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Creamy Beef and Shells with ground beef, tender pasta shells, and creamy tomato cheese 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
Cook Time 20 minutes
Total Time 30 minutes
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.