If you are craving a comforting, hearty, and utterly satisfying meal, this Creamy Beef and Shells Recipe is about to become your new go-to. Imagine tender pasta shells enveloped in a rich, velvety sauce packed with savory ground beef, a hint of garlic, and a luscious blend of cheddar cheese and cream. Every bite feels like a warm hug, delivering layers of flavor that are both nostalgic and exciting. This dish is perfect for busy weeknights or cozy weekends where you want something that pleases the whole family without tons of fuss. Trust me, once you try this Creamy Beef and Shells Recipe, it will quickly earn a permanent spot in your recipe rotation.
Ingredients You’ll Need
Getting started with this Creamy Beef and Shells Recipe is a breeze because the ingredients are simple yet incredibly important. Each one plays a vital role in creating the perfect balance of taste, texture, and color that gives this dish its irresistible charm.
- 8 ounces medium pasta shells: Their little pockets are perfect for holding onto the creamy sauce and beef.
- 1 tablespoon olive oil: Adds a smooth base for sautéing and a hint of richness.
- 1 pound ground beef: The star protein that brings hearty, savory flavor and satisfying texture.
- 1/2 medium sweet onion (diced): Adds subtle sweetness and depth as it softens.
- 2 cloves garlic (minced): Offers aromatic warmth that elevates the entire dish.
- 1 1/2 teaspoons Italian seasoning: A blend of herbs that infuses a Mediterranean flair.
- 2 tablespoons all-purpose flour: The secret thickener that makes the sauce luscious and clingy.
- 2 cups beef stock: Deepens the meaty flavor and creates a rich sauce base.
- 1 (15-ounce) can tomato sauce: Adds vibrant color and a tangy undertone balancing the cream.
- 3/4 cup heavy cream: Brings an indulgent silky texture to the sauce.
- Kosher salt and freshly ground black pepper (to taste): Essential for seasoning and enhancing all the flavors.
- 6 ounces shredded extra-sharp cheddar cheese (about 1 1/2 cups): The finishing touch that melts smoothly, making the dish irresistibly creamy and cheesy.
How to Make Creamy Beef and Shells Recipe
Step 1: Cook the Pasta Shells
Start by bringing a large pot of salted water to a boil and cook the medium pasta shells according to the package instructions until they are al dente. This step ensures that your pasta will hold up beautifully when tossed with the creamy sauce without becoming mushy. After cooking, drain the shells well and set them aside—ready to soak up all that amazing flavor!
Step 2: Brown the Ground Beef
Heat olive oil in a large cast iron skillet over medium-high heat. Add the ground beef and cook it until it’s beautifully browned, around 3 to 5 minutes. Remember to crumble the beef with your spoon as it cooks, so every bite is perfectly meaty. Once browned, drain any excess fat to keep the dish from feeling greasy and set the beef aside for now.
Step 3: Sauté Onion, Garlic, and Herbs
In the same skillet, add diced sweet onion and cook, stirring frequently, until it becomes translucent, about 2 to 3 minutes. This step unlocks the onion’s natural sweetness, which contrasts wonderfully with the savory beef. Then stir in minced garlic and Italian seasoning. Let those fragrant aromas fill your kitchen as they cook for about a minute—it’s one of my favorite moments in making this recipe!
Step 4: Create the Creamy Sauce Base
Next, whisk in the all-purpose flour and cook it for about a minute until it’s lightly browned. This technique helps thicken the sauce while adding a subtle nutty taste. Gradually whisk in beef stock and tomato sauce, bringing everything to a gentle boil. Then reduce the heat and let it simmer, stirring occasionally, until the sauce is nicely reduced and slightly thickened—about 6 to 8 minutes. This part is key, as it builds the depth and richness that defines the Creamy Beef and Shells Recipe.
Step 5: Combine Pasta, Beef, Cream, and Cheese
Now for the best part: stir the cooked pasta and browned beef back into the sauce. Add the heavy cream and continue stirring until everything is heated through, about 1 to 2 minutes. Season with kosher salt and freshly ground black pepper to taste. Finally, toss in the shredded extra-sharp cheddar cheese, allowing it to melt into the sauce, creating a creamy, cheesy coating that clings perfectly to every shell.
Step 6: Serve Immediately
This dish is best enjoyed as soon as it’s ready while the cheese is perfectly melty and the sauce is warm. Grab your favorite spoon or fork and dive in—comfort food at its finest!
How to Serve Creamy Beef and Shells Recipe
Garnishes
Adding garnishes can elevate this Creamy Beef and Shells Recipe even further. Fresh chopped parsley or basil adds a pop of herbal brightness and vibrant green color. A sprinkle of extra sharp cheddar or parmesan cheese on top right before serving offers a wonderful finishing touch that cheese lovers will adore.
Side Dishes
Pair this hearty meal with a crisp green salad dressed in a tangy vinaigrette to balance the richness. Garlic bread or crusty baguettes are also fantastic side choices because you can use them to scoop up any leftover sauce. Roasted or steamed seasonal veggies, like broccoli or green beans, provide a nice contrast and add fresh texture.
Creative Ways to Present
For a fun twist, serve the creamy beef and shells in individual ramekins or small casserole dishes. You can top them with breadcrumbs and broil briefly to create a golden, crunchy crust. This presentation style makes the meal feel special and is perfect for entertaining guests or cozy family dinners.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. The creamy nature of the dish means it should be eaten within 3 to 4 days for the best taste and texture. Before refrigerating, allow the dish to cool to room temperature to keep the sauce smooth and avoid condensation.
Freezing
This Creamy Beef and Shells Recipe freezes quite well. Portion the dish into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. It’s best to freeze for up to 2 months. When thawed, the sauce might separate slightly, but a good stir during reheating will bring back the creamy consistency.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring frequently to keep the sauce smooth and prevent scorching. If the sauce has thickened too much, add a splash of beef stock or cream to loosen it up. Microwaving works too, but reheating slowly ensures the best texture and flavor.
FAQs
Can I use a different type of pasta instead of shells?
Absolutely! While medium pasta shells are great for trapping the sauce, you can substitute with elbow macaroni, penne, or even rigatoni. Just make sure to adjust cooking times according to the pasta type.
Is it possible to make this recipe with ground turkey or chicken?
Yes, ground turkey or chicken works well if you want a lighter version. Keep in mind the flavor will be milder, so you might want to increase the seasoning slightly to maintain that rich taste.
Can I use milk instead of heavy cream?
You can substitute milk for heavy cream to cut down on calories, but the sauce won’t be quite as rich and creamy. For a middle ground, try using half-and-half or add a small amount of cream cheese to maintain creaminess.
How spicy is the dish? Can I add heat?
This Creamy Beef and Shells Recipe is mild and comforting by default. If you love a bit of heat, consider adding crushed red pepper flakes while cooking the onions or a dash of hot sauce when adding the tomato sauce.
Is this recipe suitable for freezing and reheating on busy nights?
Definitely! This recipe is excellent for make-ahead meals. Freeze individual portions and reheat as needed for a quick, satisfying dinner that tastes freshly made.
Final Thoughts
This Creamy Beef and Shells Recipe is a total crowd-pleaser with its perfect blend of savory beef, cheesy richness, and tender pasta. It’s straightforward enough for weeknights but feels special enough for when you want to treat yourself or your loved ones. Give it a go soon—you might just find yourself making it again and again!
Print
Creamy Beef and Shells Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Creamy Beef and Shells is a comforting, hearty dish featuring tender pasta shells tossed in a rich, cheesy beef sauce infused with Italian seasoning. This quick 40-minute skillet recipe combines ground beef, savory tomato sauce, and creamy heavy cream for a satisfying meal perfect for weeknight dinners.
Ingredients
Pasta
- 8 ounces medium pasta shells
Beef Mixture
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 medium sweet onion, diced
- 2 cloves garlic, minced
- 1 1/2 teaspoons Italian seasoning
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 (15-ounce) can tomato sauce
- 3/4 cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- 6 ounces shredded extra-sharp cheddar cheese (about 1 1/2 cups)
Instructions
- Cook Pasta: In a large pot of boiling salted water, cook pasta shells according to package instructions until al dente. Drain well and set aside.
- Brown Ground Beef: Heat olive oil in a large cast iron skillet over medium-high heat. Add ground beef and cook, crumbling the meat as it browns, about 3 to 5 minutes. Drain any excess fat and set beef aside.
- Sauté Onions: In the same skillet, add diced onion and cook, stirring frequently, until translucent, about 2 to 3 minutes.
- Add Garlic and Seasoning: Stir in minced garlic and Italian seasoning, cooking until fragrant, about 1 minute.
- Make Roux: Whisk in the all-purpose flour and cook until it is lightly browned, roughly 1 minute to remove the raw flour taste.
- Add Liquids: Gradually whisk in beef stock and tomato sauce. Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, until the sauce reduces and slightly thickens, about 6 to 8 minutes.
- Combine and Heat Through: Stir in cooked pasta, browned beef, and heavy cream until everything is heated through, about 1 to 2 minutes. Season with kosher salt and freshly ground black pepper to taste.
- Add Cheese and Serve: Stir in shredded cheddar cheese until completely melted and the sauce is creamy, about 2 minutes. Serve immediately for best flavor.
Notes
- For a lighter option, substitute half-and-half for heavy cream.
- Use low-sodium beef stock to control salt levels.
- Fresh herbs like basil or parsley make a great garnish.
- To make it gluten-free, use gluten-free pasta and flour alternatives.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
