Description
This Creamy Beef and Shells recipe combines tender pasta shells with rich ground beef in a savory tomato-based cream sauce, enhanced with Italian seasonings and sharp cheddar cheese. Ready in just 30 minutes, it offers a comforting, hearty meal perfect for weeknight dinners.
Ingredients
Scale
Pasta
- 8 ounces medium pasta shells
Beef and Aromatics
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 medium onion, diced
- 2 cloves garlic, minced
Seasonings
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon mustard powder
- Salt and pepper, to taste
Sauce
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 (15-ounce) jar tomato sauce
- 3/4 cup heavy cream
- 6 ounces shredded extra-sharp cheddar cheese (about 1 1/2 cups)
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the pasta shells according to the package instructions until al dente. Drain well and set aside to keep ready for later use.
- Brown the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 3-5 minutes. Drain any excess fat and set the beef aside.
- Sauté Aromatics: In the same skillet, add the diced onion and cook, stirring frequently, until translucent, about 2-3 minutes, allowing the onion to soften and develop flavor.
- Add Seasonings: Stir in the minced garlic, Italian seasoning, paprika, and mustard powder. Continue cooking and stirring for about 1 minute until the spices become fragrant.
- Add Flour: Whisk in the all-purpose flour and cook for approximately 1 minute until it is lightly browned, which will help thicken the sauce later.
- Add Liquids: Gradually whisk in the beef stock and tomato sauce until smooth. Bring the mixture to a boil, then reduce the heat and let it simmer, stirring occasionally, until the sauce slightly thickens and reduces, about 6-8 minutes.
- Combine & Heat Through: Return the drained pasta and cooked ground beef to the skillet with the sauce. Pour in the heavy cream and stir everything together to combine. Heat through and season to taste with salt and pepper.
- Add Cheese: Stir in the shredded cheddar cheese until fully melted, resulting in a creamy, cheesy sauce. Serve immediately for optimal flavor and texture.
Notes
- Use medium pasta shells as they hold the sauce well and complement the ground beef texture.
- Be sure to drain excess fat from the browned beef to avoid a greasy sauce.
- For a thicker sauce, simmer a bit longer before adding cream.
- Extra-sharp cheddar cheese adds a robust flavor; feel free to substitute with other sharp cheeses if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
