Why make this recipe
Creamy Beef and Shells is a comforting dish that combines tender pasta shells with savory beef and a rich, creamy sauce. It’s perfect for a family dinner or a cozy night in. This recipe is not only delicious but also quick to prepare. You can have a satisfying meal on the table in no time, making it a great choice for busy weeknights.
How to make Creamy Beef and Shells
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: Cook pasta according to package instructions in a large pot of boiling salted water. Drain well.
- Cook 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 up with a wooden spoon. Drain excess fat and set aside.
- Sauté onion and garlic: In the same skillet, add diced onion and cook for 2 minutes, stirring frequently. Add garlic and cook until fragrant, about 1 minute.
- Make the sauce: Whisk in flour until lightly browned, 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.
- Simmer: Bring to a boil, then reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
- Combine: Stir in cooked pasta and add back the 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.
- Melt cheese: Fold in the cheddar cheese until melted, about 1-2 minutes.
- Serve: Serve immediately, garnished with parsley if you’d like.
How to serve Creamy Beef and Shells
Serve Creamy Beef and Shells hot, right after cooking. It pairs well with a side salad or garlic bread. You can garnish it with freshly chopped parsley or some extra cheese for a visual touch.
How to store Creamy Beef and Shells
To store leftovers, let the dish cool to room temperature. Place it in an airtight container and store it in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to use a freezer-safe container.
Tips to make Creamy Beef and Shells
- Use fresh ingredients: Fresh garlic and herbs can enhance the flavor of your dish.
- Adjust the creaminess: You can add more heavy cream or sour cream if you like a creamier sauce.
- Cook your pasta al dente: This way, it won’t become mushy when mixed with the sauce.
Variation
You can customize this recipe by adding vegetables such as spinach, bell peppers, or mushrooms. These can be sautéed along with the onion and garlic for added nutrition and flavor.
FAQs
Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer. Just adjust the cooking time according to the pasta package instructions.
Can this dish be made ahead of time?
Yes, you can prepare the beef and sauce ahead of time. Just cook the pasta fresh when you’re ready to serve.
Can I substitute the ground beef?
Absolutely! You can use ground turkey, chicken, or even plant-based meat for a lighter or vegetarian option.
Creamy Beef and Shells
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A comforting dish that combines tender pasta shells with savory beef and a rich, creamy sauce, perfect for family dinners or cozy nights in.
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 according to package instructions in a large pot of boiling salted water. 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 up with a wooden spoon. Drain excess fat and set aside.
- 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, 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, then reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
- Stir in cooked pasta and add back the 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.
- Fold in the cheddar cheese until melted, about 1-2 minutes.
- Serve immediately, garnished with parsley if you’d like.
Notes
For a creamier sauce, add more heavy cream or sour cream. Customize by adding vegetables like spinach or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg
Keywords: creamy beef and shells, pasta, comfort food, family dinner