Description

Creamy Beef and Shells is a comforting, hearty pasta dish featuring tender medium pasta shells cooked to perfection and tossed in a rich, creamy sauce made from ground beef, aromatic onions, garlic, and a blend of Italian seasonings. The sauce is thickened with flour and beef stock, enriched with tomato sauce and heavy cream, and finished with sharp cheddar cheese for a luscious melt-in-your-mouth experience. This meal is perfect for a satisfying weeknight dinner that combines ease with flavorful depth.

Ingredients

Scale

Pasta and Protein

8 ounces medium pasta shells
1 tablespoon olive oil
1 pound ground beef

Vegetables and Seasonings

½ medium sweet onion, diced
2 cloves garlic, minced
1 ½ teaspoons Italian seasoning

Sauce Components

2 tablespoons all-purpose flour
2 cups beef stock
1 (15-ounce) can tomato sauce
¾ cup heavy cream
Kosher salt and freshly ground black pepper, to taste

Cheese

6 ounces shredded extra-sharp cheddar cheese (about 1 ½ cups)

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Instructions

Cook Pasta: In a large pot of boiling salted water, cook the medium pasta shells according to the package instructions until al dente. Drain them well and set aside.
Brown Beef: Heat olive oil in a large cast iron skillet over medium-high heat. Add the ground beef and cook until browned, about 3-5 minutes, breaking it up with a spoon as it cooks. Drain any excess fat and set the beef aside.
Sauté Onion: In the same skillet, add the diced sweet onion and cook, stirring frequently, until translucent, about 2-3 minutes.
Add Garlic and Seasoning: Stir in the minced garlic and Italian seasoning, cooking until fragrant, about 1 minute.
Make Roux: Whisk in the all-purpose flour and cook until it turns lightly browned, about 1 minute, which will help thicken the sauce.
Add Liquids and Simmer: Gradually whisk in the beef stock and tomato sauce. Bring the mixture to a boil, then reduce the heat to low and let it simmer, stirring occasionally, until the sauce is reduced and slightly thickened, about 6-8 minutes.
Combine Ingredients: Stir in the cooked pasta, browned beef, and heavy cream, heating everything through for about 1-2 minutes. Season with kosher salt and freshly ground black pepper to taste.
Melt Cheese: Finally, stir in the shredded extra-sharp cheddar cheese until it melts completely, about 2 minutes.
Serve: Serve the creamy beef and shells immediately while warm for the best texture and flavor.

Notes

Use a large pot for boiling pasta and a cast iron skillet for even heat distribution and optimal browning of the beef.
Be sure to drain excess fat from the cooked ground beef to avoid a greasy sauce.
Adjust seasoning to your preference; additional Italian seasoning or red pepper flakes can be added for extra flavor or heat.
For a lower-fat option, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop or microwave.

Nutrition

Serving Size: 1 bowl (approximately 1/4 of recipe)
Calories: 620 kcal
Sugar: 6 g
Sodium: 520 mg
Fat: 32 g
Saturated Fat: 15 g
Unsaturated Fat: 15 g
Trans Fat: 0.5 g
Carbohydrates: 48 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 110 mg