If there’s one dish that fills my heart (and stomach) with warm, beefy goodness, it’s Creamy Beef and Shells. This is the kind of recipe that feels like a hug in a bowl! I remember the first time I made it; a rainy evening, my family was craving comfort food, and I knocked this one out of the park. The rich, creamy sauce and tender pasta combine perfectly, making it a quick dinner that feels indulgent. Plus, there’s something so satisfying about those big, chewy shells that just begs to be filled with deliciousness!
What I love most about this dish is how effortlessly it comes together. You know those nights when you just want to succumb to takeout? Well, this recipe is sort of a game-changer. It’s creamy, it’s cozy, and it takes less time to make than a trip to your favorite restaurant. Trust me, once you try it, you’ll want to have it on repeat, just as I do!
What’s in Creamy Beef and Shells?
- Ground beef: I opt for lean ground beef (93%/7%) to keep it tasty without being too greasy. If you’re feeling adventurous, turkey or plant-based meat alternatives work great, too!
- Large shell pasta: These big shells are perfect for scooping up all that creamy goodness. You could also use any other pasta shape if you’re in a pinch.
- Beef broth: A must for that deep, beefy flavor! I prefer organic low-sodium beef broth, so I can control the seasoning later. Brands like Swanson or College Inn are great options.
- Heavy cream: This is the secret to that silky, rich sauce. No substitutes here if you want true creaminess—go big or go home!
- Diced tomatoes: I always use a can of diced tomatoes with juice because it adds a lovely freshness to the dish. I love the ones by Muir Glen for their quality.
- Parmesan cheese: Grated Parmesan brings a savory, cheesy flavor. Don’t skimp on this—it takes it to the next level!
- Garlic: Fresh garlic is non-negotiable in my kitchen. It adds that aromatic punch we all love.
- Onion: A finely chopped onion creates a flavorful base for the dish. Sweet onions are my favorite choice for a hint of sweetness.
- Italian seasoning: This is where the flavor party really begins! You can make your own blend or grab a jar from the store.
- Salt and pepper: Essential for taste! Always go for freshly cracked pepper—trust me, it makes a difference.
- Olive oil: A must for sautéing the veggies—provides that nice, healthy fat.
- Fresh parsley: A sprinkle of chopped parsley not only adds color but also a pop of freshness! You could even use basil if you prefer.
Is Creamy Beef and Shells Good for You?
Okay, so let’s be real: this dish isn’t exactly “light,” but it has its perks! The ground beef provides protein, and the diced tomatoes and parsley sneak in some vitamins. The heavy cream and Parmesan cheese do add calories and fat, so portion control is key here. But hey, we all need a little indulgence sometimes, right?
For those health-conscious folks out there, you can lighten it up by using ground turkey, low-fat cream, or a combination of cream and milk. A hearty salad on the side can also balance the richness of the dish quite nicely. Just remember to enjoy every spoonful—life is too short for lesser flavors!
Ingredients List
- 1 lb ground beef
- 12 oz large shell pasta
- 2 cups beef broth
- 1 cup heavy cream
- 1 can (15 oz) diced tomatoes (with juices)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Olive oil (for cooking)
- Fresh parsley, chopped (for garnish)
How to Make Creamy Beef and Shells?
- In a large skillet or pot over medium heat, heat a drizzle of olive oil. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.
- Add the ground beef to the skillet. Cook until browned, breaking it apart with a wooden spoon as it cooks. Drain excess fat if necessary to keep it nice and clean.
- Stir in the diced tomatoes with their juices, beef broth, Italian seasoning, salt, and pepper. Bring the mixture to a boil.
- Once boiling, add the large shell pasta. Reduce heat to a simmer, cover, and cook for about 10-12 minutes, or until the pasta is al dente, stirring occasionally so none of it sticks to the bottom.
- Once the pasta is perfectly cooked, lower the heat and stir in the heavy cream and Parmesan cheese. Cook until the sauce is heated through and slightly thickened, about 2-3 minutes.
- Taste and adjust seasoning if needed, then remove from heat.
- Garnish with fresh parsley before serving.
Serving Suggestions for Creamy Heaven
- This dish is best served warm and pairs beautifully with a fresh side salad or some crusty garlic bread—trust me, you won’t want to waste a drop of that creamy sauce!
- For extra flair, consider adding a sprinkle of crushed red pepper flakes or fresh basil for an aromatic twist.
- Feeling extra ambitious? Top it off with additional cheese before serving it warm. Because who doesn’t love more cheese?
So there you have it—my go-to recipe for Creamy Beef and Shells that will quickly become a cherished dish in your home, just like it is in mine. I guarantee it’ll satisfy those comfort food cravings in no time. If you give this recipe a try, I’d love to hear how it turns out! Happy cooking!
