why make this recipe
Creamy Beef and Shells is a comforting and hearty meal that brings together tender pasta, flavorful beef, and a rich and creamy sauce. It’s perfect for family dinners, and it’s easy to prepare, making it a favorite for weeknight meals. This dish is not only delicious but also satisfying, making it a go-to for anyone looking to please a crowd.
how to make Creamy Beef and Shells
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 the package instructions in a large pot of boiling salted water. Drain well and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, about 3-5 minutes. Use a wooden spoon to break it apart. Drain the excess fat and set the beef aside.
- In the same skillet, add the diced onion and cook for 2 minutes while stirring frequently. Add the minced garlic and cook until fragrant, about 1 minute.
- Whisk in the flour until it is lightly browned, which takes about 1 minute.
- Gradually whisk in the beef stock and stir to combine. Add the marinara sauce and mix in the Italian seasoning, dried parsley, dried oregano, and smoked paprika.
- Bring the mixture to a boil, then 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 return the beef to the skillet.
- Pour in the heavy cream and heat through for about 1-2 minutes. Taste and adjust with salt and pepper as desired.
- Finally, stir in the sour cream and fold in the cheddar cheese until it melts, which should take another 1-2 minutes.
- Serve immediately, garnished with parsley if you like.
how to serve Creamy Beef and Shells
Serve Creamy Beef and Shells hot, directly from the skillet. It pairs well with a simple side salad or some crusty bread to soak up the delicious sauce. This meal is filling on its own but can be complemented with your favorite vegetables for added nutrition.
how to store Creamy Beef and Shells
To store leftovers, let the dish cool completely and transfer it to an airtight container. You can keep it in the fridge for up to 3 days. If you want to store it longer, consider freezing it in a suitable container. To reheat, thaw in the fridge overnight and warm in a skillet or microwave until heated through.
tips to make Creamy Beef and Shells
- Be sure to drain the excess fat from the cooked ground beef to keep the dish from being too greasy.
- Adjust the seasoning to your taste. If you like a bit of heat, add some red pepper flakes.
- For a thicker sauce, let it simmer a bit longer before adding the pasta.
- You can substitute the cheddar cheese with any cheese of your choice, such as mozzarella or parmesan.
variation (if any)
If you want to add some veggies, consider tossing in spinach, bell peppers, or mushrooms during the onion and garlic cooking stage. For a lighter version, you could use ground turkey or chicken instead of beef.
FAQs
Can I use a different type of pasta?
Yes! While the recipe calls for medium pasta shells, you can use any pasta shape you prefer, such as penne or rotini.
Can I make this dish ahead of time?
Absolutely! You can prepare the sauce and store it separately from the pasta. When ready to serve, combine them and heat through.
Is it possible to make this dish gluten-free?
Yes, you can use gluten-free pasta and ensure that your beef stock and sauces are gluten-free. Enjoy!
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Creamy Beef and Shells
Ingredients
Pasta
- 8 ounces medium pasta shells
Meat 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
Sauce Components
- 2 tablespoons all-purpose flour
- 1 cup beef stock
- 1 can (15oz) marinara sauce
- 3/4 cup heavy cream
- 1/4 cup sour cream
Cheese
- 1 1/2 cups cheddar cheese (freshly grated)
Instructions
Preparation
- Cook the pasta according to the package instructions in a large pot of boiling salted water. Drain well and set aside.
- 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 as it cooks. Drain the excess fat and set beef aside.
- In the same skillet, add the diced onion and cook for 2 minutes while stirring frequently. Add the minced garlic and cook until fragrant, about 1 minute.
Cooking
- Whisk in the flour until it is lightly browned, which takes about 1 minute.
- Gradually whisk in the beef stock and stir to combine. Add the marinara sauce and mix in the Italian seasoning, dried parsley, dried oregano, and smoked paprika.
- Bring the mixture to a boil, then 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 return the beef to the skillet.
- Pour in the heavy cream and heat through for about 1-2 minutes. Taste and adjust with salt and pepper as desired.
- Finally, stir in the sour cream and fold in the cheddar cheese until it melts, which should take another 1-2 minutes.
Serving
- Serve immediately, garnished with parsley if desired.
