Cream Cheese Beef Stuffed Shells

Comfort food does not get much better than these Cream Cheese and Beef Stuffed Shells. Inspired by the best flavors of lasagna and cheesy casseroles these baked pasta shells deliver all the cozy satisfaction you crave for a family-style main dish. Creamy beef filling tucked into tender pasta and melted cheese bubbling on top make this a hands-down favorite for weeknights or potlucks.

I first baked these for a weekend get-together and everyone went back for seconds. Now they are a requested favorite for birthday dinners and cold weather gatherings.

Ingredients

• Large shell pasta: ensures plenty of space for hearty beef and cheese stuffing Seek out pasta that holds its shape after boiling
• Ground beef: creates a robust savory base Use freshly ground or lean beef for best flavor
• Seasoned salt and black pepper: enhance and deepen the beefy taste Choose a quality blend or adjust to your preferences
• Cream cheese: gives creamy texture and a hint of tang Go for full-fat for the richest result and let it soften before mixing
• Sharp cheddar cheese: brings bold cheesiness Grate it fresh for smoother melting
• Grated parmesan cheese: boosts umami and structure A wedge provides brighter, nuttier flavor versus pre-grated
• Spaghetti sauce: ties everything together Use your favorite jarred or homemade version with a hint of herbs
• Shredded mozzarella cheese: melts beautifully on top Freshly shredded melts best and gives that luscious cheese pull

Step-by-Step Instructions

Prepare the Shells:

Cook shell pasta in generously salted boiling water until just tender but not mushy. Drain thoroughly and spread on a tray or plate to cool and prevent sticking. This step ensures the shells are easy to handle and stuff later.

Make the Creamy Beef Filling:

Brown the ground beef in a large skillet over medium high heat breaking up any clumps with a meat masher until no pink remains. Drain off excess fat well so the filling will be creamy not greasy. Season with seasoned salt and black pepper at this stage for an even flavor throughout.

Mix in the Cheeses:

Lower the heat to low and add cream cheese to the pan. Use a sturdy spoon or masher to fully combine it with the beef so no lumps remain. Stir in the parmesan and half of the cheddar cheese until the mixture is smooth and glossy and everything is lightly melted. Remove skillet from heat so the cheese does not overcook.

Fill and Arrange the Shells:

Spoon heaping portions of the beef mixture into each cooked pasta shell using a small spoon or your hands. Nestle stuffed shells in a single layer in a greased thirteen by nine inch baking dish or use an extra small dish for overflow. This ensures every shell is generously filled and the dish bakes evenly.

Top with Sauce and Cheese:

Evenly pour spaghetti sauce over the stuffed shells making sure all the pasta is coated but not swimming. Cover the dish tightly with aluminum foil so the filling stays moist during baking.

Bake to Perfection:

Bake the covered dish in a preheated oven at three hundred seventy five degrees for about forty five minutes. This heats the filling through and melds flavors. Remove foil and sprinkle the remaining cheddar and all the mozzarella on top in an even layer. Bake uncovered for ten more minutes or until cheese is melty and bubbling with golden spots.

Serve and Enjoy:

Let the baked shells cool for a few minutes before serving for easier scooping. Serve warm to enjoy the creamy filling and gooey cheese at their best.

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I am always amazed at how the cream cheese transforms the filling into something extra decadent and smooth. One of my earliest memories with this recipe was making it for a snowy family game night everyone buzzed about the creamy surprise tucked inside.

Storage Tips

Leftovers store well covered in the refrigerator for up to three days. For freezing arrange baked and cooled shells in a single layer in a freezer safe dish and cover tightly. Thaw in the fridge and reheat in the oven for best results. I often freeze a half batch for a no-fuss dinner later in the month.

Ingredient Substitutions

Swap out the ground beef for ground turkey or even a blend with Italian sausage if you want a lighter flavor or a little extra spice. Gluten free pasta shells work well if you cook them gently and check for doneness. For vegetarians try sautéed mushrooms and spinach instead of the beef for a comfort food twist.

Serving Suggestions

These stuffed shells are a complete meal on their own but a crisp green salad or roasted broccoli on the side balances the richness. Warm garlic bread soaks up any extra sauce and makes it feel like a feast. For casual gatherings I let folks top their own shells with extra parmesan at the table.

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Cultural Context

Stuffed pasta shells are the ultimate American comfort food mashup inspired by Italian baked pasta classics like manicotti and lasagna. The addition of cream cheese puts a uniquely American spin on the filling making it even more crowd pleasing and creamy. This is the type of recipe meant to bring everyone together around the dinner table.

Recipe FAQs

→ Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed shells up to a day in advance. Store covered in the refrigerator and bake when ready to serve.

→ What kind of ground beef works best?

Use lean or 80/20 ground beef for a balance of flavor and juiciness. Drain excess fat after browning for best results.

→ Can I substitute the cheeses?

Absolutely! Try ricotta or cottage cheese instead of cream cheese, or use a mix of your favorite shredded cheeses.

→ How do I prevent the shells from tearing?

Cook the shells just until al dente and handle gently when filling. Let them cool slightly for easier stuffing.

→ Is it freezer-friendly?

Yes, assemble the dish and freeze before baking. Thaw overnight in the fridge and bake as directed, adding extra time as needed.