Beef and Shells Recipe

white plate of pasta shells with basil on top

Make dinner easy with Creamy Beef and Shells! Ground beef and pasta simmer together in cheesy tomato cream sauce for satisfying comfort food ready in under an hour.

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Course: Main Dishes

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Author: Jennifer Stewart

Ingredients

8 ounces pasta shells
2 teaspoons olive oil
1 pound ground beef lean
¾ cup sweet onion diced
3 cloves garlic minced
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons all purpose flour
2 cups beef broth
1 ½ cups marinara sauce
½ cup sour cream
1 cup shredded mozzarella cheese
Parsley for garnish

Instructions

Cook pasta in a large pot of salted boiling water as directed on package. Cooke al dente and drain when done. Set aside.
Heat olive oil in a large pan over medium high heat. Cook ground beef and onion until beef is browned and no longer pink and onion is soft.
Drain excess fat if desired. Set beef aside.
Place the skillet back on the heat and add garlic and seasonings to the pan and cook for 1 minute or until fragrant.
Whisk in the flour and stir to cook our raw flour taste.
Whisk in beef broth and stir to mix.
Pour in marinara sauce.
Bring to a boil and reduce heat to a simmer. Stir occasionally for 5-7 minutes or until the sauce thickens slightly.
Stir in the pasta and beef/onion mixture.
Add the sour cream and stir to combine and make the sauce creamy.
Fold in mozzarella cheese and stir until melted.
Remove from heat and serve warm.
Garnish with fresh chopped parsley.

Notes

Creamier sauce - Save 1/2 cup pasta water and use it to replace part of the broth for extra creamy sauce.
True one pot - Use a Dutch oven or large pot to cook pasta AND the entire meal for even easier cleanup.
Garnish - Top with fresh basil, red pepper flakes, thyme, or Parmesan cheese.

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