A rich, creamy pasta dish with tender beef, shell pasta, garlic, herbs, melted cheese, and a silky sauce. The ingredients and method below are adapted to match the dish shown in your photo; similar creamy beef-and-shells recipes use beef, shell pasta, cream, Parmesan, garlic, and fresh herbs. (Cooked)
Ingredients
- 12 oz (340 g) medium shell pasta
- 1 lb (450 g) ground beef
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp Italian seasoning
- ½ tsp paprika
- ¼ tsp red pepper flakes, optional
- 2 tbsp all-purpose flour
- 1½ cups beef broth
- ¾ cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp butter
- Salt, to taste
- ½ tsp black pepper
- 2–3 tbsp fresh parsley, chopped
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the shell pasta until al dente according to the package directions. Reserve about ½ cup pasta water, then drain. (dreamycooking)
- Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it into bite-sized pieces, until deeply browned. Drain excess grease if necessary.
- Build the flavor: Add the onion and cook for 2–3 minutes. Stir in garlic, Italian seasoning, paprika, red pepper flakes, salt, and black pepper. Cook for about 1 minute.
- Make the sauce: Stir in the tomato paste, then sprinkle in the flour. Cook for about 1 minute. Slowly pour in the beef broth while stirring continuously to create a smooth sauce. This flour-and-broth method is commonly used to thicken creamy beef-and-shells sauces. (Cooked)
- Add the cream: Reduce the heat and stir in the heavy cream. Simmer gently for 3–5 minutes until the sauce becomes creamy and slightly thickened.
- Add the cheese: Stir in Parmesan, mozzarella, and butter until completely melted and smooth. If the sauce is too thick, add a little reserved pasta water.
- Combine: Add the cooked shells and gently toss until every shell is coated in the creamy beef sauce.
- Finish: Sprinkle generously with fresh parsley and a little extra Parmesan. Serve immediately while hot and creamy.
Pro Tips
- Brown the beef well before adding the sauce for deeper flavor.
- Freshly grated Parmesan melts more smoothly.
- Keep the sauce at a gentle simmer rather than boiling after adding the cream.
- The shell shape is ideal because it holds the creamy sauce inside. (dreamycooking)
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Servings: 4–6
Total Time: About 40 minutes