Creamy beef and shells recipe

1-creamy beef and shells recipe

Creamy Beef and Shells is such a tasty dinner! It is meaty, never dry, and the flavors are awesome!

How do you make beef and shells?

  • Cook the pasta: Follow the instructions on the packaging.
  • Sauté the meat: In a skillet, brown the ground beef, drain the excess fat, then, set aside.
  • Make the sauce: In the same large skillet, sauté onion and garlic. Stir in the flour for about a minute. Slowly stir in the stock, marinara sauce, and the herbs and seasonings. Let the whole thing boil and thicken.
  • Combine: Add in the pasta, meat, heavy cream, salt, and pepper. Then, add in the sour cream and cheese.
  • Serve: Once the cheese has melted, serve it while hot!

Recipe tips:

  • You can choose from penne, elbow macaroni, or rotini as a substitute for the shells.
  • To prevent the pasta from being soggy, you can cook it just al dente so that when you combine it with the sauce, further cooking will not make it too mushy.
  • You can vegetables like bell peppers and carrots.

Creamy Beef and Shells
  • Author: Catalina
  •  CastravetServes: 6 servings
  • Prep time: 10
  • minutesCook time: 20
  • minutesTotal time: 30 mins
  • 8 ounces  medium pasta shells 
  • 1 tablespoon  olive oil 
  • 1 pound  ground beef 
  • 1  small sweet onion  (diced)
  • 5 cloves  garlic  (minced)
  • 1 teaspoon  Italian seasoning 
  • 1 teaspoon  dried parsley 
  • 1/2 teaspoon  dried oregano 
  • 1/2 teaspoon  smoked paprika 
  • 2 tablespoons  all-purpose flour 
  • 1 cup  beef stock 
  • 1 (15oz can)   marinara sauce 
  • 3/4 cup  heavy cream 
  • 1/4 cup  sour cream 
  •  Kosher salt and freshly ground black pepper  (to taste)
  • 1 1/2 cups  cheddar cheese  (freshly grated)
  1. Cook pasta according to package instructions in a large pot of boiling salted water and drain well.
  2. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it with a wooden spoon. Drain excess fat and set aside.
  3. To the same skillet, add diced onion, and cook for 2minutes, stirring frequently. Add garlic, and cook until fragrant, about 1 minute.
  4. Whisk in flour until lightly browned, for about 1 minute.
  5. Gradually whisk in beef stock and stir to combine. Add marinara sauce and stir in Italian seasoning, dried parsley, oregano, and paprika.
  6. Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
  7. Stir in cooked pasta, add back beef.
  8. Stir in heavy cream until heated through, about 1-2 minutes. Taste and adjust for salt and pepper.
  9. Stir in sour cream.
  10. Stir in cheddar cheese until melted, about 1-2 minutes.
  11. Serve immediately, garnish with parsley if desired.
Calories: 480 Carbohydrates: 39 Protein: 28 Fat: 23 Saturated Fat: 9 Cholesterol: 66 Sodium: 370 Potassium: 553 Fiber: 2 Sugar: 6 Vitamin A: 221 Vitamin C: 3 Calcium: 215 Iron: 3

2.Classic Stuffed Peppers

  • 1/2 c. uncooked rice
  • 2 tbsp. extra-virgin olive oil, plus more for drizzling
  • medium onion, chopped
  • 1 tbsp. tomato paste
  • cloves garlic, minced
  • 1 lb. ground beef
  • (14.5-oz.) can diced tomatoes
  • 1 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • bell peppers, tops and cores removed
  • 1 c. shredded Monterey jack
  • Freshly chopped parsley, for garnish

  1. 1-Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
  2. 2-Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.
  3. 3-Place peppers cut side-up in a 9"-x-13" baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with Monterey jack, then cover baking dish with foil.
  4. 4-Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
  5. 5-Garnish with parsley before serving.

2-The best way to make pasta

What’s your favourite type of pasta? Mine’s probably penne or linguine but I really love these orecchiette too (tough question to answer, actually haha). Anyway, I made this pan of Orecchiette with a Tomato ‘Meat’ Sauce 🍝 a little while back and I’ll share the recipe below! Orecchiette are basically hat shaped pasta and they’re not as common as other types of pasta but I love cooking with them

Also I kept this one in the pan because sometimes you’d just rather eat off a pan and save up on an extra plate to wash 😂😅 Orecchiette with a Tomato ‘Meat’ Sauce
Serves 2-3 people


  • 200 g dried orecchiette (2 cups), or pasta of choice
  • 1/2 cup TVP (textured vegetable protein), vegan mince, or minced cooked mushrooms* 
  • 1 1/2 tbsp olive oil 
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cup tomato sauce
  • 2 tsp fresh basil plus more for garnishing
  • 1 1/2 tsp salt, or to taste** Notes:
  • *I used 1/4 cup dried TVP and soaked it in hot water to yield 1/2 cup
**The salt with depend on the seasoning of your tomato sauce since some are already quite flavorful


1. Cook the pasta until al dente.

2. While the pasta is cooking, heat a pan with the oil. Sauté the onions. Add in the vegan mince or minced mushrooms and cook for another 2-3 minutes until lightly browned. Add in the tomato sauce, dried basil, and leave to boil over medium heat. 

3. Add in the salt and season to taste. Add in the orecchiette and mix well until pasta has absorbed some of the sauce, ‪around 4-5‬ minutes. Turn off heat, garnish with some basil, and enjoy while hot!

3-Easy to use and delicious recipe really fried noodles

If you’re looking for a really easy and delicious stir-fry noodle recipe for you then this one’s for you! This Sweet and Spicy Udon Noodle Stir-Fry requires just a few basic ingredients and few minutes! Full recipe below

Also, if you’ve made this recipe please let me know how you liked it! I’ve already seen quite a lot of remakes using different types of noodles and it makes me so happy seeing them. 

Sweet and Spicy Udon Noodle Stir-Fry
Good for 2-3 servings


  • 400g (2 cakes) cooked udon noodles* 
  • 1 red bell pepper, sliced into strips
  • 1 240g block extra firm tofu, drained and sliced into strips
  • ½  large onion, sliced into strips
  • 1 small carrot, sliced into strips
  • 4 cups (200g) shredded cabbage 
  • 1 tbsp neutral oil
  • Sesame seeds, for garnishing
  • Chopped spring onions, for garnishing

Sauce Ingredients

  • 2 tbsp soy sauce or liquid aminos
  • 1 ½  tsp sriracha, adjust according to desired spice
  • ¼  cup room temp. water
  • 3 tbsp coconut sugar
  • 1 tsp sesame oil
  • ½  tbsp cornstarch


1. Heat the oven to 350F. On a lined baking tray, bake the tofu until lightly golden for around 25 mins. You can opt to pan fry the tofu in some oil if you’d like.

2. Mix all the sauce ingredients together. Make sure the cornstarch is diluted.

3. Heat a pan. Add in 1 tbsp oil. Sauté the onions until tender. Add in the bell peppers, carrots, and cabbage. Sauté until cooked, around 10 minutes. 

4. Add in the tofu and cooked noodles. Pour in the sauce mixture. Sauté for another 3-4 minutes until the noodles have absorbed the sauce. Turn off heat and then garnish with some sesame seeds and spring onions, if desired. Enjoy while hot!

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