Alfredo Ground Beef Shell Pasta Bake

• 12 oz pasta shells, uncooked
• 1 lb ground beef
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups heavy cream
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 cup all-purpose flour
• 2 tbsp butter
• 2 tbsp olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta shells according to package directions; drain and set aside.
3. 3 In a skillet, heat olive oil and cook ground beef until browned; drain fat.
4. 4 Melt butter in a saucepan over medium heat. Whisk in flour to make a roux.
5. 5 Gradually whisk in heavy cream, garlic, basil, black pepper, and salt; cook until thickened.
6. 6 Combine alfredo sauce with cooked ground beef.
7. 7 Mix pasta shells with beef mixture in a baking dish.
8. 8 Top with mozzarella and Parmesan cheese.
9. 9 Bake uncovered for 25-30 minutes, or until cheese is bubbly and golden.
10. 10 Let stand for 5 minutes before serving.

Equipment

• Baking dish
• Skillet
• Saucepan
• Oven

Variations

• Add spinach or mushrooms for extra veggies.
• Use turkey or chicken for a leaner option.

Substitutions

• Use half-and-half in place of heavy cream for a lighter sauce.
• Substitute gluten-free pasta for a gluten-free version.

Pairings

• Garlic bread
• Steamed broccoli
• Caesar salad

Nutrition

Tips

• For extra flavor, sauté minced garlic with the ground beef.
• Make ahead and refrigerate overnight before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight and reheat in a preheated 350°F oven until hot.

Serving Suggestions

• Serve with a side of garlic bread.
• Add a simple green salad for balance.

FAQ