Creamy Beef and Shells
Creamy Beef and Shells is a comforting dish that’s perfect for busy weeknights or family gatherings. It’s simple to make and packed with flavor. The creamy texture combined with cheesy shells and savory beef creates a wonderful meal that everyone will enjoy. This dish is substantial, filling, and can easily satisfy the whole family, making it a great go-to option in your weekly meal plan.
Why Make This Recipe
Creamy Beef and Shells pairs quick cooking with heartiness, making it a great choice for busy days. It combines ingredients that are often staples in your pantry, which means you might even have everything needed to prepare it on hand. With layers of flavor from seasoned ground beef, hearty pasta, and rich creamy sauces, this dish offers comfort and satisfaction. Plus, it comes together in about 30 minutes, which is perfect for those evenings when time is tight, yet you want to serve something delightful and homemade.
How to Make Creamy Beef and Shells
Ingredients:
- 8 oz 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
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 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
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 1 1/2 cups cheddar cheese (freshly grated)
Directions:
Cook the pasta: Begin by boiling a large pot of salted water. Once the water is boiling, add the medium pasta shells. Cook according to the package instructions until they are al dente. After cooking, drain the pasta and set it aside.
Brown the beef: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the ground beef. Cook until the beef is browned, breaking it up into smaller pieces as it cooks. Drain any excess fat from the skillet.
Add the onion and garlic: Next, add the diced onion to the skillet and sauté it for about 2 minutes, or until it becomes translucent. After that, add the minced garlic and continue to cook for another 30 seconds until fragrant.
Create the sauce: Whisk in the all-purpose flour to the beef mixture. Gradually pour in the beef stock, stirring constantly to avoid lumps. Then add the marinara sauce along with Italian seasoning, dried parsley, oregano, and smoked paprika. Bring this mixture to a gentle boil, then reduce the heat and let it simmer for 6 to 8 minutes. This will help the flavors meld together.
Combine pasta and beef: Once the sauce has simmered, stir in the cooked pasta shells and the browned beef. Mix thoroughly until everything is well combined and heated through.
Make it creamy: Pour in the heavy cream and add the cheddar cheese. Stir continuously until the cheese melts and is fully incorporated into the dish, creating that creamy texture that is so satisfying.
Serve hot: Serve the creamy beef and shells hot. If desired, garnish with freshly chopped parsley for a touch of color and added flavor.
How to Serve Creamy Beef and Shells
Creamy Beef and Shells can be served as a hearty main dish, making it perfect for lunch or dinner. You may also want to pair it with a side salad or steamed vegetables to add some greens to your meal. Garlic bread or crusty rolls go great alongside this dish, too, allowing you to scoop up that delicious creamy sauce. Finally, sprinkling some extra cheese or fresh herbs on top right before serving can elevate the presentation and flavor.
How to Store Creamy Beef and Shells
If you have leftovers, storing them is easy. Let the dish cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 3 days. To reheat, simply place it in a skillet over low heat, stirring occasionally until warmed through. You may want to add a splash of beef stock or a little bit of milk to loosen up the sauce, as it may thicken while stored.
If you want to store it for longer, consider freezing the Creamy Beef and Shells. Place it in a freezer-safe container or bag and enjoy it within 1 to 2 months for the best quality. When ready to eat, thaw it in the refrigerator overnight, and then reheat as instructed.
Tips to Make Creamy Beef and Shells
Use fresh ingredients: Freshly minced garlic and a good quality marinara sauce can significantly impact the flavor. Try to use what you have on hand, and consider experimenting with different brands to find your favorite.
Adjust seasonings to taste: Feel free to tweak the measurements of the herbs and spices based on your preference. If you like it spicy, you might even add a pinch of red pepper flakes.
Don’t skip the cheese: Cheese adds creaminess and flavor, so use a good quality cheddar cheese. Freshly grated cheese melts better than pre-shredded cheese due to the anti-caking agents in packaged cheeses.
Consider adding vegetables: You can add in some bite-sized pieces of bell peppers, spinach, or mushrooms for added nutrition and flavor. Just sauté them with the onion and garlic for best results.
Variation
If you’re looking to switch up the flavors in Creamy Beef and Shells, consider these options:
Swap the protein: Ground turkey, chicken, or even sausage can work well in place of beef. Just ensure to cook until browned and drain any excess fat.
Use different pasta: While medium pasta shells are great, you can use any pasta shape you prefer. Just adapt the cooking time according to the pasta type.
Add spices: Spice it up by adding chili powder or a dash of hot sauce for some heat.
Replace cream: For a lighter version, you could replace the heavy cream with milk or half-and-half, though this may alter the creaminess slightly.
FAQs
Q: Can I make Creamy Beef and Shells ahead of time?
A: Yes, you can prepare the dish ahead of time. Cook everything and let it cool before storing it in an airtight container. Reheat it on the stove or microwave before serving.
Q: Can I freeze Creamy Beef and Shells?
A: Absolutely! You can freeze it in a freezer-safe container for up to 2 months. Thaw it in the fridge overnight before reheating.
Q: What can I serve with Creamy Beef and Shells?
A: You can serve it with a side salad, garlic bread, or roasted vegetables. It pairs well with anything that balances the creaminess of the dish.
Q: Can I make this dish vegetarian?
A: Yes! Substitute the ground beef with a plant-based meat alternative or omit the meat entirely and add mushrooms and additional vegetables for a satisfying vegetarian meal.
Q: What should I do if my sauce is too thick?
A: If your sauce becomes too thick, simply stir in a little beef stock or milk to reach your desired consistency while reheating.
With these simple steps, you’ll have a delicious dish of Creamy Beef and Shells that’s easy to make and perfect for any occasion!
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Creamy Beef and Shells
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A comforting dish perfect for busy weeknights, combining pasta shells, savory ground beef, and a rich creamy sauce.
Ingredients
- 8 oz 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
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 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
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 1/2 cups cheddar cheese, freshly grated
Instructions
- Boil a large pot of salted water and cook medium pasta shells according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it into smaller pieces. Drain excess fat.
- Add diced onion and sauté for about 2 minutes until translucent, then add minced garlic and cook for another 30 seconds until fragrant.
- Whisk in all-purpose flour, then gradually add beef stock, stirring to avoid lumps. Add marinara sauce, Italian seasoning, dried parsley, oregano, and smoked paprika. Bring to a gentle boil, then simmer for 6-8 minutes.
- Stir in cooked pasta shells and brown beef, mixing until well combined and heated through.
- Add heavy cream and cheddar cheese, stirring until cheese has melted and is incorporated into the dish.
- Serve hot, optionally garnished with freshly chopped parsley.
Notes
Consider serving with a side salad or garlic bread for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg