Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add pasta shells and cook according to package directions until al dente. Drain and set aside.
2. Brown the Beef
In a large skillet or Dutch oven, heat a drizzle of olive oil over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain excess fat if needed.
3. Sauté the Aromatics
Add diced onion to the skillet with the beef. Cook for 2–3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
4. Build the Sauce
Pour in beef broth, dried basil, oregano, paprika, salt, and black pepper. Stir well and bring to a simmer. Let it cook for 3–4 minutes to blend the flavors.
5. Make It Creamy
Reduce heat to low. Stir in the cream of mushroom soup and heavy cream. Mix until smooth and creamy. Add the cooked pasta shells and toss to coat.
6. Add the Cheese
Stir in shredded cheddar and half of the Parmesan cheese until melted and the sauce is thick and creamy.
7. Bake the Casserole
Preheat oven to 375°F (190°C). Transfer the mixture to a greased 9×13-inch (23×33 cm) baking dish. Sprinkle the remaining Parmesan cheese on top.
Bake uncovered for 15–20 minutes, or until bubbly and golden on top.
8. Serve
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley and serve hot.
Tips for the Best Creamy Beef Shells Casserole
Use ground turkey or chicken for a lighter version.
Add sautéed mushrooms, spinach, or bell peppers for extra veggies.
Substitute cream of mushroom soup with cream of chicken or celery for a different flavor.
Make ahead and refrigerate—just reheat before serving.
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