Description

There’s nothing quite like a hearty, comforting pasta dish to bring the family together, and Creamy Beef and Shells hits all the right notes. It’s the kind of recipe that turns an ordinary evening into something special. Growing up, my family cherished simple yet satisfying meals, and pasta nights were always a favorite. There’s a magic to the way the creamy sauce clings to the tender shells, perfectly balanced by the savory richness of seasoned beef. It wasn’t just about the food — it was about the moments shared around the dinner table, the laughter, and the stories exchanged.

This dish also holds a certain nostalgic charm that makes it perfect for so many occasions. Whether you’re craving something cozy for a quiet weeknight, looking for an easy dish to wow guests, or planning a weekend dinner the whole family will love, Creamy Beef and Shells has you covered. It’s quick to prepare, endlessly versatile, and truly a crowd-pleaser.

Ingredients

Pasta Shells: 8 ounces of medium-sized pasta shells.
Olive Oil: 1 tablespoon, for sautéing.
Ground Beef: 1 pound of lean ground beef.
Sweet Onion: 1 small, finely diced.
Garlic: 5 cloves, minced.
Italian Seasoning: 1 teaspoon.
Dried Parsley: 1 teaspoon.
Dried Oregano: 1/2 teaspoon.
Smoked Paprika: 1/2 teaspoon.
All-Purpose Flour: 2 tablespoons, for thickening the sauce.
Beef Stock: 1 cup.
Marinara Sauce: 1 (15-ounce) can.
Heavy Cream: 3/4 cup.
Sour Cream: 1/4 cup.
Kosher Salt and Freshly Ground Black Pepper: To taste.
Cheddar Cheese: 1 1/2 cups, freshly grated.

Instructions

Step 1: Cook the Pasta
Start by cooking your pasta. Bring a large pot of salted water to a boil and add the pasta shells. Cook them according to the package instructions until al dente. Drain the pasta and set it aside. Remember, slightly undercooked pasta is best for this recipe, as it will continue cooking when mixed with the sauce.

Step 2: Brown the Beef
In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook it for 3-5 minutes, breaking it up with a wooden spoon as it browns. Once cooked through, drain any excess fat and transfer the beef to a plate.

Step 3: Sauté the Aromatics
Using the same skillet, add the diced sweet onion. Sauté for 2 minutes until it becomes translucent and tender. Stir in the minced garlic and cook for another minute, releasing its fragrant aroma.

Step 4: Make the Roux
Sprinkle the flour over the onion and garlic mixture. Stir constantly for about a minute to cook the raw flour taste out and create a roux, which will thicken the sauce.

Step 5: Build the Sauce
Gradually pour in the beef stock while whisking to avoid lumps. Add the marinara sauce, Italian seasoning, parsley, oregano, and smoked paprika. Stir well to combine and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for 6-8 minutes, allowing the flavors to meld and the sauce to thicken.

Step 6: Incorporate the Beef and Pasta
Return the cooked ground beef to the skillet and mix it into the sauce. Add the drained pasta shells, tossing to coat them evenly in the rich, savory sauce.

Step 7: Add the Cream and Cheese
Pour in the heavy cream and stir for 1-2 minutes, ensuring everything is well blended. Next, fold in the sour cream for added tanginess and creaminess. Finally, sprinkle in the grated cheddar cheese, stirring until it’s fully melted and the sauce is smooth.

Step 8: Serve and Enjoy
Dish out the creamy beef and shells into bowls and serve immediately. Garnish with a sprinkle of fresh parsley for a pop of color if you’d like. Serve with a side of crusty bread or a light salad for a complete meal.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or water if needed to loosen the sauce.
Freezing: This dish can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.