Creamy Beef and Shells (Print)

A 30-minute dinner combining pasta shells, ground beef, and a creamy cheese sauce that's both kid-friendly and satisfying.

# What You'll Need:

→ Pasta

01 - 225g medium pasta shells

→ Meat

02 - 450g ground beef (80/20 lean-to-fat ratio)

→ Aromatics

03 - 1 small sweet onion, finely diced
04 - 5 cloves garlic, minced

→ Seasonings

05 - 1 teaspoon Italian seasoning
06 - 1 teaspoon dried parsley
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon smoked paprika
09 - Kosher salt and freshly ground black pepper, to taste

→ Sauce Base

10 - 1 tablespoon olive oil
11 - 2 tablespoons all-purpose flour
12 - 240ml beef stock
13 - 425g marinara sauce

→ Dairy

14 - 180ml heavy cream
15 - 60ml sour cream
16 - 150g freshly grated cheddar cheese

# How to Make It:

01 - Prepare medium pasta shells according to package instructions in a large pot of generously salted boiling water until al dente. Drain thoroughly and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it apart with a wooden spoon. Drain excess fat, reserving 1-2 tablespoons for flavor. Transfer beef to a plate.
03 - In the same skillet, add diced onion and sauté for 2 minutes until translucent. Add minced garlic and cook until fragrant, about 1 minute, stirring constantly to prevent burning.
04 - Sprinkle flour over the aromatics and whisk continuously until lightly browned, about 1 minute, to create a roux base for the sauce.
05 - Gradually whisk in beef stock, ensuring no lumps remain. Add marinara sauce, Italian seasoning, dried parsley, oregano, and smoked paprika. Stir to combine thoroughly.
06 - Bring mixture to a gentle boil, then reduce heat and simmer, stirring occasionally, until sauce thickens slightly, about 6-8 minutes.
07 - Reintroduce the cooked pasta and browned beef to the skillet, folding gently to coat with sauce.
08 - Pour in heavy cream and stir until heated through, about 1-2 minutes. Season with salt and pepper to taste.
09 - Incorporate sour cream into the mixture, stirring until fully integrated.
10 - Fold in freshly grated cheddar cheese and stir gently until completely melted and incorporated, about 1-2 minutes.
11 - Serve immediately while hot, garnished with fresh parsley if desired.

# Additional Notes:

01 - For optimal texture, cook pasta just until al dente as it will continue to soften when combined with the hot sauce.
02 - The sauce should maintain a creamy consistency; add additional marinara sauce if it becomes too thick.
03 - Drain most of the beef fat but keep 1-2 tablespoons for enhanced flavor development.
04 - For a more vegetable-forward version, add diced bell peppers, zucchini, or carrots with the onions and garlic.

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