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Creamy Beef and Shells Recipe

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This recipe for Creamy Beef and Shells is from Molloy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

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)
Directions:
Directions:
Cook pasta according to package instructions in a large pot of boiling salted water and drain well.

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.

To the same skillet, add diced onion, and cook for 2minutes, stirring frequently. Add garlic, and cook until fragrant, about 1 minute.

Whisk in flour until lightly browned, for about 1 minute.

Gradually whisk in beef stock and stir to combine. Add marinara sauce and stir in Italian seasoning, dried parsley, oregano, and paprika.

Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.

Stir in cooked pasta, add back beef.

Stir in heavy cream until heated through, about 1-2 minutes. Taste and adjust for salt and pepper.

Stir in sour cream.

Stir in cheddar cheese until melted, about 1-2 minutes.
Serve immediately, garnish with parsley if desired.

 

 

 

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