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These stuffed shells with beef bring back memories of cozy Sunday evenings at my grandma's house. When the seasoned beef meets the creamy sauce and melty cheese, it's like a warm hug on a plate. I make this whenever I need some comfort food or when my kids come home tired from school. The whole house fills up with amazing smells that puts everyone in a good mood.
My Go-To Comfort Dish
I love whipping up these stuffed shells after a long workday. The whole family gets a tasty meal in just 30 minutes that everyone agrees on. The velvety sauce wraps around the pasta perfectly, the beef tastes amazing, and the cheddar melts so nicely for that homemade goodness. It's my secret weapon when I want to make something special without spending forever in the kitchen.
Shopping List
- Ground beef: 450g with 5% fat, my butcher knows I don't mess around with quality
- Shell pasta: 2 cups, I always grab that Italian brand from the corner store
- Onion: 1 small firm one
- Garlic: 2 nice cloves from my garden
- Tomato sauce: A 400g can of ripe pulp
- Heavy cream: 250ml of full-fat cream for that rich touch
- Beef broth: 125ml, homemade if you can swing it
- Grated cheddar: 100g of well-aged goodness
- Italian seasoning: My favorite herb mix
- Salt and pepper: Freshly ground, of course
- Fresh parsley: A nice bright bunch
How I Make It
- Pasta first
- I start by cooking the shells in a big pot of salted water. I keep them al dente since they'll finish cooking in the sauce.
- Brown that beef
- In my favorite pot I brown the meat on high heat until it gets that lovely color and smell.
- Flavor foundation
- I toss in onion and garlic. I let them soften until they turn see-through and make the kitchen smell wonderful.
- Smooth sauce magic
- I pour in tomato sauce, cream and broth. It simmers for a bit so all the flavors can get friendly.
- Mixing it all up
- I fold in the pasta, cheddar and herbs. I stir gently until the cheese melts and coats everything with its creaminess.
- Final touches
- I sprinkle lots of fresh parsley on top and it's chow time.
Quick Tips
I always save some pasta water to fix the sauce if it gets too thick. My hidden trick is adding a tiny bit of Espelette pepper to wake up the flavors. When I've got leftover roasted veggies, I throw them in too for crunch and extra vitamins. The most important thing is letting the sauce bubble away slowly until it gets super creamy.
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Dinner's Ready
I dish up the hot pasta in deep bowls. A green salad with balsamic dressing adds some freshness. For special nights, I open a bottle of Languedoc Merlot since its spicy notes work so well with the creamy sauce. The kids love sopping up the sauce with chunks of crusty bread.
Frequently Asked Questions
- → Can this dish be made ahead?
Yes, make it the day before and gently reheat on low. Add some cream or broth if the sauce becomes too thick.
- → What kind of pasta works best?
Medium shells work great, but you could go for penne or fusilli too. Just pick a shape that grabs the sauce well.
- → Can you freeze this dish?
Yes, it freezes nicely for 2-3 months. Reheat slowly and add a splash of cream to get the creamy texture back.
- → How can I make the sauce lighter?
Swap heavy cream with light cream or a mix of cream and milk. It won't be as rich but will still be delicious.
- → What goes well on the side?
A crisp green salad or steamed veggies pair perfectly. Garlic bread is also a great choice for a heartier meal.