Beef Shells Casserole: just the name conjures up images of cozy family dinners and comforting, cheesy goodness, doesn’t it? Forget complicated weeknight meals; this recipe is your new best friend! Imagine tender ground beef nestled amongst perfectly cooked pasta shells, all swimming in a creamy, flavorful sauce and blanketed with melted cheese. It’s a symphony of textures and tastes that will have everyone asking for seconds.
While the exact origins of Beef Shells Casserole are a bit hazy, its roots are firmly planted in the American tradition of resourceful home cooking. Casseroles, in general, became incredibly popular in the mid-20th century as families sought affordable and convenient ways to feed a crowd. They were a perfect way to use up leftovers and create a hearty, satisfying meal with minimal effort. This particular variation, with its ground beef and pasta, likely evolved from Italian-American influences, blending the love of pasta with the practicality of casserole cooking.
What makes this dish so universally loved? It’s the perfect combination of simplicity and deliciousness. The creamy sauce is rich and comforting, the beef adds a savory depth, and the pasta provides a satisfying chew. Plus, it’s incredibly versatile! You can easily customize it with your favorite vegetables or cheeses. But most importantly, it’s a dish that brings people together. So, gather your ingredients, preheat your oven, and get ready to experience the joy of a truly classic Beef Shells Casserole!
Ingredients:
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound jumbo pasta shells
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1/4 cup chopped fresh parsley
- 2 cups shredded mozzarella cheese
- 2 tablespoons olive oil
Preparing the Meat Sauce:
Okay, let’s get started with the heart of this casserole the meat sauce! This is where all the delicious flavors begin to meld together. Trust me, taking your time with this step will make a huge difference in the final result.
- Brown the Ground Beef: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned all over. Make sure to drain off any excess grease. Nobody wants a greasy casserole!
- Sauté the Aromatics: Add the chopped onion to the skillet and cook until softened, about 5-7 minutes. You want the onion to be translucent and slightly sweet. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Simmer the Sauce: Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, and pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or even longer if you have the time. The longer it simmers, the richer and more flavorful it will become. I usually let mine simmer for an hour or more, stirring occasionally to prevent sticking.
Cooking the Pasta Shells:
While the meat sauce is simmering away, let’s get the pasta shells cooked. It’s important to cook them al dente, as they will continue to cook in the oven.
- Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to the package directions, but reduce the cooking time by about 2 minutes. You want them to be slightly firm to the bite.
- Drain and Rinse: Drain the pasta shells in a colander and rinse them with cold water to stop the cooking process. This also helps to prevent them from sticking together. Set them aside to cool slightly.
Preparing the Ricotta Filling:
Now for the creamy, cheesy goodness that will fill those shells! This ricotta filling is super easy to make, and it adds a wonderful texture and flavor to the casserole.
- Combine the Ingredients: In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, and parsley. Mix well until everything is evenly combined. The egg helps to bind the filling together, and the parsley adds a touch of freshness.
- Season to Taste: Season the ricotta filling with a pinch of salt and pepper to taste. You can also add a little bit of garlic powder or Italian seasoning if you like.
Assembling the Casserole:
Alright, the moment we’ve been waiting for assembling the casserole! This is where all our hard work comes together to create a beautiful and delicious dish.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Grease the Baking Dish: Lightly grease a 9×13 inch baking dish with cooking spray or olive oil. This will prevent the casserole from sticking to the bottom.
- Fill the Shells: Using a spoon or a small cookie scoop, carefully fill each pasta shell with the ricotta filling. Don’t overfill them, just enough to fill the cavity.
- Arrange the Shells: Spread a thin layer of the meat sauce on the bottom of the prepared baking dish. Arrange the filled pasta shells on top of the sauce in a single layer. You may need to nestle them close together to fit them all in.
- Top with Sauce and Cheese: Pour the remaining meat sauce over the filled shells, making sure to cover them evenly. Sprinkle the shredded mozzarella cheese over the top.
Baking the Casserole:
Almost there! Now it’s time to bake the casserole until it’s bubbly and golden brown. The aroma that will fill your kitchen is simply divine!
- Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the casserole is heated through. The top should be lightly browned.
- Rest: Let the casserole rest for 10-15 minutes before serving. This allows the cheese to set slightly and makes it easier to cut and serve.
Tips and Variations:
Want to customize this recipe to your liking? Here are a few ideas:
- Add Vegetables: Feel free to add other vegetables to the meat sauce, such as chopped bell peppers, mushrooms, or zucchini.
- Use Different Cheese: You can substitute the mozzarella cheese with provolone, Monterey Jack, or a blend of Italian cheeses.
- Spice it Up: Add a pinch of red pepper flakes to the meat sauce for a little bit of heat.
- Make it Vegetarian: Omit the ground beef and add more vegetables, or use a plant-based ground meat substitute.
- Add Spinach: Mix some cooked and drained spinach into the ricotta filling for added nutrients and flavor.
- Use Different Herbs: Experiment with different herbs in the meat sauce, such as thyme, rosemary, or marjoram.
- Make it Ahead: You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time.
- Freeze it: This casserole freezes well. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator before baking.
Serving Suggestions:
This Beef Shells Casserole is a complete meal on its own, but here are a few serving suggestions to make it even more special:
- Serve with a side salad and some crusty bread for dipping in the sauce.
- Garnish with fresh basil or parsley.
- Serve with a glass of red wine.
- Offer a sprinkle of extra Parmesan cheese at the table.
Nutritional Information (Approximate):
Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 450-550 per serving
- Protein: 30-40 grams per serving
- Fat: 20-30 grams per serving
- Carbohydrates: 40-50 grams per serving
Why This Recipe Works:
This Beef Shells Casserole is a classic comfort food dish that’s sure to please everyone. The combination of savory meat sauce, creamy ricotta filling, and melted mozzarella cheese is simply irresistible. The jumbo pasta shells are perfect for holding the filling, and the casserole is easy to assemble and bake. Plus, it’s a great way to use up leftover ingredients and customize to your liking. The long simmering time for the sauce really allows the flavors to develop, creating a rich and satisfying dish. The balance of flavors and textures is what makes this casserole so special. The slightly sweet tomato sauce, the savory beef, the creamy ricotta, and the gooey mozzarella all work together in perfect harmony.
Troubleshooting:
Here are a few common issues and how to fix them:
- Shells are sticking together: Make sure to rinse the cooked pasta shells with cold water to prevent them from sticking. You can also toss them with a little bit of olive oil.
- Sauce is too watery: If the sauce is too watery, simmer it uncovered for a longer period of time to allow some of the liquid to evaporate.
- Cheese is browning
Conclusion:
This Beef Shells Casserole isn’t just another weeknight dinner; it’s a comforting, flavorful hug in a dish that your family will be begging you to make again and again. Seriously, the combination of savory ground beef, tender pasta shells, and that creamy, cheesy sauce is pure magic. It’s the kind of meal that evokes childhood memories and creates new ones all at the same time. I know, I know, I’m gushing, but I truly believe this is a must-try recipe for anyone looking for a satisfying and relatively easy meal.
But why is it a must-try? Beyond the incredible taste, it’s incredibly versatile. You can easily adapt it to your own preferences and dietary needs. Feeling adventurous? Add a can of diced tomatoes with green chilies for a little kick. Want to sneak in some extra veggies? Sauté some chopped bell peppers, onions, and zucchini along with the ground beef. The possibilities are endless!
And speaking of versatility, let’s talk serving suggestions. While this Beef Shells Casserole is fantastic on its own, a simple side salad with a light vinaigrette adds a refreshing contrast. Garlic bread is always a welcome addition, perfect for soaking up all that delicious sauce. For a heartier meal, consider serving it with steamed green beans or roasted broccoli.
Here are a few variations to consider:
Spice it Up!
If you like a little heat, add a pinch of red pepper flakes to the ground beef while it’s browning. You could also use a spicy Italian sausage instead of ground beef for an extra layer of flavor.
Cheesy Goodness Overload
Don’t be shy with the cheese! Experiment with different types of cheese, such as Gruyere, Monterey Jack, or even a smoked Gouda. A blend of cheeses will create a more complex and interesting flavor profile.
Vegetarian Delight
For a vegetarian version, substitute the ground beef with lentils or crumbled plant-based meat. You can also add extra vegetables, such as mushrooms, spinach, or kale.
Make it Ahead
This casserole is perfect for meal prepping! You can assemble it ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time to ensure it’s heated through.
I’m confident that you’ll love this Beef Shells Casserole as much as my family and I do. It’s a crowd-pleaser that’s perfect for weeknight dinners, potlucks, or any occasion where you want to serve a comforting and delicious meal.
So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to create a culinary masterpiece! I’m so excited for you to try this recipe.
And most importantly, I want to hear about your experience! Did you make any variations? What did your family think? Share your photos and comments in the comments section below. I can’t wait to see your creations and hear your feedback. Happy cooking! Let me know if you think this Beef Shells Casserole is as good as I do!
Beef Shells Casserole: The Ultimate Comfort Food Recipe
Jumbo pasta shells stuffed with creamy ricotta, covered in rich meat sauce, and topped with melted mozzarella. Classic comfort food!
Ingredients
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound jumbo pasta shells
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1/4 cup chopped fresh parsley
- 2 cups shredded mozzarella cheese
Instructions
- Prepare the Meat Sauce: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown ground beef, breaking it up with a spoon. Drain excess grease. Add chopped onion and cook until softened (5-7 minutes). Add minced garlic and cook until fragrant (1 minute). Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer, reduce heat to low, cover, and simmer for at least 30 minutes (or longer for richer flavor), stirring occasionally.
- Cook the Pasta Shells: Bring a large pot of salted water to a rolling boil. Add jumbo pasta shells and cook according to package directions, but reduce cooking time by about 2 minutes (al dente). Drain and rinse with cold water to stop cooking and prevent sticking.
- Prepare the Ricotta Filling: In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, and parsley. Mix well until evenly combined. Season with salt and pepper to taste.
- Assemble the Casserole: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Fill each pasta shell with the ricotta filling. Spread a thin layer of meat sauce on the bottom of the prepared baking dish. Arrange the filled pasta shells on top of the sauce in a single layer. Pour the remaining meat sauce over the filled shells, covering them evenly. Sprinkle shredded mozzarella cheese over the top.
- Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the casserole is heated through. The top should be lightly browned.
- Rest: Let the casserole rest for 10-15 minutes before serving.
Notes
- Cook pasta shells al dente as they will continue to cook in the oven.
- Simmering the meat sauce longer will result in a richer, more flavorful sauce.
- Rinsing the cooked pasta shells with cold water prevents them from sticking together.
- Feel free to add vegetables like bell peppers, mushrooms, or zucchini to the meat sauce.
- Substitute mozzarella with provolone, Monterey Jack, or Italian cheese blend.
- Add a pinch of red pepper flakes to the meat sauce for heat.
- Mix cooked and drained spinach into the ricotta filling.
- Assemble the casserole ahead of time and refrigerate for up to 24 hours. Add a few extra minutes to the baking time.
- Freeze the casserole for up to 3 months. Thaw overnight in the refrigerator before baking.
- Serve with a side salad and crusty bread.
- Garnish with fresh basil or parsley.
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