Creamy Beef and Shells
why make this recipe
This dish is warm, creamy, and easy. It mixes beef, pasta shells, and cheese in a simple sauce. You can make it on a weeknight with little fuss. If you like quick beef dinners, you might also like this Chinese Beef and Broccoli for another tasty option.
introduction
Creamy Beef and Shells is a family-friendly meal. It has cooked pasta shells, browned ground beef, tomato sauce, and a creamy cheesy sauce. It cooks fast and fills plates. The flavors are mild and comforting for kids and adults.
how to make Creamy Beef and Shells
Follow the steps below. The recipe moves fast once the pasta is cooked.
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 (15oz 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)
Directions :
- Cook pasta per package instructions in a large pot of boiling salted water and drain well.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it with a wooden spoon. Drain excess fat and set aside.
- In the same skillet, add diced onion and cook for 2 minutes, stirring frequently. Add garlic and cook until fragrant, about 1 minute.
- Whisk in flour until lightly browned, for about 1 minute.
- Gradually whisk in beef stock and stir to combine. Add marinara sauce and stir in Italian seasoning, dried parsley, oregano, and paprika.
- Bring to a boil, reduce heat, and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
- Stir in cooked pasta, and add back beef.
- Next, stir in heavy cream until heated through, about 1-2 minutes. Taste and adjust for salt and pepper.
- After that, stir in the sour cream.
- Next, fold in the cheddar cheese until melted, about 1-2 minutes.
- Serve immediately, garnished with parsley if you’d like.
how to serve Creamy Beef and Shells
Serve hot from the pan. Add a green salad or steamed vegetables on the side. For a simple meal, offer crusty bread to soak the sauce. For a light dessert after this rich dish, try almond meringue sandwich cookies.
how to store Creamy Beef and Shells
Cool the leftovers to room temperature for no more than two hours. Put in an airtight container and store in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of milk or cream to loosen the sauce. You can freeze for up to 2 months in a freezer-safe container; thaw in the fridge before reheating.
tips to make Creamy Beef and Shells
- Use fresh grated cheddar for best melt and flavor.
- Do not overcook the pasta; it will finish in the sauce.
- Drain excess fat well from the beef to keep the sauce from getting greasy.
- If the sauce is too thick, add a little beef stock or milk to reach the right consistency.
- Taste and adjust salt and pepper at the end.
variation (if any)
- Swap ground beef for ground turkey or Italian sausage for a different flavor.
- Add a cup of fresh spinach or frozen peas in the last minutes of cooking for more veggies.
- Stir in a cup of shredded mozzarella with the cheddar for a stretchier cheese pull.
FAQs
Q: Can I use a different pasta?
A: Yes. Use any small pasta like shells, rotini, or penne. Cooking time may vary.
Q: Can I make this vegetarian?
A: Yes. Replace ground beef with cooked lentils or a meat substitute and use vegetable stock.
Q: How can I make it less rich?
A: Use half-and-half instead of heavy cream and skip the sour cream. Reduce the cheese amount.
Q: Is this freezer friendly?
A: Yes. Cool, pack in a freezer container, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Q: Can I make this ahead?
A: You can cook it a day ahead and reheat before serving. Add a splash of liquid when reheating to freshen the sauce.
Creamy Beef and Shells
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Beef
Description
A quick and creamy one-pot meal featuring pasta shells, ground beef, and a cheesy sauce. Perfect for weeknights!
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 (15oz 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
- Cook pasta per package instructions in a large pot of boiling salted water and drain well.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it with a wooden spoon. Drain excess fat and set aside.
- In the same skillet, add diced onion and cook for 2 minutes, stirring frequently. Add garlic and cook until fragrant, about 1 minute.
- Whisk in flour until lightly browned, for about 1 minute.
- Gradually whisk in beef stock and stir to combine. Add marinara sauce and stir in Italian seasoning, dried parsley, oregano, and paprika.
- Bring to a boil, reduce heat, and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
- Stir in cooked pasta, and add back beef.
- Next, stir in heavy cream until heated through, about 1-2 minutes. Taste and adjust for salt and pepper.
- After that, stir in the sour cream.
- Next, fold in the cheddar cheese until melted, about 1-2 minutes.
- Serve immediately, garnished with parsley if you’d like.
Notes
Use fresh grated cheddar for best melt and flavor. Do not overcook the pasta; it will finish in the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
