Creamy Beef and Shells is the type of meal that appeals to kids as well as adults. This dreamy, beefy, cheesy, gooey concoction is grown-up comfort food at its best and is guaranteed to win everyone over. Rich and hearty, this dish will make you rediscover the joy of childhood favorites because even sophisticated palates crave the basics sometimes!
What Goes Into Creamy Beef and Shells?
To make the creamiest of shells with beef, you need:
- Ground beef
- Italian seasoning
- Dried parsley
- Red pepper flakes
- Flour
- Beef broth
- Tomato sauce
- Heavy cream
- Shredded cheddar
- Parmesan cheese
- Pasta shells
- Freshly chopped parsley
Variations on Creamy Beef and Shells:
- If you are counting calories, you can use ground turkey or ground chicken instead of beef
- Use gluten-free shells if you are sensitive to gluten
- Lactose intolerant? Try using coconut milk instead of heavy cream
- Add veggies like frozen peas, mushrooms, and carrots, and make it a complete meal
- Feeding adults only? Add a touch of cayenne pepper
- Feeding kids? Omit the red pepper flakes!
How Do I Make Creamy Beef and Shells?
- Cook the shells according to package directions, drain, and set aside
- In a large skillet, brown the ground beef over medium-high heat and add the Italian seasoning, dried parsley, red pepper flakes, and flour.
- Stir in the beef broth, tomato sauce, and heavy cream. Bring to a boil, reduce the heat, and simmer for 8 minutes until slightly thick. Season with salt and pepper.
- Add the cooked pasta, remove from heat, and mix in the cheddar and parmesan cheeses. Serve immediately with freshly chopped parsley on top,
Is Creamy Beef and Shells a Kid’s Meal?
By no means! Adults will enjoy it as much as kids! Add a bit of hot sauce or cayenne pepper and use shredded gruyere to give it a “more adult touch”.
Easy Creamy Beef and Shells
You think because you are an adult you won’t love this absolutely dreamy, beefy, cheesy, gooey concoction, but I bet you will!
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Servings: 6
Calories: 420kcal
Ingredients
- 8 oz medium-size pasta shells
- 1 lb lean ground beef
- 2 tsp Italian seasoning
- 2 tsp dried parsley
- ½ tsp red pepper flakes
- 2 tbsp flour
- 2 cups low-sodium beef broth
- 1- 15 oz can tomato sauce
- ½ cup heavy cream
- 1 cup shredded cheddar
- ⅓ cup grated parmesan cheese
- 2 tbsp fresh parsley
Instructions
- Cook the shells according to package directions, drain, and set aside
- In a large skillet, brown the ground beef over medium-high heat and add the Italian seasoning, dried parsley, red pepper flakes, and flour.
- Stir in the beef broth, tomato sauce, and heavy cream. Bring to a boil, reduce the heat and simmer for 8 minutes until slightly thick. Season with salt and pepper.
- Add the cooked pasta, remove from heat and mix in the cheddar and parmesan cheeses. Serve immediately with freshly chopped parsley on top.
Notes
- If you can’t find lean ground beef, drain the fat after you cook it.
- Do not overcook the pasta shells, they should be al dente.
- Don’t forget to season with salt and pepper, but don’t overdo it. Remember parmesan cheese is a bit salty.
Nutrition
Calories: 420kcal | Carbohydrates: 40g | Protein: 28g | Fat: 17g
