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Creamy Beef and Shells Recipe

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4.2 from 6 reviews

Creamy Beef and Shells is a comforting pasta dish combining tender medium pasta shells with rich ground beef in a flavorful tomato and beef stock sauce, enriched with cream and sharp cheddar cheese. Perfect for a hearty weeknight meal, this recipe offers creamy, cheesy indulgence with a harmonious blend of Italian seasoning, paprika, and mustard powder.

Ingredients

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

  • 1½ teaspoons Italian seasoning
  • 1 teaspoon paprika
  • ½ teaspoon mustard powder
  • salt and pepper, to taste

Thickener and Liquids

  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • 15 ounce can tomato sauce
  • ¾ cup heavy cream

Cheese

  • 6 ounces extra sharp cheddar cheese, shredded (about 1½ cups)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil and cook the medium pasta shells according to package instructions until al dente. Drain thoroughly and set aside.
  2. Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 3 to 5 minutes. Drain excess fat and set the beef aside.
  3. Sauté the onion: In the same skillet, add the diced onion and cook, stirring frequently, until translucent and softened, about 2 to 3 minutes.
  4. Add aromatics and spices: Stir in minced garlic, Italian seasoning, paprika, and mustard powder. Cook for about 1 minute until fragrant, ensuring spices are well blended.
  5. Create the roux: Whisk in the all-purpose flour and cook it until lightly browned, around 1 minute. This helps thicken the sauce.
  6. Make the sauce: Gradually whisk in the beef stock and tomato sauce. Bring the mixture to a boil, then reduce heat to a simmer. Cook, stirring occasionally, until the sauce thickens and reduces slightly, about 6 to 8 minutes.
  7. Combine pasta and beef: Stir the cooked pasta, browned beef, and heavy cream into the sauce. Heat through thoroughly to allow the flavors to meld.
  8. Add cheese and season: Stir in the shredded extra sharp cheddar cheese until melted and smooth. Taste and season with salt and pepper as desired.
  9. Serve warm: Dish out the creamy beef and shells while hot and enjoy a rich, comforting meal.

Notes

  • Make sure to drain the pasta well to avoid a watery sauce.
  • Use extra sharp cheddar cheese for a pronounced cheesy flavor; you can substitute with other sharp cheeses if preferred.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
  • For a lower-fat version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
  • Adding a pinch of red pepper flakes can provide a nice subtle heat if desired.

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