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Creamy beef and shells dish served in a bowl with herbs

Creamy Beef and Shells

A comforting one-pan meal featuring tender pasta shells coated in a rich creamy sauce with ground beef and flavorful seasonings, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 ounces medium pasta shells
Meat and Vegetables
  • 1 pound ground beef Use lean ground beef to reduce fat content.
  • 1 small sweet onion, finely diced
  • 5 cloves garlic, minced
Seasonings
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper, to taste
Sauce
  • 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
Cheese
  • 1 1/2 cups freshly grated cheddar cheese You can use different types of cheese for varying flavors.

Method
 

Preparation
  1. Prepare the pasta shells according to package instructions in a large pot of salted boiling water. Drain and set aside.
  2. 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.
Cooking
  1. In the same skillet, sauté the diced onion for 2 minutes, stirring frequently. Add minced garlic and cook for about 1 minute until fragrant.
  2. Stir in the flour and cook for 1 minute, whisking until lightly browned to help thicken the sauce.
  3. 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.
Combining
  1. Add the cooked pasta and the browned beef back into the skillet. Stir to coat everything evenly in the sauce.
  2. 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.
  3. Fold in the grated cheddar cheese and cook for another 1-2 minutes until the cheese has fully melted.
Serving
  1. Serve the creamy beef and shells immediately, optionally garnished with parsley for a pop of color.

Notes

Store any leftover Creamy Beef and Shells in an airtight container in the refrigerator for 3-4 days. Reheat with a splash of milk or beef stock if too thick. Consider adding vegetables for extra nutrition and flavor.