Hey Frugal Friends. It’s August, and back-to-school is coming up! If you have littles, it’s a busy time, but even if you don’t, a quick and easy budget skillet dinner can never be wrong. Creamy Beef and Shells hits all the marks.
Creamy Beef and Shells – don’t underestimate what a little Parm and Parsley can do!
This is comfort food, a beef and pasta dish that’s a little saucy, a little creamy, but it’s not as demure as it looks. There’s a definite touch of Italian flair going on here.
About Creamy Beef and Shells:
This is one of those dishes it seems everyone likes, all ages, and even picky eaters. I love a dish I can toss on the table and please everyone! I’m ready to do a happy dance, and I hope it hits the same for you!
I love that there are all kinds of sneaky, finely chopped vegetables here. They all but disappear, which is great if there are picky eaters, but what remains behind is all the flavor and nutrition.
Creamy Beef and Shells – use a bigger skillet than I did!
Making the Creamy Beef and Shells:
This dish is easy, but the details are key; they make the difference between fabulous or something resembling a Hamburger Helper.
- Dice vegetables small or they won’t cook through. If you have a food processor, use it.
- Drain the beef but leave a little fat behind; it makes the dish silky.
- Cook the pasta to just al dente; it absorbs the liquid more liquid as it sits. Mix minimally and gently after the pasta is added; a scooping, turning motion is best.
- The dish will look disappointing when the pasta is done; the Parmesan adds a little body, making it creamy and absorbing any residual oils from the beef.
- If, after it’s rested, if there’s too much liquid, add a little more Parmesan. If dry, add water.
These are all medium shells; the Lidl and Aldi versions I’ve seen were much smaller. That’s ok, too, just know adjustments mentioned might need to be used with different sizes.
The Pasta – Size Matters:
Use medium-sized shells for this recipe; the size will affect the timing (and moisture in the recipe). If not labeled “medium,” look for shells about 1″ in length. Shells are usually packed in 16-ounce bags or boxes; it’s ok to estimate 1/2.
If using a different size or type of pasta, use 8 ounces and the timing in the instructions to estimate. If they take less time to cook, the sauce will be thinner, add more Parmesan. If they take more time, a little more water might be needed.
Serving:
Serve with garlic toast and a simple salad. Something with Romaine or a Caesar salad is fabulous; the cool crunchiness plays off the creamy, silky pasta.
Leftover Creamy Beef and Shells:
Store in the fridge for up to four days; reheat in the microwave, adding a little water, stopping to gently stir as needed. If using a saucepan, add a little water to the bottom and gently stir as the dish heats.
This recipe freezes well; thaw overnight in the fridge.
You Might Also Like:
- Homemade Italian Seasoning – All my recipes are better with this!
- Vera Hinman’s Noodle Dish – An old favorite from my childhood.
- Skillet Lasagna – An absolute family favorite.
- Skillet Goulash – this is the American version, obs!
Fast, Easy Skillet Lasagna
Saving Money on Groceries:
What you pay for groceries depends not only on WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Use these sales not just for your holiday, but to stock up at a low for the coming weeks to months.
- Take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality; be selective.
Ground Beef:
- Ground Beef is on sale often and freezes well – there’s no need to pay full price. Stock up at rock bottom and freeze in amounts that make sense for your family. Most recipes using ground beef call for one pound. Some can get by with a little less.
- Grocery store pricing is lowest during the summer months, and some of the lowest prices are before the Summer Holidays.
- Regardless of the time of year, each percentage of ground beef drops to a low about once a quarter; being versatile gives more options for savings. Generally, the higher the % of fat, the lower the cost, but more waste in fat.
- Ground beef is usually cheaper in larger family packs and even cheaper in the “chubs.”
- Discount stores have great sales, and your buyers’ club is worth checking.
Basic Veggies:
- Basic veggies are some of the cheapest; even cheaper at discount stores.
- Store onions in the dark, away from potatoes. No need to wrap celery in foil – slip a produce bag over the top. Carrots need ventilation – poke a few holes in the bag, place at right angles to any grooves in the produce drawer. Turn now and then.
Beef Stock:
- A carton or can is the priciest option. Stock up before holidays, check buyer’s clubs and discount groceries. Some are awful – taste before using.
- The next option is the pastes; less than cartons but better quality than powders. Powder is the bargain; check the Mexican aisle or market.
Half & Half:
- Should cost roughly 1/2 the price of cream. If not, buy cream and mix 50/50 with milk.
- Discount stores beat grocery stores and buyers clubs in pricing; if not an option and half and half is a regular item, buy several on sale; it keeps well unopened for several weeks.
Parmesan Cheese:
- A wedge is always less than pre-grated. Compare by weight. Wedges won’t mold as quickly and are better quality.
- Pricing at both Buyer’s Clubs and the discount stores is amazing, but if not an option, watch for grocery store sales.
- If budget is a concern, use sparingly, and consider Romano, which is cheaper with a more assertive flavor.
Pasta:
- Pasta is a basic pantry ingredient, so there’s no need to ever pay full price. Instead, stock your pantry when the pricing is rock bottom.
- Freeze it and any item containing flour for three days when you bring it into the house, and there will be less possibility of pests.
I hope you love this Creamy Beef and Shells as much as we do! It’s a little more than a boxed version, but worth every penny and a great budget option!
Mollie
Creamy Beef and Shells
Creamy Beef and Shells
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 servings 1x
- Category: main dish beef
- Cuisine: Italian
Ingredients
- 1 pound ground beef
- 2 teaspoons salt, divided
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 stalk celery, finely diced
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika (optional)
- 1/4 teaspoon red pepper flakes
- 3 tablespoons tomato paste
- 3 cups beef broth
- 1 1/2 cups half & half
- 8 ounces medium pasta shells (half the box, about 3 1/4 cups) see notes in text
- 2 + tablespoons finely grated Parmesan, plus more for garnish
Instructions
Add ground beef, onions, carrots, and celery along with 1 teaspoon salt to a large skillet over medium-high heat and cook, crumbing beef, until beef loses its pink color and vegetables soften. Drain any excess fat.
Push beef mixture away from the center of the skillet. Add garlic and cook for 30 seconds or so until fragrant. Stir into beef. Again, push the beef mixture away from the center of the pan and add the spices: Italian seasoning, red pepper flakes, and paprika (if using). Quickly stir, then add the tomato paste. Cook for about a minute, stirring, until the color has slightly deepened.
Add the beef broth, then the half and half, stirring to incorporate the tomato mixture and the ground beef mixture together. Add the remaining teaspoon salt and stir. The liquid may look slightly separated; that’s ok. Add the pasta, stir it in, and bring to a simmer.
Cook at a good simmer 14 to 16 minutes (check the pasta timing on the box or bag for appropriate timing), gently turning the mixture with a large spoon or spatula if needed, until the pasta is almost to the desired degree of doneness. Turn off the heat. Gently fold in the cheese. Allow to sit for several minutes before serving.
Garnish with additional Parmesan and parsley, if desired.
Note: This dish is at its best when cooked almost al dente; the pasta will continue to cook and absorb liquid as it sits and thicken a bit as the cheese is folded in. (If the sauce has thickened too much for your taste, add a bit of water and gently stir. If the sauce seems to thick after sitting, add a bit more water.
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 475 | |
| % Daily Value * | |
| Total Fat 20 g | 31 % |
| Saturated Fat 10 g | 50 % |
| Monounsaturated Fat 3 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 99 mg | 33 % |
| Sodium 1471 mg | 61 % |
| Potassium 460 mg | 13 % |
| Total Carbohydrate 36 g | 12 % |
| Dietary Fiber 4 g | 14 % |
| Sugars 8 g | |
| Protein 36 g | 71 % |
| Vitamin A | 193 % |
| Vitamin C | 13 % |
| Calcium | 16 % |
| Iron | 27 % |
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