Description
Creamy Beef and Shells is a quick, hearty, and flavorful one-pan pasta dish featuring tender pasta shells in a rich tomato-beef sauce, finished with melted cheddar cheese.
Ingredients
- 8 ounces medium pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- ½ medium onion, diced
- 2 cloves garlic, minced
- 1½ teaspoons Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon mustard powder
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 (15-ounce) can tomato sauce
- ¾ cup heavy cream
- 6 ounces extra-sharp cheddar cheese, shredded (about 1½ cups)
- Salt and pepper, to taste
Instructions
- Cook the pasta in a large pot of boiling salted water until al dente, then drain.
- In a large skillet over medium-high heat, warm the olive oil and brown the ground beef for 3–5 minutes. Drain the fat and set the beef aside.
- Add the diced onion to the same skillet and sauté until translucent, about 2–3 minutes.
- Stir in garlic, Italian seasoning, paprika, and mustard powder; cook for about 1 minute.
- Whisk in the flour and cook until lightly browned, about 1 minute.
- Gradually whisk in beef stock and tomato sauce. Bring to a boil, then simmer until slightly thickened, about 6–8 minutes.
- Stir in the cooked pasta, reserved beef, and heavy cream. Heat through.
- Add cheddar cheese and stir until melted. Season with salt and pepper to taste.
- Garnish with fresh parsley and extra cheese if desired. Serve warm.
Notes
- Swap ground beef for Italian sausage, turkey, or chicken for variety.
- Use smoked paprika for deeper flavor or reduce for less heat.
- Cheddar can be substituted with mozzarella, Monterey Jack, or other blends.
- Half-and-half or milk can replace heavy cream for a lighter version.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 5g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg
