Dinner Recipes

Dinner – Creamy Beef and Shells – Recipe

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Creamy beef and shells is a hearty pasta, perfect for a family dinner! It’s rich, delicious and tacky, and even kids will love it!

We have a lot of pasta for you to choose from, and we are constantly adding it! You can also try the Crispy Chicken Macaroni Salad, Tuscan Chicken Macaroni and Garlic Parmesan Macaroni!

Creamy Beef & Shells Recipe

Creamy Beef and Shells is such a tasty dinner! It is meaty, never dry, and the flavors are awesome!

A mixture of marinara sauce and delicious dairy products. You can get a variety of salty flavors from different fragrances, herbs and spices.

You have protein and carbohydrates in a dish, which makes them rich and full. Served with a side of vegetables for a full lunch or dinner!

Children love her too! It’s easy to eat and every bite gives you cheesy and skinny beauty.

Are you busy on weekdays? This is not a problem with this recipe. You can finish cooking in 30 minutes!

What is “beef and shells”?

He refers to this dish made from short pasta and ground beef, which is based on tomatoes and dairy products.

In this recipe, in addition to cheddar cheese, we added heavy cream and sour cream, while others added only cheese. This generally makes the dish more creamy.

How do you make beef and shells?

  • Cook the pasta: Follow the instructions on the packaging.
  • Sauté the meat: In a skillet, brown the ground beef, drain the excess fat, then, set aside.
  • Make the sauce: In the same large skillet, sauté onion and garlic. Stir in the flour for about a minute. Slowly stir in the stock, marinara sauce, and the herbs and seasonings. Let the whole thing boil and thicken.
  • Combine: Add in the pasta, meat, heavy cream, salt, and pepper. Then, add in the sour cream and cheese.
  • Serve: Once the cheese has melted, serve it while hot!

Can I use different ground meat?

Sure! You can replace the beef with other meat like chicken or turkey.

Do you want to get rid of meat fats?

The answer is yes and no. When you get rid of fat, you will get rid of it with fat. So there are two answers to this question.

Yes, if you use too much fat. Too much grease is not recommended, so you need to get rid of it.

No, if you are using lean meat. It doesn’t produce much oil, so you can keep a small amount of oil without getting rid of it.

Therefore, I highly recommend adding more lean meats as they will be more delicious. Since this dish contains the sauce, do not worry about drying it out.

What should be used in lasagna?

This is a simple spice made from tomato and some scents (like onions, garlic and some spices). For this plate, you can simply replace it with tomato sauce and possibly add more flavors and spices.

How to Store Creamy Beef and Shells:

  • Refrigerate: Let it cool completely and transfer it in an airtight container before putting in the fridge. Consume it within 3 days. You can simply reheat it on the stove.
  • Freeze: You can freeze this for a few weeks, simply thaw completely before reheating. This way, when you reheat, you will not be breaking the pasta into pieces.
  • Make-Ahead: You can freeze the sauce and simply add cooked pasta on the day you want to serve it. You can also pre-cook the pasta and freeze it. Before freezing, remember to drizzle some oil to prevent sticking.

Recipe Tips:

  • You can choose from penne, elbow macaroni, or rotini as a substitute for the shells.
  • To prevent the pasta from being soggy, you can cook it just al dente so that when you combine it with the sauce, further cooking will not make it too mushy.
  • You can vegetables like bell peppers and carrots.
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Dinner – Creamy Beef and Shells – Recipe


  • Author: Catalina Castravet
  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30 Minutes

Description

Creamy Beef and Shells is such a tasty dinner! It is meaty, never dry, and the flavors are awesome!


Scale

Ingredients

  • 1 teaspoon dried parsley
  • 1/4 cup sour cream
  • 8 ounces medium pasta shells
  • 5 cloves garlic (minced)
  • Kosher salt and freshly ground black pepper (to taste)
  • 1 cup beef stock
  • 1 pound ground beef
  • 1 (15oz can) marinara sauce
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 small sweet onion (diced)
  • 3/4 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups cheddar cheese (freshly grated) Read More..

Instructions

  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, add back beef.
  8. Stir in heavy cream until heated through, about 1-2 minutes. Taste and adjust for salt and pepper.
  9. Stir in sour cream.
  10. Stir in cheddar cheese until melted, about 1-2 minutes.
  11. Serve immediately, garnish with parsley if desired. Read More..

Nutrition

  • Serving Size: 6
  • Calories: 480kcal
  • Sugar: 6g
  • Sodium: 370
  • Fat: 23g
  • Saturated Fat: 9g
  • Carbohydrates: 39g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 66g

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