Description
Beef and Shells brings comfort straight to your dinner table with cheesy pasta and hearty ground beef. Creamy sauce and tender pasta shells combine for a quick weeknight meal that’ll have everyone asking for seconds.
Ingredients
Scale
Main Proteins:
- 1 pound ground beef
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
Starches and Liquids:
- 2 cups medium pasta shells, uncooked
- 2 cups beef broth
- 1 can (15 ounces/425 grams) tomato sauce
- ½ cup heavy cream
Aromatics and Seasonings:
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 2 teaspoons Italian seasoning
- ½ teaspoon smoked paprika
- 2 tablespoons tomato paste
- Salt and pepper, to taste
- ½ cup chopped fresh parsley (optional, for garnish)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat (375°F). Sauté 1 diced small yellow onion for 3-4 minutes until translucent and softened.
- Add 3 minced garlic cloves and cook for 45-60 seconds, releasing their aromatic oils.
- Add 1 pound ground beef to the pan. Break meat into small crumbles while cooking at 400°F for 6-8 minutes until completely browned.
- Sprinkle 2 teaspoons Italian seasoning, ½ teaspoon smoked paprika, salt, and pepper over the meat. Stir thoroughly to distribute seasonings.
- Mix in 2 tablespoons tomato paste. Cook for 60 seconds to caramelize and intensify the flavor.
- Pour 1 can (15 ounces) tomato sauce and 2 cups beef broth into the skillet. Stir until ingredients are completely incorporated.
- Add 2 cups uncooked medium pasta shells directly into the liquid. Stir gently to distribute evenly.
- Bring mixture to a gentle simmer. Reduce heat to low (325°F), cover, and cook for 12-15 minutes, stirring every 4 minutes.
- Once pasta reaches al dente texture, reduce heat to lowest setting. Pour in ½ cup heavy cream.
- Gradually fold in 1 cup shredded cheddar and ½ cup grated Parmesan cheese. Stir until sauce becomes smooth and creamy.
- Remove from heat. Let the dish rest for 2-3 minutes to allow sauce to thicken.
- Optionally garnish with ½ cup chopped fresh parsley. Serve immediately in warmed bowls.
Notes
- Always use a heavy-bottomed pot to prevent scorching and ensure even heat distribution when browning the beef.
- Fresh herbs make a big difference, so grab some fresh thyme and parsley instead of dried if possible.
- Let the shells rest for 5-10 minutes after cooking to allow the sauce to thicken and absorb into the pasta.
- For a lighter version, substitute ground turkey and use low-fat milk to reduce calories without sacrificing flavor.
- Prep Time: 5 minutes
- Cook Time: 20-22 minutes
- Category: Beef
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 515 kcal
- Sugar: 5 g
- Sodium: 730 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 105 mg