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Cheesy Ground Beef Stuffed Shells with Cream Sauce

Baked Cheesy Ground Beef Stuffed Shells with a rich cream sauce and melted mozzarella topping.
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A hearty recipe for jumbo pasta shells filled with seasoned ground beef, ricotta cheese, and topped with a rich, homemade creamy Parmesan sauce, then baked until bubbly.

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
  • 1 (15 oz) container ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 cup shredded mozzarella cheese, plus more for topping
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1/4 teaspoon nutmeg

Instructions

  1. Cook the jumbo shells according to package directions until al dente. Drain them and rinse with cold water to stop cooking. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up, until browned. Drain off excess fat.
  3. Add onion to the skillet and cook until softened, about 5 minutes. Add garlic, Italian seasoning, salt, and pepper. Cook for 1 minute more until fragrant. Remove from heat and let cool slightly.
  4. In a medium bowl, combine the cooled beef mixture, ricotta cheese, beaten egg, 1/2 cup Parmesan cheese, and 1 cup mozzarella cheese. Mix well to form the stuffing.
  5. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  6. Prepare the cream sauce: Melt butter in a saucepan 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 enough to coat the back of a spoon, about 5-7 minutes.
  7. Stir in the heavy cream and nutmeg. Remove from heat and stir in a small amount of salt and pepper to taste.
  8. Spread a thin layer of the cream sauce on the bottom of the prepared baking dish.
  9. Carefully stuff each cooked shell with the ground beef and cheese mixture. Arrange the stuffed shells in a single layer in the baking dish.
  10. Pour the remaining cream sauce evenly over the stuffed shells. Sprinkle the tops with the remaining mozzarella and extra Parmesan cheese.
  11. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese topping is golden brown. Let stand for 5 minutes before serving.

Notes

  • For a more flavorful filling, brown the beef with mushrooms or finely diced bell peppers along with the onion.
  • You can substitute ground turkey or Italian sausage for the ground beef.
  • If you prefer a slightly tangier sauce, substitute 1/4 cup of the heavy cream with cream cheese, softened.

Nutrition

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