Creamy Beef and Shells
A quick/easy ground beef recipe, this is a pasta dish that will be on your dinner table all week long! So creamy and so comforting!
WHY I LOVE THIS RECIPE
- All that cream sauce
- All that pasta, just collecting that creaminess
- The perfectly crumbled ground beef, again, soaking up every last drop of that creamy, heavenly goodness
- Made in 30-40 min, a true weeknight superhero
I cannot even begin to tell you how much of this pasta I ate on probably 13 different occasions. Well, first, I should tell you that no plating of any kind was involved here. Nope. This is clearly a straight-out-of-the-skillet type dinner. Just grab your fork and dig right in. Ugh, I can’t even talk about this anymore because now I need to make this for dinner again for the 14th time.
TIPS AND TRICKS FOR SUCCESS
- Use your favorite meat. Ground beef, chicken or turkey will all work very well here.
- Add in leafy greens. This is a great recipe to sneak in leafy greens for those picky eaters. Spinach, kale, collard greens, swiss chard, or arugula are all great options.
- Add the cream slowly. Always add the heavy cream at the very end, pouring very slowly to prevent curdling.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
- Freeze as needed. Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.
WHAT TO SERVE WITH CREAMY BEEF AND SHELLS
- Easy Garlic Parmesan Knots
- Red Lobster Cheddar Bay Biscuits
- Flaky Mile High Biscuits
- Sourdough Biscuits
- Easy No Knead Bread
TOOLS FOR THIS RECIPE
Large cast iron skillet
CREAMY BEEF AND SHELLS: FREQUENTLY ASKED QUESTIONS
Not at all! Ground pork or ground turkey can be used instead of ground beef.
Tomato sauce, in the US, is tomato puree typically cooked down for a thick, smooth consistency with a relatively sweet flavor. Passata is simply uncooked tomato purée. You can use passata in place of tomato sauce, but it is not a completely equal substitute.
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
Yes! You can freeze the leftovers in individual freezer bags, thaw overnight, and reheat on the stovetop.
Recipe
Yield: 4 servings
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Ingredients
Equipment
Cast Iron Skillet
Instructions
1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. Heat olive oil in a large cast iron skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside.
3. Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes.
4. Stir in garlic and Italian seasoning until fragrant, about 1 minute.
5. Whisk in flour until lightly browned, about 1 minute.
6. Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
7. Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes.
8. Serve immediately.
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melissa
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