Creamy Beef and Shells Pasta
This comforting creamy beef and shells pasta is a hearty one-skillet meal that brings together tender pasta, seasoned ground beef, and a rich, savory cream sauce. Perfect for weeknight dinners, this dish combines simple ingredients into something truly satisfying that your whole family will enjoy.
Ingredients
- 1 pound ground beef
- 1 pound medium pasta shells
- 4 tablespoons butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup sour cream
- 1 cup grated Parmesan cheese
- 2 teaspoons Dijon mustard
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook pasta shells according to package directions until al dente, then drain and set aside.
- In a large skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks, about 5 to 7 minutes. Drain excess fat and set beef aside.
- In the same skillet, melt butter and sauté diced onion until softened, about 3 minutes. Add garlic and cook for 1 minute more.
- Pour in beef broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Stir in heavy cream, sour cream, Parmesan cheese, mustard, and thyme. Simmer for 3 to 4 minutes, stirring occasionally.
- Return the cooked beef to the skillet and add the cooked pasta shells. Toss everything together until well coated, about 2 minutes.
- Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Practical Tips
Use quality beef: For extra richness and better flavor, use a combination of ground chuck and ground sirloin rather than lean beef. This adds more depth to your sauce.
Don’t overcook the pasta: Cook your shells just until al dente so they maintain their texture when tossed with the cream sauce. Overcooked pasta will become mushy.
Scrape the pan: When deglazing with beef broth, make sure to scrape up all the browned bits stuck to the bottom of the skillet. These flavorful bits add wonderful depth to your sauce.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop, adding a splash of milk or broth to restore the creamy consistency. You can also freeze this dish for up to 2 months, though the texture may change slightly upon thawing.
Questions and Answers
Can I use a different pasta shape? Yes, any pasta shape works well with this cream sauce. Penne, rigatoni, or fettuccine are excellent alternatives to shells.
Is it possible to make this lighter? You can substitute half the heavy cream with milk and use Greek yogurt instead of sour cream to reduce calories while maintaining creaminess.
What can I add for extra vegetables? Mushrooms, spinach, or peas work wonderfully in this dish. Sauté mushrooms with the onions or stir in fresh spinach at the end of cooking.