why make this recipe
Creamy Beef and Shells is a comforting and delicious dish that brings the whole family together. With its rich flavors and creamy texture, it’s perfect for busy weeknights or a cozy weekend meal. This recipe is not only easy to make, but it also uses ingredients that are usually found in your pantry, making it a convenient option. The combination of beef, pasta, and creamy sauce will satisfy even the pickiest eaters!
how to make Creamy Beef and Shells
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
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 1 cup beef stock
- 1 (15oz can) marinara sauce
- 3/4 cup heavy cream
- 1/4 cup sour cream
- Kosher salt and freshly ground black pepper (to taste)
- 1 1/2 cups cheddar cheese (freshly grated)
Directions
- Cook the pasta according to package instructions in a large pot of boiling salted water and drain well.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it apart with a wooden spoon. Drain excess fat and set aside.
- In the same skillet, add diced onion and cook for 2 minutes, stirring frequently. Add garlic and cook until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in beef stock and stir to combine. Add marinara sauce, Italian seasoning, dried parsley, oregano, and paprika.
- Bring to a boil, reduce heat, and simmer while stirring occasionally until reduced and slightly thickened, about 6-8 minutes.
- Stir in the cooked pasta and add the beef back to the skillet.
- Mix in heavy cream until heated through, about 1-2 minutes. Taste and adjust the salt and pepper as needed.
- Stir in the sour cream.
- Finally, fold in the cheddar cheese until melted, about 1-2 minutes.
- Serve immediately, garnished with parsley if desired.
how to serve Creamy Beef and Shells
Serve Creamy Beef and Shells hot straight from the skillet. You can garnish with freshly chopped parsley for a pop of color. This dish goes well with a simple side salad or some garlic bread to soak up the creamy sauce.
how to store Creamy Beef and Shells
To store leftovers, let the dish cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 3-4 days. To reheat, you can microwave it or warm it on the stove over low heat. You might need to add a splash of milk or beef stock to loosen the sauce.
tips to make Creamy Beef and Shells
- For added flavor, you can use fresh herbs instead of dried ones.
- You can substitute ground beef with ground turkey or chicken for a lighter version.
- To make it even creamier, consider using cream cheese or more sour cream.
- Add some vegetables like spinach or bell peppers for an extra nutritional boost.
variation
You can easily make this recipe vegetarian by substituting the ground beef with plant-based meat or lentils. This adds protein while keeping the meal deliciously creamy.
FAQs
1. Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer. Just ensure to adjust the cooking time according to the package instructions.
2. How spicy is this dish?
This dish is not spicy at all. If you like some heat, you can add red pepper flakes or a dash of hot sauce.
3. Can I freeze Creamy Beef and Shells?
Yes, you can freeze this dish. Just be aware that the creaminess might change slightly when reheated. It’s best to eat it fresh whenever possible.
Creamy Beef and Shells
Ingredients
Pasta and Beef
- 8 ounces medium pasta shells
- 1 pound ground beef
- 1 small sweet onion (diced)
- 5 cloves garlic (minced)
Spices and Sauces
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 cup beef stock
- 1 15oz can marinara sauce
Creamy Ingredients
- 3/4 cup heavy cream
- 1/4 cup sour cream
- 1 1/2 cups cheddar cheese (freshly grated)
Other
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- Kosher salt and freshly ground black pepper (to taste)
Instructions
Preparation
- Cook the pasta according to package instructions in a large pot of boiling salted water and drain well.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it apart with a wooden spoon. Drain excess fat and set aside.
- In the same skillet, add diced onion and cook for 2 minutes, stirring frequently. Add garlic and cook until fragrant, about 1 minute.
Cooking
- Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in beef stock and stir to combine. Add marinara sauce, Italian seasoning, dried parsley, oregano, and paprika.
- Bring to a boil, reduce heat, and simmer while stirring occasionally until reduced and slightly thickened, about 6-8 minutes.
- Stir in the cooked pasta and add the beef back to the skillet.
- Mix in heavy cream until heated through, about 1-2 minutes. Taste and adjust the salt and pepper as needed.
- Stir in the sour cream.
- Finally, fold in the cheddar cheese until melted, about 1-2 minutes.
Serving
- Serve immediately, garnished with parsley if desired.
