If you’re craving a comforting dish that feels like a warm hug on a plate, you absolutely have to try this Creamy Beef and Shells recipe. It’s that perfect mix of tender pasta shells, savory ground beef, and a rich, velvety sauce that’s bursting with flavor. Each bite is a delicious dance of creamy textures and hearty goodness, making it a wonderful meal to share with family or to savor on a cozy night in.

Creamy Beef and Shells Recipe - Recipe Image

Ingredients You’ll Need

Gathering a handful of simple, straightforward ingredients is all it takes to bring this Creamy Beef and Shells dish to life. Each item plays a crucial role, whether it’s adding depth, creaminess, or a kick of savory satisfaction.

8 ounces medium pasta shells: These tender shells are perfect for holding onto every bit of the creamy sauce.
1 tablespoon olive oil: Used to brown the beef and soften the onions, bringing rich flavor without overpowering.
1 pound ground beef: Provides a hearty, meaty base that makes the dish truly satisfying.
1/2 medium sweet onion (diced): Adds subtle sweetness and aromatics to the sauce.
2 cloves garlic (minced): Infuses savory warmth and a bit of bite.
1 1/2 teaspoons Italian seasoning: A fragrant blend that ties the flavors together beautifully.
2 tablespoons all-purpose flour: Helps thicken the sauce to the perfect consistency.
2 cups beef stock: Adds deep, beefy richness and moisture to the creamy sauce.
1 (15-ounce) can tomato sauce: Gives the dish a subtle tang and vibrant color.
3/4 cup heavy cream: The secret to that luscious, silky texture you’ll absolutely love.
Kosher salt and freshly ground black pepper (to taste): Essential for seasoning and bringing out the flavors.
6 ounces shredded extra-sharp cheddar cheese (about 1 1/2 cups): Adds a bold, melty cheesiness that’s simply irresistible.

How to Make Creamy Beef and Shells

Step 1: Cook the Pasta

Start by boiling a large pot of salted water and cooking the medium pasta shells according to the package instructions. Getting this step right ensures the pasta is perfectly tender and ready to soak up the rich sauce later. Once cooked, drain the shells well to avoid watery sauce.

Step 2: Brown the Beef

Next, heat olive oil in a large cast iron skillet over medium-high heat. Add the ground beef and cook until it’s beautifully browned, about 3 to 5 minutes. Make sure to crumble the beef as it cooks for those perfect bite-sized pieces. When browned, drain off any excess fat to keep the dish from becoming greasy, then set the beef aside for the next steps.

Step 3: Sauté Onions and Garlic

In the same skillet, toss in the diced sweet onion and cook until it becomes translucent and soft, around 2 to 3 minutes. Then stir in the minced garlic along with the Italian seasoning, cooking for another minute until fragrant. This step builds a flavorful foundation for the sauce.

Step 4: Create the Sauce Base

Sprinkle the flour over the onion and garlic mixture to coat everything and whisk it in until it turns lightly browned, about one minute. This helps thicken our sauce. From there, gradually whisk in the beef stock and tomato sauce, bringing everything to a boil before reducing the heat. Let it simmer and thicken gently for about 6 to 8 minutes, stirring occasionally to prevent sticking.

Step 5: Combine and Finish

Return the cooked pasta shells and browned beef to the skillet and gently stir in the heavy cream. Heat everything through for another 1 to 2 minutes, then season with kosher salt and freshly ground black pepper to your liking. Finally, fold in the shredded extra-sharp cheddar cheese until it melts into a creamy, ooey-gooey finish that makes this dish unforgettable.

How to Serve Creamy Beef and Shells

Garnishes

To amp up the presentation and flavor of your Creamy Beef and Shells, consider finishing with a sprinkle of freshly chopped parsley or basil for a pop of color and freshness. A little grating of Parmesan cheese on top adds an extra layer of sharpness that complements the creamy sauce beautifully.

Side Dishes

This dish stands wonderfully on its own, but if you’re aiming for a full spread, light and crisp sides work best. A fresh green salad with a tangy vinaigrette or steamed garlic broccoli balances the richness perfectly. Garlic bread or warm dinner rolls are also great for scooping up every last bit of that luscious cream sauce.

Creative Ways to Present

For a fun twist, serve this Creamy Beef and Shells in individual oven-safe ramekins topped with an extra handful of cheese and a quick broil for a bubbly, golden crust. Alternatively, layer it in a casserole dish with some extra cheese on top and bake until bubbly for a cozy family-style meal.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Beef and Shells store nicely in an airtight container in the refrigerator for up to 3 days. Make sure it cools fully before sealing, and give it a gentle stir before refrigerating to prevent the cheese from clumping.

Freezing

This dish freezes well, although the texture of the pasta might soften slightly. For best results, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator to prepare it for reheating.

Reheating

Reheat leftovers gently on the stovetop over low to medium heat, stirring frequently to keep the sauce creamy and smooth. If it thickens too much, add a splash of beef stock or cream to revive its silkiness. Microwaving works too, but just be sure to stir halfway through to heat evenly.

FAQs

Can I use different pasta shapes for this recipe?

Absolutely! While medium shells are ideal because they hold the sauce so nicely, you can swap in elbow macaroni, rotini, or even penne. Just adjust cooking times based on the pasta shape you choose.

Is it possible to make this recipe without heavy cream?

You can substitute half-and-half or whole milk to lighten the dish somewhat. Just keep in mind the sauce won’t be as rich or silky, but it will still be delicious!

Can I use ground turkey or chicken instead of beef?

Definitely. Ground turkey or chicken works well as a leaner alternative. Just brown it thoroughly and adjust seasoning to taste, as these meats are milder than beef.

How can I make this dish spicier?

Add a pinch of red pepper flakes when sautéing the garlic and onions or mix in a dash of hot sauce at the end. It’s a great way to give your Creamy Beef and Shells a little kick.

What’s the best way to reheat leftovers without drying out the pasta?

Reheat gently on the stovetop with a splash of beef stock or cream to keep everything moist. Avoid high heat which can dry out the sauce and toughen the pasta.

Final Thoughts

This Creamy Beef and Shells recipe is one of those rare dishes that feels like a timeless classic and a fresh delicious discovery all at once. It’s warm, comforting, and ridiculously easy to make, guaranteed to become a go-to in your kitchen. Trust me, once you try it, you’ll be making it again and again to savor every creamy, cheesy bite!

Creamy Beef and Shells Recipe

★★★★★

5 from 13 reviews

Author: Lily
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Low Salt

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Description

Creamy Beef and Shells is a comforting pasta dish featuring tender medium pasta shells combined with savory browned ground beef in a rich, creamy tomato sauce enhanced with sharp cheddar cheese. This easy-to-make skillet meal brings together Italian seasoning, garlic, and a smooth blend of beef stock, tomato sauce, and heavy cream for a satisfying family-friendly dinner.

Instructions

Cook Pasta: In a large pot of boiling salted water, cook pasta shells according to package instructions until al dente. Drain well and set aside.
Brown Beef: Heat olive oil in a large cast iron skillet over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, crumbling the beef as it cooks. Drain excess fat and set beef aside.
Sauté Onion: Add diced onion to the same skillet and cook, stirring frequently, until translucent, about 2-3 minutes.
Add Garlic and Seasoning: Stir in minced garlic and Italian seasoning, cooking until fragrant, about 1 minute.
Create Roux: Whisk in all-purpose flour and cook until lightly browned, about 1 minute, to form a roux that will thicken the sauce.
Add Liquids and Simmer: Gradually whisk in beef stock and tomato sauce. Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, until the sauce is reduced and slightly thickened, about 6-8 minutes.
Combine and Heat Through: Stir in cooked pasta, browned ground beef, and heavy cream until heated through, about 1-2 minutes. Season with kosher salt and freshly ground black pepper to taste.
Melt Cheese: Stir in shredded extra-sharp cheddar cheese until melted and incorporated, about 2 minutes.
Serve: Serve the creamy beef and shells immediately while hot for best flavor and texture.

Notes

Be sure to drain the excess fat from the ground beef to keep the sauce from being greasy.
Use extra-sharp cheddar for a robust cheesy flavor, but you can substitute with a milder cheddar if preferred.
For a thicker sauce, let it simmer a little longer before adding pasta and cheese.
This recipe can be made ahead and reheated; add a splash of beef stock or cream when reheating if the sauce thickens too much.
Ensure the pasta is cooked just until al dente as it will continue to cook slightly when mixed into the sauce.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Italian-American