Description
Creamy Beef and Shells is a comforting and hearty pasta dish featuring tender medium pasta shells combined with a rich and savory beef sauce. This recipe blends ground beef, aromatic spices, creamy tomato sauce, and sharp cheddar cheese for a delicious meal that’s perfect for family dinners.
Ingredients
Pasta
- 8 ounces medium pasta shells
Beef Mixture
- 1 tablespoon olive oil
- 1 pound ground beef
- ½ medium onion, diced
- 2 cloves garlic, minced
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon mustard powder
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 15-ounce jar tomato sauce
- ¾ cup heavy cream
- Salt and pepper to taste
- 6 ounces shredded extra-sharp cheddar cheese (about 1 ½ cups)
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the medium pasta shells according to package instructions until al dente. Drain the pasta well and set aside.
- Brown the Ground Beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, crumbling it with a spoon, until browned and cooked through, about 3-5 minutes. Drain any excess fat and set the beef aside.
- Sauté Onions: In the same skillet, add the diced onion and cook, stirring frequently, until translucent, about 2-3 minutes.
- Add Garlic and Spices: Stir in the minced garlic, Italian seasoning, paprika, and mustard powder. Cook for about 1 minute to release the flavors.
- Make a Roux: Whisk in the all-purpose flour until it is lightly browned, about 1 minute, to create a thickening base for the sauce.
- Add Liquids: Gradually whisk in the beef stock and tomato sauce. Bring the mixture to a boil, then reduce the heat and let it simmer, stirring occasionally, until the sauce has thickened and reduced slightly, about 6-8 minutes.
- Combine and Heat Through: Stir the cooked pasta, browned ground beef, and heavy cream into the sauce. Heat everything through and season with salt and pepper to taste.
- Add Cheese: Stir in the shredded extra-sharp cheddar cheese until it melts into the sauce, creating a creamy texture.
Notes
- Storage: Refrigerate the dish in an airtight container for 3-4 days.
- Freezing: Freeze the cooked pasta for 1-2 months or freeze the sauce separately for up to 6 months.
- Reheating: Warm leftovers on the stovetop or in the microwave, adding extra cream or beef stock if the sauce has thickened too much.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
