Rich, creamy, and savory, this Creamy Beef and Shells recipe is an easy-to-make one-pot dish that’s perfect for weeknight dinners. It’s packed with hearty ground beef, tender pasta shells, and a velvety sauce, making it the ultimate comfort food for beginners!
Why You’ll Love This Recipe
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Quick and Easy: With just 40 minutes of total time, this dish is perfect for busy weeknights or a cozy weekend meal.
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Creamy and Savory: The creamy sauce, combined with seasoned beef and tender pasta, creates a flavorful and satisfying meal.
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One-Pot Wonder: Minimal cleanup required – everything is cooked in one pan, making it an easy meal for beginners.
Ingredients
For the Pasta:
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8 ounces medium pasta shells
For the Beef and Sauce:
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1 tablespoon olive oil
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1 pound ground beef (or substitute with ground turkey or chicken)
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1 small sweet onion, finely diced
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5 cloves garlic, minced
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1 teaspoon Italian seasoning
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1 teaspoon dried parsley
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1/2 teaspoon dried oregano
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1/2 teaspoon smoked paprika
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2 tablespoons all-purpose flour
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1 cup beef stock
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1 (15-ounce) can marinara sauce
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3/4 cup heavy cream
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1/4 cup sour cream
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Kosher salt and freshly ground black pepper, to taste
For the Cheese:
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1 1/2 cups freshly grated cheddar cheese
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions, about 7-9 minutes. Drain the pasta and set it aside in a colander or a large bowl.
Step 2: Brown the Ground Beef
While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned (about 3-5 minutes). Drain any excess fat and set the beef aside.
Step 3: Sauté the Onion and Garlic
In the same skillet, add the diced onion and sauté over medium heat for about 2 minutes, until soft and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
Step 4: Make the Roux
Stir in the flour and cook for about 1 minute, stirring constantly to form a roux. This will help thicken the sauce.
Step 5: Add Liquids and Seasonings
Gradually whisk in the beef stock, making sure there are no lumps. Once the beef stock is incorporated, add the marinara sauce, Italian seasoning, dried parsley, oregano, and smoked paprika. Stir well to combine and bring the mixture to a simmer. Let it cook for 6-8 minutes on low heat, allowing the sauce to thicken and the flavors to meld together.
Step 6: Combine Pasta and Beef
Add the cooked pasta and browned beef to the skillet. Stir well to coat the pasta and beef in the sauce. Let it cook for an additional 1-2 minutes, allowing the pasta to absorb some of the sauce’s flavor.
Step 7: Incorporate Dairy
Stir in the heavy cream and cook for another 1-2 minutes, allowing the sauce to warm through. Add salt and pepper to taste. Then, add the sour cream and stir everything until it’s smooth and creamy.
Step 8: Add the Cheese
Finally, stir in the freshly grated cheddar cheese, allowing it to melt and fully incorporate into the sauce. The cheese will give the dish a rich and velvety texture.
Step 9: Serve and Enjoy
Your Creamy Beef and Shells is ready to serve! Plate the dish and garnish with additional parsley if desired. Enjoy this creamy, comforting meal with your family and friends.
Notes
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Avoid Overcooking the Pasta: The pasta should be slightly undercooked as it will continue to cook in the sauce. Aim for al dente texture to prevent the pasta from becoming mushy.
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Adjust the Sauce Thickness: If the sauce becomes too thick, you can thin it out with a splash of milk or additional beef stock. If it’s too thin, let it simmer longer to reduce and thicken.
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Feel Free to Substitute Proteins: If you prefer, you can substitute ground beef with ground turkey or chicken, or even plant-based alternatives for a different flavor profile.
FAQs
Q1: Can I make this ahead of time?
Yes, you can prepare the beef and sauce ahead of time and store it in the refrigerator for up to 3 days. Just reheat the sauce before adding the cooked pasta.
Q2: Can I use a different type of pasta?
Absolutely! You can use any pasta shape you prefer, like penne, rigatoni, or farfalle. Just adjust the cooking time according to the pasta you use.
Q3: How can I make this dish spicier?
For a little heat, add red pepper flakes or hot sauce to the sauce. You can also use spicy Italian sausage instead of ground beef.
Q4: Can I freeze this dish?
Yes, this dish freezes well. To freeze, let the dish cool completely, then store it in an airtight container for up to 3 months. Reheat in the microwave or on the stovetop, adding a little extra cream or stock to loosen up the sauce.
Conclusion:
This Creamy Beef and Shells recipe is sure to become a favorite in your home. It’s simple, delicious, and perfect for beginners who want a hearty, comforting meal without a lot of fuss!
Print
Creamy Beef and Shells: A Comfort Meal
- Total Time: 40 minutes
- Yield: 6 servings
Description
This Creamy Beef and Shells recipe is a simple, delicious one-pot pasta dish that combines tender pasta shells with rich, savory ground beef, seasoned perfectly and coated in a creamy sauce. It’s a hearty and comforting meal that’s ideal for beginners and perfect for any occasion!
Ingredients
For the Pasta:
8 ounces medium pasta shells
For the Beef:
1 tablespoon olive oil
1 pound ground beef (or substitute with chicken or beef chunks if preferred)
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
For the Sauce:
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
For the Topping:
1 1/2 cups freshly grated cheddar cheese
Instructions
Step 1: Cook the Pasta
Bring a large pot of water to a boil and add a pinch of salt. Add the pasta shells and cook according to the package instructions (usually about 7-9 minutes). Drain the pasta and set it aside.
Step 2: Brown the Ground Beef
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart as it browns (about 3-5 minutes). Drain any excess fat and set the beef aside.
Step 3: Sauté the Onion and Garlic
In the same skillet, add the diced onion and cook for about 2 minutes, until soft and translucent. Add the minced garlic and cook for another minute, until fragrant.
Step 4: Make the Roux
Add the flour to the skillet and stir constantly for about 1 minute to create a roux (this will help thicken the sauce). The flour should turn a light golden color.
Step 5: Add Liquids and Seasonings
Gradually whisk in the beef stock to the roux, stirring to prevent lumps. Once incorporated, add the marinara sauce and stir in the Italian seasoning, dried parsley, oregano, and smoked paprika. Stir well.
Step 6: Simmer the Sauce
Bring the sauce to a boil, then reduce the heat to low and simmer for about 6-8 minutes. Stir occasionally to allow the sauce to thicken and the flavors to meld.
Step 7: Combine Pasta and Beef
Add the cooked pasta shells and browned beef to the skillet, stirring well to coat everything in the sauce. Let it cook together for 1-2 minutes to let the pasta soak up some of the flavors.
Step 8: Add the Dairy
Stir in the heavy cream and cook for an additional 1-2 minutes, until the sauce is warm. Season with salt and pepper to taste. Then, add the sour cream and stir to combine, making the sauce rich and creamy.
Step 9: Add the Cheese
Fold in the freshly grated cheddar cheese, stirring constantly until the cheese is fully melted and the sauce is creamy.
Step 10: Serve and Enjoy
Serve the creamy beef and shells hot, garnished with extra cheese or fresh parsley if desired.
Notes
Avoid Overcooking the Pasta: Aim for slightly undercooked pasta since it will absorb some of the sauce while cooking with the beef and marinara mixture. Overcooking the pasta can make it mushy.
Adjust the Sauce Thickness: If the sauce becomes too thick, add a splash of milk or extra beef stock to thin it out. If it’s too runny, let it simmer for a bit longer.
Substituting Proteins: You can substitute the ground beef with ground turkey, chicken, or even beef chunks. Follow the same steps for browning.
Season to Taste: Adjust seasonings to your preference. Add red pepper flakes for heat, or use less paprika for a milder dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
