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Creamy Beef and Shells

Indulgent Creamy Beef and Shells: A Family Favorite Meal

Creamy Beef and Shells is a comforting and quick dish perfect for busy weeknights, featuring pasta and savory beef in a luscious sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 610 kcal

Equipment

  • large pot
  • Large skillet
  • Cooking Spoon

Ingredients
  

For the Pasta

  • 8 ounces Medium Pasta Shells Other shapes like cavatappi or rigatoni can also work nicely.

For the Beef and Sauce

  • 1 pound Ground Beef Ground turkey or chicken can be used for a lighter option.
  • 1 tablespoon Olive Oil Substitute with butter for extra richness.
  • 1 medium Sweet Onion Shallots or yellow onions can be used as alternatives.
  • 2 cloves Garlic Garlic powder works in a pinch if fresh isn’t available.
  • 2 teaspoons Italian Seasoning Substitute individual herbs like oregano and basil if you don't have Italian seasoning on hand.
  • 1 teaspoon Smoked Paprika Use regular paprika for a less intense flavor.
  • 1 teaspoon Dried Parsley/Oregano Fresh herbs can be delightful too, just adjust the quantity.
  • 2 tablespoons All-Purpose Flour Cornstarch is a gluten-free alternative that works well too.
  • 2 cups Beef Stock Vegetable stock provides a lighter, vegetarian-friendly option.
  • 1 cup Marinara Sauce Feel free to mix in homemade vodka sauce or another tomato base.
  • 1 cup Heavy Cream For a lighter touch, half-and-half or whole milk can be used, but expect a different texture.
  • 1/2 cup Sour Cream Greek yogurt or cream cheese can work as substitutes.
  • 1 cup Cheddar Cheese Swap for other cheeses like Monterey Jack or pepper jack for varied tastes.

Instructions
 

Cooking Instructions

  • In a large pot of boiling, salted water, cook the medium pasta shells until al dente, usually about 8-10 minutes. Drain them well and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the ground beef and brown it until fully cooked, about 5-7 minutes.
  • Drain any excess fat from the skillet. Return it to the heat and sauté the sweet onions until they become translucent, which takes about 3-4 minutes. Add the minced garlic and cook for an additional minute.
  • Sprinkle the flour into the skillet, stirring it in and cooking for about a minute to eliminate the raw flour taste.
  • Gradually whisk in the beef stock, ensuring there are no lumps, then add the marinara sauce and the Italian seasoning. Bring to a boil, then reduce the heat and let it simmer for 6-8 minutes until the sauce thickens.
  • Stir in the cooked pasta and the browned beef to the sauce. Add the heavy cream, heating it until warm. Lastly, mix in the sour cream until well blended.
  • Finally, fold in the shredded cheddar cheese, allowing it to melt completely into the dish before serving hot.

Notes

Optional: Garnish with fresh parsley for a pop of color and added flavor. Store leftovers in an airtight container in the fridge for up to 3 days or freeze portions for up to 2 months without adding cheese.

Nutrition

Serving: 1servingCalories: 610kcalCarbohydrates: 46gProtein: 37gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 110mgSodium: 720mgPotassium: 620mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 4mgCalcium: 300mgIron: 3.5mg
Keyword comfort food, Creamy Beef and Shells, family meal, one-pot meal, Pasta, Quick Dinner
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