I’ve always believed there’s nothing quite like a homemade meal shared with family. If you’re a busy mom or a working wife like me, you know the drill. After a long day, you want a recipe that’s both delicious and easy to pull together. That’s why I’m so excited to share my take on a dish that my family absolutely adores—Creamy Beef and Shells. It’s become one of our go-to meals, especially on those cozy nights when we all gather around the dining table to catch up on our day.
This recipe is pretty straightforward, and that’s just one of the reasons it’s a staple in our household. It’s not just about the rich, velvety sauce or the savory beef that hits all the right notes; it’s also about the experience of creating something comforting and hearty in your kitchen. Trust me, when you add a sprinkle of freshly grated cheddar right at the end, it brings everything together like magic!
I remember the first time I made this dish. It was one of those days when I was juggling a million things, and I needed something quick but still scrumptious for dinner. I had beef, some leftover pasta shells, and a few pantry staples. Before I knew it, a family favorite was born! This dish is perfect because even picky eaters can’t resist going back for seconds. It’s got that creamy tomato sauce that sticks to the ribs and pasta that’s just the right amount of al dente.
One thing I love about cooking is how it can transport you, even if it’s just for a moment. As I stir the sauce with its fragrant garlic and herbs, and the house fills with mouth-watering aromas, it’s like a warm foodie embrace. So, if you’re ready to fill your kitchen with some delicious smells and your bellies with something satisfying, let’s get cooking!
How to Make Creamy Beef and Shells
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Ingredients
- 8 ounces medium pasta shells
- 1 pound ground beef
- 1 small sweet onion, diced
- 5 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 teaspoon dried parsley
- 1/2 teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 1 cup beef stock
- 1 (15oz) can marinara sauce
- 3/4 cup heavy cream
- 1/4 cup sour cream
- 1 1/2 cups freshly grated cheddar cheese
- 1/2 teaspoon dried oregano
Directions
- Start by cooking the pasta according to the package instructions in a large pot of boiling salted water. Once the pasta is tender, drain it and set it aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until it’s browned, taking about 3-5 minutes. Drain off any extra fat and set the beef aside.
- In the same skillet, add the diced onion and sauté for approximately 2 minutes. Throw in the minced garlic and continue cooking until it becomes fragrant, about another minute.
- Add the flour to the skillet and cook for about a minute, until lightly golden. Gradually whisk in the beef stock, stirring to blend. Pour in the marinara sauce, and sprinkle in the Italian seasoning, dried parsley, oregano, and smoked paprika.
- Bring the mixture to a boil, then reduce the heat and let it simmer. Stir occasionally to prevent sticking, allowing the sauce to thicken slightly over the next 6-8 minutes.
- Combine the cooked pasta and beef with the sauce in the skillet. Pour in the heavy cream and stir until heated through, about 1-2 minutes. Adjust the salt and pepper to taste.
- Blend in the sour cream until the sauce is smooth. Gently fold in the freshly grated cheddar cheese, stirring until it’s melted and integrated, which takes about 1-2 minutes.
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop or microwave until hot, adding a splash of milk if needed to maintain creaminess without drying out.
Cooking Tips
If you’re out of heavy cream, you can substitute with half-and-half plus a tablespoon of melted butter. To deepen the flavor, add a splash of Worcestershire sauce to the beef. Make sure not to overcook the pasta shells for the perfect texture.
Serving Suggestions
This dish is wonderfully rich, so consider serving it with a crisp green salad drizzled with vinaigrette. A side of garlic bread makes it even more of a comfort meal, and a glass of red wine complements the flavors beautifully.
Ingredient Substitutions
If ground beef is not your preference, ground turkey or chicken works well in this dish. For a vegetarian twist, consider using chopped mushrooms or lentils. Use your favorite cheese blend if cheddar isn’t available; just avoid using pre-shredded cheese for the best melting quality.
Seasonal Variations
In spring, add fresh spinach or asparagus for a burst of color and nutrients. Summer calls for fresh tomatoes instead of canned marinara. In autumn, add a pinch of nutmeg for a comforting taste, and in winter, try adding cooked, diced butternut squash.
Allergen Information
This recipe contains dairy and gluten. Substitute gluten-free pasta and flour if necessary. For a dairy-free version, use coconut milk and dairy-free cheese alternatives. Always check labels to ensure products are allergen-free based on your dietary needs.
FAQs
Can I use a different type of pasta?
Absolutely! This recipe is quite forgiving with pasta shapes. While medium shells are ideal for holding the creamy sauce, you can use penne, fusilli, or rigatoni with great results. Just adjust the cooking time according to the pasta type used.
Is it possible to freeze this dish?
Yes, you can freeze Creamy Beef and Shells. Ensure the dish cools to room temperature before placing it in an airtight container. It can be stored in the freezer for up to 2 months. To reheat, thaw in the fridge overnight, then warm on the stove or microwave.
What vegetables can I add?
Feel free to add vegetables for added flavor and nutrition. Spinach, bell peppers, or zucchini work well. Just chop them up and add them to the sauce as it simmers, or sauté them with onions and garlic for an extra boost.
How do I prevent the pasta from becoming too soft?
To avoid overcooked pasta, boil it for a minute or two less than the package suggests. Since the pasta will continue to cook briefly in the sauce, this technique ensures it maintains a pleasant bite or ‘al dente’ texture even after reheating.
Can I make this dish ahead of time?
Yes, this dish can be made a day in advance. Prepare as directed, then store in the refrigerator in a covered container. Reheat gently, adding a splash of milk or cream to ensure it remains creamy and doesn’t dry out.
How can I make it less rich?
If you prefer a lighter version, substitute the heavy cream with milk or a milk alternative. You might also reduce the cheese quantity slightly. This will still maintain the dish’s flavor while cutting back on richness.
Creamy Beef and Shells
Ingredients
- 8 ounces medium pasta shells
- 1 pound ground beef
- 1 small sweet onion diced
- 5 cloves garlic minced
- 1 teaspoon Italian seasoning
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon dried parsley
- 1/2 teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 1 cup beef stock
- 1 (15oz) can marinara sauce
- 3/4 cup heavy cream
- 1/4 cup sour cream
- 1 1/2 cups freshly grated cheddar cheese
- 1/2 teaspoon dried oregano
Instructions
- Cook the pasta according to package instructions in a large pot of boiling salted water. Once cooked, drain and set aside.
- In a big skillet, heat olive oil over medium-high heat. Add the ground beef and cook until nicely browned, about 3-5 minutes. Drain excess fat.
- Add diced onion to the skillet and sauté for about 2 minutes. Add minced garlic and cook for another minute.
- Whisk in the flour and cook until lightly browned, about 1 minute. Gradually add beef stock, stirring to combine.
- Stir in marinara sauce, Italian seasoning, dried parsley, oregano, and smoked paprika. Bring to a boil, then reduce heat and simmer for 6-8 minutes.
- Add cooked pasta and beef to the skillet. Mix well. Stir in heavy cream and heat through for 1-2 minutes. Adjust seasoning with salt and pepper.
- Mix in sour cream until smooth. Fold in freshly grated cheddar cheese until melted, about 1-2 minutes. Serve hot with optional parsley garnish.
