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Creamy Beef and Shells


Creamy Beef and Shells




▢8 ounce medium pasta shells

▢1 tablespoon olive oil

▢1 pound ground beef


▢1 small sweet onion (diced)

▢5 garlic cloves (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 broth

▢1 (15-ounce can) marinara sauce

▢3/4 cup heavy cream


▢1/ 4 cups sour cream

▢Kosher salt and freshly ground black pepper (to taste)

▢1 1/2 cups cheese cheddar (freshly grated)

Creamy Beef and Shells new york times recipes




Activate instruction images

▢ Cook pasta according to package directions Place in a large pot with Add boiling salted water and drain well.

▢ Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, about 3 to 5 minutes. Break it up with a wooden spoon as you go. Drain off excess fat

and reserve.

▢ In the same pan, add the chopped onion and fry for 2 minutes, stirring frequently.Add garlic and cook until fragrant, about 1 minute.

▢ Stir in the flour until lightly browned, about 1 minute.

▢ Gradually add the meat broth and stir. Add the marinara sauce and add the Italian seasoning, dried parsley, oregano and paprika.

▢ Bring to the boil, reduce heat and simmer, stirring occasionally, until the liquid has boiled down and thickened slightly, about 6 to 8 minutes.▢ Add the cooked noodles and add the meat.

▢ Next, stir in the cream until warmed through, about 1-2 minutes. Taste and season with salt and pepper.


▢ Then add the sour cream.

▢ Next, stir in the cheddar cheese until melted, about 1-2 minutes.▢ Serve immediately, garnished with parsley if desired.

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