Description
Creamy Beef and Shells is a comforting and hearty pasta dish featuring tender medium pasta shells combined with rich ground beef in a creamy tomato and cheddar cheese sauce. Flavored with Italian seasoning, garlic, and sweet onions, this skillet-cooked meal delivers a luscious blend of textures and savory flavors perfect for a satisfying family dinner.
Ingredients
Units
Scale
Pasta
- 8 ounces medium pasta shells
Beef Mixture
- 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 and freshly ground black pepper, to taste
- 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 the Beef: Heat olive oil in a large cast iron skillet over medium-high heat. Add the ground beef and cook, crumbling it with a spatula, until browned evenly, about 3-5 minutes. Drain excess fat and set the beef aside.
- Sauté Onions: In the same skillet, add diced sweet onion and cook while stirring frequently until translucent and softened, about 2-3 minutes.
- Add Aromatics and Seasoning: Stir in minced garlic and Italian seasoning and cook until fragrant, about 1 minute, ensuring the garlic does not brown.
- Create Roux: Whisk in the all-purpose flour and cook, stirring constantly, until it is lightly browned and integrated, about 1 minute. This will help thicken the sauce.
- Make the Sauce: Gradually whisk in the beef stock and tomato sauce, bringing the mixture to a boil. Then reduce heat and let it simmer, stirring occasionally until the sauce has reduced and thickened slightly, approximately 6-8 minutes.
- Combine and Heat Through: Stir in the cooked pasta, browned ground beef, and heavy cream into the skillet. Cook for 1-2 minutes until everything is heated through. Season with kosher salt and freshly ground black pepper to taste.
- Add Cheese: Sprinkle the shredded extra-sharp cheddar cheese over the mixture and stir until the cheese melts completely into the sauce, about 2 minutes.
- Serve: Serve the creamy beef and shells immediately while hot for the best texture and flavor.
Notes
- For a spicier kick, add a pinch of crushed red pepper flakes along with the Italian seasoning.
- Use freshly grated sharp cheddar cheese for better melting and flavor than pre-shredded varieties.
- Make sure to drain excess fat from the beef to avoid a greasy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- For a lighter version, substitute heavy cream with half-and-half or a lower-fat cream alternative.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 600 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
