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Creamy Beef and Shells

Creamy Beef and Shells

This Creamy Beef and Shells recipe brings together tender beef, perfectly cooked pasta shells, and a luscious creamy sauce, making it a family favorite. It's the perfect balance of healthy ingredients and incredible flavor, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 1 pound ground beef
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Shells and Sauce
  • 1 (12-ounce) box shell pasta
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups milk
  • 1 cup beef broth
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream or Greek yogurt optional
  • 2 tablespoons chopped fresh parsley for garnish

Equipment

  • Large Skillet
  • Saucepan

Method
 

  1. Brown the beef: In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
  2. Sauté aromatics: Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is softened, about 3-5 minutes.
  3. Season the beef: Stir in the Italian seasoning, salt, and pepper.
  4. Cook the pasta: While the beef is browning, cook the shell pasta according to package directions. Drain and set aside.
  5. Make the béchamel: In a separate saucepan, melt the butter over medium heat. Whisk in the flour to create a roux.
  6. Whisk in liquids: Gradually whisk in the milk and beef broth until smooth. Bring to a simmer, stirring constantly until the sauce thickens.
  7. Add cheese: Remove from heat and stir in the shredded cheddar cheese until melted and smooth.
  8. Combine everything: Add the cooked beef and drained pasta shells to the creamy cheese sauce. Stir to combine.
  9. Stir in sour cream: If desired, stir in the sour cream or Greek yogurt for extra richness.
  10. Garnish and serve: Garnish with fresh parsley and serve immediately.

Notes

Don’t overcrowd the pan when browning the beef. Work in batches if necessary to ensure it gets a nice sear for maximum flavor. Ensure the roux is smooth before adding liquids to prevent a lumpy sauce; Low and slow is the way to go here! Be creative with your cheese choices. While cheddar is classic, consider experimenting with Monterey Jack, Gruyere, or even a sharp provolone for a unique flavor profile. Remember to taste and adjust seasonings as you go to tailor it to your families palate. A pinch of cayenne or a dash of Worcestershire sauce can also add delightful depth to the dish.