Description
Creamy Beef and Shells is a comforting one-pot meal featuring tender medium pasta shells, browned ground beef, and a rich, creamy tomato sauce enhanced with Italian herbs and melted cheddar cheese. This hearty dish blends the savory flavors of beef and garlic with a smooth, cheesy finish, perfect for a family dinner or meal prep.
Ingredients
Scale
Pasta
- 8 ounces medium pasta shells
Beef and Aromatics
- 1 tablespoon olive oil
- 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
Thickening and Liquids
- 2 tablespoons all-purpose flour
- 1 cup beef stock
- 1 (15 oz) can marinara sauce
Creamy Components
- 3/4 cup heavy cream
- 1/4 cup sour cream
Finishing Touches
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 cups cheddar cheese, freshly grated
Instructions
- Cook Pasta: Cook the pasta shells according to package instructions in a large pot of boiling salted water until al dente. Drain well and set aside.
- Brown Ground Beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 3-5 minutes. Drain excess fat and set beef aside.
- Cook Onion and Garlic: In the same skillet, add diced onion and cook for 2 minutes, stirring frequently until softened. Add minced garlic and cook for an additional 1 minute until fragrant.
- Whisk in Flour: Sprinkle the flour over the onion and garlic mixture and whisk continuously for about 1 minute until lightly toasted and combined.
- Add Beef Stock and Marinara: Gradually pour in the beef stock, whisking to prevent lumps. Stir in the marinara sauce, then add Italian seasoning, dried parsley, dried oregano, and smoked paprika. Mix thoroughly to combine.
- Simmer Sauce: Bring the sauce to a boil, then reduce heat and let it simmer, stirring occasionally, until it thickens and reduces slightly, about 6-8 minutes.
- Combine Pasta and Beef: Stir the cooked pasta and browned beef back into the skillet, ensuring everything is evenly coated with the sauce.
- Add Heavy Cream: Pour in the heavy cream and stir gently until the mixture is heated through, about 1-2 minutes. Taste the sauce and season with kosher salt and freshly ground black pepper as needed.
- Stir in Sour Cream: Add the sour cream to the sauce, stirring until fully combined and creamy.
- Fold in Cheddar Cheese: Add the grated cheddar cheese and fold it into the sauce mixture until it melts completely, about 1-2 minutes.
- Serve: Serve the creamy beef and shells immediately, optionally garnished with additional fresh parsley for a pop of color and freshness.
Notes
- You can substitute medium pasta shells with other pasta shapes such as elbow macaroni or penne if preferred.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Make sure to drain excess fat from the beef to keep the dish from becoming greasy.
- Feel free to add steamed vegetables like spinach or mushrooms for added nutrition and flavor.
- This dish can be prepared ahead and stored in the refrigerator for up to 3 days, reheating gently on the stove or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing, Simmering, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 1.5 cups)
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
Keywords: beef pasta recipe, creamy pasta shells, comfort food, easy dinner, cheddar cheese pasta, one pot meal
