CREAMY BEEF SHELL PASTA

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Ingredients

For the Beef

  • 600g beef steak or tender beef strips
  • 1 tablespoon olive oil or butter
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon chili flakes (optional)
  • Salt to taste

For the Pasta

  • 400g medium pasta shells
  • Water + salt for boiling

For the Creamy Sauce

  • 1 tablespoon butter
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon flour
  • 1 cup beef broth
  • 1½ cups heavy cream or whole milk
  • ½ cup grated parmesan
  • 1 cup shredded mozzarella
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • Salt & pepper to taste

For Garnish

  • Fresh parsley
  • Extra cheese (optional)

Instructions

1. Prepare and Cook the Beef

Cut your beef into small bite-sized strips, similar to the chunky pieces in the image. The shape matters because it allows the beef to stay juicy and tender without drying out during cooking.

Season the beef with:

  • paprika
  • garlic powder
  • onion powder
  • black pepper
  • salt
  • optional chili flakes

Heat olive oil or butter in a skillet on high heat.

Add the beef strips and sear for 3–4 minutes, letting them brown nicely without overcooking. You want a crispy outer layer with a juicy interior.

Remove the beef from the pan and set aside.

2. Cook the Pasta Shells

Bring a large pot of salted water to a boil.

Add the pasta shells and cook until al dente (firm but cooked through). Shell pasta works especially well because it captures the sauce inside each piece, just like in your picture.

Drain and set aside.

3. Prepare the Creamy Sauce

Using the same pan you cooked the beef in, melt 1 tablespoon of butter. Add the chopped onion and sauté for 3–4 minutes until soft and golden. Add garlic and cook for 30 seconds.

Sprinkle in the flour and stir to form a light roux. This helps the sauce thicken beautifully.

Pour in the beef broth slowly while whisking to avoid clumps.

Then add the heavy cream and continue stirring until the sauce becomes thick and velvety.

Season the sauce with:

  • Italian seasoning
  • paprika
  • salt
  • pepper

Add the grated parmesan and stir until melted and creamy. You can already see the sauce taking on the same creamy golden color as in your image.

4. Combine Pasta, Beef, and Sauce

Add the cooked pasta shells to the creamy sauce and mix well.

Then add the seared beef back into the pan and gently fold everything together. The sauce should coat the shells completely while small flecks of herbs and cheese cling to the beef chunks.

Sprinkle mozzarella cheese on top and let it melt on low heat for 2–3 minutes, or put the dish under a broiler for 1 minute to recreate the lightly melted cheese effect seen in the image.

5. Garnish and Serve

Finish by sprinkling chopped fresh parsley. This adds color, aroma, and freshness that balance the creamy richness of the dish.

Serve immediately.

Tips for a Perfect Creamy Beef Shell Pasta

1. Use quality beef

Better beef means softer bites. Sirloin, flank, or tenderloin all work well.

2. Sear on high heat

This locks in the juices and gives the beef a delicious browned crust.

3. Don’t overcook the pasta

Al dente shells absorb the sauce without falling apart.

4. Add cheese at the end

Adding mozzarella too early can make it too stringy instead of creamy.

5. Use pasta water if needed

If the sauce becomes too thick, add 2–3 tablespoons of pasta water to loosen it.

Variations

Spicy Version

Add extra chili flakes or a dash of cayenne.

Mushroom Version

Add sautéed mushrooms to the sauce for a deeper, earthy flavor.

Cheese Explosion

Use a mix of mozzarella, cheddar, and parmesan.

Creamier Version

Use 2 cups of cream instead of 1½.

Light Version

Replace heavy cream with half milk, half broth.

Storage & Reheating

This dish reheats very well, making it perfect for meal prep.

Refrigerator:

Up to 3 days.

Freezer:

Up to 2 months (use airtight containers).

To Reheat:

Add a splash of milk or broth and warm gently on the stove or in the microwave.

Serving Suggestions

Serve this creamy beef pasta with:

  • Garlic bread
  • Green salad
  • Sautéed vegetables
  • Roasted broccoli
  • Soft dinner rolls

It’s rich enough to be served alone but pairs beautifully with lighter sides.

Final Thoughts

This Creamy Beef Shell Pasta is a dish full of comfort and flavor—juicy beef, tender shell pasta, and a rich creamy sauce that ties everything together. Each bite tastes indulgent, cheesy, and deeply satisfying, just like the delicious-looking pasta in your picture.

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