4.8 from 1,590 votes
Creamy Beef and Shells
Creamy Beef and Shells is a comforting pasta dish featuring medium pasta shells combined with browned ground beef, onions, and garlic. Italian seasoning and flour create a flavorful base for a creamy sauce made with beef stock, tomato sauce, and heavy cream. Sharp cheddar cheese is melted in at the end, adding richness and a smooth, cheesy finish.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
4
servings
Course:
Main Course
Ingredients
- 8 ounces pasta shells medium
- 1 tablespoon olive oil
- 1 pound ground beef
- ½ onion diced, medium sweet
- 2 cloves garlic minced
- 1 ½ teaspoons Italian seasoning
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 (15-ounce) can tomato sauce
- ¾ cup heavy cream
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 6 ounces cheddar cheese about 1 1/2 cups, shredded, extra-sharp
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat olive oil in a large cast iron skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside.
- Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes.
- Stir in garlic and Italian seasoning until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
- Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes.
- Serve immediately.
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