Creamy Beef and Shells Recipe

Introduction

This Creamy Beef and Shells recipe combines tender pasta shells with savory ground beef in a rich, flavorful sauce. It’s a comforting meal that’s perfect for busy weeknights or anytime you crave a hearty, cheesy dish.

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 oz) 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 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 3-5 minutes, breaking it up with a wooden spoon. Drain excess fat and set the beef aside.
3. Step 3: In the same skillet, add diced onion and cook for 2 minutes, stirring frequently. Add minced garlic and cook until fragrant, about 1 minute.
4. Step 4: Whisk in the flour and cook for about 1 minute, until lightly browned.
5. Step 5: Gradually whisk in beef stock, stirring to combine. Add marinara sauce, Italian seasoning, dried parsley, oregano, and smoked paprika, and stir well.
6. Step 6: Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, until the sauce thickens slightly, about 6-8 minutes.
7. Step 7: Stir in the cooked pasta and add the browned beef back to the skillet.
8. Step 8: Pour in the heavy cream and stir until heated through, about 1-2 minutes. Season with salt and pepper to taste.
9. Step 9: Stir in sour cream until fully incorporated.
10. Step 10: Fold in the cheddar cheese and cook for another 1-2 minutes until melted and smooth.
11. Step 11: Serve immediately while hot and enjoy!

Tips & Variations

• For extra flavor, try adding a pinch of red pepper flakes when cooking the onion and garlic.
• Substitute ground turkey or chicken for a lighter version.
• If you prefer a thicker sauce, simmer it a bit longer before adding the pasta and beef.
• Fresh herbs like basil or parsley make a nice garnish and add brightness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of broth or cream if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any medium-sized pasta like rotini, penne, or rigatoni works well as a substitute for shells.

Is it possible to make this recipe ahead of time?

Yes, you can prepare the sauce and pasta separately a day in advance. Combine and reheat before serving to maintain the best texture.

Creamy Beef and Shells Recipe

Print Recipe

★★★★★

4.5 from 130 reviews

This Creamy Beef and Shells recipe combines tender ground beef with perfectly cooked medium pasta shells in a rich and flavorful creamy tomato sauce. Enhanced with Italian herbs, smoked paprika, and a blend of cheeses, this comforting skillet meal is quick to prepare and perfect for a hearty weeknight dinner.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Pasta

• 8 ounces medium pasta shells

Beef and Vegetables

• 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

Sauce Components

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

Instructions

1. Cook pasta: Cook the medium pasta shells according to the package instructions in a large pot of boiling salted water. Once cooked, drain the pasta 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 until browned, about 3-5 minutes, breaking it up with a wooden spoon as it cooks. Once browned, drain any 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 until softened. Add the minced garlic and cook until fragrant, about 1 minute more.
4. Whisk in flour: Sprinkle the all-purpose flour into the skillet and whisk continuously for about 1 minute until the flour turns lightly browned, which helps thicken the sauce.
5. Add beef stock and marinara sauce: Gradually whisk in the beef stock to prevent lumps, stirring to combine. Then, add the marinara sauce along with Italian seasoning, dried parsley, oregano, and smoked paprika, stirring thoroughly to blend all flavors.
6. Simmer the sauce: Bring the mixture to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the sauce has thickened and reduced slightly, about 6-8 minutes.
7. Combine pasta and beef: Stir the cooked pasta shells back into the skillet, then add the browned ground beef, mixing everything evenly.
8. Add heavy cream: Pour in the heavy cream and stir until the sauce is heated through and creamy, about 1-2 minutes. Taste the sauce and adjust seasoning with kosher salt and black pepper as needed.
9. Stir in sour cream: Add the sour cream to the skillet and stir until fully incorporated, which adds additional tanginess and creaminess to the dish.
10. Fold in cheddar cheese: Finally, fold in the freshly grated cheddar cheese and cook until the cheese melts into the sauce, about 1-2 minutes, creating a rich and velvety finish.
11. Serve: Serve the creamy beef and shells hot, optionally garnished with extra parsley or cheese if desired.

Notes

• To save time, you can use pre-cooked or leftover pasta shells.
• For a lighter version, substitute heavy cream and sour cream with half-and-half or Greek yogurt.
• This recipe can be made ahead and reheated; add a splash of beef stock or cream when reheating to maintain creaminess.
• Make sure to drain excess fat after browning the beef to avoid a greasy sauce.
• Use freshly grated cheddar cheese for better melting and flavor compared to pre-shredded cheese.

Keywords: creamy beef pasta, cheesy beef and shells, ground beef pasta skillet, creamy tomato pasta, easy weeknight dinner