Description
Creamy Beef and Shells is a comforting and flavorful pasta dish combining seasoned ground beef, a rich tomato-based creamy sauce, and tender shell pasta, garnished with fresh parsley and Parmesan cheese. Perfect for an easy weeknight dinner with a delightful cheesy twist.
Ingredients
Scale
Beef Mixture
- 1 lb. ground beef, 85% lean
- Salt and pepper to taste
- 1 small yellow onion, diced (or 1 tsp onion powder)
- 3 cloves garlic, minced (or ½ tsp garlic powder)
- 1 teaspoon hot sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon mustard powder
- 1 pinch red pepper flakes (optional)
- 1 tablespoon flour (optional, helps thicken the sauce)
Sauce and Pasta
- 1 cup beef broth
- 16 oz. tomato sauce
- 1 tablespoon tomato paste
- 1 tablespoon cream cheese, softened
- ½ cup half and half
- 1 ½ cups shredded cheddar cheese
- ½ pound medium shell pasta
- Fresh parsley, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Prepare Ingredients: Shred the cheddar cheese from a block and measure out all other ingredients before you begin. Start heating water to boil the pasta in a large pot.
- Cook Beef and Onions: Season the ground beef with salt and pepper. Preheat a large skillet over medium-high heat and add the beef. Cook and crumble for about 4 minutes. Add diced onions and continue cooking for an additional 5 minutes until onions soften and beef is cooked through. Drain excess grease.
- Saute Garlic and Spices: Add minced garlic to the skillet and cook for 1 minute. Then add hot sauce, Worcestershire sauce, Italian seasoning, mustard powder, red pepper flakes, and flour. Stir and cook for 1 to 2 minutes to combine flavors.
- Add Liquids and Simmer: Pour in the beef broth and scrape the bottom of the skillet with a silicone spatula to loosen any browned bits. Stir in tomato sauce, tomato paste, and softened cream cheese. Allow the sauce to simmer gently while you cook the pasta.
- Cook Pasta: Boil the shell pasta according to package instructions, about 7 to 8 minutes, adding salt to the water if desired. Drain and set aside.
- Finish Sauce and Combine: Reduce heat to low and stir in the half and half. Remove skillet from heat and gradually stir in the shredded cheddar cheese until melted and well combined.
- Mix Pasta and Serve: Add the drained pasta to the skillet and stir to evenly coat with the creamy beef sauce. Garnish with fresh parsley and serve warm with grated Parmesan cheese and optional garlic bread with cheese.
Notes
- Shred cheese from a block for better melting and flavor; pre-shredded cheese contains additives that reduce creaminess when melted.
- The hot sauce enhances the dish’s flavors without making it spicy; Texas Pete hot sauce is recommended.
- Mustard powder and tomato paste are optional but add subtle, excellent flavor and help thicken the sauce.
- You can substitute shell pasta with other short pasta types like rotini, farfalle (bowtie), or fusilli.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
