Creamy Beef and Shells

image of ground beef pasta shells tomato sauce beef broth heavy cream cheddar cheese onion garlic Italian seasoning flour cream cheese Worcestershire sauce hot sauce mustard powder red pepper flakes sour cream parsley fresh ingredients white marble counter glass bowls rustic wooden kitchen sets soft diffuse daylight

adam saha

Creamy Beef and Shells

A comforting, quick dinner that captures the nostalgia of homemade comfort food with rich, creamy beef and tomato sauce coating tender pasta shells, ready in under 30 minutes.

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Prep Time 5

Cook Time 20

Total Time 25

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 650

Ingredients Equipment Method Nutrition Notes

Ingredients

1 lb 1 lb ground beef (80/20 for best flavor)
8 oz 8 oz small pasta shells (conchiglie)
1 1 medium yellow onion, diced
2 cloves 2 garlic, minced
2 tbsp 2 tbsp tomato paste
15 oz 15 oz tomato sauce
2 cups 2 cups beef broth
2 tbsp 2 tbsp all-purpose flour
1 cup 1 cup heavy cream or half and half
2 cups 2 cups shredded sharp cheddar cheese
1 tsp 1 tsp Italian seasoning
1 tsp 1 tsp Worcestershire sauce
To taste salt and pepper
Fresh parsley for garnish (optional)

Equipment

Large Dutch Oven or Deep Skillet
Wooden spoon
Knife
Measure spoons

Method

Heat a large Dutch oven or deep skillet over medium-high heat. Add the ground beef, breaking it up with a spoon, and brown completely. Drain off excess fat, leaving about 1-2 tablespoons.
Reduce heat to medium. Add diced onion and cook for 3-4 minutes until translucent. Stir in minced garlic and cook for 1 minute until fragrant.
Sprinkle flour over the mixture and stir to coat, cooking for 1 minute. Stir in tomato paste and cook for another minute until darkened.
Pour in beef broth, tomato sauce, Italian seasoning, Worcestershire sauce, salt, and pepper. Stir until smooth and bring to a simmer.
Add dry pasta shells to the pot. Reduce heat to a gentle boil, cover, and simmer for 10-12 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
Stir in heavy cream and let heat through for 2 minutes without boiling. Remove from heat.
Gradually stir in shredded cheddar cheese until melted and smooth. Adjust seasoning if needed.
Garnish with parsley and serve immediately.

Nutrition

Calories: 650kcalCarbohydrates: 45gProtein: 35gFat: 40g

Notes

For a one-pot method: Increase beef broth to 4 cups (1.5 additions) if making traditional separate boiled pasta: Cook pasta al dente separately, drain, and combine. Store leftovers in fridge for 3-4 days, reheat with splash of milk over low heat.

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