Creamy Beef and Shells Recipe
|

Creamy Beef and Shells Recipe

ByLily Carter
Jump to Recipe·Print Recipe

I have to tell you, this Creamy Beef and Shells Recipe is one of those cozy dishes that just makes weeknights feel special without a ton of fuss. The mix of tender pasta shells smothered in that rich, velvety beef and cheese sauce feels like a hug from the inside, and honestly, it fills up the kitchen with the most irresistible aroma. Whenever I’m craving comfort food with a little bit of a luxe twist, this recipe is my go-to.

What I really love about this Creamy Beef and Shells Recipe is how versatile it is—you can whip it up for a casual family dinner or bring it to a potluck and watch everyone swoon. Plus, it’s a one-skillet kind of meal, which means less cleaning up and more time savoring every bite. You’re going to appreciate how those spices come together with the creamy sauce to create something that’s totally crave-worthy yet easy enough for even a busy weeknight.

Ingredients You’ll Need

These ingredients blend wonderfully to create a creamy, flavorful sauce that coats the shells perfectly. I always recommend using good quality cheese and fresh herbs if you can—it really makes a difference in the final dish.

  • Medium pasta shells: Their shape is perfect for holding the creamy sauce inside, making every bite indulgent.
  • Olive oil: Adds a mild fruity base and helps brown the beef evenly.
  • Ground beef: I use lean ground beef to keep it hearty with less grease, but a little fat is okay for flavor.
  • Sweet onion: Adds subtle sweetness and depth—don’t skip the dice fine for even cooking.
  • Garlic cloves: Fresh, minced garlic is essential for that aromatic punch.
  • Italian seasoning: A blend of herbs that brings warmth; you can also use fresh basil or thyme.
  • Dried parsley: Adds a light herbaceous note; fresh parsley works too if you have it.
  • Dried oregano: Provides an earthy background flavor.
  • Smoked paprika: Adds a gentle smoky depth—if you haven’t tried this in a pasta dish, you’re in for a treat.
  • All-purpose flour: Helps thicken the sauce just right without it being gloopy.
  • Beef stock: Use a good quality one or homemade for richer flavor.
  • Marinara sauce (canned): Keeps things easy; pick a brand that’s not too acidic or make your own if you prefer.
  • Heavy cream: This is the secret to the creamy texture—don’t skimp here!
  • Sour cream: Adds a little tang and silky finish.
  • Kosher salt and black pepper: To make all those flavors pop.
  • Cheddar cheese: Freshly grated cheese melts beautifully and adds a sharp, cheesy comfort factor.

Variations

I love playing around with this Creamy Beef and Shells Recipe depending on what’s in my fridge or what mood I’m in. Don’t be afraid to mix things up—you can make it your own!

  • Use ground turkey or chicken: I’ve swapped ground beef for turkey when I wanted something leaner and lighter—it still delivers big flavor.
  • Add some veggies: Throw in chopped spinach or mushrooms during cooking; it sneaks in some extra nutrition and texture without overpowering the dish.
  • Spicy twist: A pinch of red pepper flakes or cayenne added with the spices kicks things up nicely if you like a little heat.
  • Dairy-free version: Swap heavy cream and sour cream for coconut cream and use vegan cheese; it’s surprisingly good!
  • Cheese blends: Sometimes I mix cheddar with mozzarella or Monterey Jack for varied melt and taste.

How to Make Creamy Beef and Shells Recipe

Step 1: Sauté the beef and aromatics

Start by heating the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 minutes until soft and fragrant—this is the base of your flavor. Toss in the ground beef, breaking it up with a wooden spoon, and cook until browned with no pink left, roughly 6 to 8 minutes. Don’t rush this step; proper browning adds so much depth. Finally, stir in the minced garlic along with Italian seasoning, parsley, oregano, and smoked paprika. Cook for just another minute to toast those spices and wake up their flavors.

Step 2: Build the creamy sauce

Sprinkle the flour over the beef mixture and stir continuously for about 2 minutes to cook out the raw taste—this will help thicken your sauce beautifully. Slowly pour in the beef stock while whisking to avoid lumps. Then, add the marinara sauce and bring everything to a gentle simmer. Let it bubble for 5 minutes so the sauce thickens and melds with the beef.

Step 3: Stir in creams and cheese

Lower the heat and gently whisk in the heavy cream and sour cream until the sauce is silky smooth. Finally, fold in the freshly grated cheddar cheese little by little, stirring until it has fully melted into a luscious, creamy sauce. Season with salt and pepper to taste—this step is key to balancing all those rich flavors.

Step 4: Combine with cooked pasta shells

Meanwhile, cook the pasta shells according to package directions until al dente. Drain them well, then add directly into the creamy beef sauce, tossing gently to coat every shell. Give it a few minutes on low heat so the flavors really get cozy together before serving.

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the medium pasta shells and cook according to package instructions until al dente. Drain and set aside.
  2. Sauté Beef and Aromatics: In a large skillet or pan, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Add the diced onion and minced garlic and sauté until the onion becomes translucent and fragrant.
  3. Season the Meat: Stir in Italian seasoning, dried parsley, dried oregano, and smoked paprika. Cook for an additional minute to toast the spices and develop flavor.
  4. Make the Roux: Sprinkle the flour over the beef mixture and stir well to combine. Cook for about 1-2 minutes to remove the raw flour taste while it thickens the sauce.
  5. Add Liquids: Gradually pour in the beef stock while stirring, ensuring the mixture is smooth. Then add the marinara sauce, mixing well to incorporate all ingredients into a rich sauce.
  6. Simmer the Sauce: Lower the heat and let the sauce gently simmer for about 5 minutes, allowing it to thicken and flavors to meld together.
  7. Add Creams: Stir in the heavy cream and sour cream until the sauce is silky and creamy. Season with kosher salt and freshly ground black pepper to taste.
  8. Combine Pasta and Sauce: Add the cooked pasta shells to the skillet and mix thoroughly so the pasta is well coated with the creamy beef sauce.
  9. Add Cheese and Melt: Sprinkle the freshly grated cheddar cheese over the top. Cover the skillet with a lid and let the cheese melt over low heat for 3-5 minutes, or alternatively place briefly under a broiler until bubbly and golden.
  10. Serve Hot: Once the cheese is melted and bubbly, remove from heat and serve immediately for a comforting and hearty meal.

Notes

  • You can substitute medium pasta shells with other short pasta shapes like penne or rigatoni if preferred.
  • For a lighter version, use half-and-half instead of heavy cream and reduce or omit sour cream.
  • If you like it spicier, add crushed red pepper flakes when seasoning the beef.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
  • Grate your own cheddar cheese for the best melting and flavor.