Creamy Beef and Shells

$- 1 pound ground beef - 8 ounces large shell pasta - 1 tablespoon extra virgin olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried Italian seasoning - 1 cup beef broth - 1 cup heavy cream - 1 cup shredded mozzarella cheese - ½ cup grated Parmesan cheese - Sea salt and freshly cracked black pepper - 1 cup chopped spinach - ½ cup diced tomatoes - 1 cup mushrooms, sliced - 1 tablespoon Worcestershire sauce - ½ cup cream cheese These ingredients can add extra flavor and nutrition to your dish. Spinach and tomatoes bring freshness, while mushrooms add a rich umami taste. Cream cheese can enhance the creaminess. - Dried Italian seasoning - Sea salt - Freshly cracked black pepper Feel free to adjust the seasoning to fit your taste. You can add more Italian seasoning if you love that flavor. Using fresh herbs can also boost the taste. Fresh basil or parsley can enhance the dish’s aroma and appearance. {{ingredient_image_2}} To cook the shell pasta, start by boiling salted water in a large pot. Once the water bubbles, add the shell pasta. Follow the package instructions, cooking until the pasta is al dente. This usually takes about 8-10 minutes. Drain the pasta in a colander and set it aside. Make sure to keep an eye on it, so it doesn’t get mushy. Next, grab a large, deep skillet. Heat the extra virgin olive oil over medium heat. Once hot, add the finely chopped onion. Sauté the onion until it turns translucent, which should take about 3-4 minutes. After that, add the minced garlic and ground beef to the skillet. Cook the beef, breaking it into smaller pieces with a spoon. This should take about 5-7 minutes. Make sure the beef is well browned and no longer pink. Once the beef is cooked, stir in the dried Italian seasoning, sea salt, and freshly cracked black pepper. Mix it all thoroughly. Pour in the beef broth, and let the mixture simmer for 3-4 minutes. This helps the flavors mix well. Lower the heat and gradually add the heavy cream. Stir continuously until the cream blends in fully. After that, fold in the drained shell pasta along with the shredded mozzarella and grated Parmesan cheese. Stir until the cheeses melt and coat the pasta. Taste and adjust the seasoning if needed. Let it sit for 2-3 minutes to thicken. Finally, serve the creamy beef and shells hot, garnished with fresh parsley for a nice touch. To cook the shell pasta just right, follow the package directions. Timing is key. You want the shells to be al dente, meaning they should be firm but not hard. Usually, this takes about 8 to 10 minutes. Remember to stir them occasionally. This prevents sticking and ensures even cooking. Once done, drain them quickly. Do not rinse them. The starch helps the sauce cling better. For a creamy sauce, use heavy cream. Start by adding it slowly to the skillet. This helps it blend well with the beef and broth. Keep the heat low while stirring. This keeps the cream from separating. Adding both mozzarella and Parmesan gives you that rich flavor. Make sure to mix until they melt completely. Let the sauce sit for a few minutes before serving. This thickens it up nicely. Garnishing makes your dish look even more appetizing. A sprinkle of freshly chopped parsley adds color and freshness. You can also top it with extra cheese for a cheesy finish. A few cracks of black pepper can enhance the flavor too. If you want a bit of heat, add red pepper flakes. Serve the dish in individual bowls for a nice touch. Pair it with warm garlic bread for a complete meal. Pro Tips Choose Quality Beef: Opt for lean ground beef for a healthier dish; it reduces grease and enhances the overall flavor of the creamy sauce. Customize Your Cheeses: Experiment with different cheeses like sharp cheddar or gouda for a unique twist on the flavor profile of your creamy beef and shells. Add Vegetables: Incorporate vegetables such as spinach or bell peppers for added nutrition and vibrant color, making this dish even more appealing. Perfect Pasta Cooking: Always cook pasta al dente to prevent it from becoming mushy when mixed with the creamy sauce, ensuring the perfect texture in each bite. {{image_4}} You can swap ground beef for ground turkey. This change lowers fat and calories. It still tastes great! Use the same amount. Cook it just like the beef. You may need to add more seasoning to keep the flavor rich. Want a meat-free dish? Try using mushrooms instead of beef. Mushrooms add a nice umami flavor. Use about 8 ounces of chopped mushrooms. Sauté them until browned. This will give you a tasty, hearty meal without meat. To boost the flavor, add sun-dried tomatoes. Chop about ½ cup and mix them in when you add the broth. They add a sweet tang that pairs well with the creamy sauce. You can also toss in fresh spinach for color and nutrients. Use about 2 cups and stir until wilted. To store your creamy beef and shells, let it cool to room temperature. Then, place it in an airtight container. This dish stays fresh in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When reheating, use a saucepan over low heat. Add a splash of beef broth or cream to help the dish regain its creamy texture. Stir often until heated through. You can also use a microwave; just cover it and heat in short bursts, stirring in between. To freeze, portion your creamy beef and shells into freezer-safe containers. Leave some space for expansion. This meal can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge before reheating. This method helps keep the flavors intact. Yes, you can use other pasta shapes. Penne, rotini, or even macaroni work well. Just adjust the cooking time based on the pasta you choose. For example, smaller shapes cook faster, while larger ones may take a bit longer. Keep an eye on them to avoid overcooking. To make Creamy Beef and Shells dairy-free, swap the heavy cream with coconut milk or a nut-based cream. Use dairy-free cheese for the mozzarella and Parmesan. These options still offer a creamy texture without dairy. This dish pairs nicely with simple sides. Try garlic bread for a crunchy contrast. A fresh side salad with greens adds color and freshness. Steamed vegetables like broccoli or green beans also complement the meal well. In this article, we explored how to make creamy beef and shells. We discussed key ingredients, preparation steps, and tips for perfecting your dish. You learned about variations and storage options to keep your meal fresh. With these insights, you can tailor the recipe to fit your tastes. Remember, cooking is about experimenting. Enjoy the process and have fun with flavors. Your creamy beef and shells can become a family favorite!$

A delicious and creamy pasta dish featuring ground beef and large shell pasta, perfect for a comforting meal.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 600 kcal

Ingredients

1 pound ground beef
8 ounces large shell pasta
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1 cup beef broth
1 cup heavy cream
1 cup shredded mozzarella cheese
0.5 cup grated Parmesan cheese
to taste sea salt
to taste freshly cracked black pepper
for garnish fresh parsley, finely chopped

Instructions

In a large pot, bring salted water to a boil. Add the shell pasta and cook according to the package instructions until al dente. Drain the pasta in a colander and set aside.
In a large, deep skillet, heat the extra virgin olive oil over medium heat. Once hot, add the finely chopped onion and sauté until it turns translucent, about 3-4 minutes.
Incorporate the minced garlic and ground beef into the skillet. Cook together, breaking the meat into smaller pieces with a spoon, until the beef is well browned and no longer pink, roughly 5-7 minutes.
Stir in the dried Italian seasoning, sea salt, and freshly cracked black pepper. Mix thoroughly to ensure even seasoning.
Pour in the beef broth, bringing the mixture to a gentle simmer. Allow it to simmer for about 3-4 minutes, letting it reduce slightly.
Lower the heat and gradually add the heavy cream to the skillet. Stir continuously until the cream is fully incorporated and the sauce is cohesive.
Gently fold in the drained shell pasta along with the shredded mozzarella and grated Parmesan cheese. Stir until the cheeses are melted and the pasta is evenly coated with the creamy sauce.
Check the seasoning and adjust with more salt or pepper if necessary to suit your taste.
Remove the skillet from heat and let it sit for 2-3 minutes to allow the sauce to thicken slightly.
Plate the creamy beef and shells hot, garnished with a sprinkle of freshly chopped parsley for a pop of color and freshness.

Notes

For an elegant touch, serve in individual bowls and sprinkle extra cheese or parsley on top before presenting. Enjoy with a side of warm garlic bread for a complete meal!

Keyword beef, creamy, dinner, pasta