I absolutely love this Creamy Beef and Shells Recipe because it hits that perfect balance of comforting and hearty while still feeling special enough for a family dinner or casual get-together. When I first tried this dish, I was amazed at how simple ingredients like beef, pasta shells, and a luscious cream sauce could come together into something so deliciously satisfying. Plus, it’s a great one-pan recipe that doesn’t make a huge mess in the kitchen — win-win, right?

You’ll find that this Creamy Beef and Shells Recipe works wonders when you want a quick yet indulgent meal to warm everyone up on a chilly evening. The combination of tender pasta shells swimming in a velvety sauce with just the right hit of sharp cheddar cheese makes it irresistible. Whether you’re cooking for your family or meal prepping for the week, this recipe is a dependable classic you’ll want on repeat.

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Why You’ll Love This Recipe

  • Quick to Make: Ready in about 40 minutes, making weeknight dinners a breeze.
  • Comfort Food Classic: Creamy, cheesy, and packed with savory ground beef for that nostalgic feel.
  • One-Pan Ease: Uses just your skillet for cooking, so cleanup is minimal.
  • Family Friendly: My kids and my friends always ask for seconds — and you’ll see why!

Ingredients You’ll Need

The beauty of this recipe lies in its straightforward, pantry-friendly ingredients that combine to create a creamy, flavorful sauce that coats the shells perfectly. A few tips on picking things out: choose extra-sharp cheddar for the best cheesy punch, and a good quality beef stock will really up the flavor game.

  • Medium pasta shells: These hold sauce beautifully, making each bite rich and satisfying.
  • Olive oil: Adds depth and helps brown the beef evenly.
  • Ground beef: Lean or medium-fat works best for a juicy texture without too much grease.
  • Sweet onion: Offers a mild sweetness to balance the savory beef.
  • Garlic: Crucial for that fragrant, savory kick.
  • Italian seasoning: Brings earthy herbs to round out the flavor profile.
  • All-purpose flour: Helps thicken the sauce so it clings to the pasta just right.
  • Beef stock: The backbone of the sauce’s rich umami taste.
  • Tomato sauce: Adds acidity and depth without overpowering the creaminess.
  • Heavy cream: Makes the sauce luxuriously smooth and velvety.
  • Kosher salt and black pepper: To season and brighten all the flavors.
  • Extra-sharp cheddar cheese: My secret weapon for bold, melty cheesy goodness.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to tweak the Creamy Beef and Shells Recipe around depending on what’s in season or what my family is craving. Feel free to experiment – this recipe is like a delicious base camp for your culinary creativity.

  • Vegetable Boost: Adding chopped spinach or kale in the last few minutes of cooking adds a fresh pop of color and nutrition, something I’ve gotten my kids to love without fuss.
  • Mild or Spicy Kick: If you like a bit of heat, stir in red pepper flakes or a splash of hot sauce – my husband swears by this to brighten things up.
  • Dairy-Free Version: Swap heavy cream for coconut milk and cheddar for a plant-based cheese to make it vegan-friendly; I’ve tried this for guests and it turned out surprisingly rich.
  • Different Protein: Ground turkey or even crumbled sausage work well if you want a twist on the beef base.

How to Make Creamy Beef and Shells Recipe

Step 1: Cook Your Pasta to Perfection

Start by boiling a large pot of salted water and cooking your medium pasta shells just shy of al dente, following the package directions. I find that slightly undercooked pasta finishes cooking perfectly when tossed later in the sauce. Drain the shells well to avoid watering down the sauce later.

Step 2: Brown the Beef with Care

Heat olive oil in a cast iron skillet or heavy pan over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Cook until fully browned but not dry — about 3 to 5 minutes. Remember to drain excess fat well so your sauce doesn’t get greasy. Set the beef aside while you build your sauce.

Step 3: Build the Flavor Base

In the same skillet, add diced sweet onion and sauté until translucent and soft, around 2 to 3 minutes. Toss in minced garlic and Italian seasoning, cooking for about 1 minute until fragrant but not burnt — garlic can turn bitter fast, so watch it closely!

Step 4: Make Your Creamy Sauce

Sprinkle flour over the onion mixture and whisk it in, cooking until lightly browned (about a minute). This step is crucial for thickening the sauce without lumps. Slowly whisk in the beef stock and tomato sauce, raising the heat just until it boils. Then reduce to a simmer and let the sauce gently bubble away for 6 to 8 minutes until it thickens slightly — stirring occasionally to keep it smooth.

Step 5: Combine and Melt

Lower the heat, then stir in the cooked pasta, browned beef, and heavy cream. Warm everything through for 1 to 2 minutes, then season with kosher salt and freshly ground black pepper to your liking. Finally, stir in the shredded extra-sharp cheddar cheese until it’s melted and gooey, coating the shells beautifully.

Step 6: Serve It Up

Once the cheese is melted and everything looks creamy and inviting, it’s ready to plate! Serve immediately for that best melty-cheese experience.

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Pro Tips for Making Creamy Beef and Shells Recipe

  • Pasta Timing: Don’t overcook the shells! They’ll soften more once mixed with the sauce, so stopping at al dente is key.
  • Flour Trick: Whisk the flour in well and cook it until it smells nutty to avoid a raw flour taste in your sauce.
  • Cheese Choice: Extra-sharp cheddar packs big flavor and melts smoothly, so don’t skimp here.
  • Avoid Watery Sauce: Make sure to drain the beef fat and pasta well so your sauce stays thick and creamy, not runny.

How to Serve Creamy Beef and Shells Recipe

A white bowl filled with a single layer of shell pasta covered in a thick brown sauce mixed with ground meat, the sauce coating each pasta shell evenly. Small bits of green herbs are sprinkled on top, adding a touch of contrast to the warm orange and brown tones of the dish. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like topping my creamy beef and shells with a sprinkle of fresh chopped parsley or a little extra shredded cheddar. If I’m feeling adventurous, sometimes I add a few red pepper flakes or a drizzle of good-quality olive oil to make every bite pop with flavor. It’s simple but adds a lovely fresh contrast to the rich sauce.

Side Dishes

For sides, a crisp green salad or some roasted veggies like broccoli or Brussels sprouts complements this dish beautifully, cutting through the richness. Garlic bread or a warm crusty baguette also pairs perfectly, letting you soak up every last bit of that creamy sauce.

Creative Ways to Present

If you want to dress this up for guests, serve it in individual ramekins or small cast iron skillets straight from the oven with a fresh herb garnish. I’ve also spooned it over a bed of sautéed greens or even tried baking it topped with extra cheddar for a crispy golden crust — always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

After enjoying the first round, I store leftovers in an airtight container in the fridge where it keeps nicely for up to 3 days. I usually let it cool completely first to avoid moisture buildup that can make the pasta soggy.

Freezing

Freezing Creamy Beef and Shells is totally doable but a bit tricky because of the cream and cheese—expect slight changes in texture. I freeze it in a sealed container and thaw in the fridge overnight. It’s best to gently reheat it with a splash of beef stock or cream to bring back that silky texture.

Reheating

To reheat leftovers, I warm it gently on the stovetop over low heat stirring frequently and adding a little broth or cream as needed. Microwaving works too, but be sure to cover loosely and stir halfway through so it heats evenly without drying out.

FAQs

  1. Can I use a different pasta instead of medium shells?

    Absolutely! While medium pasta shells are ideal since they hold the sauce well, you can swap in other short pasta like penne, rotini, or rigatoni. Just keep the cooking time similar to ensure they don’t become mushy in the creamy sauce.

  2. Is it possible to make this recipe gluten-free?

    Yes! Use gluten-free pasta shells and substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce. Just whisk the thickener in as usual until the sauce is smooth.

  3. Can I make this recipe ahead of time?

    You can prepare the components in advance, like cooking the pasta and browning the beef, then combine and heat on serving day for the freshest results. Fully assembled leftovers reheat nicely but are best enjoyed within 3 days.

  4. What’s the best way to avoid a watery sauce?

    Drain excess fat after browning the beef and be sure to drain the pasta well before adding it to the sauce. Also, simmer the sauce enough to reduce it before combining everything – this thickens it up and intensifies the flavor.

  5. Can I add vegetables to this dish?

    Yes, veggies like spinach, kale, mushrooms, or bell peppers can be stirred in. Add hearty greens near the end so they don’t wilt too much, and sauté mushrooms or peppers along with the onions for extra flavor.

Final Thoughts

This Creamy Beef and Shells Recipe has become one of my go-to comfort meals because it’s easy, hearty, and downright delicious every single time. I love how the creamy sauce coats every shell with cheesy, beefy goodness — it’s like a warm hug on a plate. Give this recipe a try on your next cozy night in; I promise you’ll be making it again and again, just like I do!

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Creamy Beef and Shells Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 150 reviews
  • Author: Nora
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This Creamy Beef and Shells recipe features tender pasta shells enveloped in a rich, savory beef sauce with sharp cheddar cheese. Combining hearty ground beef, a blend of Italian seasoning, and a luscious creamy tomato sauce, this dish is cooked on the stovetop in a cast iron skillet for a comforting and delicious meal perfect for family dinners.


Ingredients

Units Scale

Pasta

  • 8 ounces medium pasta shells

Beef Mixture

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1/2 medium sweet onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons Italian seasoning
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • 1 (15-ounce) can tomato sauce
  • 3/4 cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste

Cheese

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

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the medium pasta shells and cook according to package instructions until al dente. Drain the pasta well and set aside.
  2. Brown the Ground Beef: Heat olive oil in a large cast iron skillet over medium-high heat. Add the ground beef and cook for 3-5 minutes, breaking it up with a spoon until browned. Drain any excess fat and set the beef aside.
  3. Sauté the Onion: In the same skillet, add the diced onion and cook over medium heat, stirring frequently, until translucent, about 2-3 minutes.
  4. Add Garlic and Seasoning: Stir in the minced garlic and Italian seasoning. Cook until fragrant, about 1 minute.
  5. Create the Sauce Base: Whisk in the all-purpose flour and cook until lightly browned, about 1 minute, to remove the raw flour taste.
  6. Add Liquids and Simmer: Gradually whisk in the beef stock and tomato sauce. Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally until the sauce thickens and reduces slightly, about 6-8 minutes.
  7. Combine Pasta and Beef with Cream: Stir the cooked pasta, browned beef, and heavy cream into the sauce. Heat through for 1-2 minutes and season with kosher salt and freshly ground black pepper to taste.
  8. Add Cheese: Stir in the shredded extra-sharp cheddar cheese until it melts completely, about 2 minutes.
  9. Serve: Serve this creamy and cheesy beef pasta immediately for the best taste and texture.

Notes

  • Use extra-sharp cheddar for a pronounced cheesy flavor, but you can substitute with mild or medium cheddar if preferred.
  • Be sure to crumble the beef finely while browning to ensure even distribution.
  • Simmer the sauce until it thickens to avoid a runny texture in the final dish.
  • This dish reheats well and can be stored in the refrigerator for up to 3 days.
  • For a lighter option, substitute heavy cream with half-and-half or evaporated milk, but the sauce will be less rich.

Nutrition

  • Serving Size: 1 serving (about 1/4 of recipe)
  • Calories: 620
  • Sugar: 6g
  • Sodium: 550mg
  • Fat: 35g
  • Saturated Fat: 17g
  • Unsaturated Fat: 15g
  • Trans Fat: 0.5g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 34g
  • Cholesterol: 110mg

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