Creamy Beef and Shells Recipe
This creamy beef and shells recipe combines tender ground beef with al dente pasta shells enveloped in a rich and flavorful creamy sauce, seasoned with Italian herbs and garlic. Perfect for a comforting weeknight dinner, it offers a satisfying balance of protein, creaminess, and pasta in one skillet dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Beef and Sauce
- 1 lb lean ground beef
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 cups low-sodium beef broth
- 2 tsp Italian seasoning
- 1 cup heavy cream
- Salt and pepper to taste
Pasta
- 8 oz medium pasta shells
- Salt (for boiling water)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil, then add the pasta shells. Cook until al dente according to package instructions, usually about 8-10 minutes. Drain well and set aside.
- Brown Beef with Aromatics: Heat a large skillet over medium heat. Add the lean ground beef along with the finely chopped onion and minced garlic. Cook, stirring occasionally, until the beef is fully browned and the onions are softened, approximately 7-8 minutes. Drain any excess fat from the skillet.
- Simmer with Broth and Seasoning: Pour in the low-sodium beef broth and sprinkle the Italian seasoning into the skillet. Stir to combine and bring to a gentle simmer. Let this mixture cook for 5 minutes to develop flavor and reduce slightly.
- Add Cream and Thicken Sauce: Reduce the heat to low and stir in the heavy cream. Allow the sauce to simmer gently for another 5 minutes, stirring occasionally, until it thickens to a creamy consistency.
- Combine Pasta and Sauce: Gently fold the cooked pasta shells into the creamy beef sauce, making sure they are evenly coated. Taste and adjust salt and pepper seasoning as needed. Serve warm.
Notes
- Use lean ground beef to reduce excess fat in the dish.
- For a lighter option, substitute half-and-half or milk for the heavy cream, but the sauce will be less rich.
- Drain excess fat after browning to keep the sauce creamy without greasiness.
- Add fresh parsley or grated Parmesan cheese as a garnish if desired.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
Keywords: creamy beef pasta, ground beef pasta shells, Italian beef skillet, comfort food pasta, creamy beef sauce
Find it online: https://spiceupwithsophie.com/creamy-beef-and-shells-recipe/
