Cream Cheese Beef Stuffed Shells

This Cream Cheese and Beef Stuffed Shells recipe brings together the chewy comfort of pasta, rich meat sauce and three kinds of melting cheese for a cozy family meal I turn to again and again. It is the kind of dinner that fills the kitchen with warmth and makes everyone around the table happy.

My first pan of these stuffed shells disappeared faster than any lasagna I have made and now it is my go to when I want guaranteed smiles at dinnertime.

Ingredients

• Large shell pasta: Choose shells that are intact and not cracked so they hold the creamy filling
• Ground beef: Go for freshly ground chuck for the richest flavor and the right amount of fat for juiciness
• Seasoned salt: Adds a layer of savory flavor without measuring several spices
• Black pepper: Freshly cracked for a brighter more noticeable kick
• Cream cheese: Full fat varieties work best for meltability and tang
• Sharp cheddar cheese: Shreds from a block taste fresher than prebagged versions
• Grated parmesan cheese: Use a wedge and microplane for the best aroma
• Spaghetti sauce: Your favorite jarred sauce works great or make your own if you have time
• Shredded mozzarella cheese: Whole milk mozzarella melts best and gives you stretchy cheese pulls

Step-by-Step Instructions

Cooking the Pasta:

Cook the large shell pasta in plenty of salted boiling water until just tender and al dente Drain well and let cool slightly so you can fill them without burning your hands

Browning the Beef:

In a large skillet set over medium high heat break up the ground beef well with a meat masher until browned and crumbly Work in batches if the pan is crowded so the meat fries instead of steams Sprinkle on the seasoned salt and freshly cracked pepper as it cooks Drain off all the excess fat so your filling is not greasy

Making the Creamy Filling:

Reduce heat to low then immediately add the cream cheese Cubes melt faster than a block so chop before adding Mash the mixture together with a meat masher or spoon until combined and creamy Stir in the parmesan and half of the cheddar cheese and let them melt just a bit Remove the pan from the heat to avoid drying it out

Stuffing the Shells:

Gently open each pasta shell and use a spoon to fill with a generous mound of beef mixture Arrange the stuffed shells in a single snug layer in a 9x13 inch or similar sized baking dish If you have extra shells fill a smaller dish as needed

Adding Sauce and Baking:

Pour the spaghetti sauce evenly over all the stuffed shells tucking sauce in between to keep pasta moist Cover tightly with foil and bake in a 375 degree oven for about forty five minutes until everything bubbles and the shells are heated through

Final Cheese Topping:

Uncover and scatter the remaining cheddar and all the mozzarella over the top Place the dish back in the oven for ten minutes until the cheeses form a gooey browned crust Let cool slightly before serving to keep the filling inside the shells

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I love how the cream cheese makes this filling extra luscious and my kids always fight for the cheesiest shell right in the middle

Storage Tips

These stuffed shells keep in the fridge for three days Stored in an airtight container the texture stays nice even after reheating To freeze assemble the shells with sauce but skip the final cheese topping Wrap tightly in foil and freeze for up to two months Add the cheese right before baking

Ingredient Substitutions

You can swap out ground turkey for beef for a lighter version Cottage cheese can work instead of cream cheese if you like a curdier filling For a spicy kick add a pinch of red pepper flakes to the beef mixture or use pepper jack cheese alongside mozzarella

Serving Suggestions

Serve these shells hot with a big green salad and some crusty bread for the full ItalianAmerican comfort meal I also love a side of roasted broccoli which soaks up all the sauce on your plate The shells reheat beautifully for nextday lunch too

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Cultural Context

Stuffed shells or conchiglioni are a classic Italian American casserole pairing al dente pasta with rich meat and cheese fillings Unlike traditional layered lasagna the shells make it easy to serve perfect portions and add a satisfying twist on familiar flavors

Recipe FAQs

→ Can I prepare stuffed shells ahead of time?

Yes, assemble the filled pasta and store covered in the refrigerator for up to 24 hours. Bake when ready to serve.

→ What can I use instead of ground beef?

Ground turkey or Italian sausage are flavorful alternatives and work well with the cheeses and sauce.

→ How do I keep pasta shells from tearing?

Cook shells just until al dente and cool before filling to prevent breakage during assembly.

→ Can these stuffed shells be frozen?

Yes, freeze unbaked assembled shells tightly covered. Thaw overnight and bake as directed for an easy meal.

→ What type of cheese pairs best?

Cream cheese provides creaminess, while cheddar and mozzarella offer a blend of sharpness and melt. Parmesan adds rich flavor.