Creamy Beef and Shells

This creamy beef and shells pasta has revolutionized my weeknight cooking routine, combining hearty ground beef with tender pasta shells in a rich, cheesy sauce that comes together in just 30 minutes. The ultimate comfort food that pleases everyone at my table, it strikes that perfect balance between homemade goodness and quick preparation.

I first made this recipe when I needed something quick that would please my picky eaters, and it's now requested at least twice a month in our household. The cheesy sauce always gets scraped clean from the plates.

Ingredients

• Pasta shells the medium size perfectly captures pockets of the creamy sauce in each bite
• Ground beef preferably 80/20 chuck for the best flavor balance without excessive grease
• Sweet onion adds natural sweetness that balances the savory elements
• Garlic fresh minced cloves provide aromatic depth that dried simply cannot match
• Italian seasoning oregano and parsley a convenient blend that adds classic Italian flavor profile
• Smoked paprika adds subtle smokiness that elevates the entire dish beyond basic pasta
• All purpose flour essential for thickening the sauce to silky perfection
• Beef stock provides rich umami foundation for the sauce
• Marinara sauce adds tomato richness and saves significant prep time
• Heavy cream and sour cream the combination creates unmatched creaminess with a slight tang
• Cheddar cheese freshly grated melts better and tastes significantly more flavorful than pre shredded

Step-by-Step Instructions

Prepare the Pasta

Cook the pasta shells in generously salted water until just al dente according to package directions. Be careful not to overcook as they will continue softening in the sauce later. Drain thoroughly but do not rinse to maintain the starch that helps the sauce adhere.

Brown the Beef

Heat olive oil in a large skillet over medium high heat until shimmering. Add the ground beef and break it apart with a wooden spoon while cooking until no pink remains, about 3 to 5 minutes. The beef should develop some caramelized brown bits for maximum flavor. Drain excess fat leaving just 1 to 2 tablespoons for flavor.

Sauté Aromatics

In the same skillet with the reserved beef fat, add the diced onions and cook for 2 minutes until they begin to soften and become translucent. Add the minced garlic and cook for just 1 minute until fragrant being careful not to burn it as garlic becomes bitter when overcooked.

Create the Roux

Sprinkle the flour over the onion and garlic mixture and whisk constantly for about 1 minute until it turns light golden brown. This step creates the base that will thicken your sauce to the perfect consistency so take your time to cook out the raw flour taste.

Build the Sauce

Gradually pour in the beef stock while continuously whisking to prevent lumps from forming. Add the marinara sauce and stir in all the dried herbs and spices. This layering of flavors creates a complex taste profile that makes the dish taste like it simmered for hours.

Simmer and Reduce

Bring the sauce to a gentle boil then immediately reduce to a simmer. Allow it to cook for 6 to 8 minutes, stirring occasionally, until it thickens slightly and the flavors meld together. The sauce should coat the back of a spoon but still flow easily.

Combine Components

Add the cooked pasta shells and browned beef back to the skillet, gently folding everything together until well combined. Ensure every shell gets coated with the delicious sauce for consistent flavor in every bite.

Add Creaminess

Pour in the heavy cream and stir until completely incorporated and heated through, about 1 to 2 minutes. The sauce will become noticeably more silky and rich. Follow with the sour cream, which adds a subtle tanginess that balances the richness.

Finish with Cheese

Fold in the freshly grated cheddar cheese a handful at a time, allowing each addition to melt before adding more. Continue until all cheese is incorporated and the sauce is gloriously smooth and creamy, typically taking 1 to 2 minutes.

Save

The smoked paprika is truly the secret ingredient in this recipe. I discovered its transformative power by accident when I ran out of regular paprika, and now I refuse to make this dish without it. The subtle smokiness it adds creates depth that makes everyone wonder what your secret ingredient might be.

Stretching Your Ingredients

This recipe lends itself beautifully to ingredient stretching when feeding a crowd or trying to make groceries last longer. Add diced bell peppers, mushrooms, or zucchini when sautéing the onions to incorporate more vegetables without compromising flavor. For a budget conscious option, use half the amount of ground beef and add a can of drained and rinsed white beans. The texture remains satisfying while reducing the overall cost per serving.

Make Ahead and Storage

This creamy beef and shells pasta actually improves in flavor after sitting overnight in the refrigerator. Store cooled leftovers in an airtight container for up to 4 days. When reheating, add a splash of milk or cream to restore the silky texture that may thicken during refrigeration. For best results, reheat gently on the stovetop over medium low heat rather than using the microwave which can make the cheese sauce separate.

Serving Suggestions

Elevate this comforting dish by serving it with a simple arugula salad dressed with lemon juice and olive oil the brightness cuts through the richness of the pasta. For a complete meal experience, pair with garlic bread for sopping up every last bit of the delicious sauce. If serving for guests, consider individual baking dishes topped with extra cheese and broiled for 2 minutes until golden and bubbling an impressive presentation for minimal extra effort.

Recipe FAQs

→ What type of ground beef works best for this dish?

Ground chuck (80/20) is ideal for this pasta dish as it offers good flavor while not being overly greasy. Ground round (85/15) also works well. Avoid using 70/30 ground beef as it produces too much grease, which would need to be drained.

→ Can I substitute the heavy cream?

Yes, you can substitute half-and-half or whole milk for the heavy cream, though the sauce won't be quite as rich. For a dairy-free version, unsweetened coconut cream can work, though it will add a slight coconut flavor.

→ How can I prevent the pasta from becoming soggy?

Cook the pasta just until al dente (slightly firm when bitten) according to package directions. The pasta will continue cooking slightly when combined with the hot sauce, so starting with al dente pasta ensures it won't become mushy.

→ What vegetables can I add to this dish?

Bell peppers, zucchini, carrots, spinach, or mushrooms make excellent additions. Sauté harder vegetables (like carrots and bell peppers) with the onion and garlic until tender. Leafy greens like spinach can be stirred in at the end until just wilted.

→ Can this dish be made ahead and reheated?

Yes, this dish reheats well. Store in an airtight container in the refrigerator for 3-4 days. When reheating, add a splash of milk or cream as the pasta will absorb some of the sauce during storage. Reheat gently over medium-low heat or in a microwave.

→ What can I use instead of cheddar cheese?

Monterey Jack, Colby, provolone, or a combination of cheeses works well. For extra flavor, try adding some grated Parmesan or pepper jack for a spicy kick. Just make sure to use freshly grated cheese rather than pre-shredded for the smoothest sauce.