This quick and easy Creamy Beef and Shells recipes is will be on repeat in your kitchen. Made with simple ingredients and ready in 20 minutes they don’t come any better than this great family friendly dinner idea.
Dinner is sometimes a tricky affair. You need to make something but it’s been a long day or you’re just not feeling it. We’ve all been there more than once. I’ve been there more than once in a single week.
For me sometimes these solution is an easy 15 Minute Recipe or something easily made with a pound of ground beef like this this Beef and Shells recipe or this delicious Three Cheese Tortellini Bake.
How to make Creamy Beef and Shells:
(Scroll Down for Full Recipe)
Ingredients:
- Pasta Shells
- Ground Beet
- Tomato Paste
- Heavy Cream
- Cheddar Cheese
- Onion
- Garlic
- Beef Stock
- Dijon Mustard
- Paprika
- Italian Seasoning
- Olive Oil
- Salt and Pepper
Instructions:
- In a large pot of salted water prepared the pasta according to the package directions. Drain well and set aside.
- In a large skillet or sauce pan heat the olive oil over medium high heat. Once oil is warmed thought (about a minute) add the onion and cook until tender and translucent. Add garlic too onions and cook for an additional minute.
- Add ground bee to the onions and garlic, season the ground beef with salt and pepper then break the ground beef up with wooden spoon and cook stirring occasionally until it is no longer pink.
- Reduce heat to low stir in the tomato paste, beef stock, Dijon mustard, paprika and Italian seasoning. Stir until combined and the sauce begins to thicken.
- Stir in heavy cream and cheese, the cheese will melt into a creamy sauce. Add cooked and drained pasta shells and stir until evenly covered in sauce.
- Garnish with fresh parsley if desired.
Can I use ground turkey with this recipe:
Yes! Ground turkey will work wonderfully in this recipe. If you choose to make this with ground turkey I recommend swapping the beef stock for chicken or vegetable stock.
Substitutions and Variations:
Tomato Pasta or Sauce: Tomato Sauce can be used in place of tomato paste. The flavor of the recipe will be the same but it might be a little thinner.
Cheese: I use cheddar cheese for this recipe, but you could swap it for Monterey Jack, Pepper Jack, Mozzarella or a combination of any of these. You can also add about a half cup of parmesan cheese for added cheesy goodness.
Pasta: While this recipe is calls for pasta shells you could use any small pasta you have one hand. I’ve made this with elbow shaped pasta before. Penne pasta is another good choice.
Notes and Tips:
I always cook my pasta while I’m making the sauce, the timing is perfect; Once the beefy tomato sauce is ready the pasta is done and it’s time to mix everything together!
Storage:
Refrigerator: Store in an airtight container in the refrigerator for up to 5 days.
Reheat individual servings in the microwave in 30 second intervals string between each.
Freezer: Store in an airtight container or freezer safe bag in the freezer for up to 3 months.
Move to fridge to thaw overnight and then reheat on the stovetop until heated through.
I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Cooking Y’all!
Susanne
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