Can I use a different type of pasta?

Absolutely—shells are fun because they catch so much sauce, but any small shape like macaroni, penne, or rotini works just as well. Just adjust your cooking time for the pasta you choose.

What if I don’t have heavy cream?

You can substitute with half-and-half or even whole milk (the sauce will be a bit less rich). For an extra light result, a mix of milk and a dollop of Greek yogurt can work in a pinch.

Can I make this ahead of time for meal prep?

Yes! This recipe holds up well in the fridge for several days, making it perfect for meal prep. Just store in individual portions for easy reheating during the week.

Can I make it vegetarian?

Definitely—just use plant-based ground “meat” or swap in sautéed mushrooms and lentils for a hearty, meatless version that’s still satisfying and flavorful.

Creamy Beef and Shells Recipe

Name: Creamy Beef and Shells Recipe
Cook time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 8 ounces medium pasta shells; 1 tablespoon olive oil; 1 pound ground beef; 1/2 medium onion, diced; 2 cloves garlic, minced; 1 1/2 teaspoons Italian seasoning; 1 teaspoon paprika; 1/2 teaspoon mustard powder; Salt and pepper, to taste; 2 tablespoons all-purpose flour; 2 cups beef stock; 1 (15-ounce) jar tomato sauce; 3/4 cup heavy cream; 6 ounces shredded extra-sharp cheddar cheese (about 1 1/2 cups)

Description

Creamy Beef and Shells is a rich, comforting main-course dish made with tender medium pasta shells, hearty ground beef, savory tomato sauce, aromatic seasonings, and a luscious cheddar cheese sauce. Ready in just 30 minutes, this one-pot wonder delivers a delicious blend of flavors and textures perfect for busy weeknights.

Ingredients

Units Scale

Pasta

8 ounces medium pasta shells

Meat

1 tablespoon olive oil
1 pound ground beef

Vegetables & Aromatics

1/2 medium onion, diced
2 cloves garlic, minced

Seasonings

1 1/2 teaspoons Italian seasoning
1 teaspoon paprika
1/2 teaspoon mustard powder
Salt and pepper, to taste

Sauce Base

2 tablespoons all-purpose flour
2 cups beef stock
1 (15-ounce) jar tomato sauce
3/4 cup heavy cream

Cheese

6 ounces shredded extra-sharp cheddar cheese (about 1 1/2 cups)

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Instructions

Cook the Pasta: In a large pot of boiling salted water, cook the pasta shells according to the package instructions until al dente. Drain well and set aside.
Brown the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 3-5 minutes. Drain any excess fat and set the beef aside.
Sauté Aromatics: In the same skillet, add the diced onion and cook, stirring frequently, until translucent, about 2-3 minutes.
Add Seasonings: Stir in the minced garlic, Italian seasoning, paprika, and mustard powder. Cook and stir for about 1 minute, until fragrant.
Add Flour: Whisk in the all-purpose flour and cook until lightly browned, about 1 minute. This helps thicken the sauce.
Add Liquids: Gradually whisk in the beef stock and tomato sauce until smooth. Bring the mixture to a boil, then reduce the heat and let simmer, stirring occasionally, until the sauce is slightly thickened and reduced, about 6-8 minutes.
Combine & Heat Through: Return the drained pasta and cooked ground beef to the skillet. Pour in the heavy cream and stir everything together. Heat through and season to taste with salt and pepper.
Add Cheese: Stir in the shredded cheddar cheese until fully melted and the sauce is creamy and combined. Serve immediately for best results.

Notes

For a lighter version, use half-and-half in place of heavy cream.
Swap in ground turkey or chicken for a different protein.
Extra veggies like spinach or bell peppers can be added to the sauce for more nutrition.
Use freshly shredded cheese for the best melting and texture.
This dish reheats well—add a splash of cream or milk if the sauce thickens too much.

Nutrition

Serving Size: 1/6 of recipe
Calories: 540
Sugar: 7g
Sodium: 940mg
Fat: 30g
Saturated Fat: 14g
Unsaturated Fat: 13g
Trans Fat: 1g
Carbohydrates: 38g
Fiber: 3g
Protein: 29g
Cholesterol: 108mg