Creamy Beef and Shells
This cozy pasta dish is creamy, rich, cheesy, and loaded with flavor. Ready in just 30 minutes, it’s the ultimate comfort food that kids and adults both adore!
đź•’ Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min
🍽️ Servings: 6 | Calories: 480 kcal
Why You’ll Love Creamy Beef and Shells 💛
- Quick weeknight dinner ready in half an hour
- Creamy, cheesy, and comforting
- Kid-friendly and picky-eater approved
- Uses simple pantry staples
Creamy Beef and Shells: A Family Favorite Pasta Dish 🍝✨
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Creamy Beef and Shells is creamy, rich, flavorful, and cheesy—ready in 30 minutes and family-approved!
Ingredients
- 8 ounces medium pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small sweet onion, diced
- 5 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 1 cup beef stock
- 1 (15 oz) can marinara sauce
- 3/4 cup heavy cream
- 1/4 cup sour cream
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 cups cheddar cheese, freshly grated
Instructions
1. Cook pasta per package instructions in a large pot of boiling salted water; drain well.
2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, 3–5 minutes, breaking it up. Drain excess fat; set aside.
3. In the same skillet, add diced onion and cook 2 minutes, stirring frequently.
4. Add garlic and cook until fragrant, about 1 minute.
5. Whisk in flour and cook 1 minute until lightly browned.
6. Gradually whisk in beef stock; stir to combine.
7. Add marinara sauce; stir in Italian seasoning, dried parsley, oregano, and smoked paprika.
8. Bring to a boil, reduce heat, and simmer, stirring occasionally, until reduced and slightly thickened, 6–8 minutes.
9. Stir in cooked pasta and return the beef to the skillet.
10. Stir in heavy cream until heated through, 1–2 minutes; season to taste with salt and pepper.
11. Stir in sour cream.
12. Fold in cheddar cheese until melted, 1–2 minutes.
13. Serve immediately, garnished with parsley if desired.
Notes
Use 80/20 ground chuck for best flavor; avoid 70/30 for this pasta unless you drain well.
Pasta should be saucy, not dry—add a splash of marinara or stock if needed.
Cook shells just to al dente so they don’t get mushy in the sauce.
Sauté extra veg (bell peppers, zucchini, carrots) with the onion and garlic until tender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 6g
- Sodium: 370mg
- Fat: 23g
- Saturated Fat: 9g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 66mg
🍽️ Ingredients
- 8 oz medium pasta shells
- 1 tbsp olive oil
- 1 lb ground beef
- 1 small sweet onion, diced
- 5 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 tsp dried parsley
- ½ tsp dried oregano
- ½ tsp smoked paprika
- 2 tbsp all-purpose flour
- 1 cup beef stock
- 1 (15 oz) can marinara sauce
- Âľ cup heavy cream
- ÂĽ cup sour cream
- Kosher salt & freshly ground black pepper, to taste
- 1 ½ cups cheddar cheese, freshly grated
👩‍🍳 Step-by-Step Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook pasta shells until al dente. Drain and set aside.
- Brown the Beef: Heat olive oil in a skillet over medium-high. Add ground beef, cook 3–5 minutes, and crumble with a spoon. Drain excess fat.
- Sauté Aromatics: In the same skillet, add onion and cook 2 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Make the Base: Sprinkle in flour, whisk for 1 minute until lightly golden. Slowly whisk in beef stock.
- Flavor It Up: Stir in marinara sauce, Italian seasoning, parsley, oregano, and smoked paprika. Bring to a boil, then reduce heat and simmer 6–8 minutes until slightly thickened.
- Add Pasta + Beef: Stir in cooked pasta and browned beef.
- Creamy Finish: Mix in heavy cream, then add sour cream. Taste and adjust seasoning.
- Cheesy Goodness: Fold in shredded cheddar until melty and creamy.
- Serve Hot: Garnish with parsley (optional) and enjoy! 🥰
đź’ˇ Pro Tips & Tricks
- Choose the Right Beef: Use 80/20 ground chuck for the best balance of flavor and less grease.
- Al Dente Pasta: Don’t overcook the shells—remember they’ll continue cooking in the sauce.
- Extra Veggies: Add bell peppers, zucchini, or carrots with the onion and garlic for extra nutrition.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk or cream.
đź“Š Nutrition (per serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate | 480 | 28g | 39g | 23g | 2g | 6g |
Disclaimer: Nutrition facts are estimates and may vary depending on exact ingredients used.
FAQs
Q: Can I make this ahead of time?
Yes! Store the cooked pasta and sauce separately, then combine when reheating for the best texture.
Q: Can I freeze creamy beef and shells?
Absolutely—freeze in a freezer-safe container for up to 2 months. Thaw overnight and reheat with extra cream.
Q: What cheese works best?
Cheddar is classic, but mozzarella, provolone, or even gouda add a fun twist.
Conclusion 🌟
This Creamy Beef and Shells recipe is everything a weeknight dinner should be—quick, comforting, and irresistibly cheesy. With tender pasta shells, flavorful ground beef, and a rich, creamy sauce, it’s a dish that brings the whole family running to the table. Whether you’re meal-prepping, feeding picky eaters, or just craving cozy comfort food, this pasta will never disappoint. 💛
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