Description
This Creamy Beef and Shells recipe combines seasoned ground beef, tender pasta shells, tomato sauce, and rich cheddar cheese in a velvety cream sauce. It’s a hearty, family-friendly dinner ready in under 40 minutes—comforting, cheesy, and utterly irresistible!
Ingredients
Scale
- 8 ounces medium pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- ½ medium onion, diced
- 2 cloves garlic, minced
- 1½ teaspoons Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon mustard powder
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 (15-ounce) jar tomato sauce
- ¾ cup heavy cream
- Salt and pepper to taste
- 6 ounces shredded extra-sharp cheddar cheese (about 1½ cups)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook pasta shells according to package directions until al dente. Drain, toss with a drizzle of olive oil to prevent sticking, and set aside.
- Brown the beef: In a large skillet or deep sauté pan, heat 1 tablespoon olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spoon as it cooks (about 5–7 minutes). Drain excess fat if needed.
- Add aromatics and spices: Stir in diced onion and cook for 3 minutes until softened. Add minced garlic, Italian seasoning, paprika, and mustard powder, and cook for another 1–2 minutes until fragrant.
- Thicken the sauce: Sprinkle in the flour and stir until evenly combined with the beef mixture—this helps thicken the sauce later.
- Deglaze and simmer: Slowly pour in the beef stock, stirring to lift any browned bits from the pan. Add tomato sauce, stir well, and bring the mixture to a simmer. Let it cook for 5 minutes to reduce slightly.
- Make it creamy: Lower the heat and pour in the heavy cream, stirring until the sauce becomes silky and well blended. Season with salt and pepper to taste.
- Combine pasta and cheese: Add the cooked shells and shredded cheddar to the skillet. Stir gently until the cheese melts and everything is coated in a rich, creamy sauce.
- Serve and enjoy: Serve immediately while hot. Garnish with extra cheese, chopped parsley, or even a pinch of red pepper flakes if desired.
Notes
Active time: 20 minutes. Passive simmering: about 10 minutes. For best results, use freshly shredded cheese—it melts more smoothly than pre-packaged varieties.