Creamy Beef and Shells Recipe

Introduction

This Creamy Beef and Shells recipe is a comforting, hearty pasta dish that’s perfect for weeknight dinners. Tender pasta shells are combined with savory ground beef in a rich, creamy tomato sauce, topped with melted cheddar cheese for extra indulgence.

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 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 beef aside.
3. Step 3: In the same skillet, add the 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 until it is lightly browned, about 1 minute.
5. Step 5: Gradually whisk in the beef stock. Stir in marinara sauce along with Italian seasoning, dried parsley, oregano, and smoked paprika.
6. Step 6: Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, until the sauce is reduced and slightly thickened, about 6-8 minutes.
7. Step 7: Stir in the cooked pasta and add the browned beef back into the skillet.
8. Step 8: Stir in the heavy cream and heat through for about 1-2 minutes. Taste and adjust seasoning with salt and pepper as needed.
9. Step 9: Stir in the sour cream until well combined.
10. Step 10: Fold in the grated cheddar cheese until melted, about 1-2 minutes.
11. Step 11: Serve immediately, garnished with fresh parsley if desired.

Tips & Variations

• For extra depth, add a splash of red wine to the sauce after browning the beef.
• Swap the beef for ground turkey or chicken for a lighter version.
• Use sharp cheddar for a more pronounced cheesy flavor or mozzarella for a milder, stringier texture.
• Add chopped spinach or mushrooms when cooking the onions for added nutrition and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or in the microwave, stirring occasionally. Add a splash of milk or broth if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the sauce and cook the pasta ahead of time. Store them separately in the refrigerator and combine just before reheating to maintain the best texture.

Is it possible to make this recipe dairy-free?

Yes, substitute the heavy cream and sour cream with coconut cream or cashew cream, and use a dairy-free cheese alternative or omit the cheese altogether.

Creamy Beef and Shells Recipe

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★★★★★

4.4 from 128 reviews

Creamy Beef and Shells is a comforting one-pan meal featuring tender pasta shells tossed in a rich, creamy sauce loaded with savory ground beef, garlic, and Italian herbs. Melted cheddar cheese completes this hearty dish perfect for a family dinner or cozy night in.

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

Ingredients

Scale 1x2x3x

Pasta

• 8 ounces medium pasta shells

Meat & Veggies

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

Spices & Herbs

• 1 teaspoon Italian seasoning
• 1 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika

Sauces & Liquids

• 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

Cheese

• 1 1/2 cups cheddar cheese, freshly grated

Instructions

1. Cook Pasta: Cook the pasta shells according to the package instructions in a large pot of boiling salted water until al dente. Drain well and set aside.
2. Brown Ground Beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it apart with a wooden spoon. 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 2 minutes, stirring frequently. Add 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 for about 1 minute until the flour is lightly browned.
5. Add Beef Stock and Marinara: Gradually pour in the beef stock while whisking to avoid lumps. Stir in the marinara sauce along with the Italian seasoning, dried parsley, oregano, and smoked paprika.
6. Simmer Sauce: Bring the sauce to a boil, then reduce heat to low and let it simmer, stirring occasionally, until the sauce thickens slightly, about 6-8 minutes.
7. Combine Pasta and Beef: Stir in the cooked pasta shells and add back the browned ground beef to the skillet, mixing everything evenly.
8. Add Heavy Cream: Pour in the heavy cream and stir until the mixture is heated through, about 1-2 minutes. Taste and season with salt and freshly ground black pepper as needed.
9. Stir in Sour Cream: Add the sour cream to the skillet and mix thoroughly to achieve a creamy consistency.
10. Fold in Cheddar Cheese: Finally, fold in the freshly grated cheddar cheese, stirring until it melts completely, about 1-2 minutes.
11. Serve: Serve the creamy beef and shells immediately, optionally garnished with extra parsley for freshness.

Notes

• Be sure to drain excess fat from the ground beef to avoid a greasy sauce.
• Use freshly grated cheddar cheese for the best melting and flavor.
• For a lighter version, substitute half-and-half for the heavy cream and use reduced-fat sour cream.
• Pasta shells are preferred as they hold the sauce well, but other medium-sized pasta shapes work too.
• This dish can be prepared in advance; reheat gently on stovetop with a splash of beef stock or cream to loosen the sauce.

Keywords: creamy beef pasta, beef and shells, comforting dinner, skillet pasta, cheesy beef pasta, quick beef dinner