Hey there! So, let me tell you about this dish that’s become a bit of a legend in my house: Creamy Beef and Shells. It all started one winter evening when I was rummaging through the pantry, trying to figure out what to make with a pound of ground beef and some pasta shells. I wasn’t really in the mood for anything fussy. You know those days when you just want to eat something cozy and familiar? That’s when this bowl of creamy goodness was born. And I’ll admit, it was a bit of a mishmash at first, but now it’s a staple! (And yes, there might have been a time or two when I accidentally used a bit too much garlic… but who doesn’t love garlic?)
Why You’ll Love This Dish
I make this when I’m in the mood for something that’s quick and doesn’t involve a laundry list of ingredients. My family goes crazy for it because it’s rich, comforting, and oddly satisfying (even the picky ones!). Plus, it uses things I usually have on hand, so I can whip it up even when our pantry’s looking a bit barebones.
Ingredients
- 1 lb ground beef (or turkey, when we’re feeling a bit healthier)
- 8 oz pasta shells (I’ve used rotini in a pinch)
- 2 cups marinara sauce (any brand will do, but my grandmother always insisted on the homemade kind)
- 1 cup heavy cream (or half-and-half if you’re watching calories… sort of)
- 1 cup shredded cheddar cheese (I’ve experimented with mozzarella too)
- Salt and pepper to taste
- 1 tsp Italian seasoning (or more, if you’re fancy like that)
Directions
- First, bring a big pot of salted water to a boil and cook those pasta shells until they’re al dente. This is usually when I sneak a taste, just to make sure. Drain them and set aside.
- In a large skillet, brown the ground beef over medium heat until it’s nice and crumbly. Drain the fat (or not, if you’re feeling rebellious) and season with salt, pepper, and Italian seasoning.
- Add the marinara sauce to the skillet. Stir it all together and let it simmer for about 5 minutes. This is when the magic starts happening. Don’t worry if it looks a bit weird at this stage – it always does!
- Lower the heat and pour in the heavy cream. Stir it gently until everything melds together. It’s creamy time!
- Toss in the cooked pasta shells and give it a good mix. Make sure everything’s coated in that creamy, meaty sauce.
- Sprinkle the cheddar cheese on top and cover the skillet until the cheese melts, about 2-4 minutes. Then, give it one last stir before serving.
Notes
I once tried adding mushrooms, but they made it a bit… earthy. Stick to the basic script first, then experiment. Also, if you’re out of heavy cream, a mix of milk and butter works in a pinch (not perfectly, but hey).
Variations
I’ve tried adding some chopped spinach for extra greens—it was a hit! But the time I threw in a splash of red wine, it didn’t really blend well. Still, live and learn, right?
Equipment
You don’t need fancy tools here, just a good skillet and a pot. If you don’t have a skillet, a regular saucepan can work too!
Storage Information
Store any leftovers in the fridge for up to 3 days, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love serving this with a crisp green salad on the side—it’s a nice balance with the creaminess. Or just garlic bread when I’m feeling indulgent.
Pro Tips
Don’t rush the simmering step. I once tried skipping it, and regretted it because the flavors didn’t really come together.
FAQ
Can I make this ahead of time? Honestly, it’s best fresh, but if you’re in a bind, you can make it ahead and reheat gently.
What can I use instead of beef? Turkey works great, and I bet even crumbled tofu could be an interesting twist!
Is there a vegan version? Swap out the beef for your favorite plant-based alternative and use coconut cream, but be ready for a different flavor.