Description
Creamy Beef and Shells is a delicious, hearty pasta dish combining tender ground beef, savory marinara sauce, and a luscious mix of heavy cream and cheddar cheese. This easy-to-make recipe comes together in just 30 minutes, making it perfect for a comforting weeknight dinner that the whole family will love.
Ingredients
Scale
Pasta
- 8 ounces medium pasta shells
Beef Mixture
- 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 (15 oz) can marinara sauce
Creamy 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
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente. Drain the pasta well and set aside.
- Brown the Ground Beef: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 3-5 minutes. Drain any excess fat and set the beef aside.
- Sauté Onions and Garlic: In the same skillet, add the diced sweet onion and cook for 2 minutes, stirring frequently until softened. Add the minced garlic and cook until fragrant, about 1 minute.
- Make the Roux: Whisk in the all-purpose flour and cook for about 1 minute, stirring constantly, until the flour is lightly browned. This helps thicken the sauce.
- Add Liquids and Seasonings: Gradually whisk in the beef stock to avoid lumps, stirring continuously. Add the marinara sauce along with Italian seasoning, dried parsley, oregano, and smoked paprika. Stir well to combine.
- Simmer Sauce: Bring the sauce mixture to a boil, then reduce heat to low and let it simmer, stirring occasionally, until it thickens and reduces slightly, about 6-8 minutes.
- Combine Pasta and Beef: Stir the cooked pasta back into the skillet with the sauce, then add the browned ground beef returning it to the pan.
- Add Cream and Season: Stir in the heavy cream and cook for 1-2 minutes until heated through. Taste the sauce and adjust with kosher salt and freshly ground black pepper as needed.
- Finish with Sour Cream: Stir in the sour cream until fully incorporated for extra creaminess.
- Add Cheese: Fold in the grated cheddar cheese and continue stirring until the cheese melts into the sauce, about 1-2 minutes.
- Serve: Serve the creamy beef and shells immediately, optionally garnished with additional parsley for brightness.
Notes
- This dish is creamy, rich, and cheesy—perfect for a comforting weeknight meal.
- Ready in just 30 minutes, making it ideal for busy families.
- To make it spicier, add crushed red pepper flakes when adding seasonings.
- Use freshly grated cheddar cheese for best melting and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 370 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 66 mg
