Creamy Beef and Shells is a comforting, hearty dish that brings together tender ground beef, pasta shells, and a rich, creamy sauce. It’s the kind of meal that fills your kitchen with a warm, inviting scent and promises a tasty, satisfying dinner. The soft pasta shells soak up the creamy sauce perfectly, making every bite cozy and delicious.
I love making this recipe on busy weeknights because it comes together quickly but still feels special. The creamy sauce is simple to whip up and really makes the beef and pasta shine. I usually add a little cheese on top for an extra touch of gooey goodness — it’s always a hit at the table.
This dish is fantastic served with a fresh green salad or some steamed veggies to balance the richness. I find that leftovers taste great the next day, so I often make a big batch to enjoy again or pack for lunch. It’s a great go-to when you want something comforting without too much fuss.
Key Ingredients & Substitutions
Ground Beef: This adds hearty flavor and texture. You can use ground turkey or chicken for a lighter option. For extra richness, try a mix of beef and pork.
Pasta Shells: Medium shells are great to hold the creamy sauce. If you can’t find shells, small pasta like elbow macaroni or mini penne work well too.
Heavy Cream: The cream makes the sauce smooth and rich. You can use half-and-half or a mix of milk and cream cheese for a lighter or dairy-free version.
Diced Tomatoes: They add a slight tang and texture. If tomatoes aren’t available, try tomato sauce but reduce added liquid elsewhere.
Cheese: Mozzarella or cheddar melts well. Feel free to use a cheese blend or add Parmesan for a sharper flavor.
How Do I Make the Creamy Sauce Thick and Cozy?
Getting the sauce just right is key. Here’s how to make it creamy without being runny:
- After browning the beef, add tomato paste and cook for a minute—this boosts flavor.
- Simmer the broth and tomatoes together to reduce excess liquid and concentrate taste.
- Lower the heat before adding cream to prevent curdling.
- Cook gently, stirring often, so the cream blends smoothly into the sauce.
- Adding cheese last helps the sauce thicken further and adds a nice gooey texture.
Taking these steps makes the sauce rich, smooth, and clinging perfectly to the pasta shells.
Equipment You’ll Need
- Large pot – I use this to boil the pasta shells until al dente, making the cooking process easy and quick.
- Large skillet or frying pan – perfect for cooking the beef, making the sauce, and mixing everything together in one pan.
- Colander – helps drain pasta efficiently without making a mess.
- Measuring spoons and cups – keep everything precise for the best flavor.
- Cooking spoon or spatula – to stir the sauce and break up the beef as it cooks.
- Grater (if shredding your own cheese) – for fresh, melty cheese topping that’s extra flavorful.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a leaner version that’s still tasty.
- Mix in sautéed mushrooms, spinach, or bell peppers to add extra veggies and texture.
- Top with a sprinkle of Parmesan or a dash of hot sauce for more flavor.
- Swap mozzarella for pepper jack, for a cheesy spicy kick.
Creamy Beef and Shells
Ingredients You’ll Need:
- 1 lb (450 g) ground beef
- 8 oz (225 g) medium pasta shells
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 ½ cups beef broth
- 1 cup heavy cream
- 1 cup shredded mozzarella or cheddar cheese
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp dried Italian seasoning (or mixed oregano, basil, thyme)
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
Estimated Time Needed:
This dish takes about 10 minutes to prep and around 25 minutes to cook, so you can have a creamy, comforting meal ready in about 35 minutes total.
Step-by-Step Instructions:
1. Cook the Pasta Shells:
Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions until they are al dente. Once cooked, drain the pasta and set it aside.
2. Prepare the Beef Mixture:
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for about 30 seconds until fragrant.
Add the ground beef to the skillet, breaking it up with your spoon. Cook until the beef is browned and no longer pink, about 6-8 minutes. If there’s excess fat, drain it off.
3. Make the Creamy Sauce:
Stir in the tomato paste, smoked paprika, Italian seasoning, salt, and pepper. Cook for 1 minute to bring out the flavors. Then add the drained diced tomatoes and beef broth. Stir well and bring the mixture to a simmer, cooking for about 5-7 minutes to slightly reduce the liquid.
Lower the heat, stir in the heavy cream, and let it simmer gently for 3-4 minutes until the sauce becomes creamy and heated through.
4. Combine and Serve:
Add the cooked pasta shells to the skillet and toss them with the creamy beef sauce until evenly coated. Stir in half of the shredded cheese until it melts and blends in nicely.
Serve the dish topped with the remaining cheese and a sprinkle of fresh chopped parsley for a fresh, tasty finish.
Can I Use Frozen Ground Beef for This Recipe?
Yes, you can! Just make sure to fully thaw the beef in the refrigerator overnight before cooking. Avoid cooking from frozen, as it can affect texture and cooking time.
Can I Substitute the Cream?
Absolutely! If you want a lighter option, use half-and-half or whole milk with a tablespoon of flour to thicken the sauce. Coconut milk or cashew cream can work well for dairy-free versions.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to loosen the sauce if needed.
Can I Add Vegetables to This Dish?
Definitely! Sautéed mushrooms, spinach, or bell peppers are great additions and can be cooked with the onion for extra flavor and nutrition.
