why make this recipe
Creamy Beef and Shells is a comforting dish that combines rich flavors and textures in a satisfying meal. It’s quick to prepare and perfect for weeknight dinners. With tasty ground beef, creamy cheese, and pasta shells, this recipe is a hit for both kids and adults alike. Plus, it requires simple ingredients that you likely already have in your pantry!
how to make Creamy Beef and Shells
Ingredients :
- 8 ounces medium pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 medium sweet onion, diced
- 2 cloves garlic, minced
- 1 1/2 teaspoons Italian seasoning
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 (15-ounce) can tomato sauce
- 3/4 cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- 6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups
Directions :
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat olive oil in a large cast iron skillet over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside.
- Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes.
- Stir in garlic and Italian seasoning until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
- Stir in pasta, beef, and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste.
- Stir in cheese until melted, about 2 minutes. Serve immediately.
how to serve Creamy Beef and Shells
Serve Creamy Beef and Shells hot in bowls. You can garnish with extra cheese, fresh herbs, or a sprinkle of Italian seasoning for added flavor. Pair it with a simple green salad or garlic bread for a complete meal.
how to store Creamy Beef and Shells
To store Creamy Beef and Shells, let it cool completely. Place the leftovers in an airtight container and store them in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. When reheating, add a splash of beef stock or cream to maintain the creamy texture.
tips to make Creamy Beef and Shells
- For added flavor, brown the beef with some spices like paprika or red pepper flakes.
- If you like more vegetables, you can include peas, bell peppers, or spinach in the dish.
- Make it even creamier by using a mix of different cheeses such as mozzarella or parmesan along with the cheddar.
variation (if any)
You can make a lighter version of Creamy Beef and Shells by using ground turkey or chicken instead of beef. For a vegetarian option, substitute the meat with mushrooms or lentils, and use vegetable stock instead of beef stock.
FAQs
1. Can I use a different type of pasta?
Yes! You can use any pasta shape you have on hand, such as penne or fusilli. Just adjust the cooking time according to the package instructions.
2. Is it okay to add more vegetables?
Absolutely! Feel free to add your favorite vegetables, such as zucchini, spinach, or mushrooms for extra nutrition and flavor.
3. Can I make this dish ahead of time?
Yes, you can prepare the ingredients ahead of time and combine them right before serving. Just be careful not to overcook the pasta, as it can become mushy when reheating.
4. Can I freeze the leftovers?
Yes, you can freeze Creamy Beef and Shells. Just be sure to cool it completely before placing it in an airtight container. Reheat it gently to maintain the texture.
Creamy Beef and Shells
Ingredients
Pasta and Beef
- 8 ounces medium pasta shells
- 1 pound ground beef
- 1/2 medium sweet onion, diced
- 2 cloves garlic, minced
- 1 1/2 teaspoons Italian seasoning
- 2 tablespoons all-purpose flour
Sauce
- 2 cups beef stock
- 1 15-ounce can tomato sauce
- 3/4 cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- 6 ounces shredded extra-sharp cheddar cheese About 1 1/2 cups
Cooking oil
- 1 tablespoon olive oil
Instructions
Cooking Pasta
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Cooking Beef
- Heat olive oil in a large cast iron skillet over medium-high heat.
- Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside.
Making Sauce
- Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes.
- Stir in garlic and Italian seasoning until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
Combining Ingredients
- Stir in pasta, beef, and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste.
- Stir in cheese until melted, about 2 minutes. Serve immediately.