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Creamy Beef and Shells: A Step-by-Step Recipe Guide

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Ingredients
 

  • 8 ounces medium pasta shells
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 can 15 ounces tomato sauce
  • 1 cup beef broth
  • 3/4 cup heavy cream
  • 1 cup shredded cheddar cheese
  • Fresh parsley chopped, for garnish

Instructions

Cook the Pasta:

  • Cook the pasta shells according to the package instructions in a large pot of salted boiling water until just al dente. Drain and set aside.

Brown the Beef:

  • While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.

Sauté Onion and Garlic:

  • Add the chopped onion to the skillet with the beef. Cook until the onion is softened, about 3-4 minutes. Add the minced garlic, Italian seasoning, salt, and pepper, and cook for another minute until fragrant.

Add Tomato Sauce and Broth:

  • Stir in the tomato sauce and beef broth. Bring the mixture to a simmer, reduce the heat to low, and let it simmer for about 10 minutes to combine the flavors.

Make It Creamy:

  • Stir in the heavy cream and bring the mixture back to a simmer. Cook for a few more minutes until the sauce thickens slightly.

Combine Pasta and Beef Mixture:

  • Add the cooked pasta shells to the skillet and stir until they are well coated with the sauce.

Add Cheese:

  • Sprinkle the shredded cheddar cheese over the pasta and beef mixture. Cover the skillet with a lid or aluminum foil and let it sit off the heat until the cheese is melted, about 2-3 minutes.

Garnish and Serve:

  • Garnish with chopped fresh parsley before serving.