Description
This Creamy Beef and Shells recipe elevates the classic comfort food with rich, savory flavors and a luscious creamy sauce. Tender ground beef is browned and combined with aromatic onions, garlic, and Italian herbs, then simmered in a hearty marinara and beef stock mixture. The sauce is thickened with flour and enriched with heavy cream and sour cream for an indulgent finish. Tossed with perfectly cooked pasta shells and topped with melted sharp cheddar cheese, this dish is a perfect cozy meal for any night of the week.
Ingredients
Scale
Pasta
- 8 ounces medium pasta shells
Beef and Sauce
- 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
- Kosher salt and freshly ground black pepper, to taste
Cream and Cheese
- 3/4 cup heavy cream
- 1/4 cup sour cream
- 1 1/2 cups cheddar cheese, freshly grated
Instructions
- Cook Pasta: Cook the pasta shells according to package instructions in a large pot of boiling salted water. Once cooked, 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, breaking it up with a wooden spoon, until browned and cooked through, about 3-5 minutes. Drain excess fat and set beef aside.
- Cook Onion and Garlic: In the same skillet, add the diced onion and cook for 2 minutes, stirring frequently. Add the minced garlic and cook until fragrant, about 1 minute.
- Whisk in Flour: Sprinkle the flour over the onion and garlic mixture and whisk continuously for about 1 minute until the flour is lightly browned.
- Add Beef Stock and Marinara: Gradually whisk in the beef stock, stirring to combine. Add the marinara sauce, then stir in the Italian seasoning, dried parsley, oregano, and smoked paprika.
- Simmer Sauce: Bring the sauce mixture to a boil, then reduce the heat and let it simmer, stirring occasionally, until the sauce has reduced slightly and thickened, about 6-8 minutes.
- Combine Pasta and Beef: Stir the cooked pasta back into the skillet, then add the browned beef back into the sauce, mixing everything well.
- Add Heavy Cream: Stir in the heavy cream and cook for 1-2 minutes until the sauce is heated through. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- Stir in Sour Cream: Mix in the sour cream until fully incorporated into the sauce.
- Fold in Cheddar Cheese: Gradually fold in the freshly grated cheddar cheese until melted and the sauce is rich and creamy, about 1-2 minutes.
- Serve: Serve immediately, optionally garnished with extra parsley for freshness and color.
Notes
- Use medium pasta shells as they hold the sauce well and provide great texture.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- For a spicier kick, add a pinch of crushed red pepper flakes with the Italian seasoning.
- Make sure to drain excess fat after browning beef for less greasy sauce.
- This dish reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
- If the sauce is too thick after resting, stir in a splash of beef stock or cream when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: Creamy beef pasta, shell pasta recipe, beef and marinara, comfort food pasta, creamy cheddar beef shells
