Creamy Beef and Shells

Creamy Beef and Shells

A quick/easy ground beef recipe, this is a pasta dish that will be on your dinner table all week long! So creamy and so comforting!

Adapted from :


  • 1 1/2 cups  cheddar cheese  (freshly grated)
  • Kosher salt and freshly ground black pepper  (to taste)
  • 1/4 cup  sour cream 
  • 3/4 cup  heavy cream 
  • 1 (15oz can)   marinara sauce 
  • 1 cup  beef stock 
  • 2 tablespoons  all-purpose flour 
  • 1/2 teaspoon  smoked paprika
  • 1/2 teaspoon  dried oregano 
  • 1 teaspoon  dried parsley 
  • 1 teaspoon  Italian seasoning 
  • 5 cloves  garlic  (minced)
  • 1  small sweet onion  (diced)
  • 1 pound  ground beef 
  • 1 tablespoon  olive oil 
  • 8 ounces  medium pasta shells 


  • 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.