Ingredients
1 lb (450 g) ground beef
1 small onion, finely diced
3 cloves garlic, minced
2 cups (480 ml) marinara or tomato sauce
1 cup (240 ml) heavy cream
2 cups (200 g) shredded mozzarella cheese
½ cup (50 g) grated Parmesan cheese
2 cups (200 g) medium pasta shells
2 tbsp olive oil
1 tsp Italian seasoning
½ tsp paprika
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente according to the package instructions. Drain and set aside.
2. Prepare the Beef Mixture:
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic and sauté for 1 minute until fragrant.
Add the ground beef, breaking it up with a spoon, and cook until browned and fully cooked. Drain any excess fat.
3. Season the Mixture:
Stir in the marinara sauce, Italian seasoning, paprika, salt, and black pepper. Let the mixture simmer for 5-7 minutes to combine the flavors.
4. Make the Creamy Sauce:
Reduce the heat to low and pour in the heavy cream. Stir well and let the sauce thicken slightly for 3-4 minutes.
Add 1 cup of mozzarella cheese and the Parmesan cheese, stirring until the cheese is melted and the sauce is creamy.
5. Assemble the Casserole:
Preheat your oven to 375°F (190°C).
In a large casserole dish, combine the cooked pasta shells with the creamy beef sauce. Mix until the pasta is evenly coated.
Top with the remaining mozzarella cheese.
6. Bake the Casserole:
Place the casserole dish in the preheated oven and bake for 20-25 minutes, or until the cheese on top is golden and bubbly.
7. Serve:
Remove from the oven and let the casserole cool for a few minutes. Garnish with chopped parsley before serving.
Tips:
Add vegetables like diced bell peppers, mushrooms, or spinach for extra nutrition.
This dish pairs well with a fresh green salad or garlic bread.
Enjoy your creamy and comforting beef shells casserole!