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
- 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.
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.
Ingredients
Equipment
Method
- **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.
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