Creamy Beef and Shells – The Ultimate Comfort Food Recipe

BySally
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Creamy Beef and Shells – The Ultimate Comfort Food Recipe

Craving Comfort? Meet Your New Favorite Creamy Beef and Shells

In a world of ever-changing food trends, what truly stands the test of time? For countless families, it’s the deeply satisfying, soul-warming embrace of a creamy beef and pasta dish. If you’re on the hunt for a dinner that consistently delivers smiles and contented sighs, you’ve landed in the right place. This Creamy Beef and Shells recipe isn’t just a meal; it’s an experience. It’s the kind of dish that transforms a busy weeknight into a cozy, memorable occasion. We’re talking about tender ground beef, perfectly cooked pasta shells, all swimming in a rich, velvety sauce that’s both decadent and surprisingly easy to make. Ready to discover your new ultimate comfort food? Let’s dive in!

Gather Your Culinary Arsenal: The Ingredients

The magic of this dish lies in simple, high-quality ingredients coming together to create something truly special. Here’s what you’ll need:

The Heart of the Dish

  • 1 pound lean ground beef: The savory foundation of our dish. Aim for 85-90% lean for the best flavor without excessive grease.
  • 12 ounces medium pasta shells: These little cups are perfect for capturing all that delicious sauce. Elbow macaroni or rotini also work beautifully. Ensure you have enough to soak up every drop of goodness!
  • 1 tablespoon olive oil: For sautéing. You can use vegetable oil or even a little butter in a pinch.

Building Layers of Flavor

  • 1 medium onion, finely chopped: Adds a sweet, aromatic depth. White or yellow onions are ideal.
  • 2-3 cloves garlic, minced: The pungent hero that elevates any savory dish. Don’t be shy with the garlic!
  • 1 teaspoon dried Italian seasoning: A blend of oregano, basil, thyme, and rosemary that brings herbaceous notes.
  • 1/2 teaspoon salt, plus more to taste: Essential for bringing out all the flavors.
  • 1/4 teaspoon black pepper, plus more to taste: A touch of spice to round things out.
  • 1 (15 ounce) can tomato sauce: The smooth, tomatoey base for our sauce.
  • 1 cup beef broth: Adds richness and liquid for simmering the pasta. Low-sodium is a good choice if you’re watching your salt intake.

Achieving Creaminess

  • 1/2 cup heavy cream: The secret to that luscious, velvety texture. For a slightly lighter option, half-and-half can be used, but it might not be quite as rich.
  • 1 cup shredded cheddar cheese: Sharp cheddar provides a wonderful tang that cuts through the richness. Monterey Jack or a Colby blend are also excellent choices. Good quality, freshly shredded cheese melts best.

Optional Enhancements

  • Pinch of red pepper flakes: For a subtle kick of heat.
  • Fresh parsley, chopped: For a burst of color and freshness as a garnish.
  • A splash of Worcestershire sauce: For an extra layer of umami.

Mastering the Clock: Prep, Cook, and Total Time

One of the best things about this Creamy Beef and Shells recipe is its weeknight-friendliness. It strikes a delightful balance between being quick enough for a busy evening and substantial enough to feel like a real treat.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Compared to many multi-step comfort food dishes or elaborate pasta bakes, 45 minutes is remarkably efficient. Many similar recipes can easily push past the hour mark, especially when factoring in baking time. This streamlined approach means you get maximum comfort with minimum fuss!

Creamy Beef and Shells Casserole in a pan

Let’s Get Cooking: Step-by-Step Guide

Follow these simple steps to create a bowl of pure comfort. You’ve got this!

Step 1: Brown the Beef and Aromatics

Grab a large skillet or Dutch oven and heat the olive oil over medium-high heat. Add the ground beef and break it apart with a spoon. Cook until it’s nicely browned, about 6-8 minutes. Drain off most of the grease, leaving just a tablespoon or so for flavor. Toss in the chopped onion and cook until it starts to soften, about 3-4 minutes. Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for another minute until the garlic is fragrant – be careful not to burn it!

Step 2: Introducing the Saucy Foundation

Pour in the tomato sauce and beef broth. Stir everything together, scraping up any browned bits from the bottom of the pan. These bits are packed with flavor! Bring the mixture to a gentle simmer.

Step 3: Shells in the Spotlight

Now for the star! Add the dry pasta shells directly to the simmering sauce. Stir them in so they are mostly submerged in the liquid. Reduce the heat to medium-low, cover the skillet, and let it simmer for about 15-20 minutes, or until the pasta shells are cooked al dente. Stir occasionally to prevent the pasta from sticking to the bottom and ensure even cooking. The sauce will thicken as the pasta absorbs some of the liquid and releases its starch.

Step 4: The Creamy Finale

Once the pasta is tender and the sauce has thickened beautifully, it’s time for the creamy magic. Remove the skillet from the heat. Stir in the heavy cream until it’s fully incorporated. Then, gradually add the shredded cheddar cheese, stirring constantly until it’s melted into a smooth, glorious sauce. Taste and adjust seasoning if needed – perhaps a little more salt or pepper?

Step 5: Plate Up Your Masterpiece

Ladle generous portions of your creamy beef and shells into bowls. Garnish with fresh chopped parsley if you’re feeling fancy. Serve immediately and prepare for the chorus of “Mmmms”!

Nutritional Snapshot

Please note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

  • Calories: Approximately 550-650 per serving
  • Protein: Around 30-35g
  • Fat: Approximately 30-40g
  • Carbohydrates: Around 40-50g

Healthier Twists on a Classic

Want to lighten things up without sacrificing flavor? Try these swaps:

  • Leaner Protein: Opt for ground turkey or chicken breast.
  • Whole Wheat Pasta: Boost fiber content by using whole wheat shells.
  • Reduced-Fat Dairy: Use 2% milk or half-and-half instead of heavy cream, and a reduced-fat cheddar cheese. The sauce may be slightly less rich but still delicious.
  • Add Veggies: Stir in finely chopped carrots, celery, bell peppers, or spinach during the onion sautéing stage. Mushrooms are also a fantastic addition.

Elevate Your Meal: Serving Ideas

This dish is a meal in itself, but here are some ideas to complete your dining experience:

  • Simple Side Salad: A crisp green salad with a light vinaigrette offers a refreshing contrast.
  • Garlic Bread: Perfect for mopping up any extra sauce.
  • Steamed Broccoli or Green Beans: Adds a healthy, vibrant vegetable component.

Avoiding Pitfalls: Common Mistakes

Ensure your Creamy Beef and Shells turns out perfectly every time by avoiding these common slip-ups:

  • Overcrowding the Pan: When browning the beef, don’t overcrowd the skillet. Cook in batches if necessary to ensure proper browning and prevent steaming.
  • Burning the Garlic: Garlic cooks quickly! Add it towards the end of sautéing the onions and don’t let it brown too much, or it will become bitter.
  • Undercooking the Pasta: The pasta needs to be fully cooked in the sauce. If it’s too firm, it won’t absorb the flavors properly and will be unpleasantly chewy.
  • Adding Cream Too Early: Add the cream and cheese off the heat or on very low heat to prevent the dairy from curdling.

Savoring the Leftovers: Storing Instructions

Got leftovers? Lucky you! Store cooled Creamy Beef and Shells in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, or in the microwave, adding a splash of milk or broth if it seems a little thick.

Close-up of creamy beef and shells in a bowl

Your New Go-To Comfort Classic

There you have it – a simple, incredibly satisfying Creamy Beef and Shells recipe that’s destined to become a family favorite. It’s the perfect harmony of hearty, cheesy, and comforting, ideal for any night of the week. We hope you make this dish often and enjoy every single delicious spoonful. Give it a try and let us know what you think!

Frequently Asked Questions

What kind of ground beef is best?

Lean ground beef (85-90% lean) is ideal as it provides good flavor without excessive grease. You can use leaner options like 93% lean or ground turkey if preferred.

Can I use a different type of pasta?

Absolutely! While shells are great for holding sauce, elbow macaroni, rotini, penne, or even fusilli will work well. Just ensure you cook them according to package directions or until al dente in the sauce.

How can I make the sauce richer?

For an even richer sauce, you can add a tablespoon of butter along with the heavy cream, or use a combination of heavy cream and a touch of cream cheese. Ensure the heat is low when adding dairy to prevent curdling.

Can this be made ahead of time?

You can prepare the beef and sauce base ahead of time and refrigerate it. When ready to serve, reheat the sauce, add the pasta, and cook until al dente. Then stir in the cream and cheese. Alternatively, you can cook the pasta separately and combine everything when reheating, though the texture might be slightly different.

My sauce is too thick, what should I do?

If the sauce becomes too thick, especially after adding the pasta, you can thin it out by stirring in a little extra beef broth, milk, or even a splash of water until it reaches your desired consistency.

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Creamy Beef and Shells

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ThisCreamy Beef and Shellsrecipe is a hearty, comforting one-pan dinner that’s perfect for busy weeknights. Featuring tender pasta shells coated in a rich, cheesy sauce with flavorful ground beef, it’s a dish the whole family will love!

  • Author: Chef Sally

Ingredients

Scale
  • 8 ouncesmedium pasta shells1 tablespoonolive oil1pound ground beef1small sweet onion, finely diced5cloves garlic, minced1 teaspoonItalian seasoning1 teaspoondried parsley½ teaspoondried oregano½ teaspoonsmoked paprika2 tablespoonsall-purpose flour1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
  • 1 tablespoonolive oil1pound ground beef1small sweet onion, finely diced5cloves garlic, minced1 teaspoonItalian seasoning1 teaspoondried parsley½ teaspoondried oregano½ teaspoonsmoked paprika2 tablespoonsall-purpose flour1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
  • 1pound ground beef1small sweet onion, finely diced5cloves garlic, minced1 teaspoonItalian seasoning1 teaspoondried parsley½ teaspoondried oregano½ teaspoonsmoked paprika2 tablespoonsall-purpose flour1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
  • 1small sweet onion, finely diced5cloves garlic, minced1 teaspoonItalian seasoning1 teaspoondried parsley½ teaspoondried oregano½ teaspoonsmoked paprika2 tablespoonsall-purpose flour1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
  • 5cloves garlic, minced1 teaspoonItalian seasoning1 teaspoondried parsley½ teaspoondried oregano½ teaspoonsmoked paprika2 tablespoonsall-purpose flour1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
  • 1 teaspoonItalian seasoning1 teaspoondried parsley½ teaspoondried oregano½ teaspoonsmoked paprika2 tablespoonsall-purpose flour1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
  • 1 teaspoondried parsley½ teaspoondried oregano½ teaspoonsmoked paprika2 tablespoonsall-purpose flour1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
  • ½ teaspoondried oregano½ teaspoonsmoked paprika2 tablespoonsall-purpose flour1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
  • ½ teaspoonsmoked paprika2 tablespoonsall-purpose flour1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
  • 2 tablespoonsall-purpose flour1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
  • 1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
  • 1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
  • ¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
  • ¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
  • Kosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
  • 1 ½ cupsfreshly grated cheddar cheese

Instructions

  1. 1️⃣Cook 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.
  2. 2️⃣Brown the beef:Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, about 3-5 minutes, breaking it up into small pieces with a spoon. Drain any excess fat and transfer the beef to a plate.3️⃣Sauté onion and garlic:In the same skillet, add the diced onion and sauté for 2 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.4️⃣Make the roux:Sprinkle the flour over the onion and garlic mixture. Cook, whisking constantly, for 1 minute until the flour is lightly browned.5️⃣Add liquids and seasonings:Gradually whisk in the beef stock, ensuring no lumps form. Stir in the marinara sauce, Italian seasoning, parsley, oregano, and smoked paprika.6️⃣Simmer the sauce:Bring the sauce to a boil, then lower the heat to a gentle simmer. Cook for 6-8 minutes, stirring occasionally, until the sauce has thickened slightly.7️⃣Combine pasta and beef:Return the cooked pasta and browned beef to the skillet. Stir to coat everything evenly in the sauce.8️⃣Incorporate dairy:Mix in the heavy cream and simmer for 1-2 minutes until heated through. Adjust the seasoning with salt and pepper as needed. Then, stir in the sour cream for added creaminess.9️⃣Add the cheese:Fold in the grated cheddar cheese and stir until melted and fully incorporated into the sauce.🔟Serve:Serve the creamy beef and shells immediately, garnished with chopped parsley if desired. Enjoy this rich, flavorful dish!
  3. 3️⃣Sauté onion and garlic:In the same skillet, add the diced onion and sauté for 2 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.4️⃣Make the roux:Sprinkle the flour over the onion and garlic mixture. Cook, whisking constantly, for 1 minute until the flour is lightly browned.5️⃣Add liquids and seasonings:Gradually whisk in the beef stock, ensuring no lumps form. Stir in the marinara sauce, Italian seasoning, parsley, oregano, and smoked paprika.6️⃣Simmer the sauce:Bring the sauce to a boil, then lower the heat to a gentle simmer. Cook for 6-8 minutes, stirring occasionally, until the sauce has thickened slightly.7️⃣Combine pasta and beef:Return the cooked pasta and browned beef to the skillet. Stir to coat everything evenly in the sauce.8️⃣Incorporate dairy:Mix in the heavy cream and simmer for 1-2 minutes until heated through. Adjust the seasoning with salt and pepper as needed. Then, stir in the sour cream for added creaminess.9️⃣Add the cheese:Fold in the grated cheddar cheese and stir until melted and fully incorporated into the sauce.🔟Serve:Serve the creamy beef and shells immediately, garnished with chopped parsley if desired. Enjoy this rich, flavorful dish!
  4. 4️⃣Make the roux:Sprinkle the flour over the onion and garlic mixture. Cook, whisking constantly, for 1 minute until the flour is lightly browned.
  5. 5️⃣Add liquids and seasonings:Gradually whisk in the beef stock, ensuring no lumps form. Stir in the marinara sauce, Italian seasoning, parsley, oregano, and smoked paprika.6️⃣Simmer the sauce:Bring the sauce to a boil, then lower the heat to a gentle simmer. Cook for 6-8 minutes, stirring occasionally, until the sauce has thickened slightly.7️⃣Combine pasta and beef:Return the cooked pasta and browned beef to the skillet. Stir to coat everything evenly in the sauce.8️⃣Incorporate dairy:Mix in the heavy cream and simmer for 1-2 minutes until heated through. Adjust the seasoning with salt and pepper as needed. Then, stir in the sour cream for added creaminess.9️⃣Add the cheese:Fold in the grated cheddar cheese and stir until melted and fully incorporated into the sauce.🔟Serve:Serve the creamy beef and shells immediately, garnished with chopped parsley if desired. Enjoy this rich, flavorful dish!
  6. 6️⃣Simmer the sauce:Bring the sauce to a boil, then lower the heat to a gentle simmer. Cook for 6-8 minutes, stirring occasionally, until the sauce has thickened slightly.7️⃣Combine pasta and beef:Return the cooked pasta and browned beef to the skillet. Stir to coat everything evenly in the sauce.8️⃣Incorporate dairy:Mix in the heavy cream and simmer for 1-2 minutes until heated through. Adjust the seasoning with salt and pepper as needed. Then, stir in the sour cream for added creaminess.9️⃣Add the cheese:Fold in the grated cheddar cheese and stir until melted and fully incorporated into the sauce.🔟Serve:Serve the creamy beef and shells immediately, garnished with chopped parsley if desired. Enjoy this rich, flavorful dish!
  7. 7️⃣Combine pasta and beef:Return the cooked pasta and browned beef to the skillet. Stir to coat everything evenly in the sauce.
  8. 8️⃣Incorporate dairy:Mix in the heavy cream and simmer for 1-2 minutes until heated through. Adjust the seasoning with salt and pepper as needed. Then, stir in the sour cream for added creaminess.9️⃣Add the cheese:Fold in the grated cheddar cheese and stir until melted and fully incorporated into the sauce.🔟Serve:Serve the creamy beef and shells immediately, garnished with chopped parsley if desired. Enjoy this rich, flavorful dish!
  9. 9️⃣Add the cheese:Fold in the grated cheddar cheese and stir until melted and fully incorporated into the sauce.🔟Serve:Serve the creamy beef and shells immediately, garnished with chopped parsley if desired. Enjoy this rich, flavorful dish!
  10. 🔟Serve:Serve the creamy beef and shells immediately, garnished with chopped parsley if desired. Enjoy this rich, flavorful dish!

Notes

Cheese Options:Swap cheddar for mozzarella or Monterey Jack for a different twist.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of cream or stock to loosen the sauce.Customization:Add vegetables like peas, spinach, or bell peppers for extra nutrition.
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of cream or stock to loosen the sauce.Customization:Add vegetables like peas, spinach, or bell peppers for extra nutrition.
Customization:Add vegetables like peas, spinach, or bell peppers for extra nutrition.

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