Creamy Beef and Shells Recipe
This Creamy Beef and Shells recipe is easy to make and perfect for a quick weeknight dinner.
Ingredients
- 8 ounces medium pasta shells cooked
- 1 pound ground beef
- ½ cup yellow or white onions small diced
- 3 cloves garlic minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 8 ounces tomato sauce
- 1 cup heavy cream
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Italian herb seasoning
- ½ cup parmesan cheese shredded or grated
- 1 cup cheddar cheese shredded
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- In a large skillet or pot over medium heat, brown the ground beef, breaking it up as it cooks. About halfway through, add the diced onions and continue cooking until the beef is fully cooked and the onions are tender.
- Stir in the garlic and cook for about 30 seconds, just until fragrant. Remove the beef mixture from the pan and drain off any grease. Set aside.
- Return the pan to medium heat and add the butter. Once melted, stir in the flour and cook for 30 seconds to 1 minute, stirring to form a roux.
- Slowly whisk in the beef stock. Once the mixture begins to thicken, whisk in the tomato sauce, Italian seasoning, salt, pepper, and heavy cream until fully combined.
- Stir in the cheddar and parmesan cheese and continue stirring until the cheese is melted and the sauce is smooth.
- Add the cooked pasta and ground beef back to the pan. Stir until everything is well coated in the sauce and heated through.
- Garnish with fresh parsley and grated parmesan if desired. Enjoy!
Notes
- If you'd like to keep it a one-pot recipe, cook the pasta first, drain it, then use the same pot to finish the recipe.
- You may need more or less salt depending on the salt content of your beef stock.
- This recipe feeds my family of 5 (2 adults, 1 preteen and two little kids).
- Salt your pasta water well to give the shells flavor from the start.
- Add the cheese slowly and stir until fully melted for the smoothest sauce.
- If the sauce thickens too much, add a splash of beef stock to loosen it up.
Tried this recipe?Let us know how it was!