Ultimate Creamy Beef Shells
This Creamy Beef and Shells recipe is a comforting and flavorful dish that's perfect for a weeknight dinner. It features seasoned ground beef, tender pasta shells, and a rich, creamy sauce, topped with melted cheddar cheese. This easy-to-customize recipe is sure to become a family favorite.
Equipment
- Large pot
- Colander
- Large skillet or Dutch oven
- Spoon
- Measuring cups and spoons
- Knife
- Cutting board
- Can opener
- Lid for skillet or Dutch oven
Ingredients
- 1 pound ground beef 85/15 lean
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- ½ cup sour cream
- ½ cup milk
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces medium pasta shells
- 1 cup shredded cheddar cheese
- Optional: Fresh parsley, chopped green onions, a dollop of sour cream for garnish
- 2 tablespoons olive oil
Instructions
- Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package directions until al dente. Drain the pasta and set aside.
- In a large skillet or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks.
- Once the beef is browned, drain off any excess grease.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
- Stir in the cream of mushroom soup, diced tomatoes and green chilies, beef broth, Italian seasoning, salt, and pepper.
- Bring the sauce to a simmer, then reduce the heat to low and cook for 10 minutes, stirring occasionally. This allows the flavors to meld together.
- Remove the skillet from the heat and stir in the sour cream and milk until smooth and creamy. The sauce should be velvety and rich.
- Add the cooked pasta shells to the skillet and stir to coat them evenly with the sauce.
- Sprinkle the shredded cheddar cheese over the top of the pasta.
- Cover the skillet and let it sit for a few minutes until the cheese is melted and gooey. Alternatively, you can broil the dish in the oven for a minute or two to melt the cheese. Just keep a close eye on it to prevent burning!
- Garnish with fresh parsley or chopped green onions, if desired. Serve immediately and enjoy!
Notes
For best results, don't overcook the pasta and drain the grease thoroughly after browning the beef. Adding sour cream off the heat prevents curdling. Customize the cheese with mozzarella or Monterey Jack for a different flavor. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat thoroughly before serving, adding a splash of milk or broth if needed to loosen the sauce. For a richer flavor, consider browning the ground beef with a tablespoon of olive oil before adding the onions.