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Beef and Shells Recipe

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3.9 from 84 reviews

This creamy Beef and Shells recipe combines tender ground beef, savory marinara, and tender pasta shells in a rich, cheesy sauce. Perfect for a comforting weeknight dinner, it features a flavorful blend of Italian herbs and spices, finished with creamy heavy cream and sharp cheddar cheese for a mouthwatering dish the whole family will love.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Pasta

  • 8 ounces medium pasta shells
  • Kosher salt (for pasta water)

Beef and Sauce

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small sweet onion, diced
  • 5 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons all-purpose flour
  • 1 cup beef stock
  • 1 (15 oz) can marinara sauce
  • 3/4 cup heavy cream
  • 1/4 cup sour cream
  • Kosher salt and freshly ground black pepper, to taste

Cheese

  • 1 1/2 cups cheddar cheese, freshly grated

Instructions

  1. Cook pasta: Cook the pasta shells according to package instructions in a large pot of boiling salted water until al dente. Drain well and set aside.
  2. Brown ground beef: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned and fully cooked, about 3-5 minutes, breaking it up with a wooden spoon as it cooks. Drain any excess fat and set the beef aside.
  3. Cook onion and garlic: In the same skillet, add the diced onion and cook for 2 minutes, stirring frequently until onions start to soften. Add the minced garlic and cook for another 1 minute until fragrant.
  4. Whisk in flour: Sprinkle the all-purpose flour over the onion and garlic mixture and whisk continuously for about 1 minute until the flour lightly browns, which will help thicken the sauce.
  5. Add beef stock and marinara sauce: Gradually whisk in the beef stock, stirring constantly to combine smoothly. Then add the can of marinara sauce along with the Italian seasoning, dried parsley, oregano, and smoked paprika. Stir everything together thoroughly.
  6. Simmer sauce: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently, stirring occasionally, until the sauce thickens and reduces slightly, about 6-8 minutes.
  7. Combine pasta and beef: Stir the cooked pasta shells into the sauce, then add the browned ground beef back into the skillet and mix well to combine all ingredients evenly.
  8. Add heavy cream: Pour in the heavy cream and stir through the pasta mixture until heated through, about 1-2 minutes. Season with kosher salt and freshly ground black pepper to taste.
  9. Stir in sour cream: Add the sour cream and stir gently to incorporate it evenly for extra creaminess.
  10. Fold in cheddar cheese: Finally, fold in the grated cheddar cheese and continue stirring until the cheese is melted completely, about 1-2 minutes, creating a rich and cheesy sauce.
  11. Serve: Serve the Beef and Shells immediately, garnished with additional parsley if desired.

Notes

  • You can substitute ground turkey or chicken for a leaner option.
  • For a spicier version, add red pepper flakes with the Italian seasoning.
  • Use whole wheat pasta shells to increase fiber content.
  • Make sure to fully drain the cooked pasta to avoid a watery sauce.
  • Leftovers keep well and reheat nicely for up to 3 days in the refrigerator.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://yourdailycook.com/beef-and-shells-recipe/