Creamy Beef and Shells
This creamy beef and shells dish offers a comforting blend of meaty crumbles and silky tomato sauce, perfect for busy weeknights.
Ingredients
Pasta Ingredients
- 8 oz pasta shells Choose medium shells for optimal sauce trapping.
Meat and Sauce Ingredients
- 1 lb ground beef Use 80/20 or 85/15 for the best flavor.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can tomato sauce (15 oz) Look for a simple ingredient list.
- 1 cup heavy cream This gives the sauce a silky finish.
- 1 tsp Italian seasoning
- to taste Salt and pepper Adjust seasoning after combining everything.
- to taste Grated Parmesan cheese For serving.
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil. Add the pasta shells and cook according to package instructions until al dente.
- While the pasta cooks, heat a large skillet over medium heat. Add the ground beef and break it apart with a wooden spoon as it browns.
- Push the browned beef to the side and add the chopped onion. Cook until translucent, then stir in the minced garlic and cook until fragrant—about 30 seconds.
- Pour the canned tomato sauce into the skillet with the beef mixture. Stir to combine and bring to a gentle simmer.
- Reduce heat to low and stir in the heavy cream and Italian seasoning. Let the sauce warm and thicken gently for about 5 minutes.
- Drain the cooked shells and add them to the skillet. Stir gently to coat each shell with the sauce and reheat for a minute.
- Taste and season with salt and freshly ground black pepper. Serve hot, sprinkled with grated Parmesan cheese.
Notes
For a lighter version, consider substituting the heavy cream with half-and-half. Reheat gently with a splash of milk or cream to restore consistency after refrigerating.