Indulgent Beefy Shell Pasta

This mouthwatering beef and shells pasta dish has become my go-to dinner savior for busy weeknights when I want something fast that'll make everyone clean their plates. The mix of soft pasta shells, flavorful beef, and velvety cheese sauce makes a homemade take on that boxed stuff we all secretly crave, but it's made with real stuff and tastes way better.

I came up with this dish during an especially crazy week when I needed something fast but didn't want takeout. Now my family asks for it almost every week, and I love that I can quietly toss in extra veggies without anyone noticing.

What You'll Need

• Ground beef: go for 85/15 or 80/20 to get good flavor without too much fat
• Medium pasta shells: they catch all that yummy sauce in their little curves
• Sweet onion: gives a gentle flavor base that won't upset picky eaters
• Fresh garlic cloves: they add that must-have flavor punch
• Italian seasoning blend: makes life easier with all your herbs in one sprinkle
• Smoked paprika: adds a hint of smoky goodness without going overboard
• All-purpose flour: this makes our smooth sauce possible
• Beef stock: spreads that beefy taste throughout the dish
• Marinara sauce: brings tomato goodness and cuts down on prep work
• Heavy cream: makes everything rich without going overboard
• Sour cream: brings a nice zingy kick that cuts through the richness
• Freshly grated cheddar cheese: melts like a dream and brings that sharp cheesy kick

How To Make It

Cook the Pasta:

Get a big pot of water boiling and toss in plenty of salt. Cook your shells until they're just firm in the middle, usually around 8 minutes. They'll keep cooking a bit more in the sauce later, so keeping them slightly firm now stops them from getting mushy. Drain them well but don't rinse – that starch helps the sauce stick better.

Brown the Beef:

Heat some olive oil in a big, deep pan until it shimmers. Toss in the ground beef and let it sit for about a minute before breaking it up. This helps it get some nice brown bits. Keep cooking until there's no pink left, about 3-5 minutes total. Pour off most of the fat, leaving about a tablespoon for flavor, then put the meat on a plate for now.

Sauté the Aromatics:

In that same pan, toss the chopped onion into the leftover fat and cook for about 2 minutes until it starts to look see-through. Add your chopped garlic and cook just until you can smell it, about 30-60 seconds. Don't let it burn or it'll taste bitter.

Create the Roux:

Sprinkle flour over your onion and garlic mix, stirring non-stop for about a minute. It'll look like a paste and turn slightly golden. This quick cooking gets rid of that raw flour taste while setting up your thick sauce.

Build the Sauce:

Slowly pour in your beef stock while stirring constantly to avoid lumps. Add the marinara sauce and all your dried seasonings – Italian blend, parsley, oregano, and that smoked paprika. Mix it all up well, making sure there aren't any flour lumps hiding.

Simmer and Reduce:

Let the sauce come to a gentle bubble, then turn it down to a simmer. Let it cook uncovered for 6-8 minutes, giving it a stir now and then. The sauce will thicken up a bit and the flavors will get stronger. You'll know it's ready when it coats the back of your spoon.

Combine Components:

Add your cooked shells to the sauce along with the beef you set aside earlier. Gently stir everything so each shell gets coated and filled with sauce. Let it all hang out together for about a minute so the pasta can soak up some flavor.

Enrich with Dairy:

Pour in the heavy cream and stir until it's all mixed in and warmed through, about 1-2 minutes. Your sauce will turn a pretty orange color. Give it a taste now and add salt and pepper as needed, remembering that the cheese will bring some saltiness too.

Finish with Creaminess:

Take the pan off the heat and mix in the sour cream until it's completely blended in. This adds tanginess and extra creaminess without worrying about it separating. Right away, add the grated cheddar and fold it in gently until it's all melted and mixed throughout.

Serve Immediately:

Scoop it into bowls while it's still hot and fresh. The sauce will keep thickening as it sits, so enjoy it at its creamiest right away. A sprinkle of fresh parsley on top looks nice if you want.

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Good To Know

This meal heats up great the next day, so it works well for meal prep. Those little pasta shells are like tiny sauce scoopers for maximum flavor in every bite. The leftovers actually taste even better the next day after the flavors have had time to mingle overnight.

Choosing The Right Pasta

While medium shells work best for this dish because they trap the sauce so well, you can swap in other short pastas with good results. Elbows, twisted cavatappi, or even bow ties do the job nicely. Just pick a shape with little nooks that can grab onto the creamy sauce. If you want to make it a bit healthier, try whole wheat pasta for extra fiber, though it'll feel a bit different in your mouth. Stay away from long noodles like spaghetti or angel hair – they just can't hold onto the chunky beef sauce as well.

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Switch It Up

This beef and shells dish welcomes all kinds of changes based on what you've got in your kitchen. To boost nutrition, throw in some finely chopped bell peppers, zucchini or carrots with the onions. Spinach stirred in at the very end until just wilted adds color and vitamins. Want some heat? Toss in some red pepper flakes or a few drops of hot sauce. You can swap some or all of the ground beef for Italian sausage to kick up the flavor even more. The recipe works great with ground turkey or chicken too – just bump up the seasonings since these leaner meats need more flavor help.

What To Serve With It

This filling dish stands tall on its own but goes great with simple sides. Try a fresh green salad with tangy dressing for a cool contrast to the rich pasta. Some garlic bread or crusty Italian loaf works perfectly for sopping up that amazing sauce. For a full meal that won't weigh you down, add some roasted broccoli or asparagus on the side to balance out the creamy richness. During summer, grilled veggies make a fantastic partner. For something fun that'll impress everyone, try serving it in hollowed-out bread bowls.

Fixing Common Issues

If your sauce looks too thick, just add a splash more beef broth or cream until it feels right. If it's too runny, let it bubble away a few more minutes or stir in another spoonful of grated cheese. If your sauce starts to separate or look grainy, take it off the heat right away and whisk in a spoonful of cold cream. The biggest mistake people make is overcooking the pasta, which makes everything mushy, so watch it closely and only cook it until it's just firm.

Common Questions

→ What pasta works best for this dish?

Medium shells catch the sauce perfectly, but feel free to swap in penne or rigatoni if that's what's in your pantry.

→ Can I use ground turkey instead of beef?

Absolutely, turkey works as a lighter option. Just add a bit more seasoning since turkey doesn't pack the same flavor punch as beef.

→ How can I make this dish spicier?

Toss in some red pepper flakes or a dash of cayenne when you're seasoning your sauce for an extra kick.

→ What are tips to prevent soggy pasta?

Don't overcook your pasta. Keep it slightly firm since it'll soak up more liquid when mixed with the sauce.

→ Can I make this dish in advance?

Sure thing. You can get everything ready ahead of time. When reheating, stir often and add a splash of beef broth or cream if it looks too dry.