Creamy Beef and Shells
A comforting dish featuring tender pasta shells enveloped in a savory beef mixture & rich cream sauce. Perfect for busy weeknight dinners.
Ingredients
Pasta and Sauce 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 15oz 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
Preparation
- Cook the pasta according to the package instructions in a large pot of boiling salted water. Once al dente, drain well.
- In a large skillet, heat the olive oil over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it into pieces. Drain excess fat and set beef aside.
- In the same skillet, add diced onion and sauté until softened, about 2 minutes. Add minced garlic and cook until fragrant, about 1 minute.
- Whisk in flour and cook until lightly browned, about 1 minute. Gradually whisk in beef stock, ensuring no lumps remain.
- Pour in marinara sauce and stir in Italian seasoning, dried parsley, oregano, and smoked paprika. Bring to a boil, then simmer until slightly thickened, about 6-8 minutes.
- Stir in cooked pasta and cooked beef. Add heavy cream and heat through for 1-2 minutes. Adjust salt and pepper to taste.
- Mix in sour cream until incorporated. Fold in grated cheddar cheese until melted, about 1-2 minutes.
Serving
- Serve immediately in deep bowls, garnished with fresh parsley if desired. This dish pairs well with a side salad or garlic bread.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for 3 months. Reheat gently on the stovetop, adding beef stock or milk as needed.