Description
This creamy beef and shells recipe is a comforting one-pot dish combining tender pasta shells with savory ground beef, bell peppers, and a rich, cheesy sauce. Perfect for a quick and satisfying family dinner.
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
Garnish
- 2 tbsp parsley, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook pasta shells according to package instructions until tender. Drain and set aside.
- Brown Beef and Vegetables: In a large pan over medium heat, brown ground beef, red bell pepper, and onion until beef is cooked through and crumbled. Drain any excess fat and return the pan to heat.
- Add Aromatics and Seasoning: Add garlic, Italian seasoning, salt, and black pepper to the pan and stir until fragrant.
- Create Roux: Stir in butter until melted, then whisk in all-purpose flour and cook for about 1 minute until the flour is absorbed and mixture is smooth.
- Make Sauce: Gradually stir in beef broth and cook until the mixture slightly thickens.
- Finish Sauce: Stir in sour cream and mild cheddar cheese until the sauce is smooth and well combined.
- Combine Pasta and Sauce: Stir the cooked pasta shells into the creamy beef sauce until evenly coated.
- Garnish and Serve: Sprinkle chopped parsley over the top and serve immediately.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For a gluten-free version, use gluten-free pasta and a gluten-free flour blend for the roux.
- If you prefer a spicier kick, add a pinch of red pepper flakes with the Italian seasoning.
- Make sure to drain excess fat from the beef to keep the sauce from becoming greasy.
- 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: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
