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Creamy Beef and Shells Recipe

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4.1 from 4 reviews

Creamy Beef and Shells is a hearty and comforting pasta dish featuring tender ground beef and medium pasta shells simmered in a rich, creamy tomato sauce spiced with Italian herbs and topped with melted cheddar cheese. Ready in just 30 minutes, this flavorful and satisfying meal is perfect for a family dinner or casual get-together.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Pasta

  • 8 ounces medium pasta shells

Beef Mixture

  • 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 (15 oz) can marinara sauce

Cream Sauce

  • 3/4 cup heavy cream
  • 1/4 cup sour cream
  • Kosher salt and freshly ground black pepper, to taste

Cheese

  • 1 1/2 cups cheddar cheese, freshly grated

Instructions

  1. Cook pasta: Cook the medium pasta shells according to package instructions in a large pot of boiling salted water. Once cooked to al dente, drain well and set aside.
  2. Brown ground beef: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 3-5 minutes. Drain excess fat and set the beef aside.
  3. Cook onion and garlic: In the same skillet, add the diced sweet onion and cook for about 2 minutes, stirring frequently. Add the minced garlic and cook for an additional minute until fragrant.
  4. Whisk in flour: Sprinkle the all-purpose flour into the skillet and whisk it with the onions and garlic until it becomes lightly browned, about 1 minute.
  5. Add beef stock and marinara sauce: Gradually whisk in the beef stock, stirring to combine and avoid lumps. Add the marinara sauce, then season with Italian seasoning, dried parsley, oregano, and smoked paprika. Stir everything together.
  6. Simmer sauce: Bring the mixture to a boil, then reduce heat to low and simmer gently, stirring occasionally until the sauce thickens and slightly reduces, about 6-8 minutes.
  7. Combine pasta and beef: Stir the cooked pasta into the sauce along with the browned ground beef, mixing well to combine.
  8. Add heavy cream: Stir in the heavy cream and heat through for 1-2 minutes. Taste and adjust seasoning with kosher salt and freshly ground black pepper to your preference.
  9. Stir in sour cream: Fold in the sour cream gently, blending it into the sauce for extra creaminess.
  10. Fold in cheddar cheese: Add the grated cheddar cheese and fold it into the hot mixture until melted, about 1-2 minutes.
  11. Serve: Serve the creamy beef and shells immediately, garnished with additional parsley if desired.

Notes

  • Be sure to drain excess fat from the browned beef to keep the sauce from becoming greasy.
  • You can substitute ground turkey or chicken for a leaner protein option.
  • If you prefer a spicier dish, add a pinch of crushed red pepper flakes when cooking the onion and garlic.
  • Using freshly grated cheddar cheese ensures better melting and flavor than pre-shredded cheese.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

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