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Delightful Creamy Beef and Shells Recipe

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4.3 from 13 reviews

This Delightful Creamy Beef and Shells recipe combines tender pasta shells with browned ground beef and a rich, creamy tomato sauce. Infused with Italian herbs and spices, heavy cream, and melted cheddar cheese, this hearty dish offers a perfect balance of flavors and textures for a comforting family meal in just 30 minutes.

Ingredients

Pasta

  • 8 ounces medium pasta shells

Meat and Vegetables

  • 1 pound ground beef
  • 1 small sweet onion, diced
  • 5 cloves garlic, minced

Seasonings and Herbs

  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Liquids and Dairy

  • 1 tablespoon olive oil
  • 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
  • 1 1/2 cups cheddar cheese, freshly grated

Instructions

  1. Cook pasta: Cook pasta shells according to package instructions in a large pot of boiling salted water until al dente. Drain well and set aside.
  2. Brown ground beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a wooden spoon, until fully browned, about 3-5 minutes. Drain excess fat and remove beef from skillet; set aside.
  3. Cook onion and garlic: In the same skillet, add diced onion and cook for about 2 minutes, stirring frequently until softened. Add minced garlic and cook until fragrant, approximately 1 minute.
  4. Whisk in flour: Sprinkle the flour over the onion and garlic mixture and whisk continuously until the flour is lightly browned, about 1 minute. This will help thicken the sauce.
  5. Add beef stock and marinara: Gradually whisk in the beef stock to the skillet to prevent lumps, then stir in the marinara sauce. Add Italian seasoning, dried parsley, oregano, and smoked paprika, stirring to combine all flavors.
  6. Simmer sauce: Bring the sauce mixture to a boil, then reduce heat to low and let it simmer. Stir occasionally until the sauce reduces and thickens slightly, about 6-8 minutes.
  7. Combine pasta and beef: Stir the cooked pasta into the sauce. Add the browned ground beef back into the skillet, mixing well to evenly distribute.
  8. Add heavy cream: Stir in the heavy cream and cook for 1-2 minutes until heated through. Taste and season with kosher salt and freshly ground black pepper as needed.
  9. Stir in sour cream: Fold in the sour cream carefully to create a smooth and creamy texture throughout the dish.
  10. Fold in cheddar cheese: Gradually fold in the freshly grated cheddar cheese until melted and incorporated, about 1-2 minutes.
  11. Serve: Serve the creamy beef and shells immediately, optionally garnished with additional parsley for a fresh touch.

Notes

  • For a lighter version, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.
  • Use gluten-free pasta shells to make this recipe gluten free.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
  • Add a pinch of crushed red pepper flakes for some heat if desired.
  • Fresh parsley garnish adds a bright flavor and color contrast.

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