Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Creamy Beef and Shells Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 34 reviews

Creamy Beef and Shells is a comforting, hearty pasta dish featuring tender ground beef, tender pasta shells, and a rich, creamy sauce made with beef stock, marinara, heavy cream, and cheddar cheese. This flavorful casserole-style meal comes together quickly in under 30 minutes, making it perfect for busy weeknights or casual family dinners.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Pasta

  • 8 ounces medium pasta shells

Beef Mixture

  • 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

Cream 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 Pasta: Cook the pasta shells according to package instructions in a large pot of boiling salted water. Once al dente, drain well and set aside.
  2. Brown Ground Beef: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, about 3-5 minutes, breaking it up with a wooden spoon. Drain any excess fat and set the beef aside.
  3. Cook Onion and Garlic: In the same skillet, add the diced onion and cook for 2 minutes, stirring frequently. Then add the minced garlic and cook until fragrant, about 1 minute.
  4. Whisk in Flour: Sprinkle the flour into the skillet and whisk continuously until it becomes lightly browned and forms a roux, about 1 minute.
  5. Add Beef Stock and Marinara: Gradually whisk in the beef stock to incorporate the roux smoothly. Then add the marinara sauce along with Italian seasoning, dried parsley, oregano, and smoked paprika. Stir to combine.
  6. Simmer Sauce: Bring the mixture to a boil, then reduce heat and let it simmer, stirring occasionally, until it thickens slightly and reduces, about 6-8 minutes.
  7. Combine Pasta and Beef: Stir the cooked pasta back into the skillet, then add the browned beef to the sauce and mix well.
  8. Add Heavy Cream: Stir in the heavy cream until the sauce is heated through, about 1-2 minutes. Taste and adjust seasoning with salt and freshly ground black pepper.
  9. Stir in Sour Cream: Add the sour cream to the mixture and stir until fully combined.
  10. Fold in Cheddar Cheese: Gently fold in the grated cheddar cheese, stirring until melted and creamy, about 1-2 minutes.
  11. Serve: Serve immediately, optionally garnished with extra dried parsley or fresh herbs as desired.

Notes

  • You can substitute the medium pasta shells with other small pasta shapes like penne or rotini if preferred.
  • For a lighter option, use half-and-half instead of heavy cream, but the sauce will be less rich.
  • Make sure to drain excess fat from the beef after browning to avoid a greasy sauce.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
  • Adding a sprinkle of fresh parsley or basil on top adds a bright flavor and color contrast.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

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