Name: Creamy Beef and Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 8 ounces medium pasta shells; 1 tablespoon olive oil; 1 pound ground beef; 1/2 medium sweet onion, diced; 2 cloves garlic, minced; 1 1/2 teaspoons Italian seasoning; 2 tablespoons all-purpose flour; 2 cups beef stock; 1 15-ounce can tomato sauce; 3/4 cup heavy cream; Kosher salt and freshly ground black pepper, to taste; 6 ounces shredded extra-sharp cheddar cheese ((about 1 1/2 cups))

Jump to Recipe

If you’re searching for a comforting, rich, and delightfully creamy dinner that pleases both kids and adults, Creamy Beef and Shells is about to become your new weeknight favorite. Imagine plump pasta shells nestled in a velvety, cheesy sauce with hearty ground beef and aromatic herbs—every bite tastes like a warm hug! Growing up, this was the dish my family rallied around on chilly evenings, sparking laughter over second helpings. Did you know this recipe is a favorite among busy home cooks for its speedy prep and ultimate kid-approval rating? Unlike more complicated baked pasta dishes (like our classic Baked Ziti), this one-skillet meal gets dinner on the table fast without sacrificing flavor. So, if you want fuss-free comfort food that feels special, Creamy Beef and Shells is calling your name—let’s make it together!

What is Creamy Beef and Shells?

Creamy Beef and Shells—doesn’t that name already sound fun? You might wonder, why shells, not spaghetti or penne? I’ve always thought it’s because those little pasta shells are perfect for capturing every bit of saucy goodness (and who doesn’t want more sauce per bite?). Plus, “shells” make the meal sound as cozy as it tastes! Some say the way to a man’s heart is through his stomach, but I say the way to anyone’s heart is with a big skillet of this creamy, beefy classic. Ready to find out why everyone’s raving about it? Roll up your sleeves and let’s dive in!

Why You’ll Love This

You’ll find so many reasons to adore Creamy Beef and Shells. First and foremost, the creamy, cheesy sauce clings to the shells, turning every forkful into a symphony of flavor. Even picky eaters will ask for seconds! Making this dish at home also saves you precious dollars compared to takeout—plus, you’re in complete control of quality ingredients. The combination of extra-sharp cheddar and a hint of Italian seasoning adds irresistible depth to the sauce, giving it that “something special” you can’t find in basic mac and cheese. If you enjoyed my One-Pot Cheeseburger Pasta, you’ll especially appreciate the rich, comforting notes of this version! Give it a try and see why it’s always a hit at my table.

How to Make

Quick Overview

Creamy Beef and Shells is a one-pan wonder that makes busy weeknights easy. You’ll love how it comes together in just about 30 minutes, all with simple pantry staples. The savory ground beef, delicate onion, and robust Italian seasoning simmer together before being enveloped in a lusciously creamy, cheese-laden sauce. The best part? Minimal prep, easy clean-up, and hearty flavors that will have everyone reaching for seconds!

Ingredients

8 ounces medium pasta shells
1 tablespoon olive oil
1 pound ground beef
1/2 medium sweet onion, diced
2 cloves garlic, minced
1 1/2 teaspoons Italian seasoning
2 tablespoons all-purpose flour
2 cups beef stock
1 (15-ounce) can tomato sauce
3/4 cup heavy cream
Kosher salt and freshly ground black pepper, to taste
6 ounces shredded extra-sharp cheddar cheese (about 1 1/2 cups)

Step-by-Step

Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package directions until al dente. Drain well and set aside.
While the pasta is cooking, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon (about 3–5 minutes).
Stir in the diced onion and cook for another 2–3 minutes, until softened. Add the minced garlic and Italian seasoning, sautéing for about 1 minute until fragrant.
Sprinkle the flour over the beef mixture and stir well to coat. Cook for 1 minute to eliminate any raw flour taste.
Pour in the beef stock, scraping any flavorful bits from the bottom of the pan. Add the tomato sauce, then stir to combine. Reduce the heat to medium and simmer the sauce for about 5 minutes, until slightly thickened.
Lower the heat and pour in the heavy cream. Stir gently until fully combined and the sauce turns luxuriously creamy.
Add the cooked pasta shells into the sauce, stirring to coat every piece evenly.
Remove from the heat and sprinkle in the shredded extra-sharp cheddar. Stir until the cheese is melted and the sauce is velvety. Season with kosher salt and freshly ground black pepper to taste.
Serve hot, garnishing with extra cheese, fresh herbs, or a twist of cracked pepper if desired.

What to Serve Creamy Beef and Shells With

Creamy Beef and Shells pairs wonderfully with a crisp green salad tossed with Italian dressing for freshness and balance. Add some buttery garlic bread to soak up that extra sauce, or serve with roasted green beans or steamed broccoli for a well-rounded meal. For drinks, a light red wine or sparkling lemonade is delightful; for the kids, milk or apple juice makes an ideal sidekick. Round out dinner with a simple dessert like chocolate pudding or fruit salad for a truly satisfying family feast.

Top Tips for Perfecting

Swap the beef: Ground turkey, chicken, or even plant-based crumbles work just as well for a lighter twist.
Pasta perfection: Cook the shells just until al dente—overcooked pasta won’t hold up in the creamy sauce.
Cheese matters: Extra-sharp cheddar packs the most flavor, but feel free to add mozzarella or a sprinkle of Parmesan for extra gooeyness.
Sauce too thick? Stir in a splash of milk or beef stock until it reaches your preferred consistency.
Avoiding lumps: Whisk the flour in well and add liquid slowly to ensure the sauce stays silky smooth.

Storing and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, microwave individual portions with a splash of water or milk, stirring halfway through for even heating. You can also reheat on the stove over low heat, adding a bit more cream or stock as needed to restore that creamy texture. If you want to freeze it, let the dish cool fully, then transfer to a freezer-safe container. It’ll keep well for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use a different type of pasta if I don’t have shells?
Absolutely! Elbow macaroni, rotini, or penne work great, though shells do hold the sauce best.

How can I make this recipe lighter?
Opt for lean ground meat, use half-and-half instead of heavy cream, and reduce the cheese slightly for a lighter version.

Is this recipe gluten-free?
Swap the regular pasta for a gluten-free variety and use a 1:1 gluten-free flour; the rest of the ingredients are naturally gluten-free.

Can I add vegetables to this dish?
Definitely! Stir in peas, baby spinach, or diced bell peppers along with the sauce, or add sautéed mushrooms for extra heartiness.

Does this reheat well for leftovers?
Yes, it keeps its flavor beautifully! Just add a splash of milk or stock when reheating to loosen the sauce and maintain that creamy texture.

Conclusion

Creamy Beef and Shells is pure comfort food, blending the heartiness of rich ground beef and pasta shells with a luscious, cheese-filled sauce that the whole family will love. It’s quick, affordable, and endlessly customizable, making it a true weeknight hero. I hope this recipe inspires you to gather around the table and enjoy a fuss-free, seriously delicious meal. Don’t forget to try out other cozy recipes on the blog—happy cooking and even happier eating!