Description
Creamy Beef and Shells is a comforting and hearty pasta dish that combines tender medium pasta shells with a rich mixture of ground beef, sweet onions, and a creamy tomato-based sauce. Infused with Italian seasoning and sharp cheddar cheese, this easy-to-make casserole is perfect for a weeknight dinner that everyone will love.
Ingredients
Scale
Pasta
- 8 ounces medium pasta shells
Beef and Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 medium sweet onion, diced
- 2 cloves garlic, minced
- 1 1/2 teaspoons Italian seasoning
Sauce
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 (15-ounce) can tomato sauce
- 3/4 cup heavy cream
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Cheese
- 6 ounces shredded extra-sharp cheddar cheese (about 1 1/2 cups)
Instructions
- Cook Pasta: In a large pot of boiling salted water, cook the medium pasta shells according to package instructions until al dente. Drain well and set aside.
- Brown Beef: Heat olive oil in a large cast iron skillet over medium-high heat. Add the ground beef and cook, crumbling the beef as it cooks, for about 3-5 minutes until browned. Drain excess fat and set the beef aside.
- Sauté Onions: Add the diced onion to the skillet and cook, stirring frequently, until translucent, about 2-3 minutes.
- Add Garlic and Seasoning: Stir in the minced garlic and Italian seasoning into the onions; cook until fragrant, about 1 minute.
- Create Roux: Whisk in the all-purpose flour and cook until lightly browned and incorporated, about 1 minute.
- Make Sauce: Gradually whisk in the beef stock and tomato sauce. Bring the mixture to a boil, then reduce heat to a simmer. Cook, stirring occasionally, until the sauce is reduced and slightly thickened, about 6-8 minutes.
- Combine and Heat Through: Stir in the cooked pasta, browned beef, and heavy cream until everything is heated through, about 1-2 minutes. Season the sauce with kosher salt and freshly ground black pepper to taste.
- Add Cheese: Stir in the shredded extra-sharp cheddar cheese until fully melted and combined, about 2 minutes.
- Serve: Serve the creamy beef and shells immediately for best flavor and texture.
Notes
- Use sharp cheddar cheese for a deeper, more pronounced flavor, or substitute with mozzarella for a milder taste.
- You can substitute ground beef with ground turkey or chicken for a leaner alternative.
- For a gluten-free version, use gluten-free pasta and flour substitutes.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.
- Adding fresh basil or parsley as a garnish can enhance the flavor and presentation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 6g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
Keywords: creamy beef pasta, creamy shells and beef, easy beef pasta recipe, cheesy beef shells, weeknight dinner, one-pot pasta dish
