Description
A hearty and comforting dish that combines ground beef with creamy pasta shells, perfect for busy weeknights.
Ingredients
Scale
- 8 oz 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 (15 oz) can marinara sauce
- 3/4 cup heavy cream
- 1/4 cup sour cream
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 1/2 cups cheddar cheese, freshly grated
Instructions
- Boil a large pot of salted water and cook the pasta shells for 8-10 minutes until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat and brown the ground beef. Drain excess fat.
- Add diced onion and sauté for 2 minutes, then add minced garlic and cook for an additional 30 seconds.
- Sprinkle flour over the mixture and whisk it in. Gradually add beef stock while stirring. Stir in marinara sauce, Italian seasoning, dried parsley, oregano, and smoked paprika. Bring to a boil, then simmer for 6-8 minutes.
- Add drained pasta shells to the skillet and stir until well-coated with sauce.
- Pour in heavy cream and add cheddar cheese, stirring until melted and creamy. Adjust consistency with beef stock if necessary.
- Serve hot, optionally garnished with chopped fresh parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: creamy beef and shells, pasta recipe, easy weeknight dinner