Print

Creamy Beef and Shells Recipe

Print Recipe

★★★★

4 from 42 reviews

This Creamy Beef and Shells recipe is a comforting and hearty pasta dish featuring tender ground beef, perfectly cooked medium pasta shells, and a rich, creamy tomato-based sauce blended with aromatic herbs and melted cheddar cheese. Ready in just 40 minutes, it’s a perfect weeknight dinner that combines savory flavors and a luscious texture for family-friendly enjoyment.

Ingredients

Scale

Pasta

  • 8 ounces medium pasta shells

Meat and Vegetables

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

Seasonings and Herbs

  • 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

Sauce and Dairy

  • 2 tablespoons all-purpose flour
  • 1 cup beef stock
  • 1 (15-ounce) can marinara sauce
  • 3/4 cup heavy cream
  • 1/4 cup sour cream
  • 1 1/2 cups freshly grated cheddar cheese

Instructions

  1. Cook the Pasta: Prepare the medium pasta shells according to package instructions in a large pot of salted boiling water. Once cooked until al dente, drain the pasta and set it aside for later use.
  2. Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking apart with a spoon, until fully browned, about 3-5 minutes. Drain any excess fat, then remove the beef from the skillet and set it aside.
  3. Sauté Onion and Garlic: In the same skillet, add the finely diced sweet onion and sauté for approximately 2 minutes until softened, stirring frequently. Add the minced garlic and cook for about 1 more minute until fragrant.
  4. Make the Roux: Sprinkle the flour over the sautéed onions and garlic, stirring constantly. Cook for 1 minute to lightly brown the flour, which helps thicken the sauce.
  5. Add Liquids and Seasonings: Gradually whisk in the beef stock to deglaze the pan and combine with the roux. Then add the marinara sauce. Stir in Italian seasoning, dried parsley, dried oregano, and smoked paprika for added flavor.
  6. Simmer the Sauce: Bring the sauce to a gentle boil, then reduce the heat to low and let it simmer for 6 to 8 minutes, stirring occasionally, until the sauce has thickened slightly.
  7. Combine Pasta and Beef: Return the cooked pasta shells and browned ground beef to the skillet with the sauce. Stir well to ensure everything is evenly coated with the creamy sauce.
  8. Incorporate Dairy: Stir in the heavy cream and cook for 1 to 2 minutes until heated through. Taste and adjust seasoning with kosher salt and freshly ground black pepper to your preference. Next, stir in the sour cream until fully incorporated.
  9. Add Cheese: Fold the freshly grated cheddar cheese into the mixture and cook for an additional 1 to 2 minutes until the cheese is completely melted and the sauce is creamy and smooth.
  10. Serve: Serve the creamy beef and shells immediately. Optionally garnish with a sprinkle of fresh parsley for a pop of color and extra flavor. Enjoy your comforting meal!

Notes

  • Use medium pasta shells as they hold the sauce well and complement the beef perfectly.
  • For a lighter version, substitute heavy cream and sour cream with half-and-half or Greek yogurt.
  • Be careful not to overcook the pasta to prevent it from becoming mushy after combining with the sauce.
  • This dish reheats well and can be stored in the refrigerator for up to 3 days.
  • Feel free to add vegetables such as bell peppers or mushrooms when sautéing the onions for extra nutrition.

Keywords: creamy beef and shells, beef pasta recipe, ground beef pasta, creamy pasta sauce, weeknight dinner, cheddar cheese pasta

Find it online: https://epicrecipebox.com/creamy-beef-and-shells-recipe/