I Love How This Recipe Comes Together In Just About 25 Minutes, Making It Ideal For Nights When I Do Not Want To Spend Hours In The Kitchen. I Only Use Simple Pantry Staples, But The Combination Of Beef, Tomato Sauce, Cream, And Sharp Cheddar Creates A Deeply Comforting Flavor.
I Also Appreciate How Filling It Is. The Pasta Shells Hold Onto The Creamy Sauce Beautifully, And Every Bite Feels Balanced With Beef, Cheese, And Seasoning. I Find It Works Well For Family Dinners, Meal Prep, Or Even Casual Gatherings.
Ingredients
(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)
8 Ounces Medium Pasta Shells 1 Tablespoon Olive Oil 1 Pound Ground Beef ½ Medium Onion, Diced 2 Cloves Garlic, Minced 1½ Teaspoons Italian Seasoning 1 Teaspoon Paprika ½ Teaspoon Mustard Powder 2 Tablespoons All-Purpose Flour 2 Cups Beef Stock 15 Ounce Can Tomato Sauce ¾ Cup Heavy Cream 6 Ounces Extra Sharp Cheddar Cheese, Shredded (About 1½ Cups) Salt And Pepper To Taste
Directions
I Bring A Large Pot Of Salted Water To A Boil And Cook The Pasta Shells According To The Package Instructions. I Drain Them Well And Set Them Aside.
I Heat Olive Oil In A Large Skillet Over Medium-High Heat. I Add The Ground Beef And Cook For About 3 To 5 Minutes, Breaking It Up As It Browns. I Drain Any Excess Fat And Set The Beef Aside.
In The Same Skillet, I Add The Diced Onion And Cook, Stirring Frequently, Until It Becomes Translucent, About 2 To 3 Minutes.
I Stir In The Minced Garlic, Italian Seasoning, Paprika, And Mustard Powder, And Cook For About 1 Minute Until Fragrant.
I Whisk In The Flour And Cook For About 1 Minute, Until It Turns Lightly Browned.
I Gradually Whisk In The Beef Stock And Tomato Sauce. I Bring The Mixture To A Boil, Then Reduce The Heat And Let It Simmer, Stirring Occasionally, Until It Thickens Slightly, About 6 To 8 Minutes.
I Stir The Cooked Pasta, Browned Beef, And Heavy Cream Into The Skillet And Heat Everything Through.
I Stir In The Shredded Cheddar Cheese Until It Melts Completely. I Season With Salt And Pepper To Taste.
I Serve It Warm.
Servings And Timing
This Recipe Makes 8 Servings.
I Usually Need About 10 Minutes Of Prep Time And 15 Minutes Of Cooking Time, For A Total Of Approximately 25 Minutes From Start To Finish.
Variations
I Sometimes Swap The Ground Beef For Ground Turkey If I Want A Lighter Option. I Also Like To Add Sliced Mushrooms Or Spinach For Extra Vegetables.
For A Little Heat, I Stir In A Pinch Of Red Pepper Flakes. If I Want A Richer Flavor, I Mix In A Blend Of Cheeses Such As Mozzarella And Cheddar. I Have Even Used Whole Wheat Or Gluten-Free Pasta Shells With Great Results.
Storage/Reheating
I Store Leftovers In An Airtight Container In The Refrigerator For Up To 4 Days.
When I Reheat It, I Add A Splash Of Milk Or Beef Stock To Loosen The Sauce, Since The Pasta Tends To Absorb Some Of The Liquid. I Warm It Gently On The Stovetop Over Medium-Low Heat Or In The Microwave In Short Intervals, Stirring In Between.
For Longer Storage, I Freeze Portions In Freezer-Safe Containers For Up To 2 Months. I Thaw Them Overnight In The Refrigerator Before Reheating.
FAQs
Can I Make This Recipe Ahead Of Time?
Yes, I Often Prepare It A Day In Advance And Store It In The Refrigerator. I Reheat It Gently With A Little Extra Liquid To Keep The Sauce Creamy.
Can I Use A Different Type Of Pasta?
I Sometimes Use Elbow Macaroni Or Rotini If I Do Not Have Shells On Hand. I Find That Any Short Pasta That Holds Sauce Well Works Nicely.
How Do I Make The Sauce Thicker?
If I Want A Thicker Sauce, I Let It Simmer A Few Extra Minutes To Reduce Further. I Can Also Add A Small Sprinkle Of Extra Cheese To Help It Thicken.
Can I Make This Dish Gluten-Free?
I Use Gluten-Free Pasta And Substitute The All-Purpose Flour With A Gluten-Free Flour Blend. The Texture Remains Creamy And Satisfying.
What Can I Serve With Creamy Beef And Shells?
I Like To Serve It With A Simple Green Salad Or Garlic Bread. A Side Of Roasted Vegetables Also Pairs Well With The Rich, Creamy Sauce.
Conclusion
I Find This Creamy Beef And Shells Recipe To Be The Perfect Combination Of Comfort And Convenience. It Is Creamy, Cheesy, And Packed With Flavor, Yet Simple Enough To Prepare On A Busy Evening. Whenever I Need A Dependable, Crowd-Pleasing Meal, This Is One Of The First Recipes I Turn To.
Rich, cheesy and packed with savory ground beef, this Creamy Beef and Shells recipe is the ultimate quick comfort food. Ready in just 25 minutes, these tender pasta shells are coated in a creamy tomato beef sauce and melted sharp cheddar for an easy weeknight dinner the whole family will love.
Author:Sarah
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:8 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Ingredients
8 ounces medium pasta shells
1 tablespoon olive oil
1 pound ground beef
½ medium onion, diced
2 cloves garlic, minced
1½ teaspoons Italian seasoning
1 teaspoon paprika
½ teaspoon mustard powder
2 tablespoons all-purpose flour
2 cups beef stock
1 (15-ounce) can tomato sauce
¾ cup heavy cream
6 ounces extra sharp cheddar cheese, shredded (about 1½ cups)
Salt and pepper, to taste
Instructions
Bring a large pot of salted water to a boil. Cook pasta shells according to package instructions. Drain well and set aside.
Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for 3–5 minutes, breaking it apart as it browns. Drain excess fat and set aside.
In the same skillet, add diced onion and cook for 2–3 minutes until translucent.
Stir in garlic, Italian seasoning, paprika, and mustard powder. Cook for about 1 minute until fragrant.
Whisk in the flour and cook for 1 minute until lightly browned.
Gradually whisk in beef stock and tomato sauce. Bring to a boil, then reduce heat and simmer for 6–8 minutes, stirring occasionally, until slightly thickened.
Stir in the cooked pasta, browned beef, and heavy cream. Heat through.
Add shredded cheddar cheese and stir until fully melted and creamy. Season with salt and pepper to taste.
Serve warm and enjoy!
Notes
For extra creaminess, add an additional ¼ cup heavy cream.
Substitute ground turkey for a lighter option.
Freshly shredded cheese melts more smoothly than pre-shredded cheese.
