Creamy Beef and Shells

Creamy Beef and Shells recipe combines comfort food with convenience. When you’re craving an easy, cheesy one-pot beef and pasta dish, this budget-friendly, 30-minute meal makes homemade cooking hassle-free. Perfect for busy weeknights or cozy family dinners!

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What Is Creamy Beef and Shells?

Creamy Beef and Shells is the cozy, cheesy comfort food we all crave. Think tender pasta and ground beef smothered in a velvety rich tomato sauce that’s both savory and satisfying–the creamy texture makes the perfect base, coating every bite in pure indulgence!

Our ground beef and pasta shells recipe gives a healthier spin on the classic boxed noodles and powdered seasoning. It delivers all the familiar flavors of hamburger helper, but with fresh ingredients you can actually pronounce!

Ingredients for Creamy Beef and Shells

• Pasta shells: I used medium pasta shells in this recipe because it’s the perfect shape for housing the beefy mixture, but penne, elbow macaroni, rotini, farfalle, fusilli, or any pasta shape with ridges or curves will work well.
• Olive oil
• Ground beef
• Onion
• Minced garlic
• Italian seasoning
• Paprika
• Mustard powder
• All purpose flour
• Beef stock: You can substitute any stock or broth for this recipe. Beef broth or chicken or vegetable stock will work just fine.
• Tomato sauce: You can use any jarred sauce you love. I often use Classico or Rao’s, but Trader Joe’s marinara sauce is one of my favorites. Feel free to make your own marinara sauce if you prefer.
• Heavy cream: If you don’t have heavy cream on hand, you can use half and half or milk in a pinch. I prefer heavy cream in this recipe because it has more fat and doesn’t curdle in the acidic tomato sauce.
• Kosher salt and black pepper to taste
• Cheddar cheese: I love using shredded extra sharp cheddar cheese in this pasta dish, but you can use another cheese, like mozzarella, Mexican cheese blend, Colby Jack, Monterey Jack, or any other cheese that melts well.

See the recipe card for full information on ingredients and quantities.

How to Make Creamy Beef and Shells

1. Prepare The Pasta: In a large pot of boiling salted water, cook and drain the pasta al dente according to package instructions.
2. Brown The Beef: In a large skillet, heat the oil, then cook and crumble the ground beef with a wooden spoon until brown. Drain excess fat and set aside.
3. Cook The Onion: Add the onion to the skillet and cook until translucent. Stir in the garlic, Italian seasoning, paprika, and mustard powder and continue to cook for 1 minute.
4. Simmer The Sauce: Whisk in flour until lightly browned, followed by the beef stock and tomato sauce. Bring to a boil, reduce the heat, and simmer until reduced and slightly thickened.
5. Combine The Contents: Stir in pasta, beef, and heavy cream, season with salt and pepper, then mix in the cheese until melted.
6. Serve: Serve warm and enjoy!

Best Pasta for Ground Beef and Shells

When it comes to making Creamy Beef and Shells, the type of pasta you choose can make all the difference! While traditional pasta shells are a classic choice, there are a few variations you can experiment with, each adding its own twist.

Rotini: Rotini’s spiral shape is great for grabbing on to the creamy sauce. It’s the perfect shape for making sure the sauce clings to every twist, ensuring a flavorful bite in every forkful.

Penne or Ziti: If you prefer a more substantial bite, penne or ziti stand up well to heary meat sauces. Their tube-like shape allows the beef and sauce to hide inside, giving you pockets of flavor with each bite.

Fusilli: Like rotini, fusilli’s corkscrew shape is great for catching all the creamy sauce, so that every bite is rich and full of flavor.

Farfalle (Bowtie): For a fun twist, try farfalle! Their shape holds up well to the creamy sauce and makes the dish feel a little extra special.

Tips for the Best Creamy Shells and Beef

• Prepare The Pasta: To prevent the pasta from becoming soggy, I like to cook it just al dente. That way when you combine it with the sauce, further cooking won’t make it too mushy.
• Create The Creaminess: If you prefer a richer sauce, you can add more heavy cream or even a bit of cream cheese for extra thickness and tang. On the other hand, for a lighter version, swap some of the cream with milk or use half-and-half.
• Simmer The Sauce: Once you add the cream and beef stock, don’t let the sauce boil for too long, or it may break or become too thick. A gentle simmer is key to creating a smooth, velvety texture.
• Choose Your Cheese: Make sure to use freshly grated cheese for this recipe. Pre-grated cheese often contains anti-caking agents, which can prevent it from melting smoothly.

Variations: Cheesy Shells and Beef, Spicy Additions, and More

• More Meat Options: You can make a lighter version of this dish by using ground turkey, chicken, or pork in place of ground beef. For more flavorful meat, you can use ground Italian sausage.
• Choose Your Cheese: I love using extra sharp cheddar cheese in this pasta dish, but you can use another cheese, like mozzarella, Mexican cheese blend, Colby Jack, Monterey Jack, or any other cheese that melts well.
• Serve It Spicy: Add heat with crushed red pepper flakes, diced jalapeños, or a dash of hot sauce. Try adding a bit of smoked paprika or a sprinkle of cayenne pepper for extra flavor.
• Vegetarian Version: For a vegetarian pasta recipe, add in vegetarian crumbles or simply omit the meat altogether! The sauce is delicious without the meat and you can use a vegetarian stock to replace the beef stock. 
• Add Veggies for Vitamins: To make this a complete meal, add some vegetables for a boost of vitamins. Add chopped broccoli, peppers, zucchini, mushrooms, carrots, or anything you have on hand.
• Go Gluten-Free: To make this a gluten-free dish, use gluten-free flour and gluten-free pasta.
• Grab A Garnish: For the perfect finishing touch, sprinkle some parmesan cheese and fresh parsley or basil on top right before serving.

How to Store and Reheat Creamy Beef and Shells

• In The Refrigerator: Cool and store leftovers in an airtight container in the fridge for 3-4 days.
• In The Freezer: For longer storage, let the pasta cool to room temperature and then store it in an airtight container in the freezer for 1 to 2 months. You can freeze the sauce separately for up to 6 months.
• To Reheat: Reheat on the stovetop until warmed through or heat individual portions in the microwave in short bursts, stirring in between. Once chilled, the pasta will absorb more sauce. Therefore, when reheating, you may need to add more heavy cream or beef stock to keep it creamy.

Love Easy Pasta REcipes? Try These:

• Olive Garden Alfredo Sauce
• Southwest Chicken Pasta
• Taco Spaghetti
• Creamy Vodka Penne

If you tried this Creamy Beef and Shells Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!

4.88 from 122 votes

Creamy Beef and Shells

Author — Jennifer Fishkind

Serves — 6

Our Creamy Beef and Shells is an one-pot easy meat and pasta meal and perfect for even the pickiest eaters. A delicious dish that goes from stovetop to dinner table in under 30 minutes.

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Prep Time 0 minutes mins

Cook Time 30 minutes mins

Total Time 30 minutes mins

Video

Ingredients

  

1x2x3x

• ▢ 8 ounces medium pasta shells
• ▢ 1 tablespoon olive oil
• ▢ 1 pound ground beef
• ▢ ½ medium onion diced
• ▢ 2 cloves garlic minced
• ▢ 1 ½ teaspoons Italian seasoning
• ▢ 1 teaspoon paprika
• ▢ ½ teaspoon mustard powder
• ▢ 2 tablespoon all-purpose flour
• ▢ 2 cups beef stock
• ▢ 1 15-ounce jar tomato sauce
• ▢ ¾ cup heavy cream
• ▢ Salt and pepper to taste
• ▢ 6 ounces shredded extra-sharp cheddar cheese about 1 ½ cups

Instructions

 

• In a large pot of boiling salted water, cook pasta according to package instructions. Drain well
• Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until brown, about 3-5 minutes, crumbling the ground beef. Drain excess fat and set aside
• Add onion to the skillet, cook stirring frequently until translucent, about 2-3 minutes.
• Stir in garlic, Italian seasoning, paprika and mustard powder, cook about 1 minute
• Whisk in flour until lightly browned, about 1 minute
• Gradually whisk in beef stock and tomato sauce. Bring to a boil, reduce heat and simmer, stirring occasionally until reduced and slightly thickened, about 6-8 minutes.
• Stir in pasta, beef and heavy cream and heat through. Season with salt and pepper.
• Stir in cheese until melted.

Jenn’s Notes

To Store:

• Refrigerate: Store in an airtight container for 3-4 days.
• Freeze: Store pasta for 1-2 months or sauce separately for up to 6 months.
• Reheat: Warm on the stovetop or microwave, adding cream or stock if needed.

Nutrition Info

Calories: 429kcal | Carbohydrates: 17g | Protein: 28g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 117mg | Sodium: 398mg | Potassium: 504mg | Fiber: 1g | Sugar: 1g | Vitamin A: 894IU | Vitamin C: 1mg | Calcium: 251mg | Iron: 3mg

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Originally posted 9/6/19