Creamy Beef and Shells Recipe

Here’s a rich and comforting Creamy Beef and Shells recipe—perfect for a hearty weeknight dinner. 🍝🥩

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Creamy Beef and Shells Recipe

Ingredients

For the Pasta:

• 12 oz (340 g) medium or large pasta shells

• Salt, for boiling water

For the Beef Mixture:

• 1 lb (450 g) ground beef

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon Italian seasoning

• Salt and black pepper, to taste

• 1/2 teaspoon red pepper flakes (optional for heat)

For the Creamy Sauce:

• 1 cup (240 ml) heavy cream

• 1/2 cup (120 ml) beef broth

• 1/2 cup (50 g) grated Parmesan cheese

• 4 oz (115 g) cream cheese, softened

• 1/2 teaspoon garlic powder

• 1 teaspoon dried parsley or 2 tablespoons fresh, chopped

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Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook pasta shells according to package instructions until al dente.

3. Drain and set aside.

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Step 2: Cook the Beef

1. In a large skillet or sauté pan, cook the ground beef over medium heat until browned.

2. Add chopped onion and garlic, and cook until soft and fragrant.

3. Season with Italian seasoning, salt, black pepper, and red pepper flakes if using.

4. Drain excess fat if necessary.

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Step 3: Make the Creamy Sauce

1. Reduce heat to low and add cream cheese, heavy cream, and beef broth to the skillet.

2. Stir until the cream cheese melts completely and the sauce is smooth.

3. Add Parmesan cheese, garlic powder, and parsley. Mix well.

4. Let simmer for 2–3 minutes until slightly thickened.

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Step 4: Combine Pasta and Sauce

1. Add cooked pasta shells to the creamy beef sauce.

2. Gently toss until all pasta shells are coated in the creamy, cheesy sauce.

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Step 5: Serve

1. Serve hot, garnished with extra Parmesan cheese and fresh parsley.

2. Optional: Add a side of garlic bread or a fresh green salad for a complete meal.

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Tips for Perfect Creamy Beef and Shells

• For extra flavor, sauté mushrooms or bell peppers with the onions.

• Use freshly grated Parmesan for the best cheesy flavor.

• If the sauce is too thick, add a splash of milk or beef broth to reach desired consistency.

• Leftovers can be stored in the fridge for up to 3 days and reheated gently.