Creamy Beef and Shells
Creamy Beef and Shells is a comforting one-pan meal perfect for busy weeknights. This dish features tender pasta shells coated in a rich creamy sauce filled with ground beef, sweet onions, and flavorful seasonings. It’s a simple yet satisfying recipe that your family will love!
Why Make This Recipe
This recipe is not only delicious but also easy to prepare. It combines hearty ingredients that come together quickly. With just one skillet to clean afterward, it makes dinner tidy and hassle-free. Plus, the creamy texture and savory flavors make it a hit with kids and adults alike.
How to Make Creamy Beef and Shells
Making Creamy Beef and Shells is straightforward. Follow the steps below to create this tasty dish!
Ingredients
- 8 ounces medium pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small sweet onion, finely 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-ounce) 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 freshly grated cheddar cheese
Directions
- Prepare the pasta shells according to package instructions in a large pot of salted boiling water. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it apart with a spoon. Drain any excess fat and set the beef aside.
- In the same skillet, sauté the diced onion for 2 minutes, stirring frequently. Add minced garlic and cook for about 1 minute until fragrant.
- Stir in the flour and cook for 1 minute, whisking until lightly browned to help thicken the sauce.
- Gradually whisk in the beef stock, followed by marinara sauce. Stir in Italian seasoning, parsley, oregano, and paprika. Bring the sauce to a boil, then reduce heat and simmer for 6-8 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the cooked pasta and the browned beef back into the skillet. Stir to coat everything evenly in the sauce.
- Stir in the heavy cream and cook for 1-2 minutes until heated through. Adjust the seasoning with salt and pepper. Then, stir in the sour cream.
- Fold in the grated cheddar cheese and cook for another 1-2 minutes until the cheese has fully melted. Serve the creamy beef and shells immediately, optionally garnished with parsley for a pop of color. Enjoy!
How to Serve Creamy Beef and Shells
Serve Creamy Beef and Shells hot right out of the skillet. You can add a sprinkle of freshly chopped parsley for added flavor and presentation. Pair it with a simple side salad or crusty bread to make a complete meal.
How to Store Creamy Beef and Shells
Store any leftover Creamy Beef and Shells in an airtight container in the refrigerator. It will keep well for about 3-4 days. When ready to eat, reheat in the microwave or on the stove, adding a splash of milk or beef stock if it seems too thick.
Tips to Make Creamy Beef and Shells
- Use lean ground beef to reduce fat content.
- Feel free to add vegetables like spinach or bell peppers for extra nutrition.
- If you want a bit of spice, add some crushed red pepper flakes to the sauce.
Variation
You can try using different types of cheese, such as mozzarella or pepper jack, for different flavors. For a lighter version, swap the heavy cream for evaporated milk or a dairy-free alternative.
FAQs
Can I make Creamy Beef and Shells ahead of time?
Yes, you can prepare the beef and sauce ahead of time and combine it with pasta just before serving.
Can I freeze Creamy Beef and Shells?
Yes, you can freeze it after cooking. Just make sure it’s in an airtight container and consumed within 2-3 months for the best taste.
How can I make this dish vegetarian?
To make it vegetarian, substitute the ground beef for plant-based meat or sautéed mushrooms and use vegetable stock instead of beef stock.
Creamy Beef and Shells
Ingredients
Method
- Prepare the pasta shells according to package instructions in a large pot of salted boiling water. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it apart with a spoon. Drain any excess fat and set the beef aside.
- In the same skillet, sauté the diced onion for 2 minutes, stirring frequently. Add minced garlic and cook for about 1 minute until fragrant.
- Stir in the flour and cook for 1 minute, whisking until lightly browned to help thicken the sauce.
- Gradually whisk in the beef stock, followed by marinara sauce. Stir in Italian seasoning, parsley, oregano, and paprika. Bring the sauce to a boil, then reduce heat and simmer for 6-8 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the cooked pasta and the browned beef back into the skillet. Stir to coat everything evenly in the sauce.
- Stir in the heavy cream and cook for 1-2 minutes until heated through. Adjust the seasoning with salt and pepper. Then, stir in the sour cream.
- Fold in the grated cheddar cheese and cook for another 1-2 minutes until the cheese has fully melted.
- Serve the creamy beef and shells immediately, optionally garnished with parsley for a pop of color.
