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- 8 oz large shell pasta - 1 lb ground beef - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 cup beef broth - 1 cup heavy cream - 1 cup shredded cheddar cheese - 1 cup fresh spinach, chopped - 1 teaspoon Italian seasoning - Salt and pepper, to taste - 2 tablespoons olive oil - Optional: Fresh parsley, chopped, for garnish This dish starts with large shell pasta, which holds the sauce well. You need a pound of ground beef, which gives it a rich flavor. A medium onion, finely chopped, adds sweetness and depth. Garlic, two cloves, minced, gives a nice aroma. For the sauce, you will use beef broth and heavy cream. Cheddar cheese, one cup, makes it creamy and delicious. Fresh spinach adds a pop of color and nutrition. Italian seasoning brings warmth. Don't forget salt and pepper to taste. Finally, olive oil is needed to sauté the onions and garlic. You can also add fresh parsley to garnish the dish. {{ingredient_image_2}} Fill a large pot with water. Add a good amount of salt. Bring the water to a rolling boil. Carefully add the large shell pasta. Cook it according to the package directions until it is al dente. Once done, drain the pasta in a colander and set it aside. In a large skillet, pour in the olive oil. Warm it over medium heat. Once hot, add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes. The onion should turn translucent, and the garlic should smell great. Now, increase the heat to medium-high. Add the ground beef to the skillet. Use a spatula to break it into smaller pieces. Cook for about 5-7 minutes. The beef should be well-browned and no longer pink. Sprinkle in some salt, pepper, and Italian seasoning. Stir to mix it well. Pour in the beef broth and heavy cream. Stir it all together until well combined. Let it simmer for about 5 minutes. This helps the flavors blend and the sauce to thicken a bit. Lower the heat to low. Add the shredded cheddar cheese to the skillet. Stir until the cheese is fully melted and creamy. Next, fold in the chopped fresh spinach. Let it sit for a moment so the spinach can wilt. Carefully add the drained shell pasta to the skillet. Gently stir the mixture. Make sure the pasta is well coated in the creamy beef sauce. Cook everything together for an extra 2-3 minutes to heat it through. Before serving, taste your creamy beef and shells pasta. Add more salt and pepper if needed. Adjust to make it just right for your taste. To make great pasta, start with plenty of water. I use a big pot and fill it with water. Adding salt helps the pasta taste better. Once the water boils, add the shell pasta. Cook until it’s al dente. This means the pasta is firm but not hard. Drain the pasta well, but don’t rinse it. This keeps the starch that helps the sauce stick. Seasoning is key for tasty pasta. I like to use salt, pepper, and Italian seasoning. These add depth to the dish. Always taste your sauce as you cook. If it needs more flavor, just add a pinch of salt or a dash of pepper. Fresh herbs, like parsley, can also boost flavor. They add brightness and freshness, making your meal more vibrant. Cheese makes the sauce rich and creamy. I often use sharp cheddar cheese. It melts well and gives a nice flavor. You can also try mozzarella for a stretchy texture or cream cheese for extra creaminess. Mixing different cheeses can create a unique taste. Don’t forget to stir the cheese in slowly. This helps it melt evenly and blend with the sauce. Pro Tips Perfect Pasta Texture: To achieve the perfect al dente pasta, cook the shell pasta just until it is tender but still firm to the bite. This will help it hold up well when combined with the creamy sauce. Flavorful Beef: For a richer flavor, consider using ground beef that is 80% lean. This will add more depth to the dish and enhance the overall taste of the sauce. Cheese Variations: Feel free to experiment with different cheeses! Adding a blend of mozzarella or pepper jack can create a unique flavor profile and add extra creaminess to the dish. Spinach Substitutes: If fresh spinach is not available, you can substitute it with frozen spinach. Just make sure to thaw and drain it well before adding it to the sauce. {{image_4}} You can make a tasty vegetarian version of creamy beef and shells. Start by swapping the ground beef for mushrooms. Use about 1 pound of diced mushrooms. They add a rich flavor and a nice texture. You can use a mix of different mushrooms for more depth. Cook the mushrooms just like you would the beef. Sauté them until they are browned and soft. This version keeps the creamy sauce and pasta, making it just as satisfying. If you need a gluten-free option, choose gluten-free pasta. There are many brands that offer large shell pasta made from rice or corn. Cook them just like regular pasta. Keep an eye on the cooking time, as it may vary. The creamy sauce works great with gluten-free shells. You won’t lose any flavor or texture in this dish. For those who enjoy a bit of heat, add red pepper flakes. Start with a small pinch and increase according to your taste. Mix them into the beef when you brown it. This will give the dish a nice kick without overpowering it. You can also sprinkle more on top before serving. This variation adds excitement and flavor, making your pasta dish even more fun. You can keep any leftover creamy beef and shells pasta in the fridge. Place it in an airtight container. It will stay fresh for about 3 to 4 days. Make sure it cools down completely before you seal it. This way, you can enjoy it again without losing flavor. If you want to save the dish for later, freezing is a great option. Use a freezer-safe container or a resealable bag. Remove as much air as you can before sealing. This helps prevent freezer burn. The pasta can last up to 3 months in the freezer. When ready to eat, let it thaw in the fridge overnight. To reheat, you can use the microwave or the stove. For the microwave, place the pasta in a bowl and cover it with a damp paper towel. Heat in short bursts, stirring in between. For the stove, add a splash of beef broth or cream to a skillet. Warm it over low heat, stirring gently until hot. Enjoy your creamy beef and shells pasta just like the first time! You can use ground turkey or chicken. These options are leaner and still tasty. You could also try plant-based meat. This works well for a veggie option. Yes, you can prepare the dish ahead. Just cook the pasta and beef mixture. Store them in separate containers. When ready to eat, combine and heat on the stove. To thicken the sauce, let it simmer longer. This will help it reduce. You can also add more cheese for creaminess. Another option is to mix a little cornstarch with water. Stir this into the sauce until it thickens. A fresh salad goes great with this dish. You can also serve garlic bread for a nice crunch. Roasted vegetables add color and flavor, too. Consider a light soup as a starter. This blog post covered a creamy beef and shell pasta recipe. We explored key ingredients, step-by-step instructions, and useful tips. You learned about variations like vegetarian and gluten-free options. Proper storage and reheating methods ensure your meal stays fresh. Cooking can be fun and rewarding. Enjoy experimenting with flavors and making it your own!

Creamy Beef & Shells Pasta Delight

A rich and creamy pasta dish featuring large shell pasta, ground beef, and a blend of cheeses and spinach.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 600 kcal

Ingredients
  

  • 8 oz large shell pasta
  • 1 lb ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1 cup fresh spinach, chopped
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • optional fresh parsley, chopped, for garnish

Instructions
 

  • Start by filling a large pot with water, add a generous amount of salt, and bring it to a rolling boil. Carefully add the large shell pasta to the boiling water and cook according to the package instructions until al dente. Once cooked, drain the pasta in a colander and set it aside.
  • In a large skillet, pour in the olive oil and warm it over medium heat. Once hot, add the finely chopped onion and minced garlic. Sauté the mixture for about 3-4 minutes, or until the onion becomes translucent and the garlic releases its fragrant aroma.
  • Increase the heat to medium-high and add the ground beef to the skillet. Using a spatula, break the beef into smaller pieces as it cooks. Continue cooking for approximately 5-7 minutes, or until the beef is well-browned and completely cooked through. Season the mixture with salt, pepper, and Italian seasoning, stirring to incorporate.
  • Pour the beef broth and heavy cream into the skillet. Stir the mixture thoroughly until fully combined. Let it simmer for about 5 minutes, allowing the flavors to blend and the sauce to slightly thicken.
  • Lower the heat to low and add the shredded cheddar cheese to the skillet. Stir continuously until the cheese is fully melted and the sauce is creamy. Next, fold in the chopped fresh spinach, giving it a moment to wilt in the warm sauce.
  • Carefully add the drained shell pasta to the skillet. Gently stir everything together, ensuring that the pasta is evenly coated in the creamy beef mixture. Allow it to cook for an additional 2-3 minutes to ensure everything is heated through.
  • Before serving, taste the creamy beef and shells pasta. Add more salt and pepper as needed to enhance the flavor according to your preference.

Notes

For a beautiful presentation, serve in a large bowl and garnish with parsley.
Keyword beef, creamy, dinner, pasta