Creamy-beef-and-shells

This Creamy Beef and Shells recipe is an easy, comforting dinner made with tender pasta shells, seasoned ground beef, a rich tomato cream sauce, and melted cheddar cheese. Perfect for busy weeknights, this family-friendly meal is ready in about 30 minutes.

Why You’ll Love This Creamy Beef and Shells

Creamy Beef and Shells is the perfect comfort food for a busy weeknight. Tender pasta shells, flavorful ground beef, and a rich tomato cream sauce come together in one satisfying meal. The melted cheddar adds a delicious cheesy finish that makes this dish especially comforting.

This recipe uses simple, accessible ingredients and takes approximately 30 minutes to prepare. It is a convenient option for families looking for a hearty homemade dinner without spending hours in the kitchen.

Tips for Making the Best Creamy Beef and Shells

For the best results, use lean ground beef and cook it until evenly browned. Freshly minced garlic and diced onion add depth to the tomato sauce.

Stir the pasta occasionally while it cooks to prevent it from sticking. If the mixture becomes too thick before the pasta is tender, add a small amount of warm beef broth.

Reduce the heat before adding the cream and shredded cheddar cheese. Stir gently until the cheese melts into a smooth, creamy sauce.

What to Serve with Creamy Beef and Shells

This hearty pasta dish pairs well with a fresh green salad, steamed broccoli, roasted vegetables, or garlic bread. A simple vegetable side dish helps balance the richness of the creamy sauce.

Tiffany

Creamy Beef and Shells

This easy Creamy Beef and Shells recipe combines tender pasta shells, seasoned ground beef, rich tomato cream sauce, and melted cheddar cheese in one pot. A comforting family dinner ready in about 30 minutes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Dinner, Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb lean ground beef
• 8 oz medium pasta shells uncooked
• 1 tbsp olive oil
• 1 small yellow onion finely diced
• 3 cloves garlic minced
• 2 tbsp tomato paste
• 15 oz tomato sauce
• 2 cups low-sodium beef broth
• 1/2 cup heavy cream
• 1 cup freshly shredded sharp cheddar cheese
• 1/4 cup freshly grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt or to taste
• 1/4 tsp black pepper
• 1 tsp Worcestershire sauce
• 2 tbsp chopped fresh parsley optional

Equipment

• 1 Large Dutch oven
• 1 Wooden spoon
• 1 Cutting board
• 1 Sharp knife
• 1 Set of measuring cups and spoons

Method

 

1. Brown the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook for 4–5 minutes until fully browned. Drain excess grease if needed.
2. Cook the Aromatics: Add diced onion and cook for 2 minutes. Stir in minced garlic and cook for another 30 seconds.
3. Prepare the Sauce: Stir in tomato paste, Italian seasoning, smoked paprika, salt, black pepper, and Worcestershire sauce. Cook for 1 minute. Add tomato sauce and beef broth.
4. Cook the Pasta: Add uncooked pasta shells. Bring to a gentle boil, then reduce heat and simmer loosely covered for 10–12 minutes, stirring frequently. Add a splash of broth or water if needed.
5. Add Cream and Cheese: Reduce heat to low. Stir in heavy cream, shredded cheddar, and Parmesan until the sauce is smooth and creamy.
6. Serve: Remove from heat and let rest for 2 minutes. Garnish with chopped fresh parsley and serve warm.

Notes

1. Brown the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook for 4–5 minutes until fully browned. Drain excess grease if needed.

2. Cook the Aromatics: Add diced onion and cook for 2 minutes. Stir in minced garlic and cook for another 30 seconds.

3. Prepare the Sauce: Stir in tomato paste, Italian seasoning, smoked paprika, salt, black pepper, and Worcestershire sauce. Cook for 1 minute. Add tomato sauce and beef broth.

4. Cook the Pasta: Add uncooked pasta shells. Bring to a gentle boil, then reduce heat and simmer loosely covered for 10–12 minutes, stirring frequently. Add a splash of broth or water if needed.

5. Add Cream and Cheese: Reduce heat to low. Stir in heavy cream, shredded cheddar, and Parmesan until the sauce is smooth and creamy.

6. Serve: Remove from heat and let rest for 2 minutes. Garnish with chopped fresh parsley and serve warm.