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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.

Ingredients

Scale

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

Find it online: https://servedbynora.com/creamy-beef-and-shells-recipe/