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Creamy Beef and Shells Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 624 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American-Italian

Description

This Creamy Beef and Shells recipe combines tender pasta shells with a rich and flavorful creamy beef sauce. Ground beef is sautéed with garlic and onions, seasoned with Italian herbs and spices, then thickened with flour and simmered in beef stock and marinara sauce. The addition of heavy cream and sour cream creates a luscious, velvety sauce that coats the pasta perfectly. Topped with sharp melted cheddar cheese, this comforting dish is perfect for a hearty weeknight dinner.

Ingredients

Scale

For the Pasta

  • 8 ounces medium pasta shells

For the Beef 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 (15 oz) 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

  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.

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