Hey there! If you’re anything like me, you’re always on the hunt for that perfect, comforting dish that makes everyone around the table happy. That’s exactly what you’ll find in this Creamy Beef and Shells recipe. Growing up, pasta nights were a big deal in my family. We’d gather in the kitchen, the smell of garlic and onions filling the air, and everyone, from my mom to my younger sister, would take part in preparing the meal. This particular dish is a throwback to those cozy evenings when the world seemed a little more at ease.
There’s something magical about the way pasta can bring people together, and these creamy shells paired with savory beef do just that. The first time I made this recipe, I was looking for a quick yet satisfying meal after a long day. I was a bit skeptical about how it would turn out with just 30 minutes on the clock, but one bite, and I was hooked! Since then, it’s become a staple in my culinary repertoire, perfect for busy weeknights or when I want to impress guests without spending hours in the kitchen.
What makes this dish stand out is the delightful combination of flavors and textures. The beef is rich and hearty, the pasta is perfectly al dente, and the creamy sauce? Oh, it’s pure bliss! Each bite is a testament to how simple ingredients like garlic, onion, Italian seasoning, and cheese can transform into something extraordinary. My husband loves to add a little extra cheese on top, while the kids often sneak a spoonful of sour cream when they think I’m not looking. It’s these little quirks that make cooking at home so much fun.
So, whether you’re a seasoned cook or just starting out, this recipe is sure to become a favorite. It’s straightforward, flavorful, and flexible enough for you to put your own spin on it. Go ahead and give it a try – your family will thank you, and you’ll have a new go-to dish to add to your list. Let’s dive into the deliciousness that is Creamy Beef and Shells!
How to Make Creamy Beef and Shells
Click here to get printable version
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 (15 oz) 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
Directions:
- Begin by cooking your pasta shells in a large pot of boiling salted water following the package directions. Once they’re perfectly cooked, drain them well and keep them aside.
- Heat a large skillet over medium-high heat and add olive oil. Toss in the ground beef, cooking it until it’s browned and crumbled, about 3-5 minutes. Remove excess fat carefully and set the beef aside.
- In the same skillet, introduce the diced onion, cooking it for around 2 minutes while stirring frequently. Add minced garlic, cooking until fragrant, approximately 1 minute.
- Sprinkle in the flour, allowing it to cook until it achieves a light brown color, about a minute.
- Gradually pour in the beef stock while whisking continuously. Mix in the marinara sauce, along with Italian seasoning, parsley, oregano, and smoked paprika.
- Bring the mixture to a rolling boil. Then lower the heat and let it simmer, stirring occasionally, until the sauce begins to thicken, around 6-8 minutes.
- Gently fold in the cooked pasta and return the beef to the skillet.
- Pour in the heavy cream, warming the mixture for about 1-2 minutes. Taste and season with salt and pepper as desired.
- Stir in the sour cream until everything is well combined.
- Finally, incorporate the cheddar cheese, folding it in until it melts completely, approximately 1-2 minutes.
- Serve immediately, garnished with a sprinkle of parsley if desired.
Creative Substitutions to Suit Your Taste
If you’re out of certain ingredients, don’t worry. Ground turkey or chicken can replace beef for a lighter version. Swap out heavy cream for a lower-fat alternative like half-and-half, though the sauce might be less rich. For a vegetarian twist, substitute the beef with mushrooms or tofu. Play around with different cheeses such as mozzarella or parmesan for a unique flavor profile.
Best Ways to Store Leftover Creamy Beef and Shells
To keep your creamy beef and shells fresh, store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of milk or cream to prevent the sauce from drying out. For longer storage, freeze individual portions in freezer-safe containers for up to two months. Thaw overnight in the fridge before reheating.
Perfect Pairings for Creamy Beef and Shells
This dish pairs beautifully with a crisp, green salad tossed in a light vinaigrette. Garlic bread makes for a classic companion, perfect for soaking up any leftover sauce. For drinks, try a full-bodied red wine like Merlot or a chilled glass of sparkling water with a lemon twist.
Pro Tips for the Perfect Creamy Beef and Shells
To achieve a perfectly balanced sauce, make sure to cook the flour just until it begins to brown, avoiding a raw taste. Opt for freshly grated cheese for better melting and flavor. When simmering the sauce, don’t rush; let it thicken naturally for the best results. Lastly, taste and adjust seasoning as you go – your taste buds are the best guide!
Adding a Seasonal Spin to Creamy Beef and Shells
In the summer, toss in fresh, diced tomatoes and basil for a bright twist. During fall, add roasted butternut squash or pumpkin puree for an autumnal flavor. Winter months call for heartier additions like spinach or kale. In spring, incorporate fresh asparagus or peas to celebrate the season’s bounty.
FAQs:
Can I make this dish ahead of time?
Absolutely! You can prepare the sauce and cook the pasta separately in advance. Combine them when you’re ready to serve, reheating gently on the stove. Adding a bit of cream or stock will help maintain the sauce’s consistency.
Is there a way to make this dish healthier?
For a healthier version, use lean ground beef or substitute with ground turkey or chicken. Opt for whole wheat pasta and reduce the amount of cheese and cream. Incorporating vegetables like zucchini or bell peppers can also increase the nutritional value.
Can I use a different type of pasta for this recipe?
Yes, feel free to use any pasta shape you prefer. Penne, fusilli, or rotini are great alternatives that hold the sauce well. Just be sure to adjust the cooking time according to the pasta type you choose.
How can I make this dish more spicy?
If you enjoy a little heat, consider adding red pepper flakes or a dash of hot sauce to the sauce. You can also use spicy Italian sausage instead of ground beef for an extra kick in flavor.
What if I don’t have marinara sauce?
No marinara? No problem! You can use tomato sauce with a pinch of sugar and additional Italian herbs for flavor. Alternatively, mix tomato paste with water and seasonings for a quick substitute.
Can I add vegetables to this recipe?
Of course! Adding vegetables like mushrooms, spinach, or bell peppers not only enhances the flavor but also boosts the nutritional content. Simply sauté them with the onions or stir them into the sauce towards the end of cooking.
Creamy Beef and Shells
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 15 oz 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
- Begin by cooking the pasta in boiling salted water as directed on the package. Once cooked, drain it thoroughly and set it aside.
For Beef and Sauce:
- In a large skillet, heat the olive oil at medium-high heat. Add the ground beef, cooking it until browned, for approximately 3-5 minutes while breaking it apart with a wooden spoon. Drain any excess fat and set aside.
- Using the same skillet, add the diced onion and sauté for about 2 minutes, stirring regularly. Then, introduce the minced garlic and cook until the aroma fills the kitchen, roughly 1 minute.
- Whisk in the flour and allow it to cook just until it is lightly browned, taking about a minute.
- Slowly incorporate the beef stock while whisking, ensuring everything is well combined. Then, stir in the marinara sauce along with the Italian seasoning, dried parsley, oregano, and smoked paprika.
- Bring this mixture to a boil, then reduce the heat and let it simmer. Stir occasionally until it thickens slightly, which should take around 6-8 minutes.
- Gently fold the cooked pasta back into the skillet and reintroduce the beef mixture.
- Next, add the heavy cream and heat through for about 1-2 minutes. Taste the dish and adjust with salt and pepper as needed.
- Mix in the sour cream until well integrated with the dish.
- Finally, gently fold the grated cheddar cheese into the mixture until it melts, around 1-2 minutes.
- Serve immediately and, if desired, garnish with a sprinkle of parsley.
