Description
Creamy Beef and Shells: Comforting pasta dish with tender beef, creamy sauce, and cheesy goodness. Quick, crowd-pleasing, and oh-so-satisfying!
Ingredients
Scale
- 1 lb (450g) ground beef (80/20 lean-to-fat ratio)
- 8 oz (225g) medium pasta shells
- 1 small onion, finely diced (about 1 cup)
- 3 garlic cloves, minced (about 1 tablespoon)
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 2 cups (480ml) beef broth
- 1 cup (240ml) heavy cream
- 1 can (14.5 oz/410g) diced tomatoes, drained
- 1 cup (100g) shredded sharp cheddar cheese
- ½ cup (50g) grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Step 1: Prepare Ingredients Begin by gathering and measuring all ingredients for your Creamy Beef and Shells. Dice the onion finely and mince the garlic cloves. Having everything prepped before cooking ensures smooth execution and helps maintain the ideal cooking temperature throughout the process. This simple preparation step makes a significant difference in the final texture of your dish.
- Step 2: Brown the Beef Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it into larger chunks first. Let it develop a deep brown crust on one side before breaking it up further. Season with salt and pepper, then continue cooking until completely browned, about 5-6 minutes. The caramelization created during this step builds the foundational flavor for your Creamy Beef and Shells.
- Step 3: Sauté Aromatics Add the diced onions to the browned beef and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. The moisture from the onions will help loosen any flavorful browned bits from the bottom of the pan – this is pure flavor you don’t want to lose!
- Step 4: Build the Sauce Base Add the tomato paste and Italian seasoning to the beef mixture, stirring constantly for 1-2 minutes until the tomato paste darkens slightly. This brief caramelization transforms the tomato paste, eliminating any raw flavor and developing a richer, more complex taste for your Creamy Beef and Shells.
- Step 5: Add Liquids and Pasta Pour in the beef broth, drained diced tomatoes, and uncooked pasta shells. Stir well to combine, making sure all pasta is submerged in liquid. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for about 8-10 minutes, stirring occasionally, until the pasta is just shy of al dente and most of the liquid has been absorbed.
- Step 6: Create Creamy Finish Reduce heat to low and stir in the heavy cream. Simmer uncovered for 2-3 minutes until the sauce begins to thicken. Remove the pan from heat and gradually add the cheddar and Parmesan cheeses, stirring until completely melted and incorporated. This gradual addition creates the signature velvety texture of perfect Creamy Beef and Shells.
- Step 7: Rest and Serve Allow your Creamy Beef and Shells to rest for 5 minutes before serving. This brief resting period lets the sauce thicken to the ideal consistency and allows flavors to meld. Garnish with freshly chopped parsley and serve in warm bowls for the ultimate comfort food experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 580
- Sugar: 6g
- Sodium: 820mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0.8g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 125mg