Creamy Beef and Shells Recipe

Looking for a comforting, cheesy pasta dish you can get on the table in under 30 minutes? This Creamy Beef and Shells recipe is just what busy weeknights call for! Imagine perfectly tender pasta shells, hearty ground beef, and a deeply savory, ultra-creamy sauce that wraps around each bite with rich cheddar flavor—plus a hint of tang from tomato and a kick of classic Italian herbs. This simple, soul-satisfying meal is fuss-free and packed with flavor, making it an absolute must-try for anyone looking to upgrade their dinner routine without spending hours in the kitchen.

Ingredients You’ll Need

• Pasta Shells: Medium shells pick up every bit of that creamy sauce. Any short pasta like rotini, penne, or elbow macaroni can work in a pinch!
• Olive Oil: Adds richness and helps brown the beef beautifully.
• Ground Beef: Use lean for less grease, but even regular will do—brown, crumbly, and beefy is the goal.
• Onion: Diced onion brings essential sweetness and depth.
• Garlic: Minced for robust flavor—don’t be shy with this!
• Italian Seasoning: Infuses the dish with cozy herb notes. A blend of dried basil, oregano, and thyme if you’re mixing your own.
• Paprika: Brings subtle warmth and color.
• Mustard Powder: Adds a tangy backbone that keeps the sauce from being one-note.
• All-Purpose Flour: Helps thicken the savory sauce.
• Beef Stock: Amplifies the richness and rounds out the flavors. Chicken stock can stand in if needed, but beef gives a deeper flavor!
• Tomato Sauce: Lends classic acidity, color, and a hint of sweetness.
• Heavy Cream: The key to a silky, decadent sauce.
• Salt and Pepper: For seasoning every layer to perfection.
• Extra-Sharp Cheddar Cheese: Shredded fresh so it melts smoothly—don’t skip the sharpness, it really makes the dish sing.

Tip: Shred your own cheese when possible—it melts better and tastes amazing!

Variations

Make this dish your own! Here’s how:

• Switch the Meat: Sub ground turkey or chicken for a lighter version, or try ground sausage for extra punch.
• Add Veggies: Stir in peas, spinach, or diced red bell pepper for a fresh twist (just sauté before adding to the sauce).
• Spice Things Up: Add a dash of crushed red pepper flakes or a spoonful of hot sauce for those who love a little heat.
• Go Lighter: Swap in half-and-half for the heavy cream, or use a blend of milk and Greek yogurt for a lighter sauce.
• Cheese It Up: Try a mix of cheeses—Monterey Jack, mozzarella, or even pepper jack for something bold.

How to Make Creamy Beef and Shells

Step 1: Cook the Pasta

First, bring a big pot of salted water to a rolling boil. Cook your pasta shells according to package directions so they’re just al dente—remember, they’ll soak up the sauce later! Drain them well.

Step 2: Brown the Beef

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the ground beef and break it up as it browns—aim for little crumbles. Once browned (about 3-5 minutes), drain excess fat and set the beef aside.

Step 3: Sauté Aromatics

Return the skillet to the heat and toss in your diced onion. Cook for 2-3 minutes until soft and translucent, then add the minced garlic. Stir in the Italian seasoning, paprika, and mustard powder. Let those spices bloom for another minute, stirring frequently—the fragrance is amazing.

Step 4: Build the Sauce

Sprinkle the flour over the onion and spice mix, whisking constantly for about a minute. You want the flour to toast up slightly for the best flavor (no raw flour taste, please!).

Step 5: Deglaze and Simmer

Gradually pour in the beef stock, whisking to avoid lumps, then add the tomato sauce. Turn the heat down, bring everything to a simmer, and let it cook for 6-8 minutes until the sauce thickens and deepens in color.

Step 6: Get Creamy

Return the beef and cooked pasta shells to the skillet. Pour in the heavy cream and stir everything to combine. Season with salt and pepper, tasting as you go—don’t be shy!

Step 7: Add the Cheese

Finally, stir in the shredded extra-sharp cheddar cheese until it’s perfectly melted and the sauce is glossy and irresistible.

That’s it—the coziest bowl of pasta, ready in no time!

How to Serve

Creamy Beef and Shells is pure comfort in a bowl, but going the extra mile pays off! Serve it garnished with a handful of chopped fresh parsley for color and freshness. Pair with a crisp green salad or garlicky steamed broccoli for contrast. A slice of crusty bread is perfect for mopping up every bit of that rich, cheesy sauce.

This is the kind of meal that begs for cozying up on the couch with a big, warming bowl.

Make Ahead and Storage

Storing Leftovers

Transfer leftovers to an airtight container, and refrigerate for up to 3 days. The flavors get even better as they meld!

Freezing

This dish freezes surprisingly well. Cool completely, pack into freezer-safe containers, and freeze for up to 2 months. Thaw in the refrigerator overnight for best results.

Reheating

To reheat, add a splash of cream or stock and warm gently on the stove or in the microwave, stirring occasionally to ensure even heat and restore creaminess.

FAQs

Final Thoughts

There are few things as comforting as a bowl of Creamy Beef and Shells, especially when it’s quick to make and packed with flavor. Whether you’re cooking for the family or just want a little bit of weeknight indulgence, this recipe is guaranteed to deliver. Make it your own, savor each cheesy bite, and enjoy the simple pleasure of a home-cooked meal—no fuss required. You’re going to love it!

Print