Description
Creamy Beef and Shells is a comforting pasta dish featuring tender medium pasta shells tossed in a rich, creamy sauce made with ground beef, onions, garlic, marinara, and cheddar cheese. Perfect for a hearty family dinner, this recipe balances savory flavors with a luscious texture.
Ingredients
Units
Scale
Pasta
- 8 ounces medium pasta shells
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small sweet onion, diced
- 5 cloves garlic, minced
Seasonings and Spices
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper to taste
Thickening and Liquids
- 2 tablespoons all-purpose flour
- 1 cup beef stock
- 1 (15oz) can marinara sauce
- 3/4 cup heavy cream
- 1/4 cup sour cream
Cheese
- 1 1/2 cups cheddar cheese, freshly grated
Instructions
- Cook the Pasta: Cook pasta according to package instructions in a large pot of boiling salted water until just al dente. Drain well and set aside.
- Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a wooden spoon, until browned, about 5 minutes. Drain excess fat leaving 1-2 tablespoons for flavor and set beef aside.
- Sauté Aromatics: In the same skillet, add diced onion and cook for 2 minutes, stirring frequently. Add minced garlic and cook until fragrant, about 1 minute.
- Add Flour: Whisk in the flour to the onion and garlic mixture and cook until lightly browned, about 1 minute.
- Add Liquids and Seasonings: Gradually whisk in beef stock to avoid lumps, then add marinara sauce. Stir in Italian seasoning, dried parsley, oregano, and smoked paprika. Bring mixture to a boil.
- Simmer the Sauce: Reduce heat to medium-low and simmer the sauce, stirring occasionally, until it thickens slightly, about 8 minutes.
- Combine Pasta and Beef: Stir the cooked pasta and reserved browned beef back into the sauce mixture.
- Add Creams: Stir in heavy cream and heat through for 1-2 minutes. Season with salt and pepper to taste, then stir in sour cream for extra creaminess.
- Incorporate Cheese: Fold in the grated cheddar cheese until melted and fully combined, about 1-2 minutes.
- Serve: Serve immediately, optionally garnished with fresh parsley.
Notes
- Use ground chuck (80/20) for best flavor and fat balance; avoid fattier ground beef like 70/30 to prevent excess grease, or drain fat thoroughly if using.
- Cook pasta until just al dente to avoid mushy texture after mixing with sauce.
- Ensure to drain most of the beef grease, leaving only 1-2 tablespoons for flavor.
- For added nutrition and flavor, sauté diced bell peppers, zucchini, or carrots with onions and garlic.
- If the pasta seems dry, add additional marinara sauce to reach desired sauciness.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: thirty three g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg