Description
This Easy Creamy Beef and Shells recipe is a quick and comforting one-pan meal featuring tender pasta shells coated in a flavorful, creamy beef tomato sauce with a hint of chili powder for a subtle kick. Perfect for a weeknight dinner that is both budget-friendly and satisfying.
Ingredients
Scale
Pasta
- 8 ounces medium uncooked shells
Beef and Sauce
- 1 tablespoon olive oil
- 1/2 medium onion (chopped)
- 1 pound lean ground beef
- 3 cloves garlic (minced)
- 1 teaspoon chili powder
- 1 (14 ounce) can tomato sauce or crushed tomatoes
- 1/3 cup beef broth
- 1/4 cup heavy/whipping cream
- Salt & pepper (to taste)
Instructions
- Cook Pasta: Boil water in a large pot and cook the pasta shells according to package directions until al dente. Drain and set aside.
- Sauté Onion: While pasta cooks, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5 minutes, allowing it to soften and brown slightly.
- Brown Beef: Add the lean ground beef to the skillet with the onions. Cook for about 5 minutes, breaking up the meat with a spoon until browned. If there is excess fat, spoon most of it out from the pan.
- Add Flavorings: Stir in the minced garlic and chili powder, mixing well to combine the flavors.
- Simmer Sauce: Pour in the tomato sauce and beef broth. Stir well and reduce heat to a gentle simmer. Cook for 4-5 minutes, allowing the sauce to reduce slightly but not dry out.
- Finish Sauce: Stir in the heavy cream and season the sauce with salt and pepper to your taste. Let the cream warm through fully.
- Toss and Serve: Add the drained pasta shells to the skillet and toss gently to coat them evenly with the creamy beef sauce. Serve immediately.
Notes
- This recipe can be made in about 30 minutes, making it ideal for quick weeknight dinners.
- Use lean ground beef to reduce excess fat and keep the dish lighter.
- If you prefer, substitute heavy cream with half-and-half for a lighter option, but the sauce will be less rich.
- For a spicier kick, increase the chili powder or add a pinch of cayenne pepper.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop or microwave.
- To make it gluten free, substitute the pasta shells with gluten-free pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 481 kcal
- Sugar: 6 g
- Sodium: 687 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 91 mg
