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–+ servings
image of ground beef pasta shells heavy cream tomato sauce tomato paste garlic onion Italian seasoning parmesan cheese beef broth Velveeta cheese Worcestershire sauce salt pepper olive oil fresh parsley cheddar cheese chicken stock sweet bell pepper cream cheese chili powder arranged on white marble kitchen counter with clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
adam saha

Creamy Ground Beef and Shells Pasta

This comforting Creamy Ground Beef and Shells Pasta is the ultimate weeknight dinner, featuring tender ground beef, perfectly cooked pasta shells, and a rich, creamy tomato sauce that the whole family will love. It's a hearty, flavor-packed dish that's ready in under 45 minutes with simple pantry ingredients.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 lb pasta shells medium size conchiglie
For the Sauce
  • 1.5 lbs ground beef 85/15 or 90/10, drained well
  • 1 tbsp olive oil for sautéing
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 6 oz can tomato paste
  • 15 oz can tomato sauce not puree
  • 2 cups beef broth low-sodium, or chicken stock
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp Italian seasoning
  • 1 splash Worcestershire sauce optional, for umami depth
  • 1 cup heavy cream or half-and-half for lighter option
  • 1 cup shredded cheddar cheese
  • 0.5 cup grated Parmesan cheese plus extra for topping
  • fresh parsley optional for garnish

Equipment

  • Large pot
  • Large Dutch Oven or Deep Skillet

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta shells according to package directions until al dente. Drain and toss with a little butter or olive oil to prevent sticking. Set aside.
  2. In a large Dutch oven or deep skillet, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned, about 6-8 minutes. Drain off any excess grease thoroughly.
  3. Reduce heat to medium. Add the diced onion to the pan with the beef. Cook until onion is softened and translucent, about 5 minutes. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Push the beef and onions to one side. Add the tomato paste to the cleared space and cook for 2 minutes, stirring with the pan. Then, stir the paste into the beef mixture.
  5. Add the tomato sauce, beef broth, Italian seasoning, basil, oregano, salt, pepper, and Worcestershire if using. Bring to a simmer, then reduce heat to low, cover loosely, and simmer for 10 minutes.
  6. Remove from heat. Stir in the heavy cream until smooth. Add the cheddar and half the Parmesan, stirring until melted. Adjust seasonings.
  7. Add the drained pasta to the skillet. Toss to coat. Serve hot, topped with remaining Parmesan and parsley if desired.

Nutrition

Calories: 750kcalCarbohydrates: 65gProtein: 35gFat: 35g

Notes

For a smoother sauce, reserve 1 cup of pasta water and add if sauce thickens too much. Caramelize the tomato paste for deeper flavor. To add veggies, sauté diced carrots or bell peppers with the onion. Velveeta can replace cheddar for a nostalgic twist. Store in fridge for 3-4 days or freeze sauce only for up to 3 months. Reheat with a splash of milk on stovetop.
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