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Quick Hearty Beef and Shells makes weeknight dinners a breeze. This tasty pasta combo mixes tender shells with a thick meaty sauce, giving you a warm, filling meal that's quick to throw together and will make everyone at your table happy.
Warm Delight on Your Plate
I stumbled upon this dish during a crazy busy week and now we can't get enough of it. The way those small shells trap little pockets of the sauce is just incredible. Each mouthful is amazing. The best part? It all comes together so fast with stuff I usually already have around, which is perfect when I want something yummy but don't have all evening to cook.
What You'll Need
- Shells: 12 ounces, cooked with a bit of bite. Grab small or medium shells as they work wonderfully here.
- Olive Oil: 1 tablespoon, for cooking and boosting taste.
- Onion: 1 medium, chopped small. Try using Vidalia or another sweet type for better flavor.
- Ground Beef: 1 pound, lean. Going with lean means you won't need to drain off extra fat.
- Garlic: 2 cloves, finely chopped. Fresh works best, but you can use 1/2 teaspoon of powder in a pinch.
- Chili Powder: 1/2 teaspoon, gentle spice for flavor without too much heat.
- Canned Tomato Sauce: 15 ounces, smooth and rich. You might see it called passata in some stores.
- Beef Broth: 1/2 cup, adds extra flavor to your sauce.
- Heavy Cream: 1/3 cup, for that silky finish. Don't swap it for half-and-half as it might break apart.
Creating This Dish
- Cook the Pasta
- Get some water boiling with salt and cook your shells until they still have a slight firmness. Drain them and put aside.
- Prepare the Sauce Base
- Warm the olive oil in a big pan on medium heat. Cook the onion until it turns golden, around 5 minutes. Put in your ground beef and cook until no pink shows. Drain extra fat if needed.
- Add Seasoning and Simmer
- Mix in your chopped garlic and chili powder, letting it cook about 1 minute until you can smell it. Pour in tomato sauce and beef broth, then mix well. Let it bubble gently for 10 minutes so it thickens a bit and the flavors blend.
- Incorporate the Cream
- Stir in your heavy cream and add salt and pepper how you like it. Cook another 2 minutes to warm it through.
- Combine and Serve
- Mix your cooked shells into the sauce, making sure they're all covered nicely. Add some fresh parsley or basil on top if you want, and serve right away.
Round Out Your Dinner
This pasta goes great with a basic green salad or some buttery garlic bread to mop up all that amazing sauce. Sometimes I'll add a spoonful of ricotta on top and it melts into the hot pasta making it even creamier. It also tastes great the next day if you have any left.
Storage Tips
You can keep this in the fridge for a few days no problem just put it in a container with a good lid. When you heat it up again add a little splash of cream or broth to make the sauce nice and smooth again. If you're planning meals ahead you can make the sauce beforehand and freeze it then just cook up fresh pasta when you're ready to eat.
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Frequently Asked Questions
- → What does al dente mean for pasta?
- Cooking pasta al dente keeps it firmer and prevents it from getting soggy in the sauce.
- → Why remove extra grease from beef?
- Excess grease can make the dish oily. Leaving a small amount adds just the right level of richness.
- → Why simmer the sauce before adding cream?
- Cooking it down first intensifies the flavor and avoids making the sauce too runny after adding cream.
- → What portion sizes does this make?
- This will feed four to six, depending on whether you serve it solo or with a side dish.
- → Is there a substitute for cream?
- Heavy cream is best because it adds richness and won't break or curdle when mixed with tomatoes. Other options might not work as well.