There’s something irresistibly comforting about a casserole that hugs you from the inside out, and this Creamy Beef Shells Casserole delivers exactly that feeling. Tender beef, buttery shells, and a velvety cheese‑cream sauce come together in a single dish that feels both indulgent and home‑cooked.
What sets this casserole apart is the marriage of ground beef seasoned with smoked paprika and a rich béchamel‑style sauce infused with sharp cheddar and a hint of mustard. The result is a deep, layered flavor that stays creamy even after it cools.
Busy families, college students, and anyone craving a warm, filling dinner will love this recipe. It’s perfect for weeknight meals, casual gatherings, or a cozy Sunday dinner when you want something hearty without the fuss.
The cooking process is straightforward: brown the beef, toss it with cooked shells, coat everything in the silky sauce, top with cheese, and bake until golden. In under an hour you’ll have a bubbling, golden‑brown masterpiece ready to serve.
Why You'll Love This Recipe
One‑Pan Wonder: All the components come together in a single baking dish, minimizing cleanup while still delivering a restaurant‑quality casserole.
Rich, Creamy Flavor: The cheese‑laden béchamel sauce coats every shell, creating a luxurious mouthfeel that makes each bite unforgettable.
Family‑Friendly: Mild enough for kids yet seasoned enough for adults, this dish satisfies a wide range of palates without any strong, polarizing flavors.
Make‑Ahead Friendly: Assemble the casserole ahead of time, refrigerate, and bake when you’re ready, making it ideal for busy schedules.
Ingredients
The backbone of this casserole is ground beef, which provides a savory, juicy foundation. Shells are chosen for their ability to hold sauce, while a blend of cheeses creates depth and a silky texture. Fresh aromatics and a touch of mustard lift the richness, and a splash of milk keeps the sauce luxuriously smooth.
Main Ingredients
- 1 lb (450 g) ground beef (80 % lean)
- 12 oz (340 g) medium‑size pasta shells
Sauce Components
- 2 tablespoons unsalted butter
- 2 tablespoons all‑purpose flour
- 1 ½ cups whole milk, warmed
- ½ cup heavy cream
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
Seasonings & Garnish
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Together these ingredients create a balanced dish where the beef’s richness is mellowed by the creamy sauce, and the cheese adds a satisfying bite. The smoked paprika and mustard give a subtle depth without overwhelming the palate, while the fresh parsley adds a pop of color and brightness at the finish.
Step-by-Step Instructions
Preparing the Base
Begin by preheating your oven to 375°F (190°C). While it heats, bring a large pot of salted water to a boil, add the pasta shells, and cook them al dente according to package directions—about 8‑9 minutes. Drain, drizzle with a teaspoon of olive oil, and set aside so they don’t stick together.
Cooking the Beef
- Brown the Meat. In a large skillet over medium‑high heat, add the ground beef. Break it up with a wooden spoon and cook until no longer pink, about 6‑7 minutes. This step builds flavor through caramelization.
- Season. Sprinkle smoked paprika, garlic powder, salt, and pepper over the meat. Stir and let the spices toast for 30 seconds, releasing their aromatics into the beef.
- Make the Roux. Push the beef to the side of the pan, melt butter in the empty space, then whisk in flour. Cook for 1‑2 minutes until the mixture turns a light golden hue, indicating the flour is cooked.
- Build the Sauce. Gradually whisk warm milk into the roux, followed by the heavy cream. Continue stirring until the mixture thickens, about 3‑4 minutes. Add Dijon mustard, then fold in both cheeses until they melt into a smooth, glossy sauce.
- Combine. Return the browned beef to the sauce, mixing thoroughly. Add the cooked shells, tossing gently to ensure every piece is coated. Transfer the mixture to a greased 9‑x‑13‑inch baking dish.
Baking & Finishing
Sprinkle a thin layer of extra Parmesan on top for a golden crust. Place the dish in the preheated oven and bake for 20‑25 minutes, or until the cheese is bubbling and the edges are lightly browned. Remove, let rest for 5 minutes, then garnish with fresh parsley before serving.
Tips & Tricks
Perfecting the Recipe
Al Dente Pasta. Cook shells just shy of fully done; they will finish cooking in the oven and absorb more sauce without turning mushy.
Even Browning. Use a hot skillet and avoid crowding the beef. This creates a deeper flavor from the Maillard reaction.
Temperature Control. Keep the heat medium‑high when making the roux; too low will result in a thin sauce, too high can burn the flour.
Flavor Enhancements
Stir in a splash of Worcestershire sauce with the beef for umami depth, or add a pinch of cayenne for subtle heat. A teaspoon of smoked sea salt can also elevate the smoky notes without extra salt.
Common Mistakes to Avoid
Don’t over‑mix the cheese sauce once it thickens; vigorous stirring can cause it to separate. Also, avoid baking uncovered for too long—this dries the casserole and eliminates the creamy interior.
Pro Tips
Use Freshly Grated Cheese. It melts more smoothly than pre‑shredded varieties, preventing grainy texture.
Rest Before Cutting. Allow the casserole to sit for 5‑7 minutes after baking; this helps the sauce set and makes serving cleaner.
Upgrade the Topping. Mix breadcrumbs with melted butter and sprinkle over the cheese for an extra crunchy finish.
Variations
Ingredient Swaps
Replace ground beef with ground turkey or Italian sausage for a different flavor profile. Swap shells for penne or rigatoni if you prefer a larger‑mouth pasta. For a cheese twist, combine mozzarella with the cheddar, or use Gruyère for a nutty edge.
Dietary Adjustments
Use gluten‑free pasta and a gluten‑free flour blend for a safe option. Substitute dairy‑free milk and vegan cheese to make the dish completely plant‑based. For a low‑carb version, replace shells with spiralized zucchini or cauliflower “rice.”
Serving Suggestions
Pair the casserole with a crisp green salad dressed in a lemon‑vinaigrette, or serve alongside roasted Brussels sprouts for added crunch. A side of garlic‑buttered dinner rolls is perfect for sopping up any extra sauce.
Storage Info
Leftover Storage
Cool the casserole to room temperature, then transfer portions to airtight containers. Refrigerate for up to four days. For longer keeping, freeze sealed containers for up to three months; a layer of foil over the top prevents freezer burn.
Reheating Instructions
Reheat in a 350°F (175°C) oven, covered with foil, for 15‑20 minutes until warmed through. Stir halfway and add a splash of milk if the sauce looks dry. In a microwave, heat individual servings on medium power for 2‑3 minutes, stirring once.
Frequently Asked Questions
This Creamy Beef Shells Casserole brings together comforting textures, bold flavor, and effortless preparation, making it a reliable go‑to for any night of the week. With clear steps, storage guidance, and plenty of room for personal twists, you’ll feel confident serving a crowd‑pleasing dish that feels both special and homey. Get creative with the suggested swaps, and enjoy every cheesy, beefy bite!
