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Creamy Beef and Shells Recipe

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★★★★★

4.5 from 110 reviews

A deliciously creamy beef and shell pasta recipe featuring tender ground beef, perfectly cooked pasta shells, and a rich sauce made with marinara, heavy cream, and cheddar cheese. This comforting skillet dish is seasoned with Italian herbs and smoked paprika for a flavorful, hearty meal that’s perfect for family dinners.

Ingredients

Scale

Pasta and Meat

  • 8 ounces medium pasta shells
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 preferred for flavor and moderate fat)

Vegetables and Seasonings

  • 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

Sauces and Thickener

  • 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

Finishing

  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 cups cheddar cheese, freshly grated

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta shells according to package instructions until al dente. Drain well and set aside.
  2. Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, about 3-5 minutes, breaking it apart with a wooden spoon. Drain excess fat, leaving 1-2 tablespoons for flavor, then set the beef aside.
  3. 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.
  4. Add Flour: Whisk in the all-purpose flour and cook until lightly browned, about 1 minute, to create a roux for thickening.
  5. Make Sauce Base: Gradually whisk in beef stock, stirring to combine. Add the marinara sauce and stir in Italian seasoning, dried parsley, dried oregano, and smoked paprika.
  6. Simmer Sauce: Bring the mixture to a boil, then reduce heat and let it simmer, stirring occasionally, until the sauce thickens slightly, about 6-8 minutes.
  7. Combine Beef and Pasta: Stir the cooked pasta and browned beef into the sauce, ensuring everything is evenly combined.
  8. Add Cream: Stir in the heavy cream and heat through for about 1-2 minutes. Taste and adjust seasoning with kosher salt and freshly ground black pepper.
  9. Incorporate Sour Cream: Stir in the sour cream until fully combined.
  10. Melt Cheese: Fold in the freshly grated cheddar cheese and cook until melted and creamy, about 1-2 minutes.
  11. Serve: Serve immediately, optionally garnished with fresh parsley for a pop of color and flavor.

Notes

  • Use ground chuck (80/20) for a good balance of flavor and fat content. Avoid 70/30 due to excess grease; if used, drain thoroughly.
  • The pasta should be saucy but not dry; add more marinara sauce if needed to maintain desired consistency.
  • Cook pasta al dente to avoid sogginess when combined with sauce.
  • Drain most of the beef grease but leave 1-2 tablespoons in the pan for flavor.
  • Optional vegetables like bell peppers, zucchini, or carrots can be sautéed with onion and garlic to add more nutrition and texture.

Keywords: creamy beef pasta, shell pasta recipe, comfort food, Italian pasta skillet, ground beef pasta, creamy marinara sauce

Find it online: https://mjrecipe.com/creamy-beef-and-shells-recipe/