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Creamy Beef and Shells

Creamy Beef and Shells



8 ounces medium pasta shells

1 tablespoon olive oil

1 pound ground beef

1 small sweet onion (diced)

5 cloves garlic (minced)

1 teaspoon Italian seasoning

1 teaspoon dried parsley

1/2 teaspoon dried oregano

1/2 teaspoon smoked paprika

2 tablespoons all-purpose flour

1 cup beef stock

1 (15oz can) marinara sauce

3/4 cup heavy cream

1/4 cup sour cream

Kosher salt and freshly ground black pepper (to taste)

1 1/2 cups cheddar cheese (freshly grated)


  1. Cook pasta according to package instructions in a large pot of boiling salted water and drain well.
  2. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it with a wooden spoon. Drain excess fat and set aside.
  3. To the same skillet, add diced onion, and cook for 2minutes, stirring frequently. Add garlic, and cook until fragrant, about 1 minute.
  4. Whisk in flour until lightly browned, for about 1 minute.
  5. Gradually whisk in beef stock and stir to combine. Add marinara sauce and stir in Italian seasoning, dried parsley, oregano, and paprika.
  6. Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
  7. Stir in cooked pasta, and add back beef.
  8. Next, stir in heavy cream until heated through, about 1-2 minutes. Taste and adjust for salt and pepper.
  9. After that, stir in the sour cream.
  10. Next, fold in the cheddar cheese until melted, about 1-2 minutes.
  11. Serve immediately, garnished with parsley if desired.


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