Ingredients
Scale
Gathering these ingredients is like collecting little pieces of a family story, each one contributing to the narrative of this beloved dish.
- 1 pound ground beef
- 2 cups medium pasta shells
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 can (15 ounces) tomato sauce
- 1 cup heavy cream
- 2 cups shredded mozzarella cheese
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh basil leaves for garnish
If you’re looking for a lighter option, you can substitute ground turkey for the beef or use half-and-half instead of heavy cream. Mama Lou always said, “A recipe is a guide, not a rulebook,” and I couldn’t agree more.
Instructions
- Preheat your oven to 350°F, just like Ouma and I used to do while preparing for our afternoon baking adventures.
- In a large pot, cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 3 minutes.
- Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned, approximately 7-8 minutes. Drain excess fat.
- Stir in the tomato sauce, heavy cream, oregano, salt, and pepper. Let the mixture simmer gently for about 5 minutes, allowing the flavors to meld together.
- Combine the cooked pasta shells with the beef mixture, stirring until the pasta is well-coated.
- Transfer the mixture into a greased 9×13 inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbling and golden brown. Remove from oven and let it cool for a few minutes before serving.
- Garnish with fresh basil leaves and serve hot. As Mama Lou always said, “A sprinkle of freshness never hurt anyone.”
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International