Creamy Beef Shell Pasta Supreme

Creamy Beef Shell Pasta Supreme

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Creamy Beef Shell Pasta Supreme is a decadent, flavor-packed dish that combines tender shell-shaped pasta (conchiglie) with juicy chunks of seasoned beef, all enveloped in a velvety, herb-infused cream sauce. The pasta shells cradle the sauce beautifully, making every bite a burst of savory goodness. Topped with melted cheese and fresh herbs, this dish is the kind that disappears fast—one spoonful leads to another, and before you know it, the pan is empty.

This recipe is perfect for cozy dinners, indulgent weekends, or when you want to impress guests with something hearty and satisfying. The beef is seared and simmered until tender, then folded into a rich sauce made from cream, garlic, and spices. The pasta is cooked al dente and tossed in just before baking, allowing the flavors to meld and the cheese to melt into a golden, bubbling finish.

Whether served straight from the pan or plated with a side of garlic bread or salad, this dish is comfort food at its finest. It’s easy to prepare, customizable, and guaranteed to win hearts at the table.

INGREDIENTS:

For the beef:

  • 500g boneless beef (preferably chuck or rump), cut into small chunks
  • 1 tablespoon oil or butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cumin (optional for depth)
  • 1 tablespoon tomato paste
  • 1/2 cup water or beef broth

For the pasta:

  • 300g shell pasta (conchiglie)
  • Water for boiling
  • 1 tablespoon salt

For the creamy sauce:

  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 tablespoon flour
  • 1 1/2 cups heavy cream or full-fat milk
  • 1/2 cup grated Parmesan or cheddar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)
  • 1/2 teaspoon dried basil or thyme
  • 1/4 cup chopped parsley

For topping:

  • 1 cup shredded mozzarella
  • 1/2 cup grated cheddar
  • 1 tablespoon chopped parsley or coriander

INSTRUCTION:

Step 1: Cook the beef

  1. Heat oil or butter in a skillet over medium heat.
  2. Add beef chunks and sear until browned on all sides.
  3. Sprinkle in salt, pepper, chili flakes, paprika, garlic powder, oregano, and cumin.
  4. Stir in tomato paste and cook for 2 minutes.
  5. Add water or broth, cover, and simmer for 20–25 minutes until beef is tender.
  6. Uncover and reduce any excess liquid until beef is coated in a thick glaze.
  7. Set aside.

Step 2: Boil the pasta

  1. Bring a large pot of water to a boil.
  2. Add salt and shell pasta.
  3. Cook according to package instructions until al dente.
  4. Drain and rinse with cold water to stop cooking.
  5. Set aside.

Step 3: Make the creamy sauce

  1. In a saucepan, melt butter over medium heat.
  2. Add minced garlic and sauté for 30 seconds.
  3. Stir in flour and cook for 1 minute to form a roux.
  4. Gradually pour in cream or milk, whisking continuously to avoid lumps.
  5. Add salt, pepper, nutmeg, basil, and Parmesan.
  6. Simmer for 5–7 minutes until thick and smooth.
  7. Stir in chopped parsley.
  8. Taste and adjust seasoning.

Step 4: Combine pasta, beef, and sauce

  1. In a large mixing bowl or skillet, combine cooked pasta, beef, and creamy sauce.
  2. Toss gently to coat every shell evenly.
  3. Transfer to a greased baking dish.
  4. Sprinkle mozzarella and cheddar over the top.
  5. Bake at 180°C (350°F) for 15–20 minutes until cheese is melted and golden.
  6. Garnish with fresh parsley before serving.

SERVINGS:

This recipe yields 4 to 6 generous servings, depending on portion size. It’s perfect for family dinners or storing leftovers for next-day indulgence.

NOTE:

Beef Tips

  • Cut: Use tender cuts like chuck or rump.
  • Cooking: Simmer gently to avoid toughness.
  • Flavor: Tomato paste adds depth; cumin gives a warm undertone.
  • Vegetarian option: Replace beef with mushrooms or paneer.

Pasta Tips

  • Shells: Ideal for holding sauce.
  • Cooking: Don’t overcook—al dente is best.
  • Rinsing: Stops cooking and prevents sticking.

Sauce Tips

  • Cream vs milk: Cream gives richness; milk is lighter.
  • Cheese: Parmesan adds sharpness; cheddar adds body.
  • Herbs: Basil and thyme enhance aroma.
  • Thickness: Sauce should coat the back of a spoon.

Baking Tips

  • Dish choice: Use ceramic or glass for even heating.
  • Cheese topping: Mix mozzarella for stretch and cheddar for flavor.
  • Golden finish: Bake uncovered for crisp top.

Serving Suggestions

  • With bread: Garlic bread or naan.
  • With salad: Crisp greens with lemon vinaigrette.
  • With soup: Tomato or vegetable broth.
  • As a main: Serve alone or with roasted vegetables.

Storage and Reheating

  • Refrigeration: Store in airtight container for up to 3 days.
  • Freezing: Freeze in portions for up to 1 month.
  • Reheating: Warm in oven or microwave with a splash of milk.

Customization Ideas

  • Spicy version: Add jalapeños or hot sauce.
  • Herbed version: Mix fresh basil or rosemary.
  • Cheesy version: Add cream cheese or extra cheddar.
  • Stuffed shells: Fill large shells with beef and bake in sauce.

Practical Tips

  • Batch prep: Make double and freeze half.
  • Uniform mixing: Use a wide bowl for even coating.
  • Presentation: Serve in wide bowls or on rustic platters.
  • Garnish: Add chili flakes or lemon zest for flair.

Mindful Cooking

  • Sensory cues: Watch for bubbling edges, golden top, and rich aroma.
  • Relaxation: Stirring sauce and layering pasta is therapeutic—enjoy the rhythm.
  • Sharing joy: Perfect for communal meals—serve with warmth and generosity.
  • Creative expression: Customize flavors and presentation to reflect your style.
  • Seasonal twist: Add pumpkin puree in autumn or fresh herbs in spring.
  • Cultural connection: Creamy pasta dishes are beloved worldwide—celebrate their versatility and heritage.

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