Creamy Beef and Shells Recipe

Prep Time 10 mins
Cook Time 25 mins
Rest Time 5 mins
Total Time 40 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Beginner
Cooking Temp: 190  C
Servings: 4
Best Season: All Seasons
Description

This Creamy Beef and Shells Recipe is a rich, comforting pasta dish made with tender ground beef, small shell pasta, and a luscious, cheesy cream sauce. It’s a quick and hearty meal perfect for weeknights, offering restaurant-quality flavor in under 40 minutes. With its smooth texture and perfectly seasoned sauce, this dish is sure to become a family favorite.

Ingredients
    For the Pasta:
  • 3 cups small shell pasta
  • 1 tbsp olive oil (for boiling water)
  • Salt (to taste, for pasta water)
    • For the Beef Mixture:
  • 1 tbsp olive oil
  • 450 g ground beef (lean)
  • 1 small onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • ¼ tsp crushed red pepper flakes (optional, for mild heat)
    • For the Creamy Sauce:
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups beef broth (low sodium preferred)
  • 1 cup tomato sauce
  • 1 cup heavy cream (or thick cooking cream)
  • 1 ½ cups shredded cheddar cheese (or mozzarella for a milder flavor)
  • ¼ cup grated parmesan cheese (optional, for extra richness)
  • Fresh parsley (chopped, for garnish)
Instructions
    Cook the Pasta
  1. 1
    Boil water in a large pot, add a pinch of salt and olive oil. Cook the shell pasta according to package instructions until al dente. Drain, drizzle a little olive oil to prevent sticking, and set aside.
    2. Brown the Beef
  2. 2
    In a large skillet over medium heat, heat olive oil. Add ground beef and cook until it’s browned and crumbly, about 5–6 minutes. Drain any excess fat if needed.
    3. Add Aromatics and Spices
  3. 3
    Add chopped onion and sauté for 2–3 minutes until translucent. Stir in minced garlic and cook for another 30 seconds. Sprinkle in paprika, Italian seasoning, salt, black pepper, and red pepper flakes. Stir well to evenly coat the beef with the seasonings.
    4. Make the Roux
  4. 4
    In the same skillet, push the beef to one side. Melt butter on the empty side, then add flour. Whisk continuously to form a smooth roux. Cook for 1–2 minutes to remove the raw flour taste.
    5. Add Liquids
  5. 5
    Slowly pour in beef broth while whisking, followed by tomato sauce. Stir everything together until the mixture becomes slightly thickened and smooth.
    6. Add Cream and Cheese
  6. 6
    Lower the heat and add heavy cream. Mix until well combined, then stir in cheddar cheese (and parmesan, if using). Continue stirring until the sauce is creamy and fully melted.
    7. Combine Pasta and Sauce
  7. 7
    Add the cooked shell pasta into the creamy beef sauce. Toss everything gently until all pasta shells are well-coated and heated through. Let it simmer for 2–3 minutes on low heat.
    8. Serve
  8. 8
    Remove from heat, garnish with freshly chopped parsley, and serve warm.
Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of milk or cream to bring back the creamy texture.

Freezing: You can freeze the cooked dish for up to 2 months. Thaw overnight in the fridge before reheating.

Substitutions:

  • Use ground chicken or turkey instead of beef for a lighter version.
  • Substitute heavy cream with half-and-half for a less rich sauce.
  • Mozzarella or Monterey Jack can replace cheddar for a milder taste.

Tips: Always cook pasta just until al dente, as it will continue to absorb sauce and soften further during simmering.

Keywords: creamy beef pasta, quick dinner, comfort food, easy pasta recipe, family meal
Read it online: https://petitepanini.com/recipe/creamy-beef-and-shells-recipe/