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Cheesy Ground Beef Stuffed Shells with Cream Sauce

Close-up of baked Cheesy Ground Beef Stuffed Shells with Cream Sauce, covered in melted cheese.
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A recipe for jumbo pasta shells filled with seasoned ground beef and ricotta cheese, baked in a rich, homemade cream sauce.

Ingredients

Scale
  • 12 jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 15 ounces ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh parsley
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 cup shredded mozzarella cheese

Instructions

  1. Cook the jumbo shells according to package directions until al dente; drain and rinse with cold water to stop cooking. Set aside.
  2. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  3. Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it apart, until browned. Drain off excess fat.
  4. Add onion and cook until softened, about 5 minutes. Stir in garlic, oregano, salt, and pepper. Cook for 1 minute more. Remove from heat and let cool slightly.
  5. In a medium bowl, combine the cooled beef mixture, ricotta cheese, egg, 1/2 cup Parmesan cheese, and parsley. Mix well.
  6. Prepare the cream sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
  7. Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, whisking often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  8. Remove the sauce from the heat. Stir in 1/2 teaspoon salt and the nutmeg.
  9. Pour about one-third of the cream sauce into the bottom of the prepared baking dish, spreading it evenly.
  10. Carefully stuff each cooked shell with the ground beef and cheese mixture. Arrange the filled shells in a single layer over the sauce in the baking dish.
  11. Pour the remaining cream sauce evenly over the stuffed shells.
  12. Sprinkle the top evenly with the mozzarella cheese and a little extra Parmesan cheese.
  13. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese is golden brown. Let stand for 5 minutes before serving.

Notes

  • You can make the filling mixture ahead of time and store it in the refrigerator for up to 2 days before stuffing the shells.
  • If you prefer a slightly pinker sauce, substitute 1/2 cup of tomato sauce for 1/2 cup of the milk in the cream sauce recipe.
  • For easier stuffing, use a small spoon or a piping bag fitted with a large round tip.

Nutrition

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