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- 1 lb ground beef - 8 oz large pasta shells - 1 medium onion, diced - 2 cloves garlic, minced - 1 cup heavy cream - 1 cup beef broth - 1 cup shredded cheddar cheese - 2 teaspoons Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Gathering the right ingredients makes all the difference in this creamy beef and shells pasta. Start with ground beef for a rich flavor. I recommend using large pasta shells, as they hold the creamy sauce well. The diced onion and minced garlic add a sweet and aromatic touch. For the sauce, heavy cream gives a luscious texture, while beef broth enhances the meaty flavor. Shredded cheddar cheese creates a rich, gooey finish. Don't forget the Italian seasoning, salt, and pepper to bring it all together. Finally, a sprinkle of fresh parsley adds a pop of color and brightness. I love how this dish combines simple ingredients to create something truly special. You can find the full recipe for more detailed steps and tips. To start, fill a large pot with water. Add a pinch of salt to the water. Bring it to a boil on high heat. Once boiling, add the pasta shells. Cook them according to the package instructions until they are al dente. This usually takes about 8-10 minutes. Stir the pasta occasionally to prevent sticking. After cooking, drain the pasta in a colander. Set it aside while you prepare the beef and sauce. In a large skillet, heat over medium heat. Add the ground beef to the skillet. Use a spatula to break it apart as it cooks. Brown the beef evenly; this should take about 5-7 minutes. Once browned, look for any excess fat. If you see a lot of fat, drain it carefully. This step keeps the dish from being greasy. Now, keep the heat low. Add the diced onion and minced garlic to the beef. Cook for 3-4 minutes. The onion should become soft and clear. Next, pour in the beef broth. Bring it to a gentle simmer and let it reduce for about 5 minutes. After that, stir in the heavy cream. Mix well until everything is combined. Add the shredded cheddar cheese and stir until it melts. The sauce will become creamy and smooth. Finally, toss in the cooked pasta shells and halved cherry tomatoes. Stir gently to coat everything in that rich sauce. Season with Italian seasoning, salt, and pepper to taste. Cook for an additional 2-3 minutes to warm through. Enjoy your creamy beef and shells pasta! For the full recipe, check out the details above. To get the best texture for your beef and pasta, follow these steps: - Cook the pasta shells until they are al dente. This means they should still have a little bite. - When browning the ground beef, break it into small pieces. This helps it cook evenly. - Drain any excess fat after browning the meat. Too much fat can make the dish greasy. - Add the diced onion and garlic to the skillet right after the beef. They will pick up the flavor from the meat. - Stir often while cooking to prevent burning or sticking. Adjusting the creaminess of the sauce is easy. Here are a few tips: - For a thicker sauce, use less beef broth. Start with half a cup and add more if needed. - If you like a creamier sauce, add more heavy cream. A little extra can make a big difference. - Always stir the sauce as it simmers. This will help distribute the flavors well. - Taste the sauce before adding the pasta. Adjust salt and seasoning according to your preference. Make your dish look great with these ideas: - Serve the pasta in a large bowl. This makes it easy for everyone to help themselves. - Garnish with chopped fresh parsley. It adds color and flavor. - Sprinkle extra shredded cheese on top before serving. It melts slightly and looks appetizing. - Add halved cherry tomatoes on top for a fresh touch. They add a pop of color and taste. - Pair with a side salad or garlic bread to make the meal complete. For the full recipe, check out the complete details above. Enjoy your cooking! {{image_2}} For this creamy beef and shells pasta, you can swap the ground beef for other meats. Ground turkey or chicken works well too. If you prefer a plant-based option, try using lentils or crumbled tofu. These swaps keep the dish tasty and satisfying while catering to different diets. Adding veggies can boost flavor and nutrition. Try mixing in spinach, zucchini, or bell peppers. These vegetables cook quickly and add color. You can also use frozen peas or corn for a pop of sweetness. Just toss them in with the pasta shells for a healthy twist. If you like heat, consider adding red pepper flakes or hot sauce. This can give your dish a fun kick. You can also try different herbs like smoked paprika or cumin for new flavors. Experiment with seasoning to find the mix that excites your taste buds. After cooking, let your creamy beef and shells pasta cool to room temp. Place it in an airtight container. This keeps the dish fresh and prevents odors from mixing in the fridge. Store it for up to three days. When you want to reheat, simply warm it on the stove or in the microwave until hot. To freeze, follow these steps for the best results. First, let the dish cool completely. Then, portion it into freezer-safe containers. Leave a little space at the top, as food expands when frozen. Seal tightly and label with the date. This dish can last up to three months in the freezer. To reheat, thaw overnight in the fridge. Warm it gently on the stove, adding a splash of beef broth or cream if needed to restore creaminess. You can safely store this creamy beef and shells pasta in the fridge for about three days. In the freezer, it stays good for up to three months. Check for any off smells or changes in texture before eating. If it seems off, it’s best to toss it out. Enjoy your creamy beef and shells pasta fresh for the best taste! Yes, you can use other pasta shapes. Some great options include: - Penne - Fusilli - Rigatoni - Farfalle These shapes hold sauce well and add fun to your dish. You can even use whole wheat or gluten-free pasta if you prefer. You can make this a one-pot meal with a few tweaks. Cook the pasta right in the skillet. After browning the beef, add the pasta and broth together. Then follow the rest of the steps as usual. This method saves time on cleanup! To reduce calories while keeping flavor, try these tips: - Use lean ground beef or turkey. - Swap heavy cream for half-and-half or a plant-based milk. - Use less cheese or a lower-fat cheese option. - Add more veggies like spinach or zucchini for fiber without many calories. These changes keep your meal tasty and satisfying! For the full recipe, check out the Creamy Beef and Shells Pasta recipe. This blog post covered everything needed to make creamy beef-filled pasta shells. You learned about key ingredients like ground beef and cheddar cheese. We walked through simple steps to cook and combine everything into a tasty meal. For a perfect dish, follow the tips for texture and serving. Feel free to swap ingredients or add veggies for extra flavor. Enjoy this recipe today and share it with others who love good food!

Creamy Beef and Shells Pasta

Indulge in a deliciously creamy beef & shells pasta that's perfect for any weeknight dinner! With tender pasta shells enveloped in a rich and cheesy sauce made from ground beef, heavy cream, and fresh tomatoes, this dish is comfort food at its finest. In just 30 minutes, you can whip up a meal that will wow your family. Click through to explore the full recipe and elevate your dinner game tonight!
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Ingredients
  

1 lb ground beef

8 oz large pasta shells

1 medium onion, diced

2 cloves garlic, minced

1 cup heavy cream

1 cup beef broth

1 cup shredded cheddar cheese

1 cup cherry tomatoes, halved

2 teaspoons Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Start by cooking the pasta shells according to package instructions until al dente. Drain and set aside.

    In a large skillet over medium heat, add ground beef and cook until browned, breaking it apart with a spatula. Drain excess fat if needed.

      Add the diced onion and minced garlic to the skillet with the beef. Sauté for about 3-4 minutes until the onion is translucent and fragrant.

        Pour in the beef broth and bring to a simmer, allowing it to reduce slightly for about 5 minutes.

          Reduce the heat to low and stir in the heavy cream, mixing until well combined.

            Add the shredded cheddar cheese and stir until melted and creamy.

              Introduce the cooked pasta shells and halved cherry tomatoes into the skillet. Gently toss to coat the shells evenly in the sauce.

                Season with Italian seasoning, salt, and pepper to taste. Cook for an additional 2-3 minutes to heat through.

                  Remove from heat and let it sit for a minute to thicken slightly.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                      - Presentation Tips: Serve in a large bowl, garnished with freshly chopped parsley and a sprinkle of extra cheese on top for a delightful finish.