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Creamy Beef and Shells: A Comforting Classic for Beginner Cooks

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A classic comfort dish featuring ground beef, pasta shells, and a creamy cheddar sauce. Perfect for beginner cooks, this recipe is simple, satisfying, and delicious.

Ingredients

Scale
  • 8 ounces medium pasta shells
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small sweet onion, finely diced
  • 5 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons all-purpose flour   
     
  • 1 cup beef stock
  • 1 (15-ounce) can marinara sauce   
     
  • 3/4 cup heavy cream
  • 1/4 cup sour cream
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 cups freshly grated cheddar cheese   
     

Instructions

  • Cook the Pasta: Prepare the pasta shells according to package instructions in a large pot of salted boiling water. Drain and set aside. Cook until al dente, meaning slightly firm to the bite. Use a large pot. Use a stove top. Use a colander.
  • Brown the Beef: 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 spoon. Drain any excess fat and set the beef aside. Cook until no pink remains. Use a large skillet. Use a stove top. Use a spoon.
  • Sauté Onion and Garlic: Using the same skillet, sauté the diced onion for 2 minutes, stirring frequently. Add minced garlic and cook for about 1 minute until fragrant. Be careful not to burn the garlic. Use a large skillet. Use a stove top. Use a spoon.
  • Make the Roux: Stir in the flour and cook for 1 minute, whisking until lightly browned to help thicken the sauce. This creates a base for the creamy sauce. Use a large skillet. Use a whisk.
  • Add Liquids and Seasonings: Gradually whisk in the beef stock, followed by marinara sauce. Stir in Italian seasoning, parsley, oregano, and paprika. Whisking prevents lumps. Use a large skillet. Use a whisk.
  • Simmer the Sauce: Bring the sauce to a boil, then reduce heat and simmer for 6-8 minutes, stirring occasionally, until the sauce thickens slightly. Simmering allows the flavors to meld. Use a large skillet. Use a spoon.
  • Combine Pasta and Beef: Add the cooked pasta and the browned beef back into the skillet. Stir to coat everything evenly in the sauce. Ensure pasta is fully coated. Use a large skillet. Use a spoon.
  • Incorporate Dairy: Stir in the heavy cream and cook for 1-2 minutes until heated through. Adjust the seasoning with salt and pepper. Then, stir in the sour cream. Add sour cream at the end to prevent curdling. Use a large skillet. Use a spoon.
  • Add Cheese: Fold in the grated cheddar cheese and cook for another 1-2 minutes until the cheese has fully melted. Stir gently to melt cheese evenly. Use a large skillet. Use a spoon.
  • Serve: Serve the creamy beef and shells immediately, optionally garnished with parsley for a pop of color. Enjoy! Serve while hot for best taste. Use a serving plate.

Notes

  • Use lean ground beef.
  • Cook pasta al dente.
  • Don’t burn garlic.
  • Add sour cream last.

Find it online: https://marcelarecipes.com/creamy-beef-and-shells-a-comforting-classic-for-beginner-cooks/