Creamy Beef and Shells – Comforting Pasta in a Rich, Cheesy Sauce
Creamy beef and pasta shells simmered in a rich tomato-beef sauce, finished with heavy cream and sharp cheddar cheese. Comfort food at its finest!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish, Pasta
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
- 8 ounces medium pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- ½ medium onion, diced
- 2 cloves garlic, minced
- 1½ teaspoons Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon mustard powder
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 15 ounce can tomato sauce
- ¾ cup heavy cream
- 6 ounces extra sharp cheddar cheese, shredded (about 1½ cups)
- Salt and pepper to taste
Instructions
- Cook pasta in a large pot of boiling salted water according to package instructions. Drain well.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, 3-5 minutes, crumbling as it cooks. Drain excess fat and set aside.
- Add onion to the skillet and cook until translucent, about 2-3 minutes. Stir in garlic, Italian seasoning, paprika, and mustard powder; cook 1 minute.
- Whisk in flour and cook until lightly browned, about 1 minute.
- Gradually whisk in beef stock and tomato sauce. Bring to a boil, reduce heat, and simmer until slightly thickened, about 6-8 minutes.
- Stir in pasta, cooked beef, and heavy cream. Heat through.
- Add shredded cheddar cheese and stir until melted. Season with salt and pepper to taste. Serve warm.
Notes
- Use extra sharp cheddar for a more flavorful dish.
- Adjust seasoning with more Italian herbs for a personal touch.