Description
Creamy Beef and Shells is a comforting and easy-to-make dinner featuring tender pasta shells combined with savory ground beef in a rich, cheesy tomato cream sauce. This 30-minute meal is perfect for busy weeknights, delivering hearty flavors and creamy textures that the whole family will love.
Ingredients
Pasta
- 8 ounces uncooked medium-size shells
Beef Mixture
- 1 Tablespoon olive oil
- 1 pound lean ground beef
- ½ medium yellow onion, diced
- 3 cloves garlic, minced
- ½ teaspoon Kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon chili powder
Sauce
- 14 ounce can tomato sauce
- 1 Tablespoon Worcestershire sauce
- ½ cup beef broth
- ½ cup heavy whipping cream
- ¼ cup freshly shredded parmesan cheese, plus more for garnish
Garnish
- Fresh chopped parsley
Instructions
- Cook the Pasta: Boil the shells according to the package instructions until al dente. Drain the pasta thoroughly and set aside to keep warm.
- Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 5-7 minutes until browned, breaking it apart with a spatula. Drain most of the fat using a spoon or colander to reduce greasiness.
- Sauté Onions and Garlic: Add diced onion to the skillet and cook over medium heat for 5 minutes until softened. Stir in minced garlic, kosher salt, black pepper, and chili powder. Cook for about 1 minute until the garlic becomes fragrant.
- Add Sauces and Broth: Pour in the tomato sauce, Worcestershire sauce, and beef broth. Stir to combine and allow the mixture to simmer for 5 minutes, stirring occasionally to meld flavors together.
- Create Creamy Sauce: Stir in the heavy whipping cream and cook for an additional 2 minutes until the sauce is hot and creamy in texture. Add the cooked pasta shells and toss gently to coat the pasta evenly with the sauce.
- Finish and Serve: Mix in the freshly shredded parmesan cheese until melted into the sauce. Garnish with chopped parsley and extra parmesan if desired. Serve immediately while warm.
Notes
- Storage: Cool leftovers to room temperature and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat with a splash of beef broth and cream to restore creaminess.
- Freezing: Freeze in airtight containers for up to 3 months. For best texture, freeze the tomato cream sauce separately from the pasta and cook pasta fresh before serving after thawing.
- Drain excess fat after browning beef to keep the dish from being overly greasy.
- Use freshly grated parmesan for better melting and flavor compared to pre-grated cheese.
