Description
This creamy beef and shells recipe combines tender pasta shells with flavorful ground beef in a rich, cheesy sauce made with sour cream and mild cheddar cheese. It’s a comforting and hearty dish perfect for a satisfying family meal.
Ingredients
Units
Scale
Pasta
- 3 cups medium pasta shells, uncooked
Beef Mixture
- 1 lb. ground beef
- 1 medium red bell pepper, diced
- 1/2 large onion, diced
- 1 tsp garlic, minced
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
Sauce
- 3 tbsp Land O Lakes® Butter with Olive Oil & Sea Salt
- 1/4 cup all-purpose flour
- 2 cups beef broth
- 1/2 cup sour cream
- 1 cup mild cheddar cheese
- 2 tbsp parsley, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta shells according to package instructions until tender. Drain well and set aside.
- Brown Beef and Vegetables: In a large pan over medium heat, add ground beef, diced red bell pepper, and onion. Cook, stirring and breaking up the beef until the meat is fully cooked and crumbled. Drain any excess fat and return the pan to the heat.
- Add Seasonings and Butter: Stir in minced garlic, Italian seasoning, salt, and black pepper, cooking until the mixture is fragrant. Add Land O Lakes® Butter with Olive Oil & Sea Salt and let it melt completely into the mixture.
- Make the Roux: Whisk in the all-purpose flour and cook for about 1 minute, stirring constantly until the flour is fully absorbed and the mixture thickens slightly.
- Build the Sauce: Slowly pour in the beef broth while stirring continuously, allowing the mixture to thicken and become smooth. Then, stir in the sour cream and mild cheddar cheese until the sauce becomes creamy and well combined.
- Combine Pasta and Sauce: Add the cooked pasta shells into the sauce and gently stir to coat everything evenly with the creamy beef mixture.
- Garnish and Serve: Sprinkle chopped parsley over the dish for a fresh finishing touch. Serve immediately and enjoy your creamy beef and shells!
Notes
- Use medium pasta shells for the best hold of the creamy sauce.
- Feel free to substitute mild cheddar cheese with mozzarella or Monterey Jack for a different cheesy flavor.
- To make this dish less rich, substitute half the sour cream with plain Greek yogurt.
- For a spicier kick, add a pinch of red pepper flakes when adding the garlic and spices.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg
