Creamy Beef and Shells Pasta Recipe
Ingredients:
12 oz medium pasta shells
1 lb ground beef (or steak pieces)
2 tbsp olive oil or butter
1 medium onion, finely diced
3 cloves garlic, minced
1 red bell pepper, finely diced (optional)
1 tsp Italian seasoning
½ tsp paprika
½ tsp crushed red pepper flakes (optional, for spice)
Salt and black pepper, to taste
2 tbsp all-purpose flour
2 cups beef broth
1 cup heavy cream (or half-and-half for lighter)
1 cup marinara sauce (or tomato sauce)
1½ cups shredded cheese (cheddar, mozzarella, or a blend)
Fresh parsley, chopped (for garnish)
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Instructions:
1. Cook pasta:
Bring a large pot of salted water to a boil. Cook pasta shells until al dente. Drain and set aside.
2. Cook beef:
In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add beef and season with salt and pepper. Cook until browned, about 6–7 minutes. Remove beef from pan and set aside.
3. Sauté aromatics:
In the same skillet, add the remaining oil/butter. Sauté onion, garlic, and bell pepper until softened, about 3–4 minutes.
4. Make sauce base:
Stir in flour and cook for 1 minute (to remove raw flour taste). Slowly whisk in beef broth until smooth.
5. Add cream & tomato:
Stir in heavy cream and marinara sauce. Add Italian seasoning, paprika, and red pepper flakes. Let simmer 5–7 minutes until slightly thickened.
6. Combine:
Add cooked beef back to the skillet. Stir in the pasta shells. Mix well to coat everything in the sauce.
7. Cheesy finish:
Stir in 1 cup shredded cheese until melted. Sprinkle remaining cheese on top, cover for 2–3 minutes until gooey.
8. Serve:
Garnish with fresh parsley and serve warm.