Shell pasta – we use medium shell pasta, I think it is the perfect size for all the beefy mixture to get trapped into it.
Olive oil
Ground beef – I prefer 20% fat beef, and make sure to drain the grease.
Sweet onion
Garlic – Using fresh garlic will add extra flavors, but if you don’t have any on hand substitute with garlic powder.
Italian seasoning – Use store bought or make your own using this Italian Seasoning recipe.
Dried parsley
Dried oregano
Smoked paprika – I prefer the subtle smoky flavor, but regular sweet paprika will work as well.
All-Purpose flour – used to achieve the slightly thickened sauce.
Beef stock – I prefer the robust flavor of beef stock, but chicken stock will work just fine.
Marinara sauce – Use store bought or make your own by following this Homemade Marinara Sauce recipe.
Heavy cream – Half and half will work as well.
Sour cream – Similarly it can be replaced with plain greek yogurt.
Cheddar cheese
Salt and Pepper
How do you make beef and shells recipe?
Cook the pasta: First, bring a large pot of water to boil and cook the pasta by following the instructions on the packaging. In addition, make sure to cook it al dente.
Brown the meat: In a skillet over medium-high heat, add the ground beef and cook stirring and breaking it with a wooden spoon until nicely browned. After that, drain the excess fat, then, set aside.
Make the sauce: In the same large skillet, sauté the sweet onion, add the garlic and cook stirring. Next, sprinkle the flour, stir and cook for about a minute. Slowly pour in the stock and also stir. After that add the marinara sauce, the herbs, and seasonings. Finally, let the whole thing boil and thicken.
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