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Easy Creamy Beef and Shells is the perfect comfort food for busy weeknights. This creamy, flavorful pasta dish combines tender shell pasta with a rich meat sauce, offering a cozy meal that's simple to prepare and sure to please the entire family.
Pure Comfort in a Bowl
I discovered this recipe during a particularly hectic week and it's become our go-to family dinner. There's something magical about how those little shells capture pockets of the creamy sauce making every bite absolutely perfect. Plus it comes together so quickly with ingredients I usually have on hand making it ideal for those nights when I need something delicious but don't have hours to spend in the kitchen.
What You'll Need
- Shells: 12 ounces, cooked al dente to hold the sauce perfectly. Small or medium shells work best for this dish.
- Olive Oil: 1 tablespoon, for sautéing and enhancing flavor.
- Onion: 1 medium, finely chopped. Vidalia or sweet onion preferred for a balanced flavor.
- Ground Beef: 1 pound, lean. Using lean beef avoids the need for draining excess fat.
- Garlic: 2 cloves, minced. Fresh garlic adds robust flavor, but garlic powder (1/2 teaspoon) can be substituted.
- Chili Powder: 1/2 teaspoon, mild for flavor without overwhelming heat.
- Canned Tomato Sauce: 15 ounces, smooth and savory. Sometimes labeled as passata in other regions.
- Beef Broth: 1/2 cup, for depth and richness in the sauce.
- Heavy Cream: 1/3 cup, for a creamy finish. Avoid substitutions like half-and-half as they may curdle.
Let's Make It Together
- Cook the Pasta
- Bring a pot of salted water to boil and cook shells al dente according to package instructions. Drain and set aside.
- Prepare the Sauce Base
- Heat olive oil in a large skillet over medium heat. Sauté the onion until golden, about 5 minutes. Add the ground beef and cook until browned. If necessary, drain any excess fat.
- Add Seasoning and Simmer
- Stir in minced garlic and chili powder, cooking for 1 minute until fragrant. Add tomato sauce and beef broth, then stir well. Simmer for 10 minutes to reduce slightly, allowing the flavors to meld.
- Incorporate the Cream
- Stir in heavy cream and adjust salt and pepper to taste. Cook for another 2 minutes to warm through.
- Combine and Serve
- Toss the cooked shells in the sauce, ensuring they're well coated. Garnish with fresh parsley or basil if desired, and serve immediately.
Complete Your Meal
I love serving this pasta with a simple green salad or some garlic bread for soaking up every last bit of that delicious sauce. Sometimes I'll add a dollop of ricotta on top it melts into the warm pasta creating an even creamier experience. The leftovers are fantastic too perfect for lunch the next day.
Keeping It Fresh
This dish stores beautifully in the fridge for several days just keep it in an airtight container. When reheating I like to add a splash of cream or broth to bring back that silky sauce consistency. If you're meal prepping you can make the sauce ahead and freeze it then just cook fresh pasta when you're ready to serve.
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Frequently Asked Questions
- → Why cook pasta al dente?
- Al dente pasta maintains better texture in the finished dish and won't become mushy when combined with the sauce.
- → Why drain excess fat from beef?
- Removing excess fat prevents the sauce from becoming too greasy while maintaining flavor. Leave a little fat for richness.
- → Why reduce the sauce before adding cream?
- Reducing the sauce concentrates the flavors and ensures the final dish isn't too watery once cream is added.
- → How many does this serve?
- The recipe serves 4-6 people depending on portion sizes and whether served alone or with sides.
- → Can I substitute the cream?
- Heavy cream provides the best richness and won't curdle in the tomato sauce. Other dairy options may not provide the same creamy result.