Creamy Beef and Shells is a hearty and comforting pasta dish that’s packed with rich flavors and creamy textures. Tender pasta shells are coated in a velvety tomato-cream sauce with seasoned ground beef, making it the perfect quick dinner for busy weeknights. This one-pot wonder is easy to prepare and guaranteed to be a family favorite!
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For the Pasta Dish
- 12 oz (340 g) medium pasta shells
- 1 lb (450 g) ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 can (14 oz / 400 g) diced tomatoes
- 1 can (8 oz / 225 g) tomato sauce
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup (120 ml) heavy cream
- 1 cup (100 g) shredded cheddar cheese
- 2 tbsp (30 g) cream cheese
Directions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta shells according to package instructions until al dente. Drain and set aside.
Step 2: Cook the Beef
- In a large skillet or pot, cook the ground beef over medium heat until browned and cooked through. Drain any excess grease.
- Add the diced onion and minced garlic to the skillet. Sauté for 2-3 minutes until fragrant and softened.
Step 3: Prepare the Sauce
- Stir in the diced tomatoes, tomato sauce, Italian seasoning, smoked paprika, salt, and pepper. Bring the mixture to a simmer and let it cook for 5-7 minutes to blend the flavors.
- Reduce the heat to low and stir in the heavy cream, shredded cheddar cheese, and cream cheese. Cook until the cheese has melted and the sauce is smooth and creamy.
Step 4: Combine with Pasta
- Add the cooked pasta shells to the skillet, tossing to coat them evenly in the creamy beef sauce.
Step 5: Serve
- Serve the Creamy Beef and Shells hot, garnished with fresh parsley or extra shredded cheese if desired.
Notes
- Pasta options: While shells are traditional, you can use any short pasta, like penne or rigatoni.
- Make it spicy: Add a pinch of red pepper flakes or a splash of hot sauce for a kick.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce if needed.
Conclusion
This Creamy Beef and Shells recipe is a satisfying, flavorful meal that comes together quickly and easily. It’s perfect for busy nights when you need something delicious and comforting. Try this simple recipe, and enjoy a bowl of pasta that’s sure to become a household favorite!
Frequently Asked Questions
Can I make Creamy Beef and Shells ahead of time, and how should I store it?
Yes, you can absolutely make this dish ahead! You can prepare the entire recipe and store it in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the dish for up to 2 months; allow it to cool completely before freezing. When reheating, add a splash of milk or broth to loosen the sauce and prevent the pasta from drying out.
What are some good ingredient substitutions if I don’t have everything on hand?
Certainly! If you don’t have ground beef, you can substitute ground turkey or chicken in a 1:1 ratio. For the heavy cream, you can use half-and-half, but the sauce might be slightly thinner. If you don’t have cheddar cheese, mozzarella or a similar melting cheese works well. Italian seasoning can be substituted with a blend of dried oregano, basil, and thyme.
How do I know when the ground beef is fully cooked and the sauce is ready?
The ground beef is fully cooked when it is browned and no longer pink, and it should reach an internal temperature of 160°F (71°C). The sauce is ready when it has simmered for 5-7 minutes, the flavors have melded, and the cheese has completely melted, resulting in a smooth and creamy consistency. You should see gentle bubbles and the sauce should coat the back of a spoon.
Can I double or triple this recipe for a larger gathering?
Yes, you can easily scale this recipe up! When doubling, use a larger skillet or pot to accommodate the increased volume. You may need to cook the ground beef in batches to ensure it browns properly. The cooking time for the sauce might need a slight adjustment (add a few minutes) to allow flavors to meld. For a triple batch, consider using two skillets to manage the ingredients and cooking process efficiently.
What are the nutritional benefits of the Creamy Beef and Shells recipe?
This recipe provides a good source of protein from the ground beef and dairy products. The diced tomatoes contribute vitamins A and C, as well as lycopene, an antioxidant. The pasta provides carbohydrates for energy. The cheddar cheese adds calcium, and the heavy cream contributes healthy fats.
Creamy Beef and Shells
This creamy beef and shells recipe is a quick, comforting dinner that the whole family will love. Tender pasta shells tossed in a rich, cheesy sauce with ground beef make for a satisfying meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pounds ground beef lean
- 3 cups pasta shells uncooked
- 2 cups heavy cream
- 1 cup Parmesan cheese grated
- 1 tablespoon butter
- 1 teaspoon salt to taste
- 0.5 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Cook the pasta shells according to package instructions. Drain and set aside.
- In a large skillet over medium heat, melt butter. Add ground beef and cook until browned.
- Stir in the cream and bring to a gentle simmer.
- Add the Parmesan cheese, salt, and pepper. Stir until the cheese has melted and the sauce thickens.
- Combine the cooked pasta with the sauce and stir until well coated.
- Serve immediately, garnished with additional Parmesan and parsley if desired.
Notes
For a spicier version, consider adding a pinch of red pepper flakes to the sauce.
