Creamy Beef and Shells
Quick and comforting one-skillet pasta with tender shells, savory ground beef, and a rich tomato-cheese sauce. Ready in just 25 minutes for the perfect weeknight dinner.
Equipment
- Large pot
- Large skillet or cast iron skillet
- Wooden spoon
- Whisk
- Colander
Ingredients
Pasta
- 8 ounces medium pasta shells
- kosher salt for pasta water
Beef and Sauce
- 1 tablespoon olive oil
- 1 pound ground beef 80/20 blend
- 1/2 medium sweet onion diced
- 2 cloves garlic minced
- 1 1/2 teaspoons Italian seasoning
- 2 tablespoons all-purpose flour
- 2 cups beef stock low-sodium
- 15 ounces tomato sauce 1 can, plain unseasoned
- 3/4 cup heavy cream
- kosher salt to taste
- black pepper to taste, freshly ground
- 6 ounces extra-sharp cheddar cheese shredded (1 1/2 cups)
Instructions
- Fill a large pot with water and add a generous pinch of salt (it should taste like seawater). Bring to a rolling boil. Add pasta shells and cook for 8-9 minutes, or according to package directions, until al dente. Reserve 1 cup of pasta water before draining. Drain and set aside.
- While pasta cooks, heat a large skillet over medium-high heat. Add olive oil. When it shimmers, crumble in the ground beef. Let it sit undisturbed for 2 minutes to develop a brown crust, then break it up with a spoon. Cook for 3-5 minutes total until no pink remains. Drain most of the fat, leaving just enough to coat the bottom. Transfer beef to a plate and set aside.
- Return the same skillet to medium heat. Add diced onion and cook, stirring frequently, for 2-3 minutes until soft and translucent. Add garlic and Italian seasoning. Stir for about 1 minute until fragrant. Do not let the garlic burn.
- Sprinkle flour over the onion mixture and whisk quickly to coat everything evenly. Cook for 1 minute, stirring constantly, until the flour turns slightly golden and loses its raw smell.
- Slowly pour in the beef stock while whisking constantly. The mixture will look lumpy at first but will smooth out. Add the tomato sauce and whisk together. Bring to a gentle boil, then reduce heat to a simmer. Let bubble for 6-8 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
- Add the drained pasta to the skillet and toss gently to coat. Add the cooked beef back in and fold everything together.
- Pour in the heavy cream slowly while stirring. Let heat through for 1-2 minutes, stirring gently. Taste and season with salt and pepper as needed (remember the beef stock and cheese add saltiness).
- Remove the skillet from heat. Sprinkle the shredded cheddar over the top and stir continuously for about 2 minutes as the residual heat melts the cheese into a smooth sauce. If the sauce is too thick, add splashes of reserved pasta water to adjust consistency.
- Serve immediately. Garnish with fresh parsley if desired and extra cheese on top.
Notes
Beef Quality: Use 80/20 ground beef for best flavor. Lean beef will make the dish taste dry.
Cheese: Shred your own cheese from a block for smooth melting. Pre-shredded cheese contains anti-caking agents that prevent proper melting.
Cream Temperature: Reduce heat when adding cream to prevent separation. High heat causes the sauce to break.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Flavors deepen overnight.
Reheating: Reheat on stovetop over medium-low heat with a splash of milk or cream, stirring gently. For microwave, use 50% power in 90-second intervals, stirring between each.
Freezing: Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in refrigerator before reheating.
Variations: Try ground turkey, chicken, or Italian sausage. Add baby spinach, diced bell peppers, or mushrooms. Swap cheddar for mozzarella, pepper jack, or gouda.