Easy Creamy Beef and Shells Recipe
This Easy Creamy Beef and Shells Recipe is that perfect weeknight dinner when you want something cozy but quick. Picture this: pasta shells smothered in a rich, cheesy sauce, mixed with tender bites of beef and just the right hint of spices. It’s simple, hearty, and full of flavor, making it one of those dishes everyone reaches for seconds. You get the comfort of a homemade pasta bake but without all the work—just one skillet and under 40 minutes from start to finish. Perfect for those nights when you want a little extra comfort without the fuss!
6 Servings
Ingredients
- 8 oz medium pasta shells
- 1 tbsp olive oil
- 1 lb ground beef
- 1 small sweet onion finely diced
- 5 cloves garlic minced
- 1 tsp Italian seasoning
- 1 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- 2 tbsp all-purpose flour
- 1 c beef stock
- 1 15 oz can marinara sauce
- 3/4 c heavy cream
- 1/4 c sour cream
- Kosher salt and freshly ground black pepper to taste
- 1 1/2 c freshly grated cheddar cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil, then add the pasta shells. Follow the package directions and cook the shells until they’re just al dente—tender but with a little bite. Once they’re done, drain them well and set aside.
- Brown the Beef: Warm up a bit of olive oil in a large skillet over medium-high heat. Toss in the ground beef and break it up with a spoon as it cooks. Let it brown for about 3–5 minutes until no pink remains. Pour off any extra fat, then scoop the beef onto a plate and set it aside.
- Sauté Onion and Garlic: Using the same skillet, add the diced onion and cook for about 2 minutes, stirring often so it doesn’t stick. Add the minced garlic and cook for another minute, just until you start to smell that delicious garlic aroma.
- Make the Roux: Sprinkle the flour over the onions and garlic and stir constantly for a minute. This will give the sauce a little thickness and a golden color.
- Add Liquids and Seasonings: Slowly pour in the beef stock, whisking as you go to keep the sauce smooth. Add the marinara sauce and stir in the Italian seasoning, parsley, oregano, and smoked paprika. Give it a good stir, making sure all the ingredients are well blended.
- Simmer the Sauce: Bring the sauce to a gentle boil, then reduce the heat and let it simmer for 6–8 minutes. Stir occasionally, and let it thicken up a bit.
- Combine Pasta and Beef: Add the cooked pasta and browned beef back to the skillet. Stir well so everything is coated in that creamy sauce.
- Add the Dairy: Pour in the heavy cream and let it heat through for 1–2 minutes. Taste and season with salt and pepper if needed, then stir in the sour cream for an extra creamy touch.
- Melt the Cheese: Finally, add the grated cheddar and stir until it’s fully melted and the sauce is smooth and cheesy, about 1–2 more minutes.
- Serve: Dish up this cozy bowl of creamy beef and shells right away, and sprinkle with a little parsley if you like. Enjoy every bite!
Notes
If you’d like to make this dish gluten-free, it’s super simple! Just swap the pasta shells for your favorite gluten-free pasta (like chickpea or rice pasta) and use a gluten-free all-purpose flour blend in place of regular flour for thickening. You’ll get the same creamy, delicious sauce without any gluten, and you won’t have to sacrifice any flavor or texture. Just make sure any other ingredients, like the beef stock, are gluten-free too.