Easy Creamy Beef and Shells
This easy creamy beef and shells recipe brings together tender ground beef, perfectly cooked pasta shells, and a rich, savory tomato cream sauce. Ready in 45 minutes, it's a satisfying one-pot meal perfect for busy weeknights.
Ingredients
Main ingredients
- 8 ounces Medium uncooked shells star shape
- 1 tablespoon Olive oil for flavor and to keep ingredients from sticking
- 0.5 medium Onion chopped
- 1 pound Lean ground beef cooked just right for tenderness
- 3 cloves Garlic minced
- 1 teaspoon Chili powder for some heat and depth
- 14 ounce Tomato sauce or crushed tomatoes sauce foundation
- 0.33 cup Beef broth to loosen things up and boost flavor
- 0.25 cup Heavy or whipping cream for that rich creaminess
- to taste Salt and pepper don’t forget to season
Instructions
Instructions
- Cook the shells — Boil them in salted water until they’re al dente, about 8-10 minutes. Drain and set aside. You want them tender but not mushy.
- Sauté the aromatics — In your pressure cooker or a skillet, heat olive oil over medium heat. Toss in the chopped onion and cook until translucent, around 3-4 minutes.
- Brown the beef — Add ground beef. Break it apart with a spoon and cook until browned all over, about 5-7 minutes.
- Add garlic and chili — Stir in minced garlic and chili powder. Cook for just about a minute until fragrant.
- Simmer the sauce — Pour in tomato sauce and beef broth. Cover your pressure cooker. Cook on high pressure for 8 minutes. Release steam carefully, using natural release method for about 5 minutes before quick releasing the rest.
- Finish with cream — Lower the heat inside, stir in heavy cream. Cook for another 2-3 minutes while stirring, until everything is heated through and creamy.
- Combine with shells — Add the cooked shells to the skillet or cooker. Toss gently to coat all the pasta. Season with salt and pepper, then serve hot.
- This whole process takes about 45 minutes from start to finish. It’s a great quick fix for when you wanna enjoy a creamy, meaty dish without all the fuss. Just follow these steps, and you’re gonna be eating good in no time.
Notes
Leftovers can be stored in the refrigerator for up to 3 days in an airtight container. Reheat slowly on stovetop with occasional stirring, adding broth or cream as needed to keep creamy. Freeze portions for up to 3 months and thaw overnight before reheating. You can also turn leftovers into a casserole by baking with cheese until bubbly.