Creamy Beef and Shells
A comforting and delicious dish perfect for busy weeknights or cozy weekends, featuring a rich combination of beef, pasta, and creamy sauce that satisfies even the pickiest eaters.
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.
Notes
For added flavor, consider using fresh herbs instead of dried. You can substitute ground beef with ground turkey or chicken for a lighter version. Add vegetables like spinach or bell peppers for extra nutrition. To store leftovers, let cool, transfer to an airtight container. Keeps in the fridge for 3-4 days.