Here’s a delicious, comforting idea for Creamy Beef and Shells—a hearty pasta dish with a creamy sauce and savory beef. Here’s a simple recipe you can follow:
Ingredients (Serves 4-6)
- 1 lb (450 g) ground beef
- 12 oz (340 g) medium or large pasta shells
- 1 small onion, finely chopped
- 2-3 cloves garlic, minced
- 1 can (14.5 oz / 410 g) diced tomatoes (optional, for a slightly tangy flavor)
- 1 cup beef broth
- 1 cup heavy cream (or half-and-half for lighter)
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 2 tbsp tomato paste (optional, for richer flavor)
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil and cook pasta shells according to package instructions. Drain and set aside.
- Cook the Beef
- In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
- Add the chopped onion and garlic; sauté until softened and fragrant.
- Make the Sauce
- Stir in tomato paste (if using), diced tomatoes, beef broth, and Italian seasoning.
- Let simmer for 5-7 minutes to thicken slightly.
- Reduce heat to low and stir in the heavy cream. Taste and season with salt and pepper.
- Combine Pasta and Sauce
- Add cooked pasta shells to the skillet and gently stir to coat with the creamy beef sauce.
- Sprinkle shredded cheese over the top and let it melt into the sauce.
- Serve
- Garnish with chopped fresh parsley or basil.
- Serve hot with a side salad or garlic bread.
💡 Tips:
- For extra flavor, you can sauté mushrooms or bell peppers with the onion.
- If you like a thicker sauce, add a little cornstarch slurry (1 tsp cornstarch + 1 tbsp water) while simmering.
- Leftovers reheat well in the microwave or on the stovetop.
If you want, I can also give you a faster one-pan version that’s even creamier and super easy to make. Do you want me to do that?
