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Few things boost my mood like serving up this speedy, feel-good Creamy Beef and Shells. I tossed it together back when my schedule was wild, and it’s been a go-to for cozy nights ever since. Those shell noodles scoop up every bit of the meaty, rich sauce so you never miss a drop. It’s budget-friendly, done in half an hour, and perfect when you just wanna get dinner sorted quick.
Why You'll Love This Dish
This one’s a total lifesaver on busy days. The dreamy sauce with soft shell pasta is basically a hug in a bowl. My kids get excited the minute they catch a whiff, and leftovers always disappear during lunch. If I want something tasty, foolproof, and speedy, this is my top pick every time.
Grab What You Need
- Beef Broth: Seriously amps up that deep flavor.
- Pasta Shells: These little shapes fill with sauce in every bite.
- Tomato Sauce: Gives you that rich, hearty base.
- Heavy Cream: The secret to making it ultra creamy.
- Ground Beef: I usually stick with lean so it’s not greasy.
- Chili Powder: Pops the whole thing with a mellow kick.
- Onion & Garlic: Classic start for building yumminess.
- Olive Oil: Helps those flavors kick off as you sauté.
Let's Get Cooking
- Finish It Off
- Throw on some herbs, a hit of cheese if you’re feeling fancy, and dive in while it’s piping hot.
- Make It Silky
- Add the cream, taste and season, stir through the pasta until it’s all glossy and coated.
- Simmer the Sauce
- Toss in garlic and your spices, pour in your liquids, and let it bubble until thick and tasty.
- Brown the Meat
- Drop in the ground beef, crumble it up, and cook until every bit is browned.
- Sauté the Base
- Heat your oil and toss in onions, letting them get super soft and golden.
- Boil the Pasta
- Cook the shells just until they’re soft enough, drain, and set aside for later.
Tips from My Stove
If you’re out of shells, grab any short pasta—totally works. When I’m craving extra comfort, a handful of cheddar melts right in. Garlic powder saves me if I’m out of fresh. Watching your calories? Use half and half. The sauce won’t be as creamy but still hits the spot.
Favorite Sides
For sides, I usually toss together a crunchy Caesar or slice up cool cucumbers. Garlic bread is never a bad idea to soak everything up. Top your bowl with some basil or a spoon of sour cream for an upgrade.
Leftover Love
Let leftovers cool, then seal them up—they keep for four days in the fridge. Pop a splash of cream in when you warm it up to get that creaminess back. If you freeze the sauce, just boil up fresh shells and you’re back in business.
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Frequently Asked Questions
- → What other pasta shapes can I use?
Any medium-sized pasta is good! Try options like elbow macaroni, penne, or rotini. Just don't overcook them.
- → How do I avoid a too-thick sauce?
Set aside pasta water before draining. If your dish seems thick, just mix in a little of that water.
- → Can I swap in other ground meats?
Sure! Try Italian sausage or ground turkey. Adjust spices to get the flavor just right.
- → What can replace heavy cream?
Half-and-half works for a lighter result, but cream gives you that rich, thick texture you want.
- → How long does this store well?
Leftovers keep for about 3 days in the fridge. Reheat gently, and add a dab of cream if it’s dried out.