Description
Creamy Beef and Shells is a comforting and hearty pasta dish featuring tender medium pasta shells, ground beef, and a rich, creamy tomato sauce enhanced with sharp cheddar cheese. This skillet-cooked recipe combines Italian-seasoned beef with a velvety sauce simmered to perfection, making it a perfect weeknight dinner that is both satisfying and easy to prepare.
Ingredients
Units
Scale
Pasta
- 8 ounces medium pasta shells
Beef and Sauce
- 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 the pasta: In a large pot of boiling salted water, cook the medium pasta shells according to the package instructions until al dente. Drain well and set aside.
- Brown the beef: Heat olive oil in a large cast iron skillet over medium-high heat. Add the ground beef and cook until browned, about 3-5 minutes, breaking it apart as it cooks. Drain any excess fat and set the beef aside.
- Sauté the onions: Add diced sweet onion to the skillet and cook, stirring frequently, until the onions are translucent, approximately 2-3 minutes.
- Add garlic and seasoning: Stir in the minced garlic and Italian seasoning and cook for about 1 minute until fragrant.
- Create the roux: Whisk in the all-purpose flour and cook until it is lightly browned, about 1 minute, which helps thicken the sauce later.
- Make the sauce: Gradually whisk in beef stock and tomato sauce, bringing the mixture to a boil. Reduce heat and simmer, stirring occasionally, until the sauce reduces and slightly thickens, around 6-8 minutes.
- Combine and finish: Stir in the cooked pasta, browned beef, and heavy cream, heating through for 1-2 minutes. Season with kosher salt and black pepper to taste. Finally, stir in the shredded extra-sharp cheddar cheese until fully melted, about 2 minutes.
- Serve: Serve the creamy beef and shells immediately while hot and enjoy.
Notes
- Use medium pasta shells for the best texture and sauce absorption.
- Draining the excess fat from the browned beef ensures a less greasy dish.
- Simmering the sauce helps develop the flavors and achieve a creamy consistency.
- Adjust seasoning at the end according to your taste preference.
- Extra-sharp cheddar adds a vibrant and intense cheese flavor; you can substitute with other cheeses like mozzarella or Monterey Jack if preferred.
- This dish is best served fresh but can be refrigerated and reheated for up to 2 days.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 650 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
