Creamy Beef and Shells Recipe

Introduction

Creamy Beef and Shells is a comforting, flavorful pasta dish perfect for weeknight dinners. Combining tender pasta shells with a rich, creamy beef sauce and melted cheddar cheese, it’s a crowd-pleaser that comes together easily.

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

Instructions

1. Step 1: Cook pasta according to package instructions in a large pot of boiling salted water. Drain well and set aside.
2. Step 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 up with a wooden spoon. Drain excess fat and set beef aside.
3. Step 3: In the same skillet, add diced onion and cook for 2 minutes, stirring frequently. Add minced garlic and cook until fragrant, about 1 minute.
4. Step 4: Whisk in flour and cook until lightly browned, about 1 minute.
5. Step 5: Gradually whisk in beef stock, stirring to combine. Add marinara sauce along with Italian seasoning, dried parsley, oregano, and smoked paprika. Stir well.
6. Step 6: Bring the sauce to a boil, then reduce heat and simmer, stirring occasionally, until slightly thickened, about 6-8 minutes.
7. Step 7: Stir in the cooked pasta and return the browned beef to the skillet.
8. Step 8: Add heavy cream and stir until heated through, about 1-2 minutes. Season with salt and pepper to taste.
9. Step 9: Stir in sour cream thoroughly.
10. Step 10: Fold in the grated cheddar cheese until melted and the sauce is creamy, about 1-2 minutes.
11. Step 11: Serve immediately, garnished with extra parsley if desired.

Tips & Variations

• For extra flavor, try adding a pinch of red pepper flakes when cooking the garlic.
• You can substitute ground turkey or chicken for a leaner version.
• Use smoked cheddar for a deeper, smoky taste.
• If you prefer a thinner sauce, reduce the amount of flour or add a splash more beef stock.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally. Add a splash of beef stock or cream while reheating if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any medium-sized pasta like penne, rigatoni, or rotini works well. Just adjust cooking time according to the package instructions.

Is this recipe freezer-friendly?

You can freeze the cooked dish in a sealed container for up to 2 months. Thaw overnight in the refrigerator and reheat gently, adding a little liquid if needed to restore creaminess.

Creamy Beef and Shells Recipe

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★★★★★

4.8 from 135 reviews

Creamy Beef and Shells is a comforting pasta dish featuring tender ground beef, perfectly cooked medium pasta shells, and a rich, creamy sauce made with marinara, beef stock, and cheddar cheese. This hearty skillet meal combines Italian seasonings, smoked paprika, and a touch of sour cream for extra tang and smoothness, making it an ideal weeknight dinner that’s both flavorful and satisfying.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Pasta

• 8 ounces medium pasta shells

Main Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small sweet onion, diced
• 5 cloves garlic, minced

Seasonings & Spices

• 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 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
• 1 1/2 cups cheddar cheese, freshly grated

Instructions

1. Cook pasta: Prepare the pasta shells according to package instructions in a large pot of boiling salted water until al dente. Drain well and set aside.
2. Brown ground beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, about 3-5 minutes, breaking it apart with a wooden spoon. Drain excess fat and set the beef aside.
3. Cook onion and garlic: In the same skillet, add diced sweet onion and cook for 2 minutes, stirring frequently. Add minced garlic and cook until fragrant, about 1 minute.
4. Whisk in flour: Sprinkle the all-purpose flour into the skillet and whisk continuously until the flour turns lightly browned, about 1 minute. This will help thicken the sauce.
5. Add beef stock and marinara: Gradually whisk in the beef stock, stirring to combine. Add the marinara sauce along with Italian seasoning, dried parsley, dried oregano, and smoked paprika. Stir well to incorporate all flavors.
6. Simmer sauce: Bring the mixture to a boil, then reduce heat and let it simmer gently, stirring occasionally, until the sauce reduces and thickens slightly, about 6-8 minutes.
7. Combine pasta and beef: Stir the cooked pasta shells into the skillet with the sauce. Return the browned ground beef to the pan and mix until everything is evenly combined.
8. Add heavy cream: Stir in the heavy cream and cook for 1-2 minutes until heated through. Taste and adjust seasoning with salt and freshly ground black pepper.
9. Incorporate sour cream: Stir in the sour cream until fully blended into the sauce for added creaminess and tang.
10. Fold in cheddar cheese: Add the freshly grated cheddar cheese and gently fold it into the pasta mixture until melted and smooth, about 1-2 minutes.
11. Serve: Serve the creamy beef and shells immediately, optionally garnished with additional parsley for a fresh touch.

Notes

• Use medium pasta shells to hold the creamy sauce well and provide a satisfying bite.
• Make sure to drain excess fat from the cooked ground beef to avoid greasy sauce.
• Simmering the sauce allows it to thicken and develop deeper flavors.
• If preferred, substitute ground turkey or chicken for a lighter version.
• The dish is best enjoyed fresh but can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: creamy beef shells, beef pasta recipe, creamy pasta with beef, skillet pasta, easy weeknight dinner