Creamy Beef and Shells

Creamy Beef and Shells is a rich and comforting pasta dish featuring tender medium pasta shells tossed with a flavorful ground beef tomato sauce elevated by creamy heavy cream and sharp cheddar cheese. Italian herbs and smoked paprika add depth, making it a satisfying meal perfect for family dinners.

You’ll love this recipe because the sauce is thickened with all-purpose flour and simmered to develop robust flavor. The heavy cream and sour cream lend a luscious creaminess balanced by tangy marinara and melted cheddar, coating every pasta shell beautifully for a rich, savory dish.

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
• ½ teaspoon dried oregano
• ½ teaspoon smoked paprika
• 2 tablespoons all-purpose flour
• 1 cup beef stock
• 1 (15 oz) can marinara sauce
• ¾ cup heavy cream
• ¼ cup sour cream
• Salt and freshly ground pepper, to taste
• 1½ cups grated cheddar cheese
• Fresh parsley or basil (for garnish, optional)

Instructions

1. Cook pasta in boiling salted water according to package instructions until al dente; drain and set aside.

2. Heat olive oil in large skillet over medium-high heat. Add ground beef and brown, breaking up with spoon. Drain excess fat.

3. Add diced onion and cook 2 minutes until softened. Stir in garlic and cook 1 minute until fragrant.

4. Whisk in flour and cook 1 minute to lightly brown. Gradually whisk in beef stock, scraping browned bits from pan.

5. Add marinara sauce, Italian seasoning, parsley, oregano, and smoked paprika. Simmer 6-8 minutes until slightly thickened.

6. Stir in cooked pasta and browned beef. Mix in heavy cream and warm through 1-2 minutes.

7. Season with salt and pepper to taste. Stir in sour cream.

8. Fold in grated cheddar until melted and creamy. Remove from heat.

9. Serve immediately, garnished with fresh herbs if desired.

Tips for Success

• Cook pasta al dente to avoid sogginess in casserole or reheating.

• Whisk flour well for smooth sauce without lumps.

• Simmer sauce gently to develop deep flavors.

• Add sour cream and cheddar at the end to avoid curdling.

• Use freshly grated cheddar for best melt and flavor.

Delicious Variations

• Add red pepper flakes for heat.

• Mix in sautéed mushrooms or spinach for veggies.

• Substitute cream with half-and-half for lighter sauce.

• Top with Parmesan for nutty finish.

Frequently Asked Questions

Can I make this dish ahead?

Yes, prepare and refrigerate; reheat gently before serving.

How long will leftovers keep?

Store in airtight container refrigerated for up to 3 days.

Can this recipe be frozen?

Freeze cooked pasta and sauce separately; thaw before reheating.

Is this dish spicy?

Mildly spiced with optional paprika and herbs.

Can I use different pasta shapes?

Yes, penne, rotini, or elbows work well too.

Creamy Beef and Shells

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• Author: Emma Hart
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

Rich pasta dish with tender medium pasta shells tossed in flavorful ground beef tomato sauce enriched with heavy cream and sharp cheddar cheese. Italian herbs and smoked paprika add depth for a satisfying family meal.

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Ingredients

Scale 1x2x3x

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

½ teaspoon dried oregano

½ teaspoon smoked paprika

2 tablespoons all-purpose flour

1 cup beef stock

1 (15 oz) can marinara sauce

¾ cup heavy cream

¼ cup sour cream

Salt and freshly ground pepper, to taste

1½ cups grated cheddar cheese

Fresh parsley or basil (optional, for garnish)

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Instructions

Cook pasta in salted boiling water until al dente; drain and set aside.
Heat olive oil in large skillet over medium-high heat. Brown ground beef, breaking it up with a spoon; drain excess fat.
Add onion and cook 2 minutes until softened. Stir in garlic and cook 1 minute.
Whisk in flour and cook 1 minute to lightly brown. Gradually whisk in beef stock, scraping browned bits from pan.
Add marinara sauce, Italian seasoning, parsley, oregano, and smoked paprika. Simmer 6–8 minutes until slightly thickened.
Stir in cooked pasta and beef. Mix in heavy cream and warm through 1–2 minutes.
Season with salt and pepper. Stir in sour cream and fold in cheddar until melted. Remove from heat.
Serve immediately, garnished with fresh herbs if desired.

See also  Pickle pie pizza​

Notes

Cook pasta al dente to prevent sogginess.

Whisk flour well to avoid lumps for smooth sauce.

Simmer sauce gently to develop flavors.

Add sour cream and cheddar last to prevent curdling.

Use freshly grated cheddar for best melt and taste.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Dish, Pasta
• Method: Skillet
• Cuisine: American

Nutrition

• Serving Size: 1/4 recipe
• Calories: 580
• Sugar: 6
• Sodium: 730
• Fat: 32
• Saturated Fat: 19
• Unsaturated Fat: 13
• Carbohydrates: 38
• Fiber: 3
• Protein: 37
• Cholesterol: 115

Keywords: creamy beef and shells, beef pasta casserole, creamy tomato beef pasta, cheesy ground beef pasta, family pasta dinner