Why Make This Recipe
Creamy Beef and Shells is a comforting and hearty dish that’s perfect for busy weeknights. With its rich flavors and creamy texture, it brings together the goodness of pasta, beef, and cheese in one pot. This recipe is quick to prepare and is sure to please the entire family. Plus, it requires simple ingredients that you likely already have in your kitchen.
How to Make Creamy Beef and Shells
Ingredients:
- 8 ounces medium pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- 0.5 medium sweet onion, diced
- 2 cloves garlic, minced
- 1.5 teaspoons Italian seasoning
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 (15-ounce) can tomato sauce
- 0.75 cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- 6 ounces shredded extra sharp cheddar cheese, about 1.5 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 to 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 to 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 to 8 minutes.
- Stir in pasta, beef, and heavy cream until heated through, about 1 to 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 your Creamy Beef and Shells in bowls, topped with extra cheese or fresh herbs if desired. This dish pairs well with a simple side salad or garlic bread for a more complete meal.
How to Store Creamy Beef and Shells
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Make sure to cool the dish completely before storing. Reheat in the microwave or on the stovetop before serving.
Tips to Make Creamy Beef and Shells
- Use lean ground beef to reduce excess fat.
- Adjust the seasoning to your taste; feel free to add a pinch of red pepper flakes for some heat.
- If you don’t have heavy cream, you can substitute it with half-and-half for a lighter option.
Variation
You can easily customize this dish by adding vegetables like spinach or bell peppers. For a lighter version, use ground turkey instead of beef.
FAQs
1. Can I use different types of pasta?
Yes, you can substitute medium pasta shells with any pasta shape you prefer, such as penne or rotini.
2. Is this recipe suitable for freezing?
Yes, you can freeze Creamy Beef and Shells. Just make sure to let it cool completely, then store it in a freezer-safe container. It’s best eaten within 2 months.
3. Can I make this recipe ahead of time?
Yes, you can prepare the beef and sauce ahead of time. When ready to serve, just heat it up, add the pasta, and finish the dish.
Creamy Beef and Shells
Ingredients
Pasta and Dairy
- 8 ounces medium pasta shells
- 0.75 cup heavy cream
- 6 ounces shredded extra sharp cheddar cheese about 1.5 cups
Meat and Vegetables
- 1 pound ground beef use lean ground beef to reduce excess fat
- 0.5 medium sweet onion, diced
- 2 cloves garlic, minced
Liquids and Seasonings
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 15-ounce can tomato sauce
- 1.5 teaspoons Italian seasoning
- Kosher salt and freshly ground black pepper, to taste adjust seasoning to your taste
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 to 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 to 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 to 8 minutes.
Combining and Serving
- Stir in pasta, beef, and heavy cream until heated through, about 1 to 2 minutes; season with salt and pepper, to taste.
- Stir in cheese until melted, about 2 minutes. Serve immediately.