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–+ servings
Creamy Beef and Shells Recipe

Creamy Beef and Shells Recipe: Comfort in Every Bite

Savor the delightful Creamy Beef and Shells Recipe, a comforting dish perfect for quick weeknight dinners.
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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 Meat Sauce
  • 1 pound Ground Beef can substitute with turkey or chicken
  • 1 medium Chopped Onions yellow or white onions preferred
  • 2 cloves Minced Garlic freshly minced is best
For the Pasta
  • 8 ounces Pasta Shells cook until al dente
For the Sauce
  • 2 cups Beef Broth vegetable broth can be used for a lighter version
  • 1 cup Heavy Cream substitute half-and-half for less richness
  • 1 tablespoon Italian Seasoning or a homemade mix of oregano and basil
For Garnish
  • 1 teaspoon Italian Seasoning for garnish

Equipment

  • Large pot
  • skillet
  • Colander

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a boil, add pasta shells, and cook for 8-10 minutes until al dente. Drain and set aside.
  2. Brown the Beef: In a skillet, heat olive oil over medium heat. Add ground beef, chopped onions, and minced garlic, cooking for 7-10 minutes until beef is browned and onions are translucent.
  3. Add Flavor: Pour in beef broth, scraping up any browned bits. Add Italian seasoning and simmer for 5 minutes.
  4. Create Creaminess: Reduce heat and stir in heavy cream. Simmer for an additional 5 minutes until sauce thickens slightly.
  5. Combine and Serve: Fold in pasta shells, heat through, and serve hot with a sprinkle of Italian seasoning on top.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 100mgIron: 4mg

Notes

To maintain quality, store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat with a splash of broth or cream if needed.

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