Creamy Beef and Shells Recipe Easy Comfort Dinner for Busy Weeknights Recipe
Introduction
This creamy beef and shells recipe is a comforting and satisfying dinner perfect for busy weeknights. With tender pasta, savory ground beef, and a rich cheesy sauce, it’s a crowd-pleaser that comes together in about 40 minutes.
Ingredients
- 1 pound ground beef (80/20)
- 8 ounces shell pasta
- 1 cup heavy cream
- 1 ½ cups shredded cheese (sharp cheddar or a mix of mozzarella and Monterey Jack)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 2 tablespoons butter
- 2 tablespoons flour
- Salt and pepper to taste
- 1 teaspoon Italian seasoning (optional)
- Optional add-ins: 1 cup frozen peas or spinach, pinch of red pepper flakes
Instructions
- Step 1: Bring a large pot of salted water to a boil for the pasta shells. Finely chop the onion, mince the garlic, and grate the cheese if needed.
- Step 2: Cook the pasta shells in boiling water until al dente, about 8-10 minutes. Drain and set aside without rinsing.
- Step 3: Heat a skillet over medium-high heat. Add the ground beef and break it up as it cooks until browned with crispy edges, about 7-8 minutes. Season with salt and pepper. Drain excess fat if needed.
- Step 4: Push the beef to one side of the skillet. Add butter to the empty side, then sauté the chopped onion until translucent, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.
- Step 5: Sprinkle the flour over the beef and onion mixture. Stir well to coat evenly and cook for 1-2 minutes to remove the raw flour taste.
- Step 6: Slowly pour in the beef broth while stirring to avoid lumps. Add the heavy cream, Italian seasoning, salt, and pepper. Simmer until the sauce thickens, about 3-5 minutes.
- Step 7: Stir in the cooked pasta shells and shredded cheese until melted and well-coated. If using, add frozen peas or spinach and cook until heated through.
- Step 8: Taste and adjust seasoning if needed. Serve warm for a comforting meal.
Tips & Variations
- For extra flavor, add a pinch of red pepper flakes with the garlic for a mild spicy kick.
- Swap out ground beef for ground turkey or chicken for a lighter version.
- Add sautéed mushrooms or bell peppers for more vegetables and texture.
- If you prefer a thicker sauce, use slightly less broth or simmer a bit longer.
Storage
Store leftover creamy beef and shells in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, other small pasta shapes like elbow macaroni or penne work well with this recipe. Just adjust the cooking time according to the pasta package instructions.
Is it possible to make this recipe gluten-free?
Absolutely. Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend to make the roux. Make sure your beef broth is also gluten-free.
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Creamy Beef and Shells Recipe Easy Comfort Dinner for Busy Weeknights Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Creamy Beef and Shells recipe is a delicious and comforting dinner perfect for busy weeknights. Featuring tender ground beef, al dente pasta shells, and a rich, creamy cheese sauce, it combines simple ingredients for a hearty meal the whole family will love. Optional vegetables like peas or spinach add a nutritious touch.
Ingredients
Scale
Meat and Dairy
- 1 pound ground beef (80/20)
- 1 cup heavy cream
- 1 ½ cups shredded cheese (sharp cheddar or a mix of mozzarella and Monterey Jack)
- 2 tablespoons butter
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Pasta and Grains
- 8 ounces shell pasta
Liquids and Broth
- 1 cup beef broth
Pantry and Seasonings
- 2 tablespoons flour
- Salt and pepper to taste
- 1 teaspoon Italian seasoning (optional)
- Optional add-ins: 1 cup frozen peas or spinach
- Optional add-ins: pinch of red pepper flakes
Instructions
- Preheat and Prep: Bring a large pot of salted water to a boil for the pasta shells. While waiting, finely chop the onion, mince the garlic, and grate the cheese if it isn’t pre-shredded.
- Cook Pasta Shells: Add the shells to the boiling water and cook until al dente, about 8 to 10 minutes. Drain the pasta thoroughly and set aside without rinsing to retain starch for better sauce adhesion.
- Brown the Ground Beef: Heat a skillet over medium-high heat. Add the ground beef and break it up as it cooks. Continue cooking until the beef is browned and has some crispy edges, about 7 to 8 minutes. Season with salt and pepper, then drain any excess fat if necessary.
- Sauté Onion and Garlic: Push the cooked beef to one side of the skillet, add butter to the empty side, and sauté the chopped onion until translucent, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Make the Roux: Sprinkle the flour evenly over the beef and onion mixture, stirring well to coat everything. Cook this for 1 to 2 minutes to get rid of the raw flour taste, stirring constantly.
- Add Liquids and Seasonings: Gradually pour in the beef broth while stirring continuously to prevent lumps. Add the heavy cream, Italian seasoning (if using), and additional salt and pepper to taste. Let the sauce simmer for 3 to 5 minutes until it thickens.
- Combine Pasta and Cheese: Stir the cooked pasta shells into the thickened sauce. Add the shredded cheese and stir until it melts completely and everything is well coated. If using, add frozen peas or spinach and cook until heated through.
- Final Taste and Serve: Taste the dish and adjust seasoning if needed. Add a pinch of red pepper flakes for a touch of heat if desired. Serve warm for a comforting and satisfying meal.
Notes
- Do not rinse the pasta after draining to help the sauce stick better.
- Use ground beef with a bit of fat (80/20) for more flavor and juiciness.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Add vegetables like frozen peas or spinach to increase nutrition and color.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: creamy beef and shells, ground beef pasta, comfort food dinner, easy weeknight recipe, cheesy beef pasta
