Description
Creamy Beef and Shells is a comforting pasta dish featuring tender medium pasta shells tossed in a rich, velvety sauce made with browned ground beef, aromatic onions and garlic, marinara, and a blend of Italian herbs. Finished with creamy heavy cream, sour cream, and melted cheddar cheese, this hearty skillet meal is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 8 ounces medium pasta shells
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef (80/20 lean-to-fat ratio recommended)
- 1 small sweet onion, diced
- 5 cloves garlic, minced
Seasonings and 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
Sauces and Liquids
- 2 tablespoons all-purpose flour
- 1 cup beef stock
- 1 (15 oz) can marinara sauce
- 3/4 cup heavy cream
- 1/4 cup sour cream
Cheese
- 1 1/2 cups freshly grated cheddar cheese
Instructions
- Cook pasta: Bring a large pot of salted water to a boil and cook medium pasta shells according to the package instructions until al dente. Drain well and set aside.
- Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for 3-5 minutes, breaking it up with a wooden spoon, until browned. Drain excess fat leaving 1-2 tablespoons for flavor, then set the beef aside.
- Sauté aromatics: 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.
- Make roux: Whisk in the all-purpose flour and cook for about 1 minute until lightly browned to form a roux.
- Add liquids and seasonings: Gradually whisk in beef stock, stirring to combine without lumps. Add marinara sauce and stir in Italian seasoning, dried parsley, oregano, and smoked paprika.
- Simmer sauce: Bring the sauce to a boil, then reduce heat and simmer, stirring occasionally, until sauce thickens and reduces slightly, about 6-8 minutes.
- Combine pasta and beef: Stir the cooked pasta and browned beef back into the sauce.
- Add cream: Pour in the heavy cream and stir until heated through, about 1-2 minutes. Taste and adjust seasoning with salt and black pepper.
- Finish with sour cream: Stir in the sour cream for added creaminess.
- Incorporate cheese: Fold in the freshly grated cheddar cheese, stirring until melted and smooth, about 1-2 minutes.
- Serve: Serve the creamy beef and shells immediately, optionally garnished with additional fresh parsley.
Notes
- Ground beef fat content affects flavor and grease: 80/20 is ideal for this recipe; avoid 70/30 as it yields too much grease which must be drained.
- Cook pasta al dente to prevent mushiness when combined with the sauce.
- Keep 1-2 tablespoons of beef fat for added flavor after draining excess.
- For a saucier pasta, add extra marinara according to preference.
- Optional vegetables like bell peppers, zucchini, or carrots can be sautéed with the onion and garlic for extra nutrition and flavor.
Keywords: creamy beef pasta, shell pasta recipe, ground beef pasta, comforting pasta dish, easy weeknight dinner