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Creamy Beef and Shells Recipe

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★★★★★

5 from 123 reviews

This Creamy Beef and Shells recipe combines tender ground beef, flavorful seasonings, and a rich, cheesy sauce served over medium pasta shells. It’s a hearty and comforting dish perfect for weeknight dinners that blends Italian-inspired herbs with creamy dairy for a luscious meal everyone will enjoy.

Ingredients

Scale

Pasta

  • 8 ounces medium pasta shells

Beef and Sauce

  • 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

Cheese

  • 1 1/2 cups cheddar cheese, freshly grated

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente. Drain and set aside.
  2. Sauté the beef and aromatics: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary. Add the diced sweet onion and minced garlic to the skillet and cook until the onion is soft and fragrant, about 3-4 minutes.
  3. Season and thicken the sauce: Stir in Italian seasoning, dried parsley, dried oregano, and smoked paprika, cooking for about 1 minute until fragrant. Sprinkle flour over the mixture and stir well to combine, cooking for another minute to eliminate raw flour taste.
  4. Add liquids and simmer: Gradually pour in beef stock while stirring to prevent lumps. Add the marinara sauce and stir everything together. Bring to a gentle simmer and cook for about 5-7 minutes until the sauce thickens.
  5. Incorporate creams and cheese: Lower heat to medium-low and stir in the heavy cream and sour cream. Season with kosher salt and freshly ground black pepper to taste. Add the grated cheddar cheese and stir until fully melted and the sauce is creamy.
  6. Combine pasta and sauce: Add the cooked pasta shells to the skillet and gently toss to coat them well with the creamy beef sauce.
  7. Serve: Serve the creamy beef and shells hot, optionally garnished with extra parsley or cheese if desired.

Notes

  • Use medium pasta shells as they hold the sauce nicely inside the shells.
  • If you prefer a thicker sauce, allow it to simmer a bit longer before adding the creams.
  • For a lighter version, substitute heavy cream with half-and-half and reduce the sour cream quantity.
  • Leftovers can be refrigerated for up to 3 days and reheated on the stovetop with a splash of milk to loosen the sauce.
  • Freshly grated cheddar melts better than pre-shredded for a creamier texture.

Keywords: creamy beef pasta, beef and shells, cheesy beef pasta, easy weeknight dinner, Italian comfort food

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