Introduction
There’s something uniquely comforting about a creamy, hearty casserole, especially one that brings together savory browned ground beef and tender pasta shells in a rich, luscious sauce. This dish, affectionately dubbed “Creamy Liquid Over Browned Ground Beef and Uncooked Pasta Shells,” is exactly that – a wonderfully easy, one-pan meal that promises maximum flavor with minimal fuss. It’s the kind of dinner that warms you from the inside out, perfect for busy weeknights or a cozy weekend gathering. Forget endless pots and pans; this recipe simplifies dinner without sacrificing an ounce of deliciousness.
What makes this beef and pasta casserole truly special is its incredible convenience. We’re talking about a dish where the pasta cooks directly in the creamy, beefy sauce, soaking up all those incredible flavors as it bakes to perfection. The result is a beautifully integrated meal where every bite is a symphony of tender ground beef, perfectly cooked pasta shells, and a velvety, cheesy sauce that clings to everything. It’s a family-friendly favorite that’s hearty enough to satisfy even the biggest appetites, and versatile enough to adapt to whatever ingredients you have on hand.
Imagine a bubbling hot dish emerging from the oven, its surface a golden-brown testament to cheesy goodness, with the aroma of savory beef and herbs filling your kitchen. This casserole delivers on that promise. It’s comfort food at its finest, designed to be both incredibly satisfying and delightfully straightforward to prepare. Get ready to add this creamy beef and pasta sensation to your regular dinner rotation – it’s a game-changer for easy, delicious meals.
Nutritional Information
Per serving (approximate values):
- Calories: 580
- Protein: 38g
- Carbohydrates: 55g
- Fat: 22g
- Fiber: 4g
- Sodium: 850mg
Ingredients
- 1 tablespoon olive oil
- 1.5 pounds lean ground beef
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 2 cups beef broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a little kick)
- Salt and freshly ground black pepper to taste
- 12 ounces medium pasta shells, uncooked
- 2 cups shredded cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish (optional)