Creamy Beef and Shells
A comforting dish featuring pasta shells enveloped in a creamy sauce with seasoned ground beef, perfect for weeknight dinners.
Ingredients
Pasta and Meat
- 8 ounces medium pasta shells
- 1 pound ground beef can substitute with ground turkey or chicken
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 Dairy
- 2 tablespoons all-purpose flour
- 1 cup beef stock
- 1 15oz can marinara sauce
- 3/4 cup heavy cream use room temperature for better mixing
- 1/4 cup sour cream use room temperature for better mixing
- 1 1/2 cups cheddar cheese (freshly grated) for best melting
Instructions
Preparation
- In a large pot of boiling salted water, cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the ground beef, breaking it up with a wooden spoon. Brown until fully cooked, about 3-5 minutes. Drain excess fat and set the beef aside.
- In the same skillet, add the diced onion. Cook for about 2 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Whisk in the flour until lightly browned, about one minute. Gradually pour in the beef stock while stirring until combined.
Cooking
- Stir in the marinara sauce, followed by the Italian seasoning, dried parsley, oregano, and smoked paprika. Bring to a boil, then reduce heat and simmer, stirring occasionally until the sauce is reduced and slightly thickened, about 6-8 minutes.
- Add the cooked pasta shells and return the beef to the skillet. Stir gently to combine.
- Slowly stir in the heavy cream and heat through, approximately 1-2 minutes. Taste and adjust seasoning as needed.
- Add in the sour cream and fold in the cheddar cheese until melted, about 1-2 minutes.
Serving
- Dish up immediately, garnished with a sprinkle of parsley if desired.
Notes
For best serving, serve hot. Consider side dishes like steamed vegetables, garlic bread, or a light salad. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for longer preservation. Reheat on stovetop, adding a splash of milk or beef stock if needed.