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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.

Ingredients

Scale

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

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