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
Scale
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.
