Creamy Beef and Shells

This creamy beef and shells pasta has been my ultimate comfort food creation for busy weeknights when I need something hearty that the whole family devours without complaint. The rich tomato-based sauce with tender ground beef and cheesy goodness wrapped around perfectly cooked pasta shells creates a restaurant-quality dish right in your own kitchen.

I first created this recipe when trying to upgrade boxed mac and cheese into something more substantial. My teenage son declared it better than any restaurant pasta he had tried, and it has become our most requested dinner when friends come over.

Ingredients

• Ground beef adds hearty protein and rich flavor try using 85/15 lean-to-fat ratio for best flavor without excess grease
• Medium pasta shells catch the perfect amount of sauce in their crevices choose a quality brand that holds its shape when cooked
• Olive oil creates the foundation for sautéing use extra virgin for best flavor
• Fresh garlic cloves provide aromatic depth mince them just before cooking for maximum flavor
• Onion sweetens and builds the flavor base yellow onions work best for their balanced flavor
• Italian seasoning brings herbal notes without having to measure multiple spices look for versions with basil oregano and thyme
• Tomato paste concentrates umami richness in the sauce the tube variety allows you to use just what you need
• Beef stock creates depth and richness in the sauce homemade is best but quality store-bought works well
• Tomato sauce provides the foundation for the creamy sauce choose a no-salt-added variety to control seasoning
• Heavy cream transforms the sauce into silky richness full-fat version gives the best texture
• Cheddar cheese creates the gooey cheesy goodness freshly shredded melts much better than pre-packaged

Step-by-Step Instructions

Prepare the pasta

Cook the medium shells in generously salted water until just al dente about 9 minutes. Be careful not to overcook as they will continue softening in the sauce later. Reserve half a cup of pasta water before draining to thin the sauce if needed.

Brown the meat

Heat olive oil in a large deep skillet over medium-high heat until shimmering. Add ground beef breaking it into small pieces with a wooden spoon. Cook until no longer pink about 5 minutes. The smaller you break up the meat the better it will distribute throughout the dish.

Add aromatics

Reduce heat to medium and add diced onion to the beef cooking until translucent about 3 minutes. Add minced garlic and Italian seasoning cooking just until fragrant about 30 seconds. Be careful not to burn the garlic which turns bitter quickly.

Build the sauce

Add tomato paste and cook for 1 minute to caramelize slightly bringing out deeper flavor. Pour in beef stock and tomato sauce stirring to combine. Allow the mixture to come to a gentle simmer for 6-8 minutes until slightly reduced and flavors meld together.

Create creaminess

Reduce heat to low and stir in heavy cream. Gradually add the shredded cheddar cheese a handful at a time stirring continuously until completely melted and sauce is smooth. This gradual addition prevents the cheese from clumping.

Combine and finish

Gently fold in the cooked pasta shells ensuring each piece gets coated in the creamy sauce. Allow everything to simmer together for 5-10 minutes until the sauce thickens to your desired consistency and coats the back of a spoon. The pasta will absorb some of the sauce and become incredibly flavorful.

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The secret to this dish is definitely the combination of tomato paste with heavy cream. I discovered this happy accident when I was out of milk one evening and used cream instead. The richness it created was like nothing I had made before and my family immediately noticed the difference asking what I had done differently.

Storage and Reheating

This pasta dish maintains its quality remarkably well when stored properly. Keep leftovers in an airtight container in the refrigerator for up to 3 days. When reheating add a splash of milk or cream to restore the sauces silky texture as the pasta tends to absorb liquid while sitting. For best results reheat in a skillet over medium-low heat rather than the microwave which can make the cheese separate and the pasta rubbery.

Vegetable Additions

Transform this basic recipe into a more complete meal by adding vegetables. My family favorites include adding 1 cup of frozen peas during the last 3 minutes of cooking or folding in 2 cups of baby spinach just before serving until wilted. For a more substantial addition sauté 8 ounces of sliced mushrooms with the onions. These additions not only boost the nutritional value but also stretch the dish to feed more people without significantly changing the cooking time.

Make It Your Own

This recipe welcomes customization based on your taste preferences and what you have available. For a spicier version add red pepper flakes or a diced jalapeño with the onions. Swap the cheddar cheese for pepper jack fontina or a combination of cheeses for different flavor profiles. For a lighter version substitute half the heavy cream with whole milk though the sauce wont be quite as rich. During summer months add fresh herbs like basil or oregano just before serving for a burst of freshness.

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes! While medium pasta shells are ideal for holding the sauce, you can use other short pasta shapes like penne, rigatoni, or elbows.

→ Can I make this dish ahead of time?

Absolutely! You can prepare it and store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of cream or stock if it’s too thick.

→ What can I substitute for heavy cream?

If you don’t have heavy cream, you can use half-and-half or a mixture of milk and cream cheese for a similar creamy texture.

→ Can I make this dish gluten-free?

Yes, simply substitute the pasta shells with your favorite gluten-free pasta and ensure the other ingredients are labeled gluten-free.

→ Can I add vegetables to this dish?

Definitely! Chopped spinach, peas, or diced bell peppers would make great additions to the dish, adding extra nutrients and texture.

→ Can I use a different kind of cheese?

Sure! While cheddar cheese provides a rich and flavorful base, you can experiment with mozzarella, Parmesan, or even a mix of your favorite cheeses.