Creamy Beef and Shells is a comforting pasta dish that blends tender ground beef with small, shell-shaped pasta and a rich, creamy sauce. The shells are perfect for holding onto the smooth, cheesy goodness, making each bite satisfying and flavorful. It’s one of those homey meals that feels like a warm hug after a long day.
I love making this dish because it’s straightforward but feels like a little treat. The creamy sauce isn’t too heavy and melts perfectly into the pasta and beef. I often add a sprinkle of parsley on top just for a bit of color and freshness—it brightens up the whole bowl. Plus, it’s a dinner recipe that even picky eaters tend to enjoy, which always makes me happy.
My favorite way to serve Creamy Beef and Shells is with a simple green salad on the side to balance the richness. Sometimes I pair it with garlic bread, because who can say no to bread soaking up that yummy sauce? It’s a great meal to make when you want something cozy and filling without spending forever in the kitchen.
Key Ingredients & Substitutions
Medium Pasta Shells: These shells are great because they hold the sauce nicely in their curves. If you don’t have shells, try small elbow macaroni or mini penne. They work similarly.
Ground Beef: I use regular ground beef for flavor, but you can swap it for ground turkey or chicken if you want something lighter. Just adjust seasoning since those can be milder.
Heavy Cream: This makes the sauce nice and creamy. If you want a lighter dish, try half-and-half or whole milk, but the sauce won’t be as rich.
Cheddar & Parmesan Cheese: Cheddar gives a sharp bite and meltiness, while Parmesan adds depth. Mozzarella can be mixed with cheddar for a stretchier texture, or swap Parmesan for Pecorino Romano if you want saltier sharpness.
Beef Broth and Tomato Sauce: Broth adds flavor, and tomato sauce adds a subtle tang. If you prefer, crushed tomatoes or sauce with herbs can add extra flavor layers.
How Do You Get a Smooth, Creamy Sauce Without It Breaking?
Making the sauce creamy with no lumps or separation is key for this dish. Here’s how I do it:
- After browning the beef, reduce the heat before adding cream and cheese. High heat can cause the cream to curdle.
- Add the cheese gradually and stir gently so it melts evenly without clumping.
- Use fresh cheese if possible—pre-shredded cheese often has additives that stop it from melting smoothly.
- Simmer the sauce gently after adding broth and tomato sauce to let flavors blend and thicken.
- If the sauce gets too thick, thin it with a splash of broth or cream to get the texture you want.
Equipment You’ll Need
- Large pot – perfect for boiling the pasta shells until al dente and easy to drain.
- Large skillet or pan – ideal for cooking the beef, making the sauce, and tossing everything together.
- Wooden spoon or spatula – helps stir and break up the ground beef evenly.
- Measuring cups and spoons – for the broth, cream, and cheeses, ensuring your dish is perfectly balanced.
- Grater – essential for shredding cheese fresh, which melts better and adds flavor.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a lighter version. They cook the same and absorb flavors well.
- Add a pinch of red pepper flakes or hot sauce to give the dish a little kick of spice.
- Mix in cooked vegetables like spinach, bell peppers, or mushrooms for extra texture and nutrition.
- Swap cheddar for mozzarella or Monterey Jack for a milder, meltier cheese taste.
Creamy Beef and Shells
Ingredients You’ll Need:
Pasta and Beef:
- 8 oz medium pasta shells
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Sauce:
- 1 cup beef broth
- 1 cup heavy cream
- 1/2 cup tomato sauce or marinara sauce
- 1 cup shredded cheddar cheese (or a blend of cheddar and mozzarella)
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Time You’ll Need:
This recipe takes about 30 minutes total. You’ll spend around 10 minutes preparing and cooking the beef and sauce, 10-12 minutes boiling the pasta, and a few minutes mixing everything together. It’s a quick and easy meal perfect for busy weeknights.
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add the pasta shells and cook according to the package directions until they are tender but still firm (al dente). Drain the pasta and set it aside.
2. Prepare the Beef Mixture:
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until it softens. Stir in the minced garlic and cook another 30 seconds until fragrant.
Add the ground beef to the skillet. Use a wooden spoon to break it up into small pieces. Cook until the beef is browned and no longer pink, about 6–8 minutes. If there’s extra fat in the pan, carefully drain it off.
3. Make the Creamy Sauce:
Sprinkle the paprika, dried oregano, salt, and pepper over the beef. Stir to mix all the spices in well. Pour in the beef broth and tomato sauce, stirring to combine. Let this simmer gently for about 5 minutes to reduce a bit and build flavor.
Turn the heat to low. Slowly stir in the heavy cream and shredded cheddar cheese. Keep stirring until the cheese melts and the sauce becomes smooth and creamy.
4. Combine and Serve:
Add the cooked pasta shells to the skillet. Toss gently to make sure the pasta is fully coated in the creamy beef sauce. Stir in the grated Parmesan cheese for extra flavor and richness.
Serve the dish hot, sprinkled with chopped fresh parsley and extra Parmesan cheese if you like. Enjoy your warm, cheesy, and comforting Creamy Beef and Shells!
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. This helps it brown evenly and prevents excess moisture from making the sauce watery.
Can I Substitute the Heavy Cream?
Absolutely! If you want a lighter option, use half-and-half or whole milk, but the sauce will be less rich and creamy. For a dairy-free version, try coconut milk, but the flavor will change slightly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or microwave, adding a splash of broth or cream to loosen the sauce if it has thickened.
Can I Add Vegetables to This Dish?
Definitely! Adding cooked veggies like spinach, mushrooms, or bell peppers can boost nutrition and flavor. Stir them in when you add the cream and cheese so they blend into the sauce nicely.
