Description
This Creamy Beef and Shells recipe features tender pasta shells enveloped in a rich, savory beef sauce with sharp cheddar cheese. Combining hearty ground beef, a blend of Italian seasoning, and a luscious creamy tomato sauce, this dish is cooked on the stovetop in a cast iron skillet for a comforting and delicious meal perfect for family dinners.
Ingredients
Units
Scale
Pasta
- 8 ounces medium pasta shells
Beef Mixture
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 medium sweet onion, diced
- 2 cloves garlic, minced
- 1 1/2 teaspoons Italian seasoning
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 (15-ounce) can tomato sauce
- 3/4 cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
Cheese
- 6 ounces shredded extra-sharp cheddar cheese (about 1 1/2 cups)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the medium pasta shells and cook according to package instructions until al dente. Drain the pasta well and set aside.
- Brown the Ground Beef: Heat olive oil in a large cast iron skillet over medium-high heat. Add the ground beef and cook for 3-5 minutes, breaking it up with a spoon until browned. Drain any excess fat and set the beef aside.
- Sauté the Onion: In the same skillet, add the diced onion and cook over medium heat, stirring frequently, until translucent, about 2-3 minutes.
- Add Garlic and Seasoning: Stir in the minced garlic and Italian seasoning. Cook until fragrant, about 1 minute.
- Create the Sauce Base: Whisk in the all-purpose flour and cook until lightly browned, about 1 minute, to remove the raw flour taste.
- Add Liquids and Simmer: Gradually whisk in the beef stock and tomato sauce. Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally until the sauce thickens and reduces slightly, about 6-8 minutes.
- Combine Pasta and Beef with Cream: Stir the cooked pasta, browned beef, and heavy cream into the sauce. Heat through for 1-2 minutes and season with kosher salt and freshly ground black pepper to taste.
- Add Cheese: Stir in the shredded extra-sharp cheddar cheese until it melts completely, about 2 minutes.
- Serve: Serve this creamy and cheesy beef pasta immediately for the best taste and texture.
Notes
- Use extra-sharp cheddar for a pronounced cheesy flavor, but you can substitute with mild or medium cheddar if preferred.
- Be sure to crumble the beef finely while browning to ensure even distribution.
- Simmer the sauce until it thickens to avoid a runny texture in the final dish.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- For a lighter option, substitute heavy cream with half-and-half or evaporated milk, but the sauce will be less rich.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 620
- Sugar: 6g
- Sodium: 550mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg
