DinnerMeat, Poultry & GameGrains, Pasta & RiceInternational

Pasta Shells With Creamy Beef Sauce

This comforting one-pan wonder brings together tender pasta shells and a rich, savory beef sauce that feels like a warm embrace. The combination of melted cheddar and heavy cream creates a velvety texture that coats every piece of pasta perfectly. It is a straightforward, satisfying meal that elevates simple pantry staples into something truly special for a weeknight dinner. Robust herbs and a touch of tomato provide a balanced depth of flavor without any unnecessary fuss.

Created by Flavrloop

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schedule

Prep Time 10 min

timer

Cook Time 20 min

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Difficulty Easy

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Servings 4

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Nutrition Facts

per serving

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Calories 753 kcal

Protein 42g

Carbs 60g

Fat 37g

Instructions

5 steps

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In a large skillet or Dutch oven, brown the ground beef with the diced onion over medium-high heat until the meat is fully cooked and the onions have softened.

0.5 pc Yellow onion, 500 g Ground beef 12%

Incorporate the minced garlic, oregano, and basil into the pan. Season the mixture with salt and pepper, and cook for another minute until the garlic becomes fragrant.

1 tsp Oregano, dried, 1 ml Black pepper, 2 pc Garlic cloves, 1 ml Kosher salt, 1 tsp Basil, dried

Dust the meat mixture with flour and stir well. Gradually pour in the beef broth and tomato sauce, then stir in the pasta shells. Bring the liquid to a boil.

5 dl Beef broth, 2 tbsp Flour, 400 g Tomato sauce, 250 g Pasta (conchiglie, gnocchi or mafalda corta )

Lower the heat, cover the pan, and allow it to simmer gently. Cook until the pasta has reached a tender consistency, which should take roughly 12 to 15 minutes.

Remove the pan from the heat and stir in the heavy cream and shredded cheddar until the cheese is completely melted and the sauce is glossy. Garnish with fresh parsley before serving.

2 pc Parsley, fresh, 1.2 dl Heavy Cream, 100 g Cheddar cheese (shredded)

lightbulb Chef's tips

For a bit of extra depth, you can brown the beef until it's quite dark to develop more fond on the bottom of the pan before adding the broth. If the sauce is too thick, simply splash in a little extra broth or water at the end.

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Pasta Shells With Creamy Beef Sauce

Prep Time 10 min

Cook Time 20 min

Servings 4

Ingredients

0.5 pc Yellow onion

500 g Ground beef 12%

1 tsp Oregano, dried

1 ml Black pepper

2 pc Garlic cloves

1 ml Kosher salt

1 tsp Basil, dried

5 dl Beef broth

2 tbsp Flour

400 g Tomato sauce

250 g Pasta (conchiglie, gnocchi or mafalda corta )

2 pc Parsley, fresh

1.2 dl Heavy Cream

100 g Cheddar cheese (shredded)

Nutrition Facts

Calories 753 kcal

Protein 42g

Carbohydrates 60g

Fat 37g

Instructions

1.
In a large skillet or Dutch oven, brown the ground beef with the diced onion over medium-high heat until the meat is fully cooked and the onions have softened.

0.5 pc Yellow onion, 500 g Ground beef 12%
2.
Incorporate the minced garlic, oregano, and basil into the pan. Season the mixture with salt and pepper, and cook for another minute until the garlic becomes fragrant.

1 tsp Oregano, dried, 1 ml Black pepper, 2 pc Garlic cloves, 1 ml Kosher salt, 1 tsp Basil, dried
3.
Dust the meat mixture with flour and stir well. Gradually pour in the beef broth and tomato sauce, then stir in the pasta shells. Bring the liquid to a boil.

5 dl Beef broth, 2 tbsp Flour, 400 g Tomato sauce, 250 g Pasta (conchiglie, gnocchi or mafalda corta )
4.
Lower the heat, cover the pan, and allow it to simmer gently. Cook until the pasta has reached a tender consistency, which should take roughly 12 to 15 minutes.
5.
Remove the pan from the heat and stir in the heavy cream and shredded cheddar until the cheese is completely melted and the sauce is glossy. Garnish with fresh parsley before serving.

2 pc Parsley, fresh, 1.2 dl Heavy Cream, 100 g Cheddar cheese (shredded)

Chef's tips

Printed from Flavrloop

Instructions

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Reviews & Ratings

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Traditional Matambre a la Pizza

Brazilian Baião de Dois

Imperial Tafelspitz with Classic Viennese Sides

Pasta Shells With Creamy Beef Sauce

Ingredients

Nutrition Facts

Instructions

Chef's tips