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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Add Flour: Whisk in the all-purpose flour and cook for about 1 minute until it is lightly browned to form a roux base.
- 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.
- 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.
- 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.
- 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.
- Incorporate Sour Cream: Stir in the sour cream, blending until smooth and creamy throughout the dish.
- Fold in Cheese: Finally, fold in the freshly grated cheddar cheese and continue stirring until the cheese melts completely, about 1-2 minutes.
- 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
