Why Make This Recipe
Creamy Beef and Shells is a delightful comfort food that combines the heartiness of ground beef, the creaminess of dairy, and the satisfying bite of pasta. It’s a one-pan meal that’s not only quick to prepare but also brings the whole family together around the dinner table. With its rich flavors and creamy texture, it’s perfect for busy weeknights or special gatherings.
How to Make Creamy Beef and Shells
Cooking Creamy Beef and Shells is a straightforward process that anyone can master. Follow these easy steps to whip up a delicious dish in no time!
Ingredients
- 8 ounces medium pasta shells
- 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)
- 1 1/2 cups cheddar cheese (freshly grated)
Directions
- Cook the pasta according to package instructions in a large pot of boiling salted water. Drain it well when done.
- In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, about 3-5 minutes, breaking it apart with a wooden spoon. Drain the excess fat and set the beef aside.
- 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.
- Whisk in the flour and cook until lightly browned, about 1 minute.
- Gradually whisk in the beef stock, stirring to combine. Then add the marinara sauce along with the Italian seasoning, dried parsley, oregano, and smoked paprika.
- Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer, stirring occasionally, until it reduces and thickens slightly, about 6-8 minutes.
- Stir in the cooked pasta and add the beef back into the skillet.
- Next, stir in the heavy cream and heat through, about 1-2 minutes. Taste and adjust for salt and pepper.
- Stir in the sour cream, followed by the cheddar cheese until it melts, about 1-2 minutes.
- Serve immediately, garnished with parsley if desired.
How to Serve Creamy Beef and Shells
Creamy Beef and Shells is best enjoyed hot right after cooking. Serve it in bowls, topped with a sprinkle of parsley or extra cheddar cheese for added flair. Pair it with a side salad or garlic bread for a complete meal that satisfies everyone.
How to Store Creamy Beef and Shells
If you have leftovers, store them in an airtight container in the refrigerator. They can be kept for up to 3-4 days. To reheat, simply warm it in the microwave or on the stovetop, adding a splash of milk or cream if the sauce thickens too much.
Tips to Make Creamy Beef and Shells
- Make sure to not overcook the pasta; it will continue to cook when mixed with the sauce.
- Use freshly grated cheese for the best melting results.
- Feel free to adjust the seasonings to taste; more spice can be added if desired.
Variation
For a different twist, you can add vegetables like spinach or bell peppers for added nutrition and color. You can also substitute ground beef with turkey or shredded chicken for a lighter meal.
FAQs
Can I use a different type of pasta?
Yes, you can use any type of pasta you like! Just ensure to adjust the cooking time accordingly.
Is there a way to make this recipe healthier?
Absolutely! You can use whole wheat pasta, lean ground beef, or substitute a part of the cream with Greek yogurt for a healthier option.
Can I freeze Creamy Beef and Shells?
Yes, you can freeze it! Make sure to store it in a freezer-safe container and it should keep for about 2-3 months. Thaw before reheating.
Creamy Beef and Shells
Ingredients
Pasta and Meat
- 8 ounces medium pasta shells
- 1 pound ground beef
- 1 small sweet onion (diced)
- 5 cloves garlic (minced)
Seasonings
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
Sauce Ingredients
- 2 tablespoons all-purpose flour
- 1 cup beef stock
- 1 15oz can marinara sauce
- 3/4 cup heavy cream
- 1/4 cup sour cream
Cheese
- 1 1/2 cups cheddar cheese (freshly grated)
Oils
- 1 tablespoon olive oil
Instructions
Preparation
- Cook the pasta according to package instructions in a large pot of boiling salted water. Drain it well when done.
- In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, about 3-5 minutes, breaking it apart with a wooden spoon. Drain the excess fat and set the beef aside.
- 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.
- Whisk in the flour and cook until lightly browned, about 1 minute.
Cooking
- Gradually whisk in the beef stock, stirring to combine. Then add the marinara sauce along with the Italian seasoning, dried parsley, oregano, and smoked paprika.
- Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer, stirring occasionally, until it reduces and thickens slightly, about 6-8 minutes.
- Stir in the cooked pasta and add the beef back into the skillet.
- Next, stir in the heavy cream and heat through, about 1-2 minutes. Taste and adjust for salt and pepper.
- Stir in the sour cream, followed by the cheddar cheese until it melts, about 1-2 minutes.
- Serve immediately, garnished with parsley if desired.