If you’re craving a comforting, hearty, and utterly delicious meal that brings the family together, you have to try this Creamy Beef and Shells Recipe. This dish is like a warm hug on a plate, combining tender pasta shells with rich, savory ground beef and a luscious, velvety sauce made from a blend of tomato, cream, and sharp cheddar cheese. Every bite bursts with flavor and texture, making it a perfect weeknight dinner that feels special without any fuss.
Ingredients You’ll Need
This Creamy Beef and Shells Recipe relies on simple, familiar ingredients that each play an important role in building a rich and balanced dish. From the perfectly cooked pasta shells to the combination of spices that bring depth, every item adds its own magic.
- 8 ounces medium pasta shells: These charming shells hold the creamy sauce beautifully and have the perfect bite.
- 1 tablespoon olive oil: Essential for browning the beef and sautéing the aromatics without sticking.
- 1 pound ground beef: The hearty protein base that adds richness and savory flavor.
- 1/2 medium onion, diced: Provides a subtle sweetness and texture as a flavor foundation.
- 2 cloves garlic, minced: Brightens up the savory profile with aromatic warmth.
- 1 1/2 teaspoons Italian seasoning: A blend of herbs that creates a familiar, comforting taste.
- 1 teaspoon paprika: Adds a gentle earthiness and a mild smoky touch.
- 1/2 teaspoon mustard powder: Gives a subtle tang that enhances the overall flavor complexity.
- Salt and pepper, to taste: Vital for seasoning and balancing all the flavors.
- 2 tablespoons all-purpose flour: The secret to thickening the sauce to the perfect creamy consistency.
- 2 cups beef stock: Provides a rich and savory liquid base that deepens the sauce.
- 1 (15-ounce) jar tomato sauce: Brings freshness and tanginess that complements the beef perfectly.
- 3/4 cup heavy cream: Adds luscious creaminess that makes the dish irresistibly rich.
- 6 ounces shredded extra-sharp cheddar cheese: Melts into the sauce for that sharp, cheesy finish that ties everything together.
How to Make Creamy Beef and Shells Recipe
Step 1: Cook the Pasta
Start by boiling a large pot of salted water. Add the medium pasta shells and cook them until al dente, which means they will still have a slight firmness to the bite. This is key because the shells will continue to soak up the sauce later, so you don’t want them overly soft. Once cooked, drain well and set aside so they’re ready to combine with the beef and sauce.
Step 2: Brown the Beef
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it up with your spoon as it cooks. You want it nicely browned and cooked through, which usually takes about 3 to 5 minutes. This step builds a deep, rich flavor base for your dish. Once browned, drain excess fat to keep the dish from becoming greasy, and set the beef aside for now.
Step 3: Sauté Aromatics
Without cleaning the skillet, add your diced onion to the pan. Cook it, stirring occasionally, until it turns translucent, roughly 2 to 3 minutes. This softens the onion and brings out its natural sweetness, setting the stage for your savory sauce.
Step 4: Add Seasonings
Next, stir in the minced garlic, Italian seasoning, paprika, and mustard powder. Cook and stir this fragrant mixture for about a minute until the spices wake up and fill your kitchen with delicious aromas. These spices will weave through your dish, giving it character and depth.
Step 5: Add Flour
Whisk in the all-purpose flour and cook it for about one minute until lightly browned. This step is crucial because the flour will absorb the fat and create a roux, which thickens your sauce beautifully without any lumps.
Step 6: Add Liquids
Gradually pour in the beef stock and then the tomato sauce, whisking steadily so everything becomes smooth. Bring the mixture to a boil, then lower the heat and let it simmer. Stir occasionally until the sauce thickens and reduces slightly, usually about 6 to 8 minutes. This simmering enriches the flavor and gives you a perfect saucy base.
Step 7: Combine & Heat Through
Return the drained pasta shells and the cooked ground beef to the skillet with the sauce. Pour in the heavy cream and mix everything together gently but thoroughly. Heat until everything is warmed through, then season with salt and pepper to taste, adjusting until the flavors harmonize perfectly.
Step 8: Add Cheese
Finally, stir in the shredded extra-sharp cheddar cheese. Keep stirring until the cheese melts completely and the sauce becomes gloriously creamy and cohesive. At this point, your Creamy Beef and Shells Recipe is ready to be served piping hot for the ultimate comfort food experience.
How to Serve Creamy Beef and Shells Recipe
Garnishes
To elevate your dish’s presentation and add fresh pops of flavor, consider garnishing with freshly chopped parsley or basil. A sprinkle of extra shredded cheddar or a few red pepper flakes can add brightness and a little kick that contrasts perfectly with the creamy sauce.
Side Dishes
This creamy, comforting main pairs wonderfully with crisp, refreshing sides. A simple green salad dressed lightly with lemon vinaigrette or garlic-roasted broccoli will add a vibrant, healthy balance. Garlic bread or warm baguette slices also make fantastic companions, perfect for mopping up every last bit of that luscious sauce.
Creative Ways to Present
For a fun twist, serve the Creamy Beef and Shells Recipe in individual mini casserole dishes or hollowed-out bell peppers for an eye-catching meal. You can also top it with crispy fried onions or breadcrumbs toasted with herbs for a delightful textural contrast that makes each bite interesting and memorable.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. The dish will keep well for up to 3 days, making it a great candidate for easy lunches or dinners later in the week. Just be sure to cool it to room temperature before refrigerating to maintain the best texture.
Freezing
Creamy Beef and Shells Recipe freezes beautifully. Portion it into freezer-safe containers and store for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge. This makes it a fantastic option for meal prep or to have on hand for busy nights.
Reheating
To reheat, warm the leftovers gently in a saucepan over low heat, stirring occasionally to prevent sticking and to revive the creamy texture. Alternatively, microwaving in short bursts with stirring between intervals works well too. If the sauce feels too thick after reheating, add a splash of milk or water to loosen it up.
FAQs
Can I use other types of pasta instead of shells?
Absolutely! While medium pasta shells are perfect for holding onto the sauce, you can swap them for elbow macaroni, rotini, or any pasta shape you have on hand. Just adjust the cooking time accordingly to keep it al dente.
Is there a way to make this dish healthier?
Yes! Use lean ground beef or substitute with ground turkey or chicken for a lighter version. You can also swap the heavy cream for half-and-half or a plant-based cream alternative to reduce fat content without sacrificing too much on creaminess.
Can I prepare this recipe in advance and bake it?
Definitely! After mixing everything together, place it in a baking dish, top with extra cheese if you like, and bake at 350°F until bubbly and golden on top, about 20 minutes. This adds a lovely baked texture and makes it even more comforting.
What if I don’t have beef stock on hand?
You can substitute chicken stock or vegetable stock in a pinch. If you only have bouillon cubes or powder, mix one with two cups of hot water to create your own quick beef stock. It’s best not to skip this ingredient, as it greatly enhances the sauce’s depth.
Can I make this recipe vegetarian?
Yes, simply swap out ground beef for plant-based meat alternatives or sautéed mushrooms and extra vegetables like zucchini or bell peppers. Use vegetable stock instead of beef stock, and you’ll still get a rich and satisfying dish.
Final Thoughts
This Creamy Beef and Shells Recipe is one of those dishes you’ll find yourself coming back to again and again. It’s straightforward to make, wildly comforting, and deeply satisfying with every creamy, cheesy bite. Whether you’re feeding a crowd or craving a cozy solo meal, this recipe delivers all the warmth and flavor you could ask for. Give it a try—you’ll understand why it quickly becomes a favorite in any home kitchen!
Print
Creamy Beef and Shells Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Creamy Beef and Shells recipe combines tender pasta shells with rich ground beef in a savory tomato-based cream sauce, enhanced with Italian seasonings and sharp cheddar cheese. Ready in just 30 minutes, it offers a comforting, hearty meal perfect for weeknight dinners.
Ingredients
Pasta
- 8 ounces medium pasta shells
Beef and Aromatics
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 medium onion, diced
- 2 cloves garlic, minced
Seasonings
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon mustard powder
- Salt and pepper, to taste
Sauce
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 (15-ounce) jar tomato sauce
- 3/4 cup heavy cream
- 6 ounces shredded extra-sharp cheddar cheese (about 1 1/2 cups)
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the pasta shells according to the package instructions until al dente. Drain well and set aside to keep ready for later use.
- Brown the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 3-5 minutes. Drain any excess fat and set the beef aside.
- Sauté Aromatics: In the same skillet, add the diced onion and cook, stirring frequently, until translucent, about 2-3 minutes, allowing the onion to soften and develop flavor.
- Add Seasonings: Stir in the minced garlic, Italian seasoning, paprika, and mustard powder. Continue cooking and stirring for about 1 minute until the spices become fragrant.
- Add Flour: Whisk in the all-purpose flour and cook for approximately 1 minute until it is lightly browned, which will help thicken the sauce later.
- Add Liquids: Gradually whisk in the beef stock and tomato sauce until smooth. Bring the mixture to a boil, then reduce the heat and let it simmer, stirring occasionally, until the sauce slightly thickens and reduces, about 6-8 minutes.
- Combine & Heat Through: Return the drained pasta and cooked ground beef to the skillet with the sauce. Pour in the heavy cream and stir everything together to combine. Heat through and season to taste with salt and pepper.
- Add Cheese: Stir in the shredded cheddar cheese until fully melted, resulting in a creamy, cheesy sauce. Serve immediately for optimal flavor and texture.
Notes
- Use medium pasta shells as they hold the sauce well and complement the ground beef texture.
- Be sure to drain excess fat from the browned beef to avoid a greasy sauce.
- For a thicker sauce, simmer a bit longer before adding cream.
- Extra-sharp cheddar cheese adds a robust flavor; feel free to substitute with other sharp cheeses if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
