If you’re looking for a comforting, creamy, and flavorful weeknight meal that the whole family will love, this Creamy Beef and Shells recipe is the answer. Made with ground beef, tender pasta shells, and a luscious, creamy sauce, this dish is rich, satisfying, and incredibly easy to whip up in under 30 minutes. It’s like a grown-up version of macaroni and cheese with the added heartiness of beef, making it perfect for busy nights when you want something delicious and filling.
What Is Creamy Beef and Shells?
Creamy Beef and Shells is a hearty, one-pot pasta dish made with ground beef, pasta shells, and a rich, cheesy, creamy sauce. The ground beef is browned with onions and garlic, then combined with cooked pasta shells and a creamy sauce made from cheese, milk, and seasonings. The result is a cozy, flavorful meal that’s quick to prepare and sure to become a family favorite. It’s similar in spirit to dishes like Hamburger Helper but made from scratch and packed with more flavor.
Ingredients List for Creamy Beef and Shells
Here’s what you’ll need to make the best creamy beef and shells:
- Pasta Shells: 8 ounces of medium pasta shells.
- Ground Beef: 1 pound of lean ground beef (80/20 or 85/15).
- Onion: 1 small yellow onion, finely diced.
- Garlic: 3 cloves of garlic, minced.
- Flour: 2 tablespoons of all-purpose flour to thicken the sauce.
- Beef Broth: 2 cups of beef broth (for flavor and liquid).
- Milk: 1 cup of whole milk (or half-and-half for a richer sauce).
- Cheddar Cheese: 2 cups of shredded sharp cheddar cheese.
- Heavy Cream: ½ cup of heavy cream for added creaminess.
- Tomato Sauce: ½ cup of tomato sauce (or marinara for added flavor).
- Italian Seasoning: 1 teaspoon of Italian seasoning.
- Paprika: ½ teaspoon of paprika (optional, for a smoky kick).
- Salt and Pepper: To taste.
- Fresh Parsley: 2 tablespoons of chopped fresh parsley for garnish (optional).
Substitutions and Variations for Creamy Beef and Shells
This recipe is versatile and can be customized in several ways to suit your preferences or what you have on hand. Here are a few ideas for substitutions and variations:
- Ground Meat Options: Substitute ground beef with ground turkey, chicken, or even Italian sausage for a different flavor.
- Cheese: Sharp cheddar adds a nice tang, but you can use a combination of cheeses like mozzarella, Monterey Jack, or even Parmesan for variety.
- Creaminess: If you’re looking for a lighter option, use half-and-half instead of heavy cream or replace the cream with more milk.
- Add Vegetables: Boost the nutrition by adding chopped vegetables like spinach, zucchini, or bell peppers to the beef mixture.
- Spices: For a spicy kick, add a pinch of red pepper flakes or swap out the paprika for smoked paprika or cayenne.
- Tomato-Free Option: If you prefer a completely creamy sauce without tomato, you can omit the tomato sauce and add a bit more milk or cream.
Step-by-Step Cooking Instructions for Creamy Beef and Shells
Let’s walk through how to make this delicious and creamy dish from start to finish.
1. Cook the Pasta Shells
Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions until they are al dente (tender but still firm to the bite). Drain the pasta and set it aside.
2. Brown the Ground Beef
While the pasta cooks, heat a large skillet or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes. Drain any excess fat from the skillet.
3. Sauté the Onion and Garlic
Add the diced onion to the skillet with the browned beef and cook for 3-4 minutes until the onion is softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
4. Make the Roux
Sprinkle the flour over the beef mixture and stir to combine. Cook for about 1 minute to eliminate the raw flour taste.
5. Add the Liquids
Gradually pour in the beef broth while stirring, making sure to scrape up any browned bits from the bottom of the pan. Stir in the tomato sauce and bring the mixture to a simmer.
6. Stir in the Cream and Cheese
Lower the heat and stir in the milk, heavy cream, Italian seasoning, paprika, salt, and pepper. Simmer gently for 3-5 minutes until the sauce begins to thicken slightly. Add the shredded cheddar cheese and stir until it’s melted and the sauce is smooth and creamy.
7. Combine the Pasta and Sauce
Add the cooked pasta shells to the skillet and stir to coat the pasta evenly in the creamy beef sauce. Simmer for another 1-2 minutes to allow the flavors to meld together.
8. Serve
Remove the skillet from the heat and garnish with fresh parsley for a pop of color. Serve hot and enjoy!
How to Cook Creamy Beef and Shells: A Step-by-Step Guide
Cooking creamy beef and shells is simple, but here are some tips to ensure it turns out perfectly every time:
- Cook the Pasta Al Dente: Since the pasta will simmer briefly in the sauce after it’s added, be sure to cook it just until al dente (slightly firm). Overcooked pasta will become mushy.
- Make a Proper Roux: The flour helps thicken the sauce, so it’s important to cook it for about a minute with the beef before adding the liquids. This removes the raw flour taste and creates a smooth sauce.
- Simmer Gently: Once you’ve added the cream and cheese, avoid boiling the sauce. Keep the heat low to prevent the dairy from curdling.
Common Mistakes to Avoid When Making Creamy Beef and Shells
To make sure your creamy beef and shells turn out perfectly, avoid these common mistakes:
- Skipping the Roux: The flour is essential for thickening the sauce. If you skip it, the sauce may end up too thin and watery.
- Overcooking the Pasta: Overcooked pasta can become mushy when combined with the sauce. Be sure to cook the pasta al dente and finish it in the sauce for a perfect texture.
- Using Too Much Heat: Once the cream and cheese are added, use low heat to prevent the sauce from separating or becoming grainy.
Serving and Presentation Tips for Creamy Beef and Shells
This dish is rich and comforting, making it perfect for serving family-style. Here are a few serving and presentation tips:
- Garnish with Fresh Herbs: Sprinkle fresh parsley or basil over the top of the pasta before serving for a burst of color and freshness.
- Serve with Bread: A side of crusty bread or garlic bread is perfect for sopping up the extra creamy sauce.
- Pair with a Salad: Serve alongside a simple green salad or Caesar salad for a fresh and light contrast to the richness of the pasta.
How to Serve Creamy Beef and Shells
Creamy Beef and Shells is hearty enough to serve on its own, but here are some ideas for side dishes and accompaniments:
- Garlic Bread: A warm slice of garlic bread or a buttery dinner roll is great for soaking up the creamy sauce.
- Green Salad: Serve with a fresh green salad with a light vinaigrette to balance the richness of the dish.
- Roasted Vegetables: Roasted broccoli, Brussels sprouts, or carrots would make a delicious and healthy side.
Presentation Ideas for Creamy Beef and Shells
- Family Style: Serve the pasta directly from the skillet for a rustic, family-style meal.
- Individual Bowls: Dish out the creamy beef and shells into individual bowls and garnish with a sprinkle of parsley and extra cheese.
- Elegant Twist: If serving for a special occasion, transfer the pasta to a large, decorative serving dish and top with freshly grated Parmesan and a drizzle of olive oil.
Creamy Beef and Shells Recipe Tips
- Make Ahead: You can prepare the beef mixture ahead of time and store it in the fridge for up to 2 days. When ready to serve, reheat the beef mixture, then cook the pasta and combine with the sauce.
- Freezer Friendly: Leftovers freeze well. Transfer the cooled beef and shells to an airtight container and freeze for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stovetop or microwave, adding a splash of milk or broth if needed.
- Cheese Choices: Freshly grated cheese melts more smoothly than pre-shredded cheese, which often contains anti-caking agents. Use freshly grated cheddar for the best creamy texture.
Frequently Asked Questions (FAQs)
Can I make this recipe ahead of time?
Yes! You can make the beef mixture ahead of time and refrigerate it for up to 2 days. When ready to serve, reheat the beef mixture, cook the pasta, and combine everything just before serving.
Can I freeze Creamy Beef and Shells?
Absolutely. Let the dish cool completely, then store it in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave, adding a splash of milk or broth to refresh the sauce.
What other types of pasta can I use?
While medium pasta shells are a great choice for holding the sauce, you can also use rotini, penne, or macaroni. Any short pasta that holds sauce well will work.
Can I use a different type of cheese?
Yes! You can substitute cheddar with mozzarella, Monterey Jack, or even a Mexican cheese blend for a different flavor. Parmesan or Gruyère would add a nice sharpness.
Conclusion
Creamy Beef and Shells is the ultimate comfort food, combining tender pasta shells, seasoned ground beef, and a luscious, cheesy sauce into one hearty and satisfying meal. It’s a quick, easy, and budget-friendly recipe that’s perfect for busy weeknights or cozy weekends. Whether you’re cooking for your family or meal prepping for the week, this dish is sure to become a go-to favorite. Try it today and enjoy the deliciousness of creamy, cheesy pasta with savory ground beef in every bite!
PrintCreamy Beef and Shells Recipe
- Total Time: 30 minutes
- Yield: 4 servings
Description
This Creamy Beef and Shells recipe is a rich, flavorful pasta dish featuring seasoned ground beef, tender pasta shells, and a creamy, cheesy sauce. It's a quick and easy meal that comes together in under 30 minutes, perfect for busy weeknights. With a delicious combination of savory beef, creamy sauce, and perfectly cooked pasta, this dish will quickly become a family favorite.
Ingredients
- Ground beef
- Medium pasta shells
- Onion (diced)
- Garlic (minced)
- Tomato paste
- Italian seasoning
- Paprika
- Beef broth
- Heavy cream
- Cheddar cheese (shredded)
- Olive oil
- Salt
- Black pepper
- Parmesan cheese (optional for topping)
- Fresh parsley (optional for garnish)
Instructions
- Cook pasta shells according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, sauté until softened.
- Add ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.
- Stir in tomato paste, Italian seasoning, paprika, salt, and pepper. Cook for 1-2 minutes to combine the flavors.
- Pour in beef broth and bring to a simmer. Cook for 5-7 minutes until the mixture slightly thickens.
- Stir in heavy cream and cheddar cheese, cooking until the sauce is smooth and creamy.
- Add the cooked pasta shells to the skillet, stirring to coat them in the sauce.
- Serve hot, topped with Parmesan cheese and fresh parsley if desired.
Notes
- For extra richness, you can substitute half of the cheddar with mozzarella.
- This dish pairs well with a green salad or garlic bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 4g
- Sodium: 820mg
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