Cream Cheese and Beef Stuffed Shells

Stuffed shells have been my go-to when I need to feed a crowd without spending hours in the kitchen. These cream cheese and beef ones are basically a lazy lasagna that tastes just as good but takes way less effort because you're not layering everything perfectly and hoping it doesn't slide around. You brown ground beef, mix it with cream cheese and some other cheeses, stuff that mixture into cooked pasta shells, cover everything with marinara and mozzarella, then bake until it's all hot and bubbly. I started making these about five years ago when my kids decided lasagna was "too complicated looking" to eat, which made no sense but whatever. Turns out, putting the exact same ingredients into individual shells made them totally acceptable. Now this is one of those dinners I make probably twice a month because everyone actually eats it without complaining, which is basically a miracle in my house.

My friend Lisa is one of those organized meal-prep people who plans her dinners weeks in advance. She tried this recipe after I brought it to a potluck and now makes a triple batch every Sunday, freezing two pans for later in the month. She texted me saying it changed her life because her kids eat it without negotiating, her husband thinks she's suddenly become an amazing cook, and she doesn't have to think about what to make on those crazy weeknight evenings. Apparently her youngest son, who normally picks at everything, ate six shells in one sitting and asked for it in his lunchbox the next day. That's the kind of reaction that makes a recipe stick around.

What Goes Into It

• Large shell pasta: One box of shells specifically made for stuffing.
• Ground beef: Two pounds (80/20 recommended) creates enough filling for a full box of shells.
• Seasoned salt: One teaspoon to flavor the beef.
• Black pepper: Half a teaspoon adds depth to the beef flavor.
• Cream cheese: Eight ounces (one full package) creates the creamy, rich filling base.
• Sharp cheddar cheese: One cup shredded, divided between filling and topping.
• Parmesan cheese: A quarter cup grated, helps bind the filling and adds flavor.
• Spaghetti sauce: Three cups (about one and a half jars) for covering the shells.
• Mozzarella cheese: Two cups shredded, for the melty, golden brown topping.

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Making This Dinner

Getting everything started:

Preheat oven to 375 degrees. Cook the large shell pasta in salted water until tender but not mushy. Drain and rinse with cold water to cool, then let them sit in the colander.

Browning the beef:

Brown 2 pounds of ground beef in a large skillet over medium-high heat, breaking it up as it cooks. Season with seasoned salt and black pepper. Once browned, tilt the pan and drain the excess grease really well.

Creating creamy filling:

Turn the heat down to low. Add the entire 8-ounce package of cream cheese to the hot beef. Use a spoon or masher to break up the cream cheese and melt it into the beef until the mixture is creamy and uniform (no white lumps remaining). Stir in the grated parmesan cheese and half of the shredded cheddar cheese (about 1/2 cup).

Stuffing the shells:

Get out a 9x13 inch baking dish (and possibly a smaller dish for extras). Scoop a generous amount of the beef and cheese filling into each cooked shell and arrange them in a single layer in the baking dish with the opening facing up.

Adding sauce and baking:

Pour the spaghetti sauce over all the stuffed shells, making sure every shell is covered. Cover the dish completely with aluminum foil, sealing the edges. Bake in the preheated oven for **40 to 45 minutes**.

Finishing with cheese:

Carefully remove the foil. Sprinkle the remaining 1/2 cup cheddar cheese and the 2 cups of mozzarella evenly over the top. Return the dish to the oven (uncovered) and bake for another **10 minutes** or until the cheese is melted, golden brown, and bubbly. Let the dish rest for about 5 minutes before serving.

I learned about draining the beef properly through trial and error. My first batch, I was in a hurry and didn't bother draining off much of the grease, just kind of spooned out a little bit. The filling ended up swimming in oil and the bottom of the pan was this gross pool of orange grease by the time it finished baking. Everything still tasted okay but it was visually gross and felt heavy to eat. Now I'm really thorough about draining, even pouring the whole skillet into a colander and letting it sit for a minute before returning the meat to the pan.

Serving This Meal

Serve individual servings of shells using a large spoon or spatula, ensuring each portion has plenty of sauce and melted cheese. Pair this rich main dish with a simple green salad dressed lightly or steamed vegetables (broccoli, green beans). This recipe feeds about 8–10 people. The individual shells make serving easy at potlucks or buffets. Leftovers actually taste better the next day after the flavors have melded and intensify.

Different Ways to Try It

• Use **ground turkey or chicken** instead of beef for a lighter version.
• Mix in some **Italian sausage** with the ground beef for added spice and complexity.
• Add sautéed **onions and garlic** to the beef while it's browning.
• Throw some chopped **spinach** into the filling for added nutrition.
• Use **provolone or fontina cheese** instead of mozzarella for the topping.
• Mix **ricotta cheese** with the cream cheese if you want a more traditional flavor profile.
• Add **Italian seasoning** to the beef for a more herb-forward flavor.

Keeping and Reheating It

• Leftovers keep in the **refrigerator** for up to 4 days in an airtight container.
• Reheat individual servings in the **microwave** (approx. 2 minutes).
• This dish **freezes beautifully** for up to 3 months, either before or after baking.
• If freezing unbaked, thaw overnight in the refrigerator before baking.
• Making this ahead for **meal prep** is highly recommended; assemble everything the night before and refrigerate until ready to bake.

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I've made these cream cheese and beef stuffed shells more times than I can count at this point. They've become one of those reliable weeknight dinners I can make on autopilot when I'm tired and don't want to think too hard about what to cook. The fact that my entire family eats them without complaining is honestly the highest praise I can give a recipe, because getting universal approval in this house is nearly impossible. The individual shells make portion control way easier than trying to cut pieces of lasagna or scooping out servings of casserole, which always ends up looking messy on the plate. This recipe has earned its permanent spot in my dinner rotation, sitting right alongside the handful of other meals I make constantly because they're just that reliable and consistently good!

Frequently Asked Questions

→ Can I make these ahead of time?

Yes! You can stuff the shells and assemble everything in the baking dish, then cover and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time.

→ Can I use ground turkey instead of beef?

Absolutely! Ground turkey, chicken, or even Italian sausage would all work great. Just adjust the seasonings to your taste.

→ What if my shells tear when I'm stuffing them?

Don't worry - a few torn shells are normal. Just nestle them together in the dish and the sauce will cover any imperfections. Cook a few extra shells as backup.

→ Can I freeze these?

Yes! Assemble the shells in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.

→ What can I serve with this?

A simple green salad and some garlic bread are perfect sides. These shells are pretty filling on their own though!

→ How do I keep the shells from sticking together?

After draining, toss them with a tiny bit of oil and spread them out on a baking sheet to cool. This keeps them from sticking while you make the filling.