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Creamy Beef and Shells

Creamy Beef and Shells
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Upgraded hamburger helper with tender pasta shells, seasoned ground beef, and rich cheddar cheese sauce. Ready in 30 minutes for easy weeknight dinner.

Ingredients

Scale
  • 8 ounces medium pasta shells
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 recommended)
  • 1 small sweet onion, diced
  • 5 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • 2 tablespoons all-purpose flour
  • 1 cup beef stock (organic low-sodium recommended)
  • 1 (15 oz) can marinara sauce
  • ¾ cup heavy cream
  • ¼ cup sour cream
  • Kosher salt and freshly ground black pepper to taste
  • 1½ cups cheddar cheese, freshly grated

Instructions

  1. Bring large pot of salted water to boil. Cook pasta shells according to package directions until al dente, 8-10 minutes. Drain well and set aside.
  2. Heat olive oil in large deep skillet over medium-high heat. Add ground beef, break up with wooden spoon. Cook 5-7 minutes until browned with no pink remaining.
  3. Drain excess fat, leaving 1-2 tablespoons in pan for flavor. Transfer beef to plate.
  4. In same skillet, add diced onion. Cook 2-3 minutes over medium heat until soft and translucent. Add garlic, cook 1 minute until fragrant.
  5. Sprinkle flour over onions and garlic. Stir constantly 1 minute until flour turns lightly golden.
  6. Gradually pour in beef stock while whisking constantly to prevent lumps. Scrape up browned bits from bottom of pan.
  7. Stir in marinara sauce, Italian seasoning, parsley, oregano, and smoked paprika. Mix well and bring to boil over medium-high heat.
  8. Reduce heat to medium-low and simmer 6-8 minutes, stirring occasionally, until sauce thickens and coats back of spoon.
  9. Add cooked pasta shells and browned beef back to skillet. Stir to distribute evenly and coat with sauce. Cook 1-2 minutes to warm through.
  10. Pour in heavy cream and stir until incorporated and heated through, 1-2 minutes. Sauce will become lighter and silky. Taste and adjust seasoning with salt and pepper.
  11. Remove from heat and stir in sour cream until combined.
  12. Fold in freshly grated cheddar cheese, stirring constantly until melted completely, 1-2 minutes. Serve immediately.

Notes

  • Use 80/20 ground beef for best flavor. Drain most fat but leave 1-2 tablespoons.
  • Cook pasta just al dente – it continues cooking when mixed with sauce.
  • Always use freshly shredded cheese from a block, not pre-shredded, for smooth melting.
  • Add sour cream off heat to prevent curdling.
  • Pasta absorbs sauce when chilled – add milk or stock when reheating.

Nutrition

Find it online: https://www.benefitiany.com/creamy-beef-and-shells/