Print

Creamy Beef and Shells Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 10 reviews

A rich and comforting creamy beef and pasta shells recipe featuring ground beef simmered in a flavorful tomato and beef broth sauce, blended with sharp cheddar cheese and heavy cream for a velvety texture. Perfect for an easy weeknight dinner that serves the whole family.

Ingredients

Pasta

  • 8 ounces medium pasta shells

Beef and Sauce

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • ½ medium onion, diced
  • 2 cloves garlic, minced
  • 1½ teaspoons Italian seasoning
  • 1 teaspoon paprika
  • ½ teaspoon mustard powder
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • 15 ounce can tomato sauce
  • ¾ cup heavy cream
  • 6 ounces extra sharp cheddar cheese, shredded (about 1½ cups)
  • Salt and pepper, to taste

Instructions

  1. Cook Pasta: In a large pot of boiling salted water, cook the pasta shells according to package instructions until al dente. Drain well and set aside.
  2. Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned and no longer pink, approximately 3 to 5 minutes. Drain excess fat and set the beef aside.
  3. Sauté Onion: In the same skillet, add the diced onion and cook, stirring frequently, until translucent and softened, about 2 to 3 minutes.
  4. Add Aromatics and Spices: Stir in the minced garlic, Italian seasoning, paprika, and mustard powder. Cook for about 1 minute until fragrant.
  5. Create Roux: Whisk in the all-purpose flour and cook, stirring constantly, until the flour is lightly browned, about 1 minute. This will help thicken the sauce.
  6. Add Liquids and Simmer: Gradually whisk in the beef stock and tomato sauce, ensuring no lumps form. Bring the mixture to a boil, then reduce heat to a simmer. Let it cook, stirring occasionally, until the sauce is slightly thickened and reduced, approximately 6 to 8 minutes.
  7. Combine and Heat Through: Stir the cooked pasta and browned beef back into the skillet along with the heavy cream. Heat gently until everything is warmed through.
  8. Melt Cheese and Season: Stir in the shredded extra sharp cheddar cheese until fully melted and incorporated. Season with salt and pepper to taste.
  9. Serve: Serve the creamy beef and shells warm, garnishing as desired. Enjoy your hearty and flavorful meal!

Notes

  • For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
  • You can use ground turkey or chicken instead of beef for a different protein option.
  • If you want extra veggies, add diced bell peppers or mushrooms when sautéing onions.
  • To make it gluten-free, use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stove or microwave.

Find it online: https://recipeplenty.com/creamy-beef-and-shells-recipe/