Creamy Beef and Shells Recipes


▢8 ounces medium pasta shells

▢1 tablespoon olive oil

▢1 pound ground beef

▢1 small sweet onion (diced)

▢5 cloves garlic (minced)

▢1 teaspoon Italian seasoning

▢1 teaspoon dried parsley

▢1/2 teaspoon dried oregano

▢1/2 teaspoon smoked paprika

▢2 tablespoons all-purpose flour

▢1 cup beef stock

▢1 (15oz can) marinara sauce

▢3/4 cup heavy cream

▢1/4 cup sour cream

▢Kosher salt and freshly ground black pepper (to taste)

▢1 1/2 cups cheddar cheese (freshly grated)


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▢ Cook pasta according to package instructions in a large pot of boiling salted water and drain well.

▢ 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.

▢ To the same skillet, add diced onion, and cook for 2 minutes, stirring frequently. Add garlic, and cook until fragrant, about 1 minute.

Whisk in flour until lightly browned, for about 1 minute.

Gradually whisk in beef stock and stir to combine. Add marinara sauce and stir in Italian seasoning, dried parsley, oregano, and paprika.

▢ Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.

▢ Stir in cooked pasta, and add back beef.

▢ Next, stir in heavy cream until heated through, about 1-2 minutes. Taste and adjust for salt and pepper.

▢ After that, stir in the sour cream.

▢ Next, fold in the cheddar cheese until melted, about 1-2 minutes.

▢ Serve immediately, garnished with parsley if desired.

Enjoy !

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