Dreamy Creamy Beef and Shells Recipe for Dinner Magic

Hearty comfort food takes center stage with this irresistible creamy beef and shells recipe that promises to satisfy serious pasta lovers.

Tender ground beef mingles seamlessly with perfectly cooked pasta shells, creating a rich and indulgent meal.

Velvety cheese sauce coats every shell, adding luxurious depth to each bite.

The combination of robust seasonings and creamy texture makes this dish an instant crowd-pleaser.

Simple ingredients come together quickly, ensuring a delicious dinner can be on the table in under 30 minutes.

Weeknight dinners just got a serious upgrade with this mouthwatering recipe that delivers maximum flavor with minimal effort.

Get ready to fall in love with a pasta dish that feels like a warm culinary hug.

Kitchen Equipment for One-Pot Beef Pasta

• Large pot: For boiling pasta and draining water.
• Large skillet: Primary cooking surface for beef and sauce.
• Wooden spoon: Used for breaking up ground beef while cooking.
• Whisk: Essential for combining flour and creating smooth sauce.
• Measuring cups: For accurately measuring ingredients.
• Sharp knife: Needed for dicing onions and chopping garlic.
• Cutting board: Surface for preparing ingredients.
• Spatula: Helpful for folding and stirring ingredients.
• Colander: For draining pasta after cooking.

Cooking Instructions for Creamy Shells

• Pasta Preparation

Boil shell pasta in a pot of water until perfectly tender, then drain thoroughly.

• Beef Browning

Sizzle ground beef in a skillet until beautifully caramelized and crumbly, removing any excess grease.

• Aromatic Base

Soften diced onions and release garlic’s fragrant essence in the same skillet, creating a rich flavor foundation.

• Sauce Creation

Dust flour into the pan, developing a golden roux. Slowly introduce beef stock and marinara, blending with a symphony of Italian herbs and spices.

• Sauce Reduction

Allow the mixture to bubble and transform, thickening into a luxurious sauce with deep, concentrated flavors.

• Pasta Integration

Reunite the cooked shells with the browned beef, creating a harmonious blend of textures and tastes.

• Creamy Finish

Swirl in heavy cream and sour cream, then melt cheddar cheese throughout, resulting in a velvety, indulgent coating.

• Serving

Plate immediately, optionally garnishing with fresh parsley for a pop of color and freshness.

Tweaks to Amp Up Creaminess or Spice

• Add red pepper flakes or cayenne pepper for a fiery kick that transforms the dish's flavor profile.
• Incorporate diced bell peppers, mushrooms, or spinach to increase nutritional value and add extra texture to the meal.
• Experiment with different cheese combinations like monterey jack, pepper jack, or gruyère to create unique flavor twists.
• Prepare the dish in advance and reheat gently, adding a splash of beef stock to maintain creamy consistency when serving.
• Replace ground beef with ground turkey, chicken, or plant-based meat alternatives for a different protein option that keeps the recipe versatile.

Serving Creamy Beef Shells Warm and Cozy

• Gather Family Around the Table: Create a warm, inviting atmosphere by serving this creamy beef and shells dish as a hearty family meal that brings everyone together.
• Pair with Fresh Sides: Complement the rich, creamy pasta with a crisp green salad or roasted vegetables to balance the dish's indulgent flavors.
• Top with Fresh Herbs: Sprinkle chopped parsley or chives on top for a burst of freshness and a pop of color that enhances the visual appeal.
• Serve with Crusty Bread: Include a side of warm, crusty bread to soak up the delicious, creamy sauce and complete the comfort food experience.

How to Keep Beef Pasta Ready for Later

• Refrigerate Smartly: Transfer leftover beef and shells to an airtight container within two hours of cooking. Keep chilled at 40°F or below to maintain freshness and prevent bacterial growth.
• Freeze for Future Meals: Portion the dish into freezer-safe containers, leaving slight space for expansion. Seal tightly and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat with Care: Warm refrigerated leftovers in a skillet over medium-low heat, stirring occasionally. Add a splash of beef stock or cream to restore creamy texture. Microwave as a quick alternative, stirring midway to ensure even heating.
• Maximum Storage Time: Consume refrigerated beef and shells within 3-4 days for optimal taste and food safety. Always check for any unusual odors or discoloration before consuming stored meals.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 600 kcal

Servings: 5

Creamy Beef and Shells Ingredient Breakdown

• Pasta Shells: Curved shape perfectly captures the creamy sauce, choose medium-sized shells for optimal sauce-holding capacity.

• Ground Beef, Diced Onion, Garlic: Rich, hearty protein with flavor-building aromatic vegetables that create a robust flavor foundation.

• Beef Stock, Marinara Sauce, Olive Oil, Flour: Liquid base for creating deep, complex sauce with smooth texture and rich undertones.
• Italian Seasoning, Dried Parsley, Oregano, Paprika: Vibrant herb blend adding depth and warmth to the dish's overall flavor profile.

• Heavy Cream, Sour Cream, Cheddar Cheese: Luxurious dairy components that transform the sauce into a silky, indulgent coating with tangy and sharp notes.

• Salt, Pepper: Essential seasoning agents for fine-tuning and elevating the entire dish's taste.

• Fresh Parsley: Bright, fresh herb for visual appeal and light herbal accent.

Velvety Beef And Shells Recipe

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4.8 from 24 reviews

• Total Time: 40 minutes
• Yield: 5 1x

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Description

Homemade creamy beef and shells deliver comfort through hearty pasta shells smothered in rich, meaty sauce. Familiar ingredients create nostalgic flavors you’ll savor with each delicious bite.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 8 oz (226 g) medium pasta shells
• 1 ½ cups (170 g) cheddar cheese, freshly grated
• 1 small sweet onion, diced
• 5 cloves garlic, minced
• 1 tbsp olive oil
• 2 tbsps all-purpose flour
• 1 cup (237 ml) beef stock
• 1 (15 oz or 425 g) can marinara sauce
• ¾ cup (177 ml) heavy cream
• ¼ cup (59 ml) sour cream
• 1 tsp Italian seasoning
• 1 tsp dried parsley
• ½ tsp dried oregano
• ½ tsp smoked paprika
• Kosher salt and freshly ground black pepper, to taste

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Instructions

1. Pasta Preparation: Cook pasta shells in salted water until al dente, drain, and reserve.
2. Beef Browning: In a skillet over medium-high heat, sauté ground beef until thoroughly browned, breaking into crumbly pieces and draining excess fat.
3. Aromatic Base: In the same skillet, quickly sauté onions and garlic, creating a fragrant foundation for the sauce.
4. Sauce Construction: Sprinkle flour to create a light roux, then gradually whisk in beef stock, marinara sauce, and seasonings (Italian seasoning, dried parsley, oregano, paprika), bringing to a gentle simmer for 7 minutes.
5. Creamy Integration: Reincorporate cooked pasta and beef into the sauce, then stir in heavy cream, sour cream, and cheddar cheese, ensuring a smooth, luxurious consistency.
6. Final Seasoning: Adjust flavors with salt and black pepper, stirring until cheese melts completely and sauce reaches a creamy, uniform texture.
7. Presentation: Plate immediately, optionally garnishing with fresh chopped parsley for a vibrant finish.

Notes

• Pasta Perfection: Cook shells al dente to prevent mushiness and maintain ideal texture throughout the creamy dish.
• Fat Management: Drain excess beef fat to control dish richness and prevent greasy consistency while preserving deep meat flavor.
• Roux Technique: Continuously stir flour to prevent burning and create smooth sauce base, ensuring lump-free creamy texture.
• Seasoning Strategy: Add herbs gradually and taste repeatedly to build complex flavor profile without overwhelming individual ingredients.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 600
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 90 mg