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Creamy Beef and Shells

Creamy Beef and Shells

Creamy Beef and Shells is a quick and comforting pasta dish that’s perfect for a satisfying meal. Made with ground beef, pasta shells, and a rich, cheesy sauce, this dish comes together in just 30 minutes. With a blend of cream, tomatoes, and seasoning, it’s a hearty, flavorful dinner the whole family will enjoy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 8 oz medium pasta shells
  • 1 cup beef broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1 can 14.5 oz diced tomatoes
  • 1/2 cup tomato sauce
  • 1/2 onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

Method
 

  1. Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until softened. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat.
  3. Pour in the diced tomatoes and tomato sauce. Stir in Italian seasoning, paprika, salt, and black pepper. Let it simmer for about 5 minutes to allow the flavors to blend.
  4. Reduce the heat to low and add the beef broth and heavy cream. Stir until well combined. Let the mixture simmer for another 5 minutes, allowing it to thicken slightly.
  5. Add the cooked pasta shells to the skillet and stir to coat in the sauce. Sprinkle the shredded cheddar cheese over the pasta and mix until the cheese is melted and fully incorporated into the sauce.
  6. Remove from heat and let the dish sit for a couple of minutes to thicken further. Serve hot, garnished with fresh parsley or extra cheese, if desired. Enjoy with a side of garlic bread or a crisp green salad.

Notes

  • Make Ahead: Prepare the sauce in advance and store it in the fridge for up to 2 days before mixing with fresh pasta.
  • Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat gently on the stove over low heat or in the microwave, adding a splash of milk or broth to keep it creamy.
  • Freezing: Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.