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These beef shell pasta bring back memories of cozy Sunday nights at my grandma's house. The combo of seasoned beef with the rich sauce and melted cheese is like a warm hug on a plate. I make this whenever I need some comfort food or when my kids come home tired from school. The whole house fills up with amazing smells that puts everyone in a good mood.
My Go-To Comfort Dish
I love whipping up these shell pasta when I get home late. In just 30 minutes, I can feed the whole family something tasty that everyone enjoys. The creamy sauce perfectly coats the pasta, the beef is full of flavor, and the cheddar melts beautifully for that homemade goodness. It's my secret weapon on nights when I want to make something special without spending forever in the kitchen.
Shopping List
- Ground beef: 450g with 5% fat content, my butcher knows I don't compromise on quality
- Shell pasta: 2 cups, I always grab the Italian brand from the corner store
- Onion: 1 small firm one
- Garlic: 2 nice cloves from my garden
- Tomato sauce: A 400g can of ripe pulp
- Heavy cream: 250ml for that extra richness
- Beef broth: 125ml, homemade if you can
- Grated cheddar: 100g, nicely aged
- Italian seasoning: My favorite herb mix
- Salt and pepper: Freshly ground, of course
- Fresh parsley: A nice bright green bunch
Cooking Steps
- Start with pasta
- I first cook my pasta in a big pot of salted water. I keep them firm since they'll finish cooking in the sauce.
- Brown the beef well
- In my favorite pot, I brown the beef on high heat until it gets that nice color and aroma.
- The flavorful base
- I throw in my onion and garlic. I let them cook slowly until they turn clear and make the kitchen smell wonderful.
- My creamy sauce
- I pour in my tomato sauce, cream, and broth. I let everything simmer a bit so the flavors can blend together.
- The tasty combo
- I mix in my pasta, cheddar, and herbs. I stir gently until the cheese melts and coats everything with its smoothness.
- Final touches
- I sprinkle lots of fresh parsley on top and dinner's ready.
Quick Tips
I always save some pasta water to fix the sauce thickness if needed. My little trick is adding a tiny bit of Espelette pepper to brighten the flavors. When I have leftover roasted veggies, I toss them in for extra crunch and vitamins. The key thing is letting the sauce simmer gently so it gets nice and smooth.
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Dinner's Ready
I serve the pasta steaming hot in deep bowls. A green salad with balsamic dressing adds freshness. For special nights, I open a bottle of Languedoc Merlot, its spicy notes work great with the creamy sauce. The kids love sopping up the sauce with chunks of crusty bread.
Frequently Asked Questions
- → Can I make it ahead of time?
Sure, you can cook it the day before and reheat it gently on low heat. Add a splash of cream or broth if the sauce feels too thick.
- → What type of pasta works best?
Medium shells are great, but penne or fusilli also work well. Pick something that holds onto sauce nicely.
- → Can I freeze this dish?
Absolutely, it freezes well for up to 2–3 months. Reheat gently with a little cream to bring back the creamy texture.
- → How can I make the sauce lighter?
Use light cream or a mix of cream and milk instead of heavy cream. The sauce will still be tasty but less rich.
- → What sides go well with it?
A fresh green salad or steamed veggies pair nicely. You could also serve it with garlic bread for a heartier meal.