Creamy Beef and Shells

Why You’ll Love This Recipe

This casserole brings together the best of both worlds: hearty ground beef and a luscious creamy sauce made with heavy cream and tomato sauce. The use of pasta shells holds the sauce beautifully, and the extra-sharp cheddar cheese adds a bold, melty finish. It’s easy to make and sure to satisfy a crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 ounces medium pasta shells
• 1 tablespoon olive oil
• 1 pound ground beef
• ½ medium sweet onion, diced
• 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
• Kosher salt and freshly ground black pepper, to taste
• 6 ounces shredded extra-sharp cheddar cheese (about 1 ½ cups)

Directions

1. Cook pasta shells according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat.
3. Add diced onion and minced garlic to the skillet and sauté until softened and fragrant, about 3-4 minutes.
4. Stir in Italian seasoning and sprinkle the flour over the mixture. Cook for 1-2 minutes, stirring constantly to avoid lumps.
5. Gradually add beef stock while stirring, followed by tomato sauce. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
6. Lower the heat and stir in heavy cream. Season with salt and pepper to taste.
7. Add the cooked pasta shells to the sauce, stirring gently to coat evenly.
8. Remove from heat and stir in half of the shredded cheddar cheese.
9. Transfer the mixture to a baking dish, sprinkle the remaining cheddar cheese evenly on top.
10. Optionally, place under the broiler for 2-3 minutes until the cheese is melted and bubbly. Serve warm.

Servings and Timing

• Servings: 4-6
• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes

Variations

• Add vegetables: Stir in spinach, mushrooms, or bell peppers for extra flavor and nutrition.
• Cheese swap: Use mozzarella, Monterey Jack, or a blend of cheeses.
• Spicy kick: Add red pepper flakes or a dash of hot sauce.
• Herbs: Garnish with fresh basil or parsley for brightness.
• Make it lighter: Substitute half-and-half or milk for heavy cream.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. Cover with foil when reheating in the oven to prevent drying out.

FAQs

Can I use a different pasta shape?

Yes, penne, rotini, or shells of any size work well.

Can I prepare this dish ahead of time?

Yes, assemble and refrigerate before baking or broiling.

Is this recipe freezer-friendly?

It can be frozen but may separate slightly; thaw thoroughly and reheat gently.

How do I prevent the sauce from being too thin?

Cook the sauce until it thickens before adding the cream.

Can I make this vegetarian?

Replace ground beef with sautéed mushrooms or plant-based crumbles.

What if I don’t have beef stock?

Use chicken or vegetable stock, or beef broth as substitutes.

How can I make it spicier?

Add red pepper flakes, cayenne pepper, or hot sauce.

Can I add fresh herbs?

Yes, parsley, basil, or oregano are great fresh additions.

How do I store leftovers?

In an airtight container in the fridge for up to 3 days.

Can I make this dairy-free?

Substitute heavy cream with coconut cream and use dairy-free cheese alternatives.

Conclusion

Creamy Beef and Shells is a deliciously rich and satisfying dish that combines tender pasta with a flavorful beef and tomato cream sauce. Easy to prepare and versatile, this casserole offers comforting flavors perfect for a cozy dinner. Its creamy texture and cheesy topping make it a guaranteed crowd-pleaser.

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