Comfort Food Heaven: Creamy Beef and Shells Recipe

Creamy Beef and Shells – Creamy Beef and Shells is a hearty, comforting, and easy-to-make pasta dish that’s perfect for busy weeknights or lazy weekends. This recipe features tender pasta shells coated in a creamy beef sauce that’s flavored with fragrant herbs and spices. With the addition of cheddar cheese and sour cream, this dish has a rich and indulgent flavor that will satisfy your cravings and warm your soul.

Creamy Beef and Shells has become a family favorite in our household. Every time I make this dish, my husband and I find ourselves licking our plates clean. One time, we had some friends over for dinner and I made this recipe. They loved it so much that they asked me for the recipe and have been making it ever since. What I love about this recipe is that it’s so easy to customize – you can add your favorite veggies, switch up the pasta, or even use ground turkey instead of beef. But no matter how you make it, I guarantee it will become a staple in your home too.

Why This Creamy Beef and Shells Recipe is a Crowd-Pleaser?

• The combination of beef, pasta, and creamy sauce makes this dish a crowd-pleaser for both kids and adults.
• The use of herbs and spices, such as Italian seasoning, parsley, and oregano, gives this dish a robust and delicious flavor.
• The addition of cheddar cheese and sour cream adds a rich and indulgent flavor that’s hard to resist.
• This recipe is versatile and easy to customize based on your preferences and what ingredients you have on hand.
• With a total time of 30 minutes, this recipe is perfect for busy weeknights when you want to make something quick and satisfying.

Ingredients:

• 227g medium pasta shells
• 1 tablespoon olive oil
• 454g 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
• 237ml beef stock
• 1 (15oz can) marinara sauce
• 177ml heavy cream
• 59ml sour cream
• Kosher salt and freshly ground black pepper, to taste
• 170g cheddar cheese, freshly grated

Directions:

Cook the pasta in a large pot of boiling salted water according to the package instructions. Drain well and set aside.

Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a wooden spoon, until browned, for about 3-5 minutes. Drain excess fat and set aside.

To the same skillet, add diced onion and cook, stirring frequently, for 2 minutes. Add minced garlic and cook until fragrant, about 1 minute.

Whisk in flour and cook for about 1 minute, until lightly browned.

Gradually whisk in beef stock and stir to combine. Add marinara sauce, Italian seasoning, dried parsley, oregano, and smoked paprika, and stir to combine.

Bring the sauce to a boil, then reduce the heat and let it simmer, stirring occasionally, until it’s slightly thickened and reduced, for about 6-8 minutes.

Add the cooked pasta and ground beef to the sauce and stir to combine.

Pour in heavy cream and stir until heated through, for about 1-2 minutes. Taste and adjust seasoning with salt and pepper.

Next, stir in sour cream until well combined.

Finally, fold in freshly grated cheddar cheese until melted and well incorporated, for about 1-2 minutes.

Serve immediately, garnished with fresh parsley if desired.

Notes:

• This recipe can be made ahead of time and reheated in the microwave or on the stovetop. If reheating on the stovetop, add a splash of milk or cream to help loosen the sauce.
• For a lighter version, you can use ground turkey or chicken instead of beef, and substitute half-and-half or milk for the heavy cream.
• If you prefer a thicker sauce, you can add more flour or reduce the amount of beef stock.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

In conclusion, Creamy Beef and Shells is a delicious and satisfying dish that is perfect for a weeknight dinner or a special occasion. With its creamy and flavorful sauce, tender pasta shells, and hearty ground beef, it is sure to become a family favorite. Plus, it is easy to prepare and can be customized to suit your taste preferences. So why not give this recipe a try and see for yourself how delicious it is?

FAQ

Can I use a different type of pasta?

Yes, you can use any type of pasta you prefer, such as penne or rigatoni. Just be sure to adjust the cooking time accordingly.

Can I freeze this dish?

We don’t recommend freezing this dish because the pasta and sauce can become mushy after thawing. However, you can store leftovers in the fridge for up to 3 days.

Can I use ground turkey or chicken instead of beef?

Yes, you can substitute ground turkey or chicken for the beef. Just be sure to adjust the cooking time accordingly, as they may cook faster than beef.

Can I use half-and-half or milk instead of heavy cream?

Yes, you can use half-and-half or milk instead of heavy cream for a lighter version of this dish.

What can I serve with this dish?

This dish is delicious on its own, but you can also serve it with a side salad or garlic bread for a complete meal.

Creamy Beef and Shells

Sacrlett

Creamy Beef and Shells is a hearty, comforting, and easy-to-make pasta dish that's perfect for busy weeknights or lazy weekends.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Dish

Cuisine American

Servings 6

Ingredients

  

• 227 g medium pasta shells
• 1 tablespoon olive oil
• 454 g 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
• 237 ml beef stock
• 1 15oz can marinara sauce
• 177 ml heavy cream
• 59 ml sour cream
• Kosher salt and freshly ground black pepper to taste
• 170 g cheddar cheese freshly grated

Instructions

 

• Cook the pasta in a large pot of boiling salted water according to the package instructions. Drain well and set aside.
• Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a wooden spoon, until browned, for about 3-5 minutes. Drain excess fat and set aside.
• To the same skillet, add diced onion and cook, stirring frequently, for 2 minutes. Add minced garlic and cook until fragrant, about 1 minute.
• Whisk in flour and cook for about 1 minute, until lightly browned.
• Gradually whisk in beef stock and stir to combine. Add marinara sauce, Italian seasoning, dried parsley, oregano, and smoked paprika, and stir to combine.
• Bring the sauce to a boil, then reduce the heat and let it simmer, stirring occasionally, until it's slightly thickened and reduced, for about 6-8 minutes.
• Add the cooked pasta and ground beef to the sauce and stir to combine.
• Pour in heavy cream and stir until heated through, for about 1-2 minutes. Taste and adjust seasoning with salt and pepper.
• Next, stir in sour cream until well combined.
• Finally, fold in freshly grated cheddar cheese until melted and well incorporated, for about 1-2 minutes.
• Serve immediately, garnished with fresh parsley if desired.

Notes

This recipe can be made ahead of time and reheated in the microwave or on the stovetop. If reheating on the stovetop, add a splash of milk or cream to help loosen the sauce.

For a lighter version, you can use ground turkey or chicken instead of beef, and substitute half-and-half or milk for the heavy cream.

If you prefer a thicker sauce, you can add more flour or reduce the amount of beef stock.

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Keyword Creamy Beef and Shells