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Friday 14 August, 2020

Loop Sunday Lunch: Creamy Beef and Shell Pasta

What's for lunch?

Here's a classic recipe for Creamy Beef and Shell Pasta, courtesy Sweet and Savory Meals:

Creamy Beef and Shell Pasta


8 ounces  medium pasta shells

1 tablespoon  olive oil

1 pound  ground beef

1  small sweet onion  (diced)

5 cloves  garlic  (minced)

1 teaspoon Italian seasoning

1 teaspoon  dried parsley

1/2 teaspoon  dried oregano

1/2 teaspoon  smoked paprika

2 tablespoons  all-purpose flour

1 cup beef stock

1 (15oz can)  marinara sauce

3/4 cup heavy cream

1/4 cup sour cream

 Kosher salt and freshly ground black pepper (to taste)

1 1/2 cups cheddar cheese  (freshly grated)



1. Cook pasta according to package instructions in a large pot of boiling salted water and drain well.

2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it with a wooden spoon. Drain excess fat and set aside.

3. To the same skillet, add diced onion, and cook for 2minutes, stirring frequently. Add garlic, and cook until fragrant, about 1 minute.

4. Whisk in flour until lightly browned, for about 1 minute.

5. Gradually whisk in beef stock and stir to combine. Add marinara sauce and stir in Italian seasoning, dried parsley, oregano, and paprika.

6. Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.

7. Stir in cooked pasta, add back beef.

8. Stir in heavy cream until heated through, about 1-2 minutes. Taste and adjust for salt and pepper.

9. Stir in sour cream.

10. Stir in cheddar cheese until melted, about 1-2 minutes.

11. Serve immediately, garnish with parsley if desired.


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