom of the prepared baking dish.
  10. Carefully stuff each cooked shell with the beef and cheese filling. Arrange the filled shells in a single layer in the baking dish over the sauce.
  11. Pour the remaining cream sauce evenly over the stuffed shells. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
  12. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown. Let stand for 5 minutes before serving.

Notes

  • You can prepare the shells and filling a day ahead. Store covered in the refrigerator. Add 10 minutes to the baking time if baking directly from the fridge.
  • For a slightly tangier sauce, substitute 1/4 cup of the milk with heavy cream.
  • If you prefer a thinner sauce, add a splash of pasta water when thinning the sauce at the end.

Nutrition

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