Cheesy Beef Stuffed Shells (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 box large shell pasta
02 -
2 pounds ground beef
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1 teaspoon seasoned salt
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1/2 teaspoon black pepper
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8 oz cream cheese
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1 cup sharp cheddar cheese, shredded
07 -
1/4 cup grated parmesan cheese
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3 cups spaghetti sauce
09 -
2 cups shredded mozzarella cheese
# Instructions:
01 -
Heat your oven to 375 degrees. Cook the shell pasta according to the package directions until tender, then drain and let them cool so you can handle them.
02 -
In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks. Season with the seasoned salt and pepper. Once it's browned, drain off any excess grease.
03 -
Turn the heat down to low and add the cream cheese to the skillet. Use a meat masher or sturdy spoon to mix it into the beef until everything is well combined and creamy.
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Stir in the parmesan cheese and half of the cheddar cheese. Keep stirring until the cheese starts to melt a bit. Take the skillet off the heat.
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Spoon the beef and cheese mixture into each cooked shell. Arrange the stuffed shells in a single layer in a 9x13 inch baking dish. You might need a second smaller dish if they don't all fit.
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Spread the spaghetti sauce evenly over all the stuffed shells. Cover the dish with foil and bake for 40 to 45 minutes until everything is heated through.
07 -
Take off the foil and sprinkle the remaining cheddar cheese and the mozzarella cheese evenly over the top. Put it back in the oven uncovered for about 10 minutes until the cheese is melted and lightly browned. Serve hot and enjoy!
# Notes:
01 -
This is like a cross between lasagna and a cheesy casserole - pure comfort food.
02 -
Leftovers keep well in the fridge for up to 3 days and reheat beautifully.
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You can prep these ahead and refrigerate before baking. Just add a few extra minutes to the baking time.
04 -
If you have leftover filling, you can freeze it for another batch.