Creamy Beef and Shells

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Creamy Beef and Shells

A family-favorite comfort dish, this Creamy Beef and Shells recipe is rich, cheesy, and full of hearty flavor. It comes together in just 30 minutes, making it a perfect go-to for busy weeknights. Tender pasta shells are tossed in a creamy tomato-beef sauce with melty sharp cheddar—pure comfort in a bowl.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 602 kcal per serving

Ingredients

  • 8 oz medium pasta shells
  • 1 lb ground beef
  • ½ medium onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups beef stock (preferably low sodium)
  • 1 (15 oz) can tomato sauce
  • 2 tsp Italian seasoning
  • 1 tsp paprika
  • ½ tsp mustard powder
  • ¼ tsp red pepper flakes (optional, for heat)
  • ¾ cup heavy cream
  • Salt and black pepper, to taste
  • 6 oz shredded sharp cheddar cheese (about 1½ cups)
  • Fresh chopped parsley, for garnish (optional)

Instructions

  1. Cook the Pasta
    In a large pot of salted boiling water, cook the pasta shells until just al dente according to package instructions. Drain and set aside.
  2. Cook the Beef
    Heat a large (12-inch) skillet over medium-high heat. Add ground beef and diced onion. Cook until the beef is browned and onions are softened, about 6–8 minutes. Drain excess fat if needed. Stir in minced garlic and cook for 30 seconds more. Transfer beef mixture to a bowl and set aside.
  3. Make the Roux
    In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
  4. Build the Sauce
    Gradually whisk in the beef stock and tomato sauce until smooth. Bring the mixture to a boil, then reduce heat and simmer for 5–6 minutes, stirring occasionally.
  5. Add Seasonings
    Whisk in Italian seasoning, paprika, mustard powder, and red pepper flakes. Stir until well incorporated.
  6. Combine Everything
    Whisk in the heavy cream. Add the cooked pasta and browned beef mixture to the skillet. Stir until everything is evenly coated in the sauce. Season with salt and pepper to taste.
  7. Melt the Cheese
    Turn off the heat and sprinkle shredded cheddar cheese over the top. Cover the skillet with a lid to help the cheese melt quickly. Let sit for 1–2 minutes until the cheese is fully melted.
  8. Serve
    Garnish with freshly chopped parsley if desired, and serve warm. This dish pairs well with garlic bread or a crisp side salad.

Nutrition Information

Per Serving (Approximate):

  • Calories: 602 kcal
  • Carbohydrates: 28g
  • Protein: 39g
  • Fat: 37g
  • Saturated Fat: 18g
  • Polyunsaturated Fat: 15g
  • Trans Fat: 1g
  • Cholesterol: 151mg
  • Sodium: 501mg
  • Fiber: 2g
  • Sugar: 4g

Pro Tips

  • Make ahead: This dish reheats beautifully—store leftovers in an airtight container in the fridge for up to 3 days.
  • Customize: Swap in ground turkey or chicken for a lighter version.
  • Add veggies: Sautéed mushrooms, spinach, or bell peppers can easily be folded in with the beef mixture for extra nutrition.

 

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