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Creamy Beef and Shells

Creamy Beef and Shells: Quick Comfort Food Your Family Will Love

Creamy Beef and Shells is a quick, delightful dinner that combines comfort food bliss with the ease of a busy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces medium pasta shells Use gluten-free pasta for a gluten-free option.
For the Beef Mixture
  • 1 tablespoon olive oil Adds flavor and helps in cooking the beef evenly.
  • 1 pound ground beef Substitute with ground turkey, chicken, or plant-based meat for adaptations.
  • 1 small sweet onion, diced Introduces a natural sweetness.
  • 5 cloves garlic, minced Essential for aromatic depth.
  • 1 teaspoon Italian seasoning Enhances the overall flavor profile.
  • 1 teaspoon dried parsley Can be omitted or swapped with fresh parsley.
  • 1/2 teaspoon dried oregano Elevates the Italian essence.
  • 1/2 teaspoon smoked paprika Adds a subtle smokiness.
For the Sauce
  • 2 tablespoons all-purpose flour Opt for gluten-free flour for gluten-sensitive options.
  • 1 cup beef stock Chicken or vegetable stock can serve as alternatives.
  • 1 15 oz can marinara sauce Choose homemade or jarred for convenience.
  • 3/4 cup heavy cream Light alternatives include half-and-half or plant-based creams.
  • 1/4 cup sour cream Greek yogurt is a good substitute.
For Seasoning and Final Touches
  • Kosher salt and freshly ground black pepper to taste Adjust according to preference.
  • 1 1/2 cups cheddar cheese, freshly grated Try Monterey jack or pepper jack for a twist.

Equipment

  • Large pot
  • skillet
  • Colander
  • Whisk
  • Wooden spoon

Method
 

Step-by-Step Instructions
  1. Boil a large pot of salted water. Add 8 ounces of medium pasta shells and cook until just under al dente, about 8-10 minutes. Drain and reserve some pasta water.
  2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook 1 pound of ground beef until browned, about 3-5 minutes. Drain excess fat.
  3. Add a diced small sweet onion and sauté for 2 minutes until translucent. Introduce 5 minced garlic cloves and stir for 1 additional minute.
  4. Sprinkle 2 tablespoons of all-purpose flour and whisk for about 1 minute until lightly browned. Gradually add 1 cup of beef stock and the marinara sauce, bringing to a boil then simmer for 6-8 minutes.
  5. Mix in the drained pasta and cooked beef. Pour in 3/4 cup of heavy cream and stir for 1-2 minutes until heated through.
  6. Remove from heat and stir in 1/4 cup of sour cream and 1 1/2 cups of cheddar cheese until melted and creamy. Serve hot.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 40gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 80mgSodium: 800mgPotassium: 750mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 2 days. For best results, reheat on the stovetop with a touch of cream if needed.

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