Here’s a comforting and cheesy Creamy Beef and Shells recipe—rich, hearty, and perfect for a weeknight dinner. 🥘🧀
🥘 Creamy Beef and Shells
Ingredients (serves 4–6)
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 12 oz (340 g) pasta shells
- 1 cup beef broth
- 1 cup heavy cream (or half-and-half for lighter version)
- 1 cup shredded cheddar or mozzarella cheese
- ½ cup grated Parmesan cheese
- 1–2 cups fresh spinach or frozen peas (optional, for veggies)
- 1 tbsp olive oil
Instructions
- Cook pasta:
Boil pasta shells according to package directions. Drain and set aside. - Cook beef:
In a large skillet or pan, heat olive oil over medium heat. Add ground beef, onion, and garlic. Cook until beef is browned and onions are soft. Drain excess fat if needed. Season with Italian seasoning, salt, and pepper. - Make creamy sauce:
Reduce heat to medium-low. Stir in beef broth and heavy cream. Let simmer 3–4 minutes until slightly thickened. - Add cheese and pasta:
Stir in shredded cheese and Parmesan until melted. Add cooked pasta shells and toss until coated in creamy sauce. Add spinach or peas if desired and cook 1–2 minutes until heated through. - Serve:
Spoon onto plates and sprinkle extra Parmesan or fresh parsley for garnish.
🍴 Tips & Variations
- Extra cheesy: Mix in cream cheese or more shredded cheese for ultra-creamy texture.
- Veggie boost: Add mushrooms, bell peppers, or zucchini along with the beef.
- Spicy twist: Add a pinch of red pepper flakes or diced jalapeños.
- One-pan shortcut: Use uncooked pasta, add extra broth, and simmer until pasta is cooked, stirring occasionally.
If you want, I can also make a slow-cooker version of this that’s creamy and hands-off, perfect for busy days.
Do you want me to do that?
