Creamy Beef and Shells

image of realistic top down mise en place shot showing the fresh ingredients ground beef pasta shells heavy cream cheddar cheese parmesan cheese onion garlic butter milk flour salt pepper italian seasoning mushrooms spinach tomato sauce bell pepper bacon mozzarella cheese cream cheese sour cream arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

adam saha

Creamy Beef and Shells

A comforting and quick weeknight dinner featuring tender pasta shells coated in a rich, creamy tomato sauce with savory ground beef. It's a family-friendly meal that's easy to customize and always satisfying.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

Pasta Shells

12 oz medium pasta shells (conchiglie) About 3 cups uncooked

Beef and Sauce

1 lb ground beef 85/15 lean-to-fat ratio is recommended
1 large yellow onion Diced
3 cloves garlic Minced
2 tbsp olive oil
15 oz canned crushed tomatoes One 15-oz can
1 tbsp tomato paste Optional, for deeper flavor
1 cup beef broth
1 tsp Italian seasoning
1 cup heavy cream
1.5 cups shredded cheddar cheese Divided
0.25 cup grated Parmesan cheese
1 tsp salt Or to taste
0.5 tsp freshly ground black pepper Or to taste
0.5 cup reserved pasta water As needed, for thinning the sauce

Equipment

Large pot
Large skillet or Dutch oven
Colander

Method

Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package directions until just shy of al dente. Reserve 1/2 cup of the starchy pasta water, then drain the pasta and set aside.
In a large skillet or Dutch oven over medium-high heat, heat the olive oil. Add the ground beef, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Drain any excess fat if desired.
Add the diced onion to the browned beef and cook for about 5 minutes, until softened and translucent. Stir in the minced garlic and Italian seasoning, and cook for an additional 1 minute, until fragrant.
Stir in the crushed tomatoes and tomato paste (if using). If the mixture seems dry, add a splash of beef broth. Bring to a simmer and cook for 5 minutes to allow the flavors to meld. Season with salt and pepper.
Reduce the heat to low. Stir in the heavy cream and let the sauce simmer gently for 5-7 minutes, until slightly thickened. The color should change to a soft blush pink.
Remove the skillet from the heat. Stir in 1 cup of the shredded cheddar cheese and the grated Parmesan until melted and smooth. Taste and adjust seasoning.
Add the cooked pasta shells to the skillet and toss until they are evenly coated with the creamy sauce. If the sauce is too thick, add a little of the reserved pasta water, a few tablespoons at a time, until you reach your desired consistency.
Transfer the pasta to a serving dish. Top with the remaining 1/2 cup of shredded cheddar cheese. Serve immediately, while hot.

Nutrition

Calories: 600kcalCarbohydrates: 45gProtein: 30gFat: 32gSaturated Fat: 18gCholesterol: 120mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 6gVitamin A: 1500IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

Variations: For a creamy beef and shells with spinach, stir in 4-5 cups of fresh baby spinach in the last minute of simmering. For a creamy beef and shells with mushrooms, add 8 oz sliced mushrooms with the onions. To make it gluten-free, use gluten-free pasta shells. To make it low-carb/keto, substitute the pasta with cauliflower rice or zucchini noodles.

Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.

Serving Suggestion: Serve with a simple green salad and garlic bread for a complete meal.

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