Creamy beef and shells is the ultimate comfort food that combines tender pasta shells with a rich, savory ground beef sauce. Loaded with aromatic spices, hearty marinara, and a luscious creamy sauce, this dish is sure to satisfy both kids and adults alike. It’s a one-pot wonder perfect for busy weeknights when you want something filling and delicious without spending hours in the kitchen. The addition of cheddar cheese adds a creamy, cheesy finish that ties everything together beautifully. Let’s get started on this irresistible dish!
Ingredients:
- 8 ounces medium pasta shells
- 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
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 1 cup beef stock
- 1 (15oz) can marinara sauce
- ¾ cup heavy cream
- ¼ cup sour cream
- Kosher salt and freshly cracked black pepper, adjusted to your liking
- 1½ cups cheddar cheese, freshly grated
Instructions:
- Cook the pasta: Fill a large pot with water, add salt, and bring it to a rolling boil. Add the pasta shells and cook until al dente, according to the package instructions. Drain and set aside.
- Cook the beef: As the pasta cooks, warm the olive oil in a large skillet or pot over medium heat. Add the ground beef, using a spoon to break it apart, and cook until it is browned and fully cooked through, which should take about 5 to 7 minutes. Drain off any excess fat.
- Sauté the aromatics: Add the diced onion to the cooked beef and sauté for 2-3 minutes, until softened. Add the minced garlic and sauté for an additional minute, or until it becomes fragrant.
- Add the seasonings and flour: Stir in the Italian seasoning, dried parsley, dried oregano, and smoked paprika, mixing well to coat the beef. Sprinkle in the flour and stir to combine, allowing it to cook for 1-2 minutes.
- Make the sauce: Slowly pour in the beef stock and marinara sauce, stirring to combine and deglaze the pan. Bring the mixture to a simmer, then reduce the heat and cook for 5 minutes to thicken the sauce.
- Stir in the cream and sour cream: Gradually add the heavy cream and sour cream to the skillet, stirring until the sauce becomes rich and creamy. Season with salt and freshly ground black pepper to taste.
- Add the cheese: Stir in the freshly grated cheddar cheese, letting it melt and blend into the sauce. Once the sauce is smooth and creamy, fold in the cooked pasta shells until everything is well coated.
- Serve: Serve the creamy beef and shells hot, garnished with extra parsley or a sprinkle of cheddar cheese if desired. Enjoy!
Conclusion:
Creamy beef and shells is the perfect dinner when you need something quick, comforting, and packed with flavor. The combination of tender pasta, savory beef, and a cheesy, creamy sauce creates a dish that’s sure to be a hit with the whole family. This one-pot meal is ideal for busy weeknights but special enough to enjoy anytime you crave comfort food.
Creamy Beef and Shells: A Hearty, Comforting Weeknight Meal
A hearty, creamy pasta dish featuring tender beef,pasta shells, marinara, and cheddar cheese, perfect for weeknight meals.
Ingredients
- 8 ounces medium pasta shells
- 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
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 1 cup beef stock
- 1 15oz can marinara sauce
- ¾ cup heavy cream
- ¼ cup sour cream
- Kosher salt and freshly cracked black pepper adjusted to your liking
- 1½ cups cheddar cheese freshly grated
Instructions
- Cook the pasta: Fill a large pot with water, add salt, and bring it to a rolling boil. Add the pasta shells and cook until al dente, according to the package instructions. Drain and set aside.
- Cook the beef: As the pasta cooks, warm the olive oil in a large skillet or pot over medium heat. Add the ground beef, using a spoon to break it apart, and cook until it is browned and fully cooked through, which should take about 5 to 7 minutes. Drain off any excess fat.
- Sauté the aromatics: Add the diced onion to the cooked beef and sauté for 2-3 minutes, until softened. Add the minced garlic and sauté for an additional minute, or until it becomes fragrant.
- Add the seasonings and flour: Stir in the Italian seasoning, dried parsley, dried oregano, and smoked paprika, mixing well to coat the beef. Sprinkle in the flour and stir to combine, allowing it to cook for 1-2 minutes.
- Make the sauce: Slowly pour in the beef stock and marinara sauce, stirring to combine and deglaze the pan. Bring the mixture to a simmer, then reduce the heat and cook for 5 minutes to thicken the sauce.
- Stir in the cream and sour cream: Gradually add the heavy cream and sour cream to the skillet, stirring until the sauce becomes rich and creamy. Season with salt and freshly ground black pepper to taste.
- Add the cheese: Stir in the freshly grated cheddar cheese, letting it melt and blend into the sauce. Once the sauce is smooth and creamy, fold in the cooked pasta shells until everything is well coated.
- Serve: Serve the creamy beef and shells hot, garnished with extra parsley or a sprinkle of cheddar cheese if desired. Enjoy!