Creamy Beef and Shells – The Ultimate Comfort Food Recipe

Why You’ll Love This Recipe

Are you searching for a weeknight dinner that’s both incredibly satisfying and surprisingly simple to make? We spent hours looking for the perfect balance of rich, cheesy goodness and hearty beef, and we found it in this Creamy Beef and Shells recipe. This isn’t just another pasta dish; it’s a symphony of flavors and textures that will become a staple in your family’s rotation. Perfect for those evenings when you crave comfort without the hassle, this dish is a guaranteed win for all ages. Get ready to discover your new favorite way to enjoy beef and pasta!

Ingredients

This recipe relies on simple, readily available ingredients to create its signature comfort. The magic happens when these humble components meld together.

• 1 lb Ground Beef: Opt for 80/20 for the best flavor and moisture. The fat renders beautifully, creating a richer sauce.
• 1 tbsp Olive Oil: For sautéing aromatics. Avocado or canola oil work too.
• 1 medium Onion, finely chopped: Adds a sweet, savory base. A yellow or white onion is ideal.
• 2 cloves Garlic, minced: The pungent, aromatic heart of many delicious dishes.
• 1 (15 oz) can Tomato Sauce: Provides a smooth, rich tomato base without chunks, allowing the creamy sauce to shine.
• 1 cup Beef Broth: Adds depth of flavor and helps create the sauce. Low-sodium is a good choice for controlling saltiness.
• 1/2 cup Heavy Cream: The key to that luxurious, velvety texture. Half-and-half can be used for a lighter version, but the creaminess will be slightly reduced.
• 1 tsp Italian Seasoning: A blend of herbs like oregano, basil, thyme, and rosemary that adds a classic Italian aroma.
• 1/2 tsp Salt: Or to taste. Sea salt or kosher salt are preferred for their clean flavor.
• 1/4 tsp Black Pepper: Freshly ground pepper offers the most vibrant flavor.
• 8 oz Medium Shell Pasta: The “shells” are perfect for capturing the creamy sauce. Elbow macaroni or rotini are good alternatives.
• 1 cup Shredded Cheddar Cheese: Sharp cheddar provides a tangy kick. Monterey Jack or a mozzarella blend also work wonderfully for meltiness.
• Optional: Fresh Parsley, chopped: For a pop of freshness and color as a garnish.

Timing

This recipe is remarkably quick for such a satisfying meal. While the average comfort food dish might take an hour or more, our Creamy Beef and Shells comes together in just 45 minutes, making it perfect for busy weeknights.

Step-by-Step Instructions

Step 1: Brown the Beef

In a large skillet or Dutch oven over medium-high heat, add the ground beef. Break it up with a spoon and cook until it’s browned and no pink remains. Drain off any excess grease. This step is crucial for developing a savory foundation for your dish.

Step 2: Sauté the Aromatics

Push the browned beef to one side of the skillet (or remove it briefly). Add the tablespoon of olive oil to the empty side. Add your finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Step 3: Build the Sauce

Stir the onion and garlic into the ground beef. Pour in the tomato sauce and beef broth. Sprinkle in the Italian seasoning, salt, and pepper. Stir everything together until well combined. Let it simmer gently for about 5 minutes to allow the flavors to meld.

Step 4: Add the Pasta

Bring the sauce to a boil, then stir in the uncooked shell pasta. Make sure the pasta is mostly submerged in the liquid. If it seems too dry, you can add a little more beef broth or water, about 1/4 cup at a time.

Step 5: Simmer and Thicken

Reduce the heat to low, cover the skillet, and let it simmer for about 15-20 minutes, or until the pasta is cooked al dente according to package directions. Stir occasionally to prevent the pasta from sticking to the bottom of the pan and ensure even cooking.

Step 6: Finish with Cheese

Once the pasta is cooked and the sauce has thickened beautifully, remove the skillet from the heat. Stir in the heavy cream until fully incorporated, making the sauce wonderfully creamy. Then, gradually stir in the shredded cheddar cheese until it’s melted and the sauce is smooth and luscious. Taste and adjust seasoning if needed.

Nutritional Information

Please note that nutritional information is an estimate and can vary based on ingredients used and portion sizes.

• Calories: Approx. 550-650 per serving
• Protein: Approx. 25-35g
• Fat: Approx. 30-40g
• Carbohydrates: Approx. 40-50g

Healthier Alternatives

Craving comfort food but looking to lighten things up? Here are some swaps that keep the flavor while reducing fat and calories:

• Leaner Meat: Use 90% lean or extra-lean ground beef, or swap for ground turkey or chicken.
• Lighter Cream: Substitute half-and-half or even milk (though the sauce won’t be as rich) for heavy cream. You could also use evaporated milk.
• Whole Wheat Pasta: Opt for whole wheat shells to boost fiber content.
• Reduced Fat Cheese: Use a reduced-fat cheddar or a blend.
• Add More Veggies: Bulk up the dish with finely chopped carrots, bell peppers, or even spinach added with the onions and garlic.

Serving Suggestions

Creamy Beef and Shells is a complete meal in itself, but here are a few ideas to round out your dinner:

• Fresh Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast.
• Garlic Bread: For extra indulgence, serve with warm, buttery garlic bread to soak up any leftover sauce.
• Steamed Broccoli or Green Beans: A classic side that adds a touch of green and nutrients.
• Roasted Vegetables: Asparagus, Brussels sprouts, or cauliflower roasted with herbs make a hearty addition.

Common Mistakes to Avoid

To ensure your Creamy Beef and Shells turns out perfectly every time, be mindful of these common pitfalls:

• Overcooking the Pasta: Since the pasta cooks in the sauce, it can become mushy if overdone. Stir frequently and check for al dente before taking it off the heat.
• Not Draining Grease: Leaving too much fat from the ground beef can make the dish greasy and less pleasant.
• Adding Cream Too Early: Adding heavy cream at the very end, after removing from heat, prevents it from curdling and maintains its velvety texture.
• Underspicing: Make sure to season generously with salt, pepper, and Italian herbs to build maximum flavor.

Storing Tips

Leftovers can be stored 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 broth if the mixture seems too thick.

Conclusion

Creamy Beef and Shells is more than just a meal; it’s an experience. It’s the warm hug you need after a long day, the crowd-pleasing dish that brings everyone to the table, and the simple pleasure of delicious, homemade food. With its straightforward preparation and irresistibly rich flavor, it’s a recipe that truly embodies comfort. Give it a try this week and let the creamy, cheesy goodness transform your dinner routine!

Frequently Asked Questions

Creamy Beef and Shells

• Author: Chef Sara

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Description

ThisCreamy Beef and Shellsrecipe is a hearty, comforting one-pan dinner that’s perfect for busy weeknights. Featuring tender pasta shells coated in a rich, cheesy sauce with flavorful ground beef, it’s a dish the whole family will love!

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Ingredients

Scale 1x2x3x

• 8 ouncesmedium pasta shells1 tablespoonolive oil1pound ground beef1small sweet onion, finely diced5cloves garlic, minced1 teaspoonItalian seasoning1 teaspoondried parsley½ teaspoondried oregano½ teaspoonsmoked paprika2 tablespoonsall-purpose flour1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
• 1 tablespoonolive oil1pound ground beef1small sweet onion, finely diced5cloves garlic, minced1 teaspoonItalian seasoning1 teaspoondried parsley½ teaspoondried oregano½ teaspoonsmoked paprika2 tablespoonsall-purpose flour1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
• 1pound ground beef1small sweet onion, finely diced5cloves garlic, minced1 teaspoonItalian seasoning1 teaspoondried parsley½ teaspoondried oregano½ teaspoonsmoked paprika2 tablespoonsall-purpose flour1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
• 1small sweet onion, finely diced5cloves garlic, minced1 teaspoonItalian seasoning1 teaspoondried parsley½ teaspoondried oregano½ teaspoonsmoked paprika2 tablespoonsall-purpose flour1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
• 5cloves garlic, minced1 teaspoonItalian seasoning1 teaspoondried parsley½ teaspoondried oregano½ teaspoonsmoked paprika2 tablespoonsall-purpose flour1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
• 1 teaspoonItalian seasoning1 teaspoondried parsley½ teaspoondried oregano½ teaspoonsmoked paprika2 tablespoonsall-purpose flour1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
• 1 teaspoondried parsley½ teaspoondried oregano½ teaspoonsmoked paprika2 tablespoonsall-purpose flour1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
• ½ teaspoondried oregano½ teaspoonsmoked paprika2 tablespoonsall-purpose flour1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
• ½ teaspoonsmoked paprika2 tablespoonsall-purpose flour1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
• 2 tablespoonsall-purpose flour1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
• 1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
• 1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
• ¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
• ¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
• Kosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
• 1 ½ cupsfreshly grated cheddar cheese

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Instructions

1. 1️⃣Cook the pasta:Bring a large pot of salted water to a boil. Cook the pasta shells according to package instructions until al dente. Drain and set aside.
2. 2️⃣Brown the beef:Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, about 3-5 minutes, breaking it up into small pieces with a spoon. Drain any excess fat and transfer the beef to a plate.3️⃣Sauté onion and garlic:In the same skillet, add the diced onion and sauté for 2 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.4️⃣Make the roux:Sprinkle the flour over the onion and garlic mixture. Cook, whisking constantly, for 1 minute until the flour is lightly browned.5️⃣Add liquids and seasonings:Gradually whisk in the beef stock, ensuring no lumps form. Stir in the marinara sauce, Italian seasoning, parsley, oregano, and smoked paprika.6️⃣Simmer the sauce:Bring the sauce to a boil, then lower the heat to a gentle simmer. Cook for 6-8 minutes, stirring occasionally, until the sauce has thickened slightly.7️⃣Combine pasta and beef:Return the cooked pasta and browned beef to the skillet. Stir to coat everything evenly in the sauce.8️⃣Incorporate dairy:Mix in the heavy cream and simmer for 1-2 minutes until heated through. Adjust the seasoning with salt and pepper as needed. Then, stir in the sour cream for added creaminess.9️⃣Add the cheese:Fold in the grated cheddar cheese and stir until melted and fully incorporated into the sauce.🔟Serve:Serve the creamy beef and shells immediately, garnished with chopped parsley if desired. Enjoy this rich, flavorful dish!
3. 3️⃣Sauté onion and garlic:In the same skillet, add the diced onion and sauté for 2 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.4️⃣Make the roux:Sprinkle the flour over the onion and garlic mixture. Cook, whisking constantly, for 1 minute until the flour is lightly browned.5️⃣Add liquids and seasonings:Gradually whisk in the beef stock, ensuring no lumps form. Stir in the marinara sauce, Italian seasoning, parsley, oregano, and smoked paprika.6️⃣Simmer the sauce:Bring the sauce to a boil, then lower the heat to a gentle simmer. Cook for 6-8 minutes, stirring occasionally, until the sauce has thickened slightly.7️⃣Combine pasta and beef:Return the cooked pasta and browned beef to the skillet. Stir to coat everything evenly in the sauce.8️⃣Incorporate dairy:Mix in the heavy cream and simmer for 1-2 minutes until heated through. Adjust the seasoning with salt and pepper as needed. Then, stir in the sour cream for added creaminess.9️⃣Add the cheese:Fold in the grated cheddar cheese and stir until melted and fully incorporated into the sauce.🔟Serve:Serve the creamy beef and shells immediately, garnished with chopped parsley if desired. Enjoy this rich, flavorful dish!
4. 4️⃣Make the roux:Sprinkle the flour over the onion and garlic mixture. Cook, whisking constantly, for 1 minute until the flour is lightly browned.
5. 5️⃣Add liquids and seasonings:Gradually whisk in the beef stock, ensuring no lumps form. Stir in the marinara sauce, Italian seasoning, parsley, oregano, and smoked paprika.6️⃣Simmer the sauce:Bring the sauce to a boil, then lower the heat to a gentle simmer. Cook for 6-8 minutes, stirring occasionally, until the sauce has thickened slightly.7️⃣Combine pasta and beef:Return the cooked pasta and browned beef to the skillet. Stir to coat everything evenly in the sauce.8️⃣Incorporate dairy:Mix in the heavy cream and simmer for 1-2 minutes until heated through. Adjust the seasoning with salt and pepper as needed. Then, stir in the sour cream for added creaminess.9️⃣Add the cheese:Fold in the grated cheddar cheese and stir until melted and fully incorporated into the sauce.🔟Serve:Serve the creamy beef and shells immediately, garnished with chopped parsley if desired. Enjoy this rich, flavorful dish!
6. 6️⃣Simmer the sauce:Bring the sauce to a boil, then lower the heat to a gentle simmer. Cook for 6-8 minutes, stirring occasionally, until the sauce has thickened slightly.7️⃣Combine pasta and beef:Return the cooked pasta and browned beef to the skillet. Stir to coat everything evenly in the sauce.8️⃣Incorporate dairy:Mix in the heavy cream and simmer for 1-2 minutes until heated through. Adjust the seasoning with salt and pepper as needed. Then, stir in the sour cream for added creaminess.9️⃣Add the cheese:Fold in the grated cheddar cheese and stir until melted and fully incorporated into the sauce.🔟Serve:Serve the creamy beef and shells immediately, garnished with chopped parsley if desired. Enjoy this rich, flavorful dish!
7. 7️⃣Combine pasta and beef:Return the cooked pasta and browned beef to the skillet. Stir to coat everything evenly in the sauce.
8. 8️⃣Incorporate dairy:Mix in the heavy cream and simmer for 1-2 minutes until heated through. Adjust the seasoning with salt and pepper as needed. Then, stir in the sour cream for added creaminess.9️⃣Add the cheese:Fold in the grated cheddar cheese and stir until melted and fully incorporated into the sauce.🔟Serve:Serve the creamy beef and shells immediately, garnished with chopped parsley if desired. Enjoy this rich, flavorful dish!
9. 9️⃣Add the cheese:Fold in the grated cheddar cheese and stir until melted and fully incorporated into the sauce.🔟Serve:Serve the creamy beef and shells immediately, garnished with chopped parsley if desired. Enjoy this rich, flavorful dish!
10. 🔟Serve:Serve the creamy beef and shells immediately, garnished with chopped parsley if desired. Enjoy this rich, flavorful dish!

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Notes

Cheese Options:Swap cheddar for mozzarella or Monterey Jack for a different twist.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of cream or stock to loosen the sauce.Customization:Add vegetables like peas, spinach, or bell peppers for extra nutrition.
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of cream or stock to loosen the sauce.Customization:Add vegetables like peas, spinach, or bell peppers for extra nutrition.
Customization:Add vegetables like peas, spinach, or bell peppers for extra nutrition.