There’s something magical about a warm, creamy bowl of pasta. It’s the kind of dish that instantly takes you back to cozy family dinners or brings a sense of calm to an otherwise hectic day. For me, Creamy Beef and Shells is one of those meals. It’s the ultimate comfort food that feels like a big, warm hug on a plate. Perfectly cooked pasta shells, savory ground beef, and a velvety, cheesy sauce—what’s not to love?
This dish is the definition of convenience without sacrificing taste. It’s quick enough for a weeknight meal but hearty and satisfying enough to serve as a weekend indulgence. Whether you’re whipping it up after a long day at work or serving it to a hungry crowd, this recipe will quickly become a favorite in your kitchen. The best part? It’s incredibly versatile and can be adapted to suit your family’s preferences or whatever ingredients you have on hand.
Why You’ll Love This Recipe:
- Quick to Prepare: With just 15 minutes of prep time and 25 minutes of cooking, it’s a lifesaver for busy nights.
- Hearty and Filling: The combination of pasta, beef, and cheese creates a satisfying meal that’s perfect for growing kids or adults with hearty appetites.
- Customizable: Add vegetables, swap out spices, or play with different cheese blends to make this dish truly your own.
- Crowd-Pleaser: Whether it’s a casual family dinner or a potluck with friends, this dish never fails to impress.
- Make-Ahead Friendly: Prepare it in advance and reheat when you’re ready to enjoy. It tastes just as good—if not better—the next day.
Ingredients You’ll Need:
- 8 ounces medium pasta shells (or substitute with penne, fusilli, or rigatoni)
- 1 tablespoon olive oil (for browning the beef)
- 1 pound ground beef
- 1 small sweet onion, finely 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 (to thicken the sauce)
- 1 cup beef stock
- 1 (15-ounce) 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 freshly grated cheddar cheese
How to Make Creamy Beef and Shells
This recipe may seem like it has a lot of steps, but trust me, it’s incredibly easy to make! Each stage builds on the next, creating a flavorful and satisfying dish.
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Add the pasta shells and cook them according to the package instructions until al dente. This step is crucial—overcooking the pasta will lead to a mushy texture once it’s combined with the sauce. Drain the cooked pasta and set it aside. Don’t forget to reserve a cup of the pasta water before draining; it can come in handy later to adjust the consistency of the sauce.
Step 2: Brown the Beef
In a large skillet or sauté pan, heat the olive oil over medium-high heat. Add the ground beef and cook until it’s browned and cooked through, about 4-5 minutes. Use a wooden spoon to break up the meat as it cooks. Once browned, drain any excess fat to prevent a greasy sauce. Set the cooked beef aside on a plate while you prepare the sauce.
Step 3: Sauté Aromatics
Using the same skillet (no need to wash it—those browned bits add flavor!), lower the heat to medium and add the finely diced onion. Sauté for 2-3 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds to a minute, until fragrant. The aroma at this stage is unbeatable!
Step 4: Build the Sauce
Sprinkle the all-purpose flour over the onions and garlic. Stir well, cooking the flour for 1-2 minutes to eliminate any raw taste. Gradually pour in the beef stock, whisking constantly to ensure the mixture is smooth and lump-free. Once the beef stock is fully incorporated, add the marinara sauce. Stir in the Italian seasoning, parsley, oregano, and smoked paprika. Bring the mixture to a gentle simmer and let it cook for about 8 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken slightly.
Step 5: Combine Beef and Pasta
Return the cooked ground beef to the skillet and stir it into the sauce. Add the cooked pasta shells, tossing them gently to ensure they’re evenly coated in the flavorful sauce.
Step 6: Add the Cream and Cheese
Pour in the heavy cream and stir until the sauce becomes luxuriously creamy. Remove the skillet from the heat and fold in the sour cream, which adds a tangy richness. Finally, stir in the freshly grated cheddar cheese. As the cheese melts, the sauce will transform into a silky, cheesy masterpiece.
Step 7: Serve and Enjoy
Spoon the creamy beef and shells into bowls or onto plates. For a finishing touch, sprinkle freshly chopped parsley or grated parmesan cheese over the top. Serve immediately, and watch as everyone dives in with enthusiasm.
Helpful Tips:
- Perfect Pasta: Don’t forget to salt your pasta water generously—it’s your first opportunity to season the dish. Aim for water that tastes as salty as the sea.
- Fresh Cheese Matters: Pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly. For the best results, shred your cheese fresh from the block.
- Make It Healthier: Add a handful of fresh spinach, kale, or even peas for a pop of color and extra nutrients.
- Adjusting Consistency: If your sauce feels too thick, use a splash of reserved pasta water to thin it out. Stir well to incorporate.iuy
Details:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Kid-Friendly
Notes:
- Pasta: Cook pasta al dente to avoid it becoming mushy in the sauce.
- Cheese: Freshly grated cheese melts best for a smoother sauce.
- Veggies: Add zucchini, carrots, or spinach for extra nutrients.
- Herbs: Top with fresh basil or parsley for a fresh flavor boost.
- Kid-Friendly: Blend veggies into the marinara for hidden nutrition.
Storage Instructions:
Refrigerator: Store leftovers in an airtight container for up to 3-4 days. When reheating, add a splash of milk or stock to restore the sauce’s creamy consistency.
Freezer: This dish freezes well for up to 3 months. Freeze individual portions for easy reheating on busy days. Thaw in the fridge overnight before reheating.
Nutritional Information:
- Calories: 520 per serving
- Total Fat: 28g
- Carbohydrates: 41g
- Protein: 27g
Related Recipes:
If you love Creamy Beef and Shells, you’ll enjoy these other comforting pasta dishes:
Conclusion:
This Creamy Beef and Shells recipe is more than just a meal; it’s an experience of comfort and indulgence. Whether you’re cooking for your family, entertaining friends, or treating yourself, this dish will make any occasion special. Give it a try tonight—you’ll see why it’s a perennial favorite in kitchens everywhere!
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Creamy Beef and Shells: A Comfort Food Classic
Description
There’s something magical about a warm, creamy bowl of pasta. It’s the kind of dish that instantly takes you back to cozy family dinners or brings a sense of calm to an otherwise hectic day. For me, Creamy Beef and Shells is one of those meals. It’s the ultimate comfort food that feels like a big, warm hug on a plate. Perfectly cooked pasta shells, savory ground beef, and a velvety, cheesy sauce—what’s not to love?
This dish is the definition of convenience without sacrificing taste. It’s quick enough for a weeknight meal but hearty and satisfying enough to serve as a weekend indulgence. Whether you’re whipping it up after a long day at work or serving it to a hungry crowd, this recipe will quickly become a favorite in your kitchen. The best part? It’s incredibly versatile and can be adapted to suit your family’s preferences or whatever ingredients you have on hand.
Ingredients
- 8 ounces medium pasta shells (or substitute with penne, fusilli, or rigatoni)
- 1 tablespoon olive oil (for browning the beef)
- 1 pound ground beef
- 1 small sweet onion, finely 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 (to thicken the sauce)
- 1 cup beef stock
- 1 (15-ounce) 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 freshly grated cheddar cheese
Instructions
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Add the pasta shells and cook them according to the package instructions until al dente. This step is crucial—overcooking the pasta will lead to a mushy texture once it’s combined with the sauce. Drain the cooked pasta and set it aside. Don’t forget to reserve a cup of the pasta water before draining; it can come in handy later to adjust the consistency of the sauce.
Step 2: Brown the Beef
In a large skillet or sauté pan, heat the olive oil over medium-high heat. Add the ground beef and cook until it’s browned and cooked through, about 4-5 minutes. Use a wooden spoon to break up the meat as it cooks. Once browned, drain any excess fat to prevent a greasy sauce. Set the cooked beef aside on a plate while you prepare the sauce.
Step 3: Sauté Aromatics
Using the same skillet (no need to wash it—those browned bits add flavor!), lower the heat to medium and add the finely diced onion. Sauté for 2-3 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds to a minute, until fragrant. The aroma at this stage is unbeatable!
Step 4: Build the Sauce
Sprinkle the all-purpose flour over the onions and garlic. Stir well, cooking the flour for 1-2 minutes to eliminate any raw taste. Gradually pour in the beef stock, whisking constantly to ensure the mixture is smooth and lump-free. Once the beef stock is fully incorporated, add the marinara sauce. Stir in the Italian seasoning, parsley, oregano, and smoked paprika. Bring the mixture to a gentle simmer and let it cook for about 8 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken slightly.
Step 5: Combine Beef and Pasta
Return the cooked ground beef to the skillet and stir it into the sauce. Add the cooked pasta shells, tossing them gently to ensure they’re evenly coated in the flavorful sauce.
Step 6: Add the Cream and Cheese
Pour in the heavy cream and stir until the sauce becomes luxuriously creamy. Remove the skillet from the heat and fold in the sour cream, which adds a tangy richness. Finally, stir in the freshly grated cheddar cheese. As the cheese melts, the sauce will transform into a silky, cheesy masterpiece.
Step 7: Serve and Enjoy
Spoon the creamy beef and shells into bowls or onto plates. For a finishing touch, sprinkle freshly chopped parsley or grated parmesan cheese over the top. Serve immediately, and watch as everyone dives in with enthusiasm.
Notes
- Pasta: Cook pasta al dente to avoid it becoming mushy in the sauce.
- Cheese: Freshly grated cheese melts best for a smoother sauce.
- Veggies: Add zucchini, carrots, or spinach for extra nutrients.
- Herbs: Top with fresh basil or parsley for a fresh flavor boost.
- Kid-Friendly: Blend veggies into the marinara for hidden nutrition.