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Creamy Beef and Shells Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://stirringwithstella.com/creamy-beef-and-shells-recipe-2/