Description
A comforting and creamy Beef and Shells recipe featuring tender ground beef simmered in a rich tomato and cream sauce, combined with perfectly cooked medium shell pasta, and finished with melted sharp cheddar cheese for a hearty and satisfying meal.
Ingredients
Scale
For the Pasta:
- 8 oz medium shell pasta
- Water, for boiling
- Salt, for boiling water
For the Sauce and Beef Mixture:
- 1 tbsp olive oil
- 1 lb ground beef
- 1/2 medium onion, diced
- 2 garlic cloves, minced
- 1 1/2 tsp Italian herbs
- 1 tsp sweet paprika
- 1/2 tsp dry mustard powder
- 2 tbsp plain flour
- 2 cups beef broth
- 1 can (15 oz) tomato sauce
- 3/4 cup heavy whipping cream
- 6 oz sharp cheddar cheese, shredded (about 1 1/2 cups)
- Salt and ground pepper, as needed
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rapid boil. Add the medium shell pasta and cook according to the package instructions, stirring occasionally to prevent sticking. Once the pasta is al dente, drain it thoroughly and set aside for later use.
- Brown the Ground Beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, using a spoon to crumble it as it browns. Continue cooking until the beef is fully browned, about 3 to 5 minutes. Drain any excess fat and set the cooked beef aside for the next steps.
- Sauté Onion and Spices: In the same skillet, add the diced onion and sauté, stirring frequently, until the onion becomes translucent and fragrant, about 2 to 3 minutes. Stir in the minced garlic, Italian herbs, sweet paprika, and dry mustard powder. Continue to cook the mixture for about 1 minute, allowing the spices to release their aroma.
- Thicken the Sauce Base: Sprinkle the flour over the sautéed onion and spice mixture and whisk it in. Cook for about 1 minute, allowing the flour to lightly toast and absorb some of the oil and flavors.
- Build and Simmer the Tomato-Beef Sauce: Gradually whisk in the beef broth and tomato sauce, ensuring the mixture is smooth with no lumps. Bring the sauce to a boil, then reduce the heat to maintain a gentle simmer. Stir occasionally and let the sauce reduce and thicken slightly, about 6 to 8 minutes. Taste the sauce at this point to adjust seasoning or add a pinch of sugar, if desired.
- Combine Pasta, Beef, and Cream: Add the cooked pasta, browned ground beef, and heavy whipping cream to the skillet with the sauce. Stir well to combine everything and cook for a few minutes until heated through. The cream helps make the sauce rich and velvety.
- Melt the Cheese & Serve: Reduce the heat to low and sprinkle the shredded sharp cheddar cheese over the skillet. Stir until the cheese is completely melted and the sauce is creamy and smooth. Season with salt and ground pepper to taste. Serve warm, garnished with freshly cracked black pepper if desired.
Notes
- Be sure to cook pasta al dente to prevent it from becoming mushy when combined with the sauce.
- Use sharp cheddar cheese for a pronounced cheesy flavor that melts well into the sauce.
- Drain excess fat from browned beef to keep the sauce from becoming greasy.
- You can customize the Italian herbs based on preference—basil, oregano, and thyme are great options.
- Optionally, add a pinch of sugar to balance the acidity of the tomato sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Beef and Shells, Comforting Beef Pasta, Creamy Beef Pasta, Ground Beef Recipe, Italian Herbs Pasta
