Description
Creamy Beef and Shells is the ultimate comforting dinner that brings together tender pasta, savory beef, and a rich, creamy sauce. Quick and easy, this dish is perfect for weeknight meals or any time you’re craving something hearty and delicious. It’s simple to make and packed with flavor—what’s not to love?
Ingredients
For the Pasta:
- 8 ounces medium pasta shells
- 1 tbsp olive oil
For the Beef:
- 1 lb ground beef
- ½ medium sweet onion, diced
- 2 cloves garlic, minced
- 1½ tsp Italian seasoning
For the Sauce:
- 2 tbsp all-purpose flour
- 2 cups beef stock
- 1 (15-ounce) can tomato sauce
- ¾ cup heavy cream
- Kosher salt, to taste
- Black pepper, to taste
- 6 ounces (1½ cups) extra-sharp cheddar cheese, shredded
Optional Garnishes:
- 2 tbsp fresh parsley, chopped
- 2 tbsp Parmesan cheese, grated
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions until al dente. Drain the pasta, reserving about ½ cup of the pasta water, and set it aside. - Brown the Beef:
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned. Remove the beef from the skillet and set it aside. Drain any excess grease if necessary. - Sauté the Aromatics:
In the same skillet, sauté the diced onion over medium heat until translucent, about 3–4 minutes. Add the minced garlic and Italian seasoning, stirring for 1 minute until fragrant. - Make the Sauce:
Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a roux. Gradually whisk in the beef stock, ensuring no lumps remain. Stir in the tomato sauce and bring the mixture to a simmer. Cook for 5–7 minutes, stirring occasionally, until slightly thickened. - Combine Ingredients:
Return the cooked beef to the skillet with the sauce. Stir in the heavy cream, cooked pasta shells, and reserved pasta water if needed to loosen the sauce. Season with salt and black pepper to taste. - Add the Cheese:
Reduce the heat to low and stir in the shredded cheddar cheese until melted and fully incorporated into the sauce. Taste and adjust seasonings as needed. - Serve and Enjoy:
Divide the creamy beef and shells among serving bowls. Garnish with fresh parsley, grated Parmesan cheese, or both. Serve hot and enjoy!
Notes
- Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions until al dente. Drain the pasta, reserving about ½ cup of the pasta water, and set it aside. - Brown the Beef:
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned. Remove the beef from the skillet and set it aside. Drain any excess grease if necessary. - Sauté the Aromatics:
In the same skillet, sauté the diced onion over medium heat until translucent, about 3–4 minutes. Add the minced garlic and Italian seasoning, stirring for 1 minute until fragrant. - Make the Sauce:
Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a roux. Gradually whisk in the beef stock, ensuring no lumps remain. Stir in the tomato sauce and bring the mixture to a simmer. Cook for 5–7 minutes, stirring occasionally, until slightly thickened. - Combine Ingredients:
Return the cooked beef to the skillet with the sauce. Stir in the heavy cream, cooked pasta shells, and reserved pasta water if needed to loosen the sauce. Season with salt and black pepper to taste. - Add the Cheese:
Reduce the heat to low and stir in the shredded cheddar cheese until melted and fully incorporated into the sauce. Taste and adjust seasonings as needed. - Serve and Enjoy:
Divide the creamy beef and shells among serving bowls. Garnish with fresh parsley, grated Parmesan cheese, or both. Serve hot and enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American