Creamy Cheesy Beef Pasta

A satisfying mix of shell pasta, flavorful ground beef, and velvety sauce all come together in this wallet-friendly bake that turns everyday items into an unforgettable family dish. Through countless attempts over time, I've nailed the perfect combo of texture and taste that makes this meal a surefire hit at any table. The way each shell holds little pools of that thick sauce while the bubbly cheese top gives the perfect finish makes everyone ask for seconds.

When I first threw this casserole together, I was just trying to stretch our food dollars. As time went on, it somehow became the dish my family begs for most, showing that the simplest cooking often becomes the most treasured.

Must-Have Ingredients Breakdown

• Pasta shells: Go for medium ones to get the right pasta-sauce balance. Better brands won't turn mushy.
• Ground beef: Grab 80/20 for the juiciest flavor. Too lean and you'll end up with dry meat.
• Cream of mushroom soup: Forms the creamy foundation. Fancy brands have bigger mushroom chunks.
• Sour cream: Don't skip the full-fat kind for the creamiest result. Let it sit out a bit so it blends smoothly.
• Cheddar cheese: The sharp stuff adds more kick. Grate it yourself for smoother melting.
• Mozzarella: Pick whole milk type for that perfect stretchy pull when serving.
• Onion: White or yellow both work great. Chop it small so it cooks evenly.
• Garlic: Get it fresh and chop it right before you need it.
• Seasonings: Make sure your herbs aren't sitting in the cabinet for years for best taste.

Putting Your Dish Together

Getting Ready:

Set your oven rack in the middle and heat to 375°F. This temp makes sure everything cooks right and the cheese melts perfectly. Use a deep 9x13 dish and don't forget to spray it well, even in the corners. Have everything sliced, diced and measured before you start, including your cheese and herbs.

Pasta Pointers:

Get a big pot with 4 quarts water. Throw in a tablespoon of salt – it should taste like ocean water. Wait for a rolling boil before adding your shells. Cook them just shy of done, about 2 minutes less than what the box says. Bite one to check – it should still be a little firm. Drain well but skip rinsing to keep that starchy coating that helps the sauce stick.

Meat Magic:

Get a heavy pan nice and hot – a water drop should sizzle when it hits. Toss in your beef and chopped onion together, breaking the meat into tiny bits as it cooks. Keep going until the beef gets a nice brown crust and onions turn clear, usually 7-8 minutes. Add your chopped garlic for the last minute. Pour off the fat but keep all those tasty brown bits in the pan.

Sauce Secrets:

Put the pan back on medium heat. Start with diced tomatoes and juice to loosen up those flavor bits stuck to the bottom. Add your mushroom soup and beef broth, stirring until smooth. Mix in the room-temp sour cream bit by bit while stirring. Sprinkle in Italian herbs, paprika, salt and pepper. Let it bubble gently for 5-7 minutes until it thickens up a bit, stirring now and then so nothing sticks.

Putting It All Together:

Gently mix your cooked shells into the sauce, making sure each piece gets coated. Dump it all into your baking dish, spreading it out to the edges. Sprinkle your cheddar and mozzarella mix across the top, covering everything. Those little bumps and dips in the cheese layer will turn into awesome crispy spots.

Pin it

What To Serve With It

Dish up this filling casserole with a simple green salad and tangy dressing to balance out the richness. Some buttery garlic bread works great for scooping up extra sauce. Try adding some roasted broccoli or honey-glazed carrots to bring color and extra goodness to the meal.

Mix It Up Ideas

• Throw in some cooked mushrooms and colorful peppers for more veggies
• Mix ground Italian sausage with the beef for extra flavor punch
• Try different cheese blends like provolone or creamy fontina
• Sprinkle in some red pepper flakes if you want a kick
• Mix fresh basil or oregano into your sauce
• Top with crunchy breadcrumbs before baking

Keeping Leftovers

Let it cool all the way before putting it in the fridge, where it'll keep for up to 3 days if covered well. Split it into single servings for easy heating later. When warming up, add a splash of milk to keep it creamy. For longer storage, wrap portions tightly and freeze for up to 2 months. Thaw in the fridge overnight before heating.

Pin it

This velvety beef shells casserole really shows what comfort food is all about. The mix of soft pasta, well-seasoned meat, and luscious sauce makes a dish that's filling and budget-smart. It's become my favorite way to feed a bunch of people without breaking the bank or spending hours cooking, showing that simple foods made with a little care can create dinners that bring the whole family running to the table.

Frequently Asked Questions

→ Is it okay to make this dish a day ahead?

Definitely. Assemble it up to a day early, refrigerate covered, and add 10-15 minutes of baking time when cold.

→ What can I use instead of cream of mushroom soup?

Try cream of chicken or celery. You could also make a quick white sauce with butter, milk, and flour.

→ Can I freeze the unbaked dish?

Yes, stash it in the freezer for up to 3 months. Thaw it overnight in the fridge before baking, allowing extra time if needed.

→ What other pasta types could work?

Rotini, elbow macaroni, or penne hold sauce well and are great substitutes for shells.

→ How can I stop the pasta from overcooking?

Keep it slightly undercooked (al dente) since it softens further while baking.