Creamy Beef and Shells Recipe

Introduction

Creamy Beef and Shells is a comforting pasta dish that brings together tender ground beef, tender pasta shells, and a rich, creamy tomato sauce. It’s a perfect weeknight meal that’s both hearty and satisfying.

Ingredients

• 8 ounces medium pasta shells
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small sweet onion, diced
• 5 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 2 tablespoons all-purpose flour
• 1 cup beef stock
• 1 (15oz) can marinara sauce
• 3/4 cup heavy cream
• 1/4 cup sour cream
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 cups cheddar cheese, freshly grated

Instructions

1. Step 1: Cook the pasta according to package instructions in a large pot of boiling salted water. Drain well and set aside.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it apart with a wooden spoon. Drain excess fat and remove the beef from the skillet.
3. Step 3: In the same skillet, add the diced onion and cook for 2 minutes, stirring frequently. Add minced garlic and cook until fragrant, about 1 minute.
4. Step 4: Whisk in the flour and cook until lightly browned, about 1 minute.
5. Step 5: Gradually whisk in beef stock, stirring to combine. Add marinara sauce along with Italian seasoning, dried parsley, oregano, and smoked paprika. Stir well.
6. Step 6: Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, until the sauce is reduced and slightly thickened, about 6-8 minutes.
7. Step 7: Stir in the cooked pasta and return the browned beef to the skillet.
8. Step 8: Stir in the heavy cream and heat through for 1-2 minutes. Taste and season with salt and pepper as desired.
9. Step 9: Stir in the sour cream until fully combined.
10. Step 10: Fold in the grated cheddar cheese until melted, about 1-2 minutes more.
11. Step 11: Serve immediately, garnished with extra parsley if you like.

Tips & Variations

• Use ground turkey or chicken instead of beef for a lighter version.
• Try swapping cheddar for mozzarella or a blend of Italian cheeses for a different flavor.
• Add chopped spinach or mushrooms to the sauce for extra vegetables.
• For a spicier kick, include a pinch of red pepper flakes when cooking the garlic.

Storage

Store leftover creamy beef and shells in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. You may want to add a splash of milk or cream to loosen the sauce when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute medium pasta shells with other pasta shapes like penne, rotini, or rigatoni. Just adjust cooking time accordingly.

Is it okay to make this dish ahead of time?

This dish can be made a day ahead and reheated. The flavors often improve after sitting overnight, making it a great meal prep option.

Creamy Beef and Shells Recipe

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★★★★★

4.7 from 133 reviews

• Author: Simon
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This Creamy Beef and Shells recipe combines tender pasta shells with a savory ground beef sauce, enriched with a blend of herbs, marinara, and creamy dairy, creating a comforting and hearty dish perfect for weeknight dinners.

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Ingredients

Scale 1x2x3x

Pasta

• 8 ounces medium pasta shells

Meat and Vegetables

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small sweet onion, diced
• 5 cloves garlic, minced

Seasonings and Spices

• 1 teaspoon Italian seasoning
• 1 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper to taste

Thickener and Liquids

• 2 tablespoons all-purpose flour
• 1 cup beef stock
• 1 (15oz) can marinara sauce

Dairy

• 3/4 cup heavy cream
• 1/4 cup sour cream
• 1 1/2 cups cheddar cheese, freshly grated

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Instructions

1. Cook Pasta: Cook the medium pasta shells according to the package instructions in a large pot of boiling salted water until al dente. Drain well and set aside.
2. Brown Ground Beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it up with a wooden spoon as it cooks. Drain any excess fat and set the beef aside.
3. Sauté Onion and Garlic: In the same skillet, add diced sweet onion and cook for 2 minutes, stirring frequently until softened. Add minced garlic and cook for about 1 minute until fragrant.
4. Add Flour: Whisk in the all-purpose flour and cook for about 1 minute until it is lightly browned to form a roux base.
5. Add Liquids and Seasonings: Gradually whisk in the beef stock, stirring constantly to blend smoothly. Add the marinara sauce along with Italian seasoning, dried parsley, dried oregano, and smoked paprika. Stir well to combine.
6. Simmer Sauce: Bring the sauce to a boil, then reduce the heat and let it simmer for 6-8 minutes, stirring occasionally until the sauce has reduced and thickened slightly.
7. Combine Pasta and Beef: Stir the cooked pasta shells back into the skillet along with the browned ground beef, mixing thoroughly so the pasta is coated with the sauce.
8. Add Cream: Stir in the heavy cream and heat through for about 1-2 minutes. Taste and adjust seasoning with kosher salt and freshly ground black pepper as needed.
9. Incorporate Sour Cream: Stir in the sour cream, blending until smooth and creamy throughout the dish.
10. Fold in Cheese: Finally, fold in the freshly grated cheddar cheese and continue stirring until the cheese melts completely, about 1-2 minutes.
11. Serve: Serve the creamy beef and shells immediately, optionally garnished with fresh parsley for a colorful and flavorful finish.

Notes

• Drain excess fat from the ground beef to keep the dish from being greasy.
• Use freshly grated cheddar cheese for better melting and flavor.
• Adjust seasoning after stirring in the cream as it may mellow the taste.
• For a lighter version, substitute half-and-half for heavy cream.
• Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: Creamy Beef and Shells, creamy pasta, ground beef recipe, pasta shells, easy weeknight dinner, one skillet pasta