Easy Creamy Beef and Shells Recipe
This Easy Creamy Beef and Shells Recipe features tender pasta shells tossed with seasoned ground beef in a rich, creamy tomato-based sauce finished with cheddar cheese for a comforting, family-friendly meal.
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Servings: 6
Ingredients
- 8 oz medium pasta shells
- 1 tbsp olive oil
- 1 lb ground beef
- 1 small sweet onion finely diced
- 5 cloves garlic minced
- 1 tsp Italian seasoning
- 1 tsp dried parsley
- ½ tsp dried oregano
- ½ tsp smoked paprika
- 2 tbsp all-purpose flour
- 1 c beef stock
- 1 15 oz can marinara sauce
- ¾ c heavy cream
- ¼ c sour cream
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1½ c freshly grated cheddar cheese
Instructions
Cook 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.
Brown the beef:
- Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 3–5 minutes, breaking it apart, until fully browned. Drain excess fat and transfer the beef to a plate.
Sauté aromatics:
- In the same skillet, add the diced onion and cook for approximately 2 minutes, stirring frequently, until softened. Add the garlic and cook for 1 minute, or until fragrant.
Prepare the roux:
- Sprinkle the flour over the onion and garlic mixture. Stir continuously for 1 minute to cook out the raw flour flavor.
Build the sauce:
- Gradually whisk in the beef stock, followed by the marinara sauce. Add Italian seasoning, parsley, oregano, and smoked paprika. Stir until fully combined.
Simmer:
- Bring the sauce to a gentle boil, then reduce heat to low. Simmer for 6–8 minutes, stirring occasionally, until slightly thickened.
Combine components:
- Return the cooked beef and pasta shells to the skillet. Stir gently to evenly coat with the sauce.
Finish with dairy:
- Stir in the heavy cream and cook for 1–2 minutes until heated through. Season with salt and pepper to taste. Add the sour cream and mix until smooth.
Add cheese:
- Fold in the grated cheddar cheese and cook for an additional 1–2 minutes, until fully melted and the sauce is creamy.
Serve:
- Serve immediately while hot.
Notes
To make this recipe gluten-free, substitute the pasta shells with certified gluten-free pasta. Replace the all-purpose flour with a gluten-free flour blend or cornstarch (use 1½ tablespoons cornstarch mixed with cold stock). Confirm that the marinara sauce and beef stock are labeled gluten-free.