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Creamy Beef and Shells

Creamy Beef an combines ground beef and pasta with a creamy tomato-cheddar sauce.Cook the beef, make the sauce, then stir in cooked pasta and cream.Finish with sour cream and cheddar for a rich, cheesy skillet dinner
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Prep Time 10 minutes
Course Main Course
Cuisine American Italian-Inspired

Ingredients
  

  • 8 ounces medium pasta shells
  • 1 tablespoon olive oil
  • 1 pound halal ground beef
  • 1 small sweet onion diced
  • 5 garlic cloves 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-ounce can marinara sauce
  • 3/4 cup heavy cream
  • 1/4 cup sour cream
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1 1/2 cups freshly grated cheddar cheese
  • Fresh parsley optional

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the pasta shells according to package directions until al dente. Drain well and set aside.
  • Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 3–5 minutes, breaking it into small crumbles as it browns. Cook ground beef thoroughly to 160°F (71°C).
  • Drain excess fat if necessary, transfer the browned beef to a plate, and set aside.
  • Add the diced onion to the same skillet. Cook for about 2–3 minutes, stirring frequently, until it begins to soften.
  • Add the minced garlic and cook for approximately 30–60 seconds until fragrant.
  • Sprinkle in the flour and stir continuously for about 1 minute to remove its raw flavor.
  • Slowly pour in the beef stock while whisking or stirring to prevent lumps.
  • Add the marinara sauce, Italian seasoning, dried parsley, oregano, and smoked paprika. Stir until thoroughly combined.
  • Bring the sauce to a gentle boil, then reduce the heat and simmer for 6–8 minutes, stirring occasionally, until slightly thickened.
  • Return the cooked ground beef to the skillet and add the drained pasta. Stir until the shells are evenly coated.
  • Pour the heavy cream into the Creamy Beef and Shells and cook over low heat for 1–2 minutes until everything is hot and creamy. Season with salt and black pepper to taste.
  • Reduce the heat to low and stir in the sour cream.
  • Add the freshly grated cheddar gradually, stirring until completely melted into the sauce.
  • Remove from the heat and serve immediately. Garnish with fresh parsley if desired.

Notes

Medium shells are ideal because their curved centers hold plenty of creamy beef sauce, but small shells, penne, rotini, or rigatoni can also work.
For a slightly lighter sauce, replace part of the heavy cream with half-and-half. The finished sauce will be somewhat less rich.
A sharp or medium cheddar gives this cheesy beef and shells recipe plenty of flavor. Mild cheddar works well for children or anyone who prefers a gentler cheese flavor.