Creamy Beef and Shells Recipe

Introduction

This Creamy Beef and Shells recipe is a comforting, satisfying dish that’s perfect for weeknight dinners. Tender pasta shells combine with savory ground beef and a rich, cheesy sauce for a meal the whole family will love.

Ingredients

• 8 ounces medium pasta shells
• 1 tablespoon olive oil
• 1 pound ground beef
• ½ medium onion, diced
• 2 cloves garlic, minced
• 1 ½ 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 1 ½ cups)

Instructions

1. Step 1: In a large pot of boiling salted water, cook the pasta shells according to package instructions. Drain well and set aside.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it up as it cooks. Drain excess fat and set the beef aside.
3. Step 3: Add diced onion to the skillet and cook, stirring frequently, until translucent, about 2-3 minutes.
4. Step 4: Stir in minced garlic, Italian seasoning, paprika, and mustard powder. Cook for about 1 minute until fragrant.
5. Step 5: Whisk in the flour and cook until lightly browned, about 1 minute, to form a roux.
6. Step 6: Gradually whisk in beef stock and tomato sauce. Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, until it thickens slightly, about 6-8 minutes.
7. Step 7: Stir in the cooked pasta, reserved beef, and heavy cream. Heat everything through and season with salt and pepper to taste.
8. Step 8: Remove from heat and stir in the shredded cheddar cheese until melted and creamy.

Tips & Variations

• For extra flavor, add a splash of Worcestershire sauce when cooking the beef.
• Swap ground beef for ground turkey or chicken for a leaner option.
• Mix in some sautéed mushrooms or bell peppers for added vegetables.
• Use smoked paprika instead of regular paprika for a deeper smoky taste.
• Leftover sauce can be blended smooth for a creamier texture before adding cheese.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of milk or beef stock if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different pasta shapes?

Yes, while medium pasta shells work well to hold the sauce, other short pasta like penne, rotini, or rigatoni can be substituted without issue.

Is this dish freezer-friendly?

You can freeze it, but the pasta may become softer after thawing. To freeze, cool the dish completely, place it in a freezer-safe container, and use within 2 months. Thaw overnight in the fridge before reheating.

Creamy Beef and Shells Recipe

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★★★★★

4.6 from 558 reviews

This creamy beef and shells recipe combines tender pasta shells with a rich, flavorful beef sauce made with Italian seasonings, paprika, and a touch of mustard powder. The sauce is thickened with flour, simmered with beef stock and tomato sauce, then enriched with heavy cream and extra-sharp cheddar cheese for a comforting dish perfect for weeknight dinners.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Pasta

• 8 ounces medium pasta shells

Meat and Vegetables

• 1 tablespoon olive oil
• 1 pound ground beef
• ½ medium onion, diced
• 2 cloves garlic, minced

Seasonings and Flour

• 1 ½ teaspoons Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon mustard powder
• 2 tablespoons all-purpose flour

Liquids

• 2 cups beef stock
• 1 15-ounce jar tomato sauce
• ¾ cup heavy cream

Finishing

• Salt and pepper to taste
• 6 ounces shredded extra-sharp cheddar cheese (about 1 ½ cups)

Instructions

1. Cook Pasta: In a large pot of boiling salted water, cook the pasta shells according to package instructions until al dente. Drain well and set aside.
2. Brown Ground Beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, crumbling it with a spatula, until browned and cooked through, about 3-5 minutes. Drain any excess fat from the skillet and set the beef aside.
3. Sauté Onion: In the same skillet, add the diced onion and cook, stirring frequently, until translucent and softened, approximately 2-3 minutes.
4. Add Garlic and Spices: Stir in the minced garlic, Italian seasoning, paprika, and mustard powder. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
5. Incorporate Flour: Whisk in the all-purpose flour and cook for about 1 minute until the flour is lightly browned. This will help thicken the sauce.
6. Add Liquids and Simmer: Gradually whisk in the beef stock and tomato sauce to prevent lumps. Bring the mixture to a boil, then reduce the heat and let it simmer, stirring occasionally until the sauce reduces and thickens slightly, about 6-8 minutes.
7. Combine Ingredients: Stir the cooked pasta and browned beef into the sauce along with the heavy cream. Heat through evenly, then season with salt and pepper to taste.
8. Melt Cheese: Finally, stir in the shredded extra-sharp cheddar cheese until fully melted and incorporated, making the sauce creamy and rich. Serve immediately.

Notes

• Be sure to drain excess fat from the browned beef to avoid a greasy sauce.
• For a thicker sauce, simmer a few minutes more to reduce further before adding pasta and cream.
• Use sharp cheddar for a strong cheese flavor; you can substitute with other melting cheeses if desired.
• Leftovers keep well and reheat nicely, just add a splash of cream or milk if sauce thickens too much when reheated.

Keywords: creamy beef pasta, beef and shells, cheesy beef pasta, comforting dinner, weeknight meal