Creamy Beef and Shells

Creamy Beef and Shells is a hearty, family-friendly meal that brings together tender pasta shells, seasoned ground beef, and a rich, velvety sauce.

It’s a comforting dish that’s simple to make and packed with flavor—perfect for busy weeknights or when you need a satisfying dinner on the table in no time.

Kitchen Equipment Needed

• Large pot for boiling pasta
• Large skillet or sauté pan
• Wooden spoon or spatula
• Measuring cups and spoons
• Cutting board and knife (if adding extra veggies)

Ingredients Overview

• Pasta shells: Medium or small shells trap the creamy sauce, ensuring each bite is flavorful.
• Ground beef: Provides savory richness; you can substitute with ground turkey or chicken if desired.
• Onion & garlic: Build a flavorful base for the sauce.
• Tomato sauce & beef broth: Create a robust, slightly tangy backdrop.
• Cream or milk: Adds creaminess and richness to the sauce.
• Cheese: A combination of cheddar, Parmesan, or your favorite melting cheese brings extra indulgence.

Ingredients

• 8 oz medium pasta shells
• 1 tablespoon olive oil (optional if using lean meat)
• 1 lb ground beef (85% lean recommended)
• 1/2 cup diced onion
• 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
• 1 teaspoon Italian seasoning (optional)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1 cup tomato sauce
• 1 cup beef broth
• 1/2 cup heavy cream (or half-and-half)
• 1 cup shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
• Optional garnish: chopped parsley or grated Parmesan

Directions

1. Cook the pasta
   • Bring a large pot of salted water to a boil.
   • Add the pasta shells and cook according to package instructions until al dente.
   • Reserve 1/2 cup of pasta water, then drain and set the shells aside.
2. Brown the beef
   • In a large skillet over medium-high heat, warm the olive oil (if using).
   • Add the ground beef and diced onion. Cook, breaking up the meat with a wooden spoon, until the beef is browned and the onions are softened, about 5–7 minutes.
   • Drain any excess fat if necessary.
3. Add garlic and seasonings
   • Stir in the minced garlic and Italian seasoning (if using). Cook for 1 minute until fragrant.
   • Season with salt and pepper to taste.
4. Stir in liquids
   • Reduce the heat to medium. Add the tomato sauce and beef broth, stirring to combine.
   • Bring the mixture to a gentle simmer and let it cook for 5 minutes to slightly reduce the sauce.
5. Make it creamy
   • Stir in the heavy cream (or half-and-half). Let the sauce simmer for another 2–3 minutes.
   • Add a splash of reserved pasta water if the sauce seems too thick.
6. Combine with pasta and cheese
   • Add the cooked pasta shells to the skillet, tossing to coat them in the sauce.
   • Stir in the shredded cheese until melted and creamy. Taste and adjust seasonings if needed.
7. Serve
   • Garnish with chopped parsley or grated Parmesan if desired.
   • Serve hot with a side salad, garlic bread, or steamed vegetables.

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Nutrition (per serving, ~4 servings)

• Calories: ~500
• Protein: ~25g
• Fat: ~30g
• Carbohydrates: ~40g
• Fiber: ~2g
• Sugar: ~5g

Expert Tips

• Cook pasta al dente: Slightly undercook the pasta initially so it doesn’t turn mushy when combined with the sauce.
• Cheese variety: Experiment with different cheeses, like mozzarella or pepper jack, for varied flavor.
• Adjust thickness: If the sauce is too thick, add a bit more broth or reserved pasta water. If it’s too thin, let it simmer longer to reduce.

FAQs

Can I use ground turkey instead of beef?
Absolutely. Ground turkey or chicken works well; just add a bit of oil when browning if using very lean meat.

What if I don’t have heavy cream?
Half-and-half or whole milk can be used, though the sauce will be slightly less rich.

How can I make this spicier?
Add a pinch of red pepper flakes, diced jalapeños, or a dash of hot sauce to the sauce for extra heat.

Storing & Reheating

• Storing: Cool any leftovers completely and store in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in a saucepan or microwave, adding a splash of water or milk to loosen the sauce if needed.

Substitutions & Variations

• Veggie boost: Stir in spinach, bell peppers, or mushrooms for added nutrients.
• Gluten-free: Use your favorite gluten-free pasta shells.
• Herb twist: Add fresh basil or oregano at the end for a burst of fresh flavor.

Creamy Beef and Shells

Creamy Beef and Shells is a hearty, family-friendly meal that brings together tender pasta shells, seasoned ground beef, and a rich, velvety sauce.

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Equipment

• - Large pot for boiling pasta
• Large skillet or sauté pan
• - Wooden spoon or spatula
• Measuring cups and spoons
• - Cutting board and knife (if adding extra veggies)

Ingredients

  

• - 8 oz medium pasta shells
• - 1 tablespoon olive oil optional if using lean meat
• - 1 lb ground beef 85% lean recommended
• - 1/2 cup diced onion
• - 2 cloves garlic minced (or 1/2 teaspoon garlic powder)
• - 1 teaspoon Italian seasoning optional
• - 1/2 teaspoon salt or to taste
• - 1/4 teaspoon black pepper or to taste
• - 1 cup tomato sauce
• - 1 cup beef broth
• - 1/2 cup heavy cream or half-and-half
• - 1 cup shredded cheddar cheese or a blend of cheddar and Monterey Jack
• - Optional garnish: chopped parsley or grated Parmesan

Instructions

 

• **Cook the pasta**
• - Bring a large pot of salted water to a boil.
• - Add the pasta shells and cook according to package instructions until al dente.
• - Reserve 1/2 cup of pasta water, then drain and set the shells aside.
• **Brown the beef**
• - In a large skillet over medium-high heat, warm the olive oil (if using).
• - Add the ground beef and diced onion. Cook, breaking up the meat with a wooden spoon, until the beef is browned and the onions are softened, about 5–7 minutes.
• - Drain any excess fat if necessary.
• **Add garlic and seasonings**
• - Stir in the minced garlic and Italian seasoning (if using). Cook for 1 minute until fragrant.
• - Season with salt and pepper to taste.
• **Stir in liquids**
• - Reduce the heat to medium. Add the tomato sauce and beef broth, stirring to combine.
• - Bring the mixture to a gentle simmer and let it cook for 5 minutes to slightly reduce the sauce.
• **Make it creamy**
• - Stir in the heavy cream (or half-and-half). Let the sauce simmer for another 2–3 minutes.
• - Add a splash of reserved pasta water if the sauce seems too thick.
• **Combine with pasta and cheese**
• - Add the cooked pasta shells to the skillet, tossing to coat them in the sauce.
• - Stir in the shredded cheese until melted and creamy. Taste and adjust seasonings if needed.
• **Serve**
• - Garnish with chopped parsley or grated Parmesan if desired.
• - Serve hot with a side salad, garlic bread, or steamed vegetables.