Creamy Beef and Shells Recipe

Introduction

Creamy Beef and Shells is a comforting pasta dish that combines tender ground beef with a rich, cheesy sauce. Perfect for busy weeknights, this recipe is easy to make and full of hearty flavors.

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 (15-ounce) 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 to 5 minutes, breaking it up with a wooden spoon. Drain excess fat and set the beef aside.
3. Step 3: In the same skillet, add the diced onion and cook for 2 minutes, stirring frequently. Add the minced garlic and cook until fragrant, about 1 minute.
4. Step 4: Whisk in the all-purpose flour and cook until lightly browned, about 1 minute.
5. Step 5: Gradually whisk in the beef stock and stir to combine. Add the marinara sauce along with Italian seasoning, dried parsley, oregano, and smoked paprika, stirring well.
6. Step 6: Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, until the sauce thickens slightly, about 6 to 8 minutes.
7. Step 7: Stir in the cooked pasta and return the browned beef to the skillet, mixing everything together.
8. Step 8: Stir in the heavy cream and heat through for about 1 to 2 minutes. Taste and season with salt and pepper as needed.
9. Step 9: Add the sour cream and stir well to combine.
10. Step 10: Fold in the grated cheddar cheese until melted, about 1 to 2 minutes.
11. Step 11: Serve immediately, garnished with parsley if desired.

Tips & Variations

• Use sharp cheddar for a stronger cheese flavor, or try a blend of mozzarella and cheddar for extra gooeyness.
• Swap ground beef for ground turkey or chicken for a lighter version.
• For added veggies, stir in sautéed mushrooms or spinach along with the pasta.
• Make it spicier by adding red pepper flakes when cooking the garlic and onion.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of milk or broth to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, other short pasta shapes like penne, rigatoni, or rotini work well in this recipe and hold the creamy sauce nicely.

Is it possible to make this recipe ahead of time?

Absolutely. Prepare the dish up to the point before adding cheese, then cool and store. When ready to serve, reheat on the stove and stir in cheese just before serving.

Creamy Beef and Shells Recipe

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★★★★★

4.7 from 55 reviews

Creamy Beef and Shells is a comforting pasta dish featuring tender ground beef, medium pasta shells, and a rich, creamy tomato sauce infused with Italian herbs and smoked paprika. The sauce is thickened with flour and beef stock, then enriched with heavy cream and sour cream, finishing with a generous fold of melted cheddar cheese for a luscious, flavorful meal perfect for weeknights or casual dinners.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 8 ounces medium pasta shells

Beef and Aromatics

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

Seasonings

• 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

Thickening and Sauce

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

Cream and Cheese

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

Instructions

1. Cook Pasta: Boil a large pot of salted water and cook the pasta shells according to the package instructions until 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 up with a wooden spoon, until browned and cooked through, about 3-5 minutes. Drain any excess fat and set the beef aside.
3. Cook Onion and Garlic: In the same skillet, add the diced onion and sauté for 2 minutes, stirring frequently. Add the minced garlic and cook until fragrant, about 1 minute.
4. Whisk in Flour: Sprinkle the flour over the onion and garlic mixture and whisk continuously until the flour is lightly browned, about 1 minute. This will help thicken the sauce.
5. Add Beef Stock and Marinara: Gradually whisk in the beef stock, combining it well with the flour mixture. Stir in the marinara sauce and add the Italian seasoning, dried parsley, oregano, and smoked paprika.
6. Simmer the Sauce: Bring the sauce to a boil, then reduce the heat and let it simmer, stirring occasionally, until the sauce has reduced and thickened slightly, about 6-8 minutes.
7. Combine Pasta and Beef: Stir the cooked pasta shells into the sauce, followed by adding the cooked ground beef back into the skillet. Mix thoroughly to combine all components.
8. Add Heavy Cream: Stir in the heavy cream and cook the mixture for 1-2 minutes, allowing it to heat through. Taste and adjust seasoning with salt and pepper as needed.
9. Incorporate Sour Cream: Stir the sour cream into the sauce to add tang and creaminess.
10. Fold in Cheddar Cheese: Fold the freshly grated cheddar cheese into the hot pasta mixture until melted and creamy, about 1-2 minutes.
11. Serve: Serve the creamy beef and shells immediately, optionally garnished with additional parsley for freshness.

Notes

• Ensure not to overcook the pasta shells to maintain a pleasant texture in the dish.
• For an extra smoky flavor, consider adding a pinch of smoked paprika when browning the beef.
• The dish can be garnished with fresh parsley or extra grated cheese before serving.
• Leftovers can be refrigerated up to 3 days and reheated on the stovetop or microwave with a splash of beef stock or cream to loosen the sauce.
• Substitute gluten-free pasta and flour to make this recipe gluten-free.

Keywords: creamy beef pasta, beef and shells, creamy pasta recipe, ground beef pasta, easy dinner recipes