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Cheesy Ground Beef Stuffed Shells with Cream Sauce

A plate of Cheesy Ground Beef Stuffed Shells with Cream Sauce, generously topped with melted cheese and savory meat filling.
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A recipe for large pasta shells filled with seasoned ground beef and ricotta cheese, baked in a rich, creamy sauce and topped with melted mozzarella.

Ingredients

Scale
  • 12 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
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 cup shredded mozzarella cheese, divided
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1/2 cup chicken broth
  • 1/4 teaspoon ground nutmeg

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 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. Remove from heat and let cool slightly.
  5. In a medium bowl, combine the ricotta cheese, egg, 1/2 cup Parmesan cheese, and 1/2 cup of the mozzarella cheese. Mix well. Add the cooled beef mixture to the ricotta mixture and stir until fully combined.
  6. 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 and chicken broth until smooth.
  7. Continue cooking, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Stir in the nutmeg. Season with salt and pepper to taste.
  8. Spread about one cup of the cream sauce evenly over the bottom of the prepared baking dish.
  9. Carefully stuff each cooked shell with the beef and cheese filling. Arrange the stuffed shells in a single layer in the baking dish over the sauce.
  10. Pour the remaining cream sauce evenly over the stuffed shells. Sprinkle the remaining 1/2 cup of mozzarella cheese and extra Parmesan 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 brown. Let stand for 5 minutes before serving.

Notes

  • To make ahead, assemble the entire dish, cover it tightly with foil, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
  • For freezing, assemble the dish in a freezer-safe container, cover well, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, or bake from frozen by covering with foil and increasing the bake time to about 50 to 60 minutes.
  • You can substitute half of the ground beef with cooked ground Italian sausage for added flavor.

Nutrition

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