Creamy Beef and Shells Recipe

Introduction

Creamy Beef and Shells is a comforting, hearty pasta dish perfect for a weeknight dinner. Tender pasta shells are combined with savory ground beef in a rich, cheesy sauce that’s both satisfying and easy to make.

Ingredients

• 8 ounces medium pasta shells
• 1 tablespoon olive oil
• 1 pound ground beef
• ½ medium sweet onion, diced
• 2 cloves garlic, minced
• 1 ½ teaspoons Italian seasoning
• 2 tablespoons all-purpose flour
• 2 cups beef stock
• 1 (15-ounce) can tomato sauce
• ¾ cup heavy cream
• Kosher salt and freshly ground black pepper, to taste
• 6 ounces shredded extra-sharp cheddar cheese (about 1 ½ cups)

Instructions

1. Step 1: Cook the pasta shells according to package instructions until al dente. Drain and set aside.
2. Step 2: In a large skillet, heat olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
3. Step 3: Add the diced onion and minced garlic to the skillet. Cook until the onion is softened, about 3-4 minutes.
4. Step 4: Stir in the Italian seasoning and sprinkle the flour over the beef mixture. Cook for 1-2 minutes, stirring constantly to cook the flour.
5. Step 5: Gradually whisk in the beef stock, scraping any browned bits from the bottom of the pan. Add the tomato sauce and stir to combine.
6. Step 6: Bring the mixture to a simmer and cook until slightly thickened, about 5 minutes.
7. Step 7: Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste.
8. Step 8: Add the cooked pasta shells to the skillet and toss gently to coat them with the sauce.
9. Step 9: Remove from heat and sprinkle the shredded cheddar cheese over the top. Stir gently until the cheese is melted and the sauce is creamy.
10. Step 10: Serve warm, garnished with extra cheese or fresh herbs if desired.

Tips & Variations

• Use ground turkey or chicken instead of beef for a lighter option.
• Swap extra-sharp cheddar for gouda or mozzarella for a different cheese flavor.
• Add a pinch of red pepper flakes for a little heat.
• Use half-and-half instead of heavy cream to reduce richness slightly.
• For extra veggies, stir in chopped spinach or bell peppers when cooking the onions.

Storage

Store leftover creamy beef and shells in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of beef stock or cream to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the dish up to the point of adding cheese, then refrigerate it. Add the cheese and reheat just before serving for best results.

What type of pasta shells should I use?

Medium pasta shells work best as they hold the sauce well. Avoid very small or large shells for proper texture and sauce coverage.

Creamy Beef and Shells Recipe

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★★★★★

4.4 from 129 reviews

Creamy Beef and Shells is a hearty and comforting pasta dish featuring tender ground beef, medium pasta shells, and a rich, creamy tomato-based sauce flavored with Italian seasoning and sharp cheddar cheese. This easy-to-make skillet meal is perfect for weeknight dinners, combining savory beef with cheesy goodness and a creamy texture that will satisfy the whole family.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta and Meat

• 8 ounces medium pasta shells
• 1 tablespoon olive oil
• 1 pound ground beef

Vegetables and Seasonings

• ½ medium sweet onion, diced
• 2 cloves garlic, minced
• 1 ½ teaspoons Italian seasoning

Sauce Ingredients

• 2 tablespoons all-purpose flour
• 2 cups beef stock
• 1 (15-ounce) can tomato sauce
• ¾ cup heavy cream
• Kosher salt and freshly ground black pepper, to taste
• 6 ounces shredded extra-sharp cheddar cheese (about 1 ½ cups)

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the medium pasta shells according to package instructions until al dente. Drain and set aside.
2. Sauté the Aromatics and Beef: Heat olive oil in a large skillet over medium-high heat. Add the diced sweet onion and sauté until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Add the ground beef, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
3. Add Seasonings and Flour: Stir in Italian seasoning and sprinkle the flour over the beef mixture. Cook for 1-2 minutes, stirring constantly to cook out the raw flour taste and to help thicken the sauce later.
4. Create the Sauce: Slowly pour in the beef stock while stirring constantly to avoid lumps. Add the tomato sauce and bring the mixture to a gentle simmer. Cook until the sauce thickens slightly, about 5 minutes.
5. Add Cream and Cheese: Lower the heat to medium-low and stir in the heavy cream. Gradually add the shredded sharp cheddar cheese, stirring until melted and the sauce becomes creamy and smooth. Season with kosher salt and freshly ground black pepper to taste.
6. Combine Pasta and Sauce: Add the cooked pasta shells back into the skillet and gently toss to coat them evenly with the creamy beef and cheese sauce. Heat through for 1-2 minutes.
7. Serve: Remove from heat and serve immediately while hot and creamy.

Notes

• You can substitute sharp cheddar cheese with mozzarella or Monterey Jack for a different flavor profile.
• For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
• If you prefer a bit of spice, add crushed red pepper flakes when sautéing the onions and garlic.
• Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: creamy beef pasta, beef and shells, cheesy beef pasta, comfort food pasta, one-pan pasta, easy weeknight dinner