Creamy Ranch Beef Shells
This Creamy Ranch Beef Shells recipe is a comforting, cheesy dinner that’s easy to make and perfect for family meals or meal prep.
Servings: 4 servings
Ingredients
- 1 pound ground beef lean
- 12 jumbo pasta shells
- 1 cup ranch dressing
- 1 cup shredded cheddar cheese divided, sharp or mild
- 1 cup cream cheese softened
- 2 cups spinach chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 1 tablespoon olive oil
Instructions
Step 1: Cook the jumbo pasta shells
- Bring a large pot of salted water to a boil. Add the 12 jumbo pasta shells and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside to cool slightly so you can handle them without breaking.
Step 2: Prepare the beef filling
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the ground beef, breaking it up with a spatula. Sprinkle in 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper to taste. Cook until the beef is browned and cooked through, about 6-8 minutes. Drain any excess fat if necessary.
Step 3: Mix the creamy filling
- In a mixing bowl, combine the softened cream cheese, ranch dressing, chopped spinach, and half of the shredded cheddar cheese. Stir until smooth and well blended.
Step 4: Combine beef and creamy mixture
- Add the cooked ground beef to the creamy cheese mixture and fold together until evenly mixed.
Step 5: Stuff the shells
- Carefully spoon the beef and cheese filling into each jumbo pasta shell, filling generously but without overstuffing.
Step 6: Assemble and bake
- Preheat your oven to 350°F (175°C). Place the stuffed shells in a lightly greased baking dish in a single layer. Sprinkle the remaining shredded cheddar cheese over the top. Cover with foil and bake for 20 minutes. Then remove the foil and bake an additional 5-10 minutes until the cheese is bubbly and golden.
Step 7: Serve and enjoy
- Let the shells cool for a few minutes before serving. These Creamy Ranch Beef Shells pair wonderfully with a fresh salad or garlic bread for a complete meal.
Equipment
- Large Pot
- Skillet or frying pan
- Baking Dish
- Mixing Bowl
- Slotted spoon or tongs
- Spatula or Wooden Spoon
Notes
- Refrigerate leftovers in an airtight container for up to 3 days for best freshness.
- Freeze baked shells for up to 2 months; thaw overnight before reheating.
- Add a splash of milk or ranch dressing before reheating to keep the filling creamy and moist.
- Customize by adding veggies like mushrooms or bell peppers to the beef mixture.
- Use gluten-free pasta shells to make this recipe gluten-free.