Get ready to fall in love with comfort food all over again with Creamy Beef and Shells, a hearty one-pan wonder that brings together tender shells, savory ground beef, and a luxuriously creamy, cheesy sauce. The balance of rich tomato, aromatic spices, and extra sharp cheddar makes each bite deeply satisfying. Whether you’re feeding a hungry family or looking for a weeknight dinner that reheats like a dream, this Creamy Beef and Shells recipe guarantees big smiles with minimal fuss.

Creamy Beef and Shells Recipe - Recipe Image

Ingredients You’ll Need

The magic of Creamy Beef and Shells is in its simplicity: just a handful of familiar ingredients transformed into something truly crave-worthy. Each plays its role, from the pasta’s bite to the cheese’s irresistible melt, building flavors and textures you’ll want to revisit again and again.

Medium pasta shells: Their shape is perfect for catching all that creamy sauce, holding each rich bite.
Olive oil: Adds depth and keeps the beef from sticking for an easy, flavorful sauté.
Ground beef: Go for 80/20 for maximal juiciness; browning brings out bold, meaty undertones.
Onion (diced): A half medium onion brings delicious sweetness and rounds out savory notes.
Garlic (minced): Just two cloves wake up the whole pan with irresistible aroma.
Italian seasoning: Blends herbs like basil and oregano for instant Italian flair.
Paprika: Lends smokiness, subtle color, and a gentle warmth without being spicy.
Mustard powder: Delivers a gentle tang that sharpens every creamy mouthful.
All-purpose flour: Works as a natural thickener, giving your sauce body and smoothness.
Beef stock: Use low-sodium if you can; it deepens all the savory goodness of the dish.
Tomato sauce: A can of the good stuff provides richness and a hint of acidity to balance the cream.
Heavy cream: This is where the magic happens—unapologetically creamy without being too heavy.
Extra sharp cheddar cheese (shredded): Go bold with extra sharp for superior melt and punchy flavor.
Salt and pepper: Finish the dish and dial flavors up to your perfect personal taste.

How to Make Creamy Beef and Shells

Step 1: Cook the Pasta

Bring a big pot of salted water to a rolling boil, then add in the medium pasta shells. Watch for that perfectly al dente moment—just a couple minutes shy of the package instructions—to avoid overcooked pasta later. Drain the shells well and set them aside; they’ll be ready to absorb all that dreamy sauce soon.

Step 2: Brown the Beef

Heat your olive oil in a large skillet over medium-high. Crumble in the ground beef, letting it sizzle while you break it up with a spoon or spatula. Cook for 3 to 5 minutes, until there’s no more pink. If there’s extra fat, drain it off—no one wants a greasy sauce!

Step 3: Soften the Onion

With the beef set aside, add your diced onion to the same skillet. Let it soften for 2 to 3 minutes, stirring often. This step pulls up all those golden bits from the pan, ensuring every bit of flavor makes it into our Creamy Beef and Shells.

Step 4: Toast the Spices

Stir in minced garlic, Italian seasoning, paprika, and mustard powder. This only needs about a minute, just long enough for the spices to become fragrant and the garlic to go golden. Toasting them briefly unlocks all their aroma and depth.

Step 5: Whisk in the Flour

Scatter the flour right into the pan, whisking constantly. This little step transforms your veggies and spices into the backbone of that creamy sauce—cook just until the flour loses its raw taste and turns lightly golden.

Step 6: Build the Sauce

Slowly pour in the beef stock and tomato sauce while whisking, scraping up any brown bits left behind. Bring everything to a gentle boil, then reduce the heat to let it simmer for 6 to 8 minutes. Stir occasionally, letting the sauce get a bit thicker and the flavors concentrate.

Step 7: Combine Pasta, Beef, and Cream

Add the cooked pasta shells and browned beef right back into the skillet. Pour in the heavy cream, stirring to coat everything in rich, velvety sauce. Let it all heat through, no more than a couple minutes.

Step 8: Melt in the Cheese

Sprinkle in your shredded extra sharp cheddar and stir until it melts right into the sauce. The dish should look creamy and glossy, with cheese stretching as you stir. Season generously with salt and pepper.

Step 9: Serve and Enjoy!

Spoon generous helpings of Creamy Beef and Shells into bowls, serve it up piping hot, and get ready for pure comfort food bliss!

How to Serve Creamy Beef and Shells

Garnishes

Brighten up each serving of Creamy Beef and Shells with a sprinkle of fresh parsley or chives. Not only do these add a pop of color, but their fresh flavor cuts through the richness. A little extra grated cheddar over the top never hurts, either!

Side Dishes

Round out the meal with a crisp green salad or garlicky steamed broccoli to lighten things up. For a classic pairing, serve with slices of buttery garlic bread or warm Italian rolls—nothing beats mopping up extra sauce!

Creative Ways to Present

Try scooping Creamy Beef and Shells into individual ramekins and broiling with an extra cheddar topping for a bubbly, golden crust. Or pile it into hollowed-out bread bowls for an impressive, edible vessel that will wow family or dinner guests alike.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), store Creamy Beef and Shells in an airtight container in the refrigerator for up to 3 days. This dish holds up beautifully, and the flavors meld even more overnight.

Freezing

For longer storage, you can freeze Creamy Beef and Shells. Portion it into freezer-safe containers and freeze for up to 2 months. For best results, let it cool completely first to avoid ice crystals forming.

Reheating

To reheat, thaw overnight in the fridge if frozen, then microwave in short bursts or warm gently in a saucepan. If the sauce looks a bit thick, add a splash of milk or cream to bring back the creaminess.

FAQs

Can I use a different type of pasta for Creamy Beef and Shells?

Absolutely! While shells are perfect for catching the sauce, elbow macaroni, rotini, or farfalle are all tasty alternatives. Just adjust the cooking time to match the new pasta shape.

What’s the best way to make Creamy Beef and Shells extra creamy?

Stirring in heavy cream and extra cheese right before serving is key for ultra-creamy texture. Be sure not to let the sauce boil once the cream is in—gentle heat keeps it silky.

Is it possible to make Creamy Beef and Shells with ground turkey or chicken?

Yes, ground turkey or chicken are wonderful, lighter options. You might want to boost the seasoning a bit, as these meats are milder than beef.

Can I make Creamy Beef and Shells ahead for meal prep?

Definitely! Prepare as directed, let cool, then portion into containers. It reheats well and makes grab-and-go lunches you’ll look forward to.

What cheeses work best if I don’t have extra sharp cheddar?

While extra sharp cheddar delivers a bold taste, you can swap in mild cheddar, Monterey Jack, or even a blend of mozzarella for extra meltiness. A touch of Parmesan is also excellent mixed in!

Final Thoughts

This Creamy Beef and Shells recipe has a way of turning any night into something special, with cozy flavors and simple steps that welcome everyone to the table. I hope you give it a try and make it part of your regular rotation—it’s comfort food that never disappoints!

Creamy Beef and Shells Recipe

★★★★★

4.8 from 17 reviews

Author: Zoe
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: None

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Description

Creamy Beef and Shells is a comforting and hearty pasta dish that combines tender pasta shells with a rich and cheesy beef sauce. This easy-to-make recipe is perfect for a cozy family dinner or a gathering with friends.

Instructions

Cook Pasta: In a large pot of boiling salted water, cook pasta according to package instructions. Drain well.
Cook Beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 3 to 5 minutes, breaking it up as it cooks. Drain excess fat and set aside.
Sauté Onion: Add diced onion to the skillet and cook until translucent, about 2 to 3 minutes.
Season and Flavor: Stir in minced garlic, Italian seasoning, paprika, and mustard powder. Cook for about 1 minute.
Add Flour: Whisk in all-purpose flour until lightly browned, approximately 1 minute.
Make Sauce: Gradually whisk in beef stock and tomato sauce. Bring to a boil, then reduce heat and simmer until slightly thickened, stirring occasionally for 6 to 8 minutes.
Combine: Add cooked pasta, browned beef, and heavy cream to the sauce. Heat through.
Add Cheese: Stir in shredded cheddar cheese until melted. Season with salt and pepper.
Serve: Serve warm and enjoy!

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American