Description
This Creamy Beef and Shells recipe combines ground beef, tender pasta shells, and a rich, cheesy sauce for a comforting and satisfying meal. With sautéed onions, garlic, and optional mushrooms, the sauce is flavored with tomato paste, beef broth, and a blend of seasonings, then enriched with heavy cream, cheddar cheese, and cream cheese or Velveeta for a smooth, indulgent finish. Perfect for a quick weeknight dinner, this dish yields 4 to 6 servings and can be on your table in just 30 minutes.
Ingredients
Scale
Beef and Vegetables
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup sliced mushrooms (optional)
Pasta
- 8 ounces medium pasta shells
Sauce
- 2 tablespoons tomato paste
- 1 1/2 cups beef broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 4 ounces cream cheese or Velveeta
- 1/2 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Brown the Ground Beef: In a large skillet over medium heat, cook the ground beef, stirring occasionally until fully browned and no longer pink. Once cooked, drain any excess fat to keep the dish from becoming greasy.
- Sauté Onion and Garlic: Add the diced onion and minced garlic to the skillet with the beef. Cook for 2 to 3 minutes until the onions become soft and the garlic is fragrant, stirring frequently to prevent burning.
- Add Tomato Paste and Mushrooms: Stir in the tomato paste and the optional sliced mushrooms. Continue cooking for 3 to 4 minutes to deepen the flavors and allow the tomato paste to caramelize slightly.
- Simmer with Broth and Cream: Pour in the beef broth and heavy cream, stirring to combine all ingredients thoroughly. Bring the mixture to a gentle simmer and cook for 5 to 6 minutes, allowing the sauce to thicken slightly.
- Melt Cheese into Sauce: Reduce the heat to low. Add the shredded cheddar cheese and cream cheese or Velveeta to the skillet. Stir continuously until all cheeses have melted completely and the sauce is creamy and smooth.
- Combine with Pasta: Add the cooked pasta shells to the creamy beef sauce. Gently stir to coat the pasta evenly in the sauce without breaking the shells.
- Season and Serve: Season the dish with smoked paprika, Italian seasoning, salt, and black pepper according to your taste preferences. Serve the creamy beef and shells hot for a rich and delicious meal.
Notes
- You can omit mushrooms if you prefer a simpler version.
- For a lighter dish, use half-and-half instead of heavy cream.
- Velveeta can be substituted with cream cheese for similar creaminess.
- Be sure to cook pasta shells al dente before adding to sauce to prevent overcooking.
- Adjust seasoning to taste at the end for best flavor balance.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
