Introduction

This Creamy Beef and Shells recipe takes a classic comfort food and elevates it with rich, savory flavors and a luscious creamy sauce. It’s an easy, satisfying meal perfect for weeknights when you want something hearty and delicious. The tender pasta shells soak up all the cheesy, beefy goodness for a truly comforting dish.

A close-up view of a wooden spoon lifting a heap of shell pasta mixed with ground meat and melted cheese. The pasta shells are a warm yellow color, soft and coated evenly with a creamy sauce. Ground meat bits, light brown and juicy, are tucked inside and around the shells, with small flecks of green herbs sprinkled on top for a fresh look. The background shows more of the creamy, cheesy pasta mixture out of focus on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Cook pasta: Boil salted water in a large pot and cook the pasta shells according to package instructions until al dente. Drain well and set aside.

Brown ground beef: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 3-5 minutes, breaking it apart with a wooden spoon, until browned. Drain excess fat and remove beef from the skillet.

Cook onion and garlic: In the same skillet, add diced onion and cook for 2 minutes, stirring frequently. Add minced garlic and cook until fragrant, about 1 minute.

Whisk in flour: Sprinkle the flour into the skillet and whisk constantly until lightly browned, about 1 minute.

Add beef stock and marinara: Gradually whisk in the beef stock to combine. Stir in the marinara sauce along with Italian seasoning, dried parsley, oregano, and smoked paprika.

Simmer sauce: Bring the sauce mixture to a boil, then reduce heat and let it simmer, stirring occasionally, until slightly thickened, about 6-8 minutes.

Combine pasta and beef: Stir the cooked pasta and browned beef back into the sauce until well mixed.

Add heavy cream: Stir in the heavy cream and heat through for 1-2 minutes. Season with salt and freshly ground black pepper to taste.

Stir in sour cream: Mix in the sour cream until fully incorporated.

Fold in cheddar cheese: Add the grated cheddar cheese and fold it in until melted and creamy, about 1-2 minutes.

Serve: Serve immediately, garnished with extra parsley if desired for a fresh touch.

Tips & Variations

Use ground turkey or chicken instead of beef for a lighter version.

Add a pinch of red pepper flakes for a spicy kick.

Swap cheddar cheese for mozzarella or a blend of Italian cheeses for a different flavor profile.

For extra veggies, stir in chopped spinach or bell peppers during the onion cooking step.

If you prefer gluten-free pasta, substitute with your favorite gluten-free shell pasta.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the dish up to the point before adding the cheese and sour cream. Refrigerate the sauce and pasta separately, then finish with the creams and cheese just before serving.

What can I use if I don’t have heavy cream?

You can substitute heavy cream with whole milk combined with a tablespoon of butter to achieve a similar richness, or use half-and-half for a lighter option.