If you are craving a rich, comforting meal that feels like a warm hug on a plate, then you absolutely have to try this Creamy Beef and Shells recipe. This dish brings together perfectly cooked pasta shells coated in a luscious, velvety sauce made from savory ground beef, aromatic sautéed onions, and a blend of creamy tomato and cheese that melds all the flavors into one unforgettable experience. Each bite is a delightful combination of creamy texture and hearty beefy goodness that’s sure to become a favorite in your dinner rotation.

Creamy Beef and Shells Recipe - Recipe Image

Ingredients You’ll Need

The magic behind Creamy Beef and Shells lies in its beautifully balanced ingredients. These staples come together seamlessly to create layers of flavor, texture, and color that are simple yet utterly satisfying.

8 ounces medium pasta shells: The perfect shape to hold onto that dreamy sauce in every nook.
1 tablespoon olive oil: Helps brown the beef and soften the onions without overpowering the dish.
1 pound ground beef: Provides the hearty, savory base with rich, meaty flavor.
1/2 medium sweet onion (diced): Adds gentle sweetness and depth to the sauce.
2 cloves garlic (minced): Brings an aromatic kick that rounds out the savory profile.
1 1/2 teaspoons Italian seasoning: A fragrant mix that infuses the sauce with classic herbaceous notes.
2 tablespoons all-purpose flour: Acts as a thickening agent for that satisfyingly creamy consistency.
2 cups beef stock: Enhances the beef flavor and provides savory liquid for the sauce.
1 (15-ounce) can tomato sauce: Introduces a bright acidity and vibrant color.
3/4 cup heavy cream: The secret ingredient for luscious creaminess that makes every mouthful decadent.
Kosher salt and freshly ground black pepper (to taste): Essential for seasoning and bringing all flavors to life.
6 ounces shredded extra-sharp cheddar cheese (about 1 1/2 cups): Melts beautifully into the sauce for bold, tangy richness.

How to Make Creamy Beef and Shells

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil, then add the medium pasta shells. Cooking them according to the package instructions ensures they become perfectly tender without losing their shape. Once done, drain the shells well and set them aside—this will be the vessel for all the creamy goodness coming later.

Step 2: Brown the Ground Beef

Heat the olive oil in a large cast iron skillet over medium-high heat. Add the ground beef and break it up as it cooks. Browning the beef until just cooked through (about 3-5 minutes) is essential to develop those rich, caramelized flavors. Afterward, drain any excess fat and set the beef aside to keep the skillet ready for step three.

Step 3: Sauté the Aromatics

In the same skillet, add the diced sweet onion. Cook it gently, stirring often, until it turns translucent and soft, which takes about 2-3 minutes. Then, stir in the minced garlic and Italian seasoning. Let them cook together for about a minute until they release their heavenly aromas that will deeply flavor the entire dish.

Step 4: Build the Sauce

Sprinkle the all-purpose flour over the onion and garlic mixture, stirring constantly as the flour lightly browns. This step thickens the sauce while adding a toasty flavor. Next, gradually whisk in the beef stock and tomato sauce, bringing the mixture to a boil before reducing it to a gentle simmer. Allow the sauce to bubble and thicken for 6-8 minutes. This creates a rich, flavorful base that makes the Creamy Beef and Shells truly stand out.

Step 5: Combine and Finish Cooking

Return the cooked beef to the skillet, then stir in the drained pasta shells and heavy cream. Let everything heat through for 1-2 minutes, allowing the cream to meld with the tomato and beef stock, creating that irresistible silky texture. Season generously with kosher salt and freshly ground black pepper to taste. Finally, stir in the shredded extra-sharp cheddar cheese, letting it melt fully and coat the shells and beef in a luscious, cheesy blanket.

How to Serve Creamy Beef and Shells

Garnishes

A sprinkle of fresh chopped parsley or basil adds a bright, fresh pop of color and herbal flavor that complements the richness perfectly. For an extra indulgent touch, a few grinds of black pepper or a light dusting of Parmesan cheese can elevate the dish even further.

Side Dishes

This Creamy Beef and Shells pairs beautifully with a crisp green salad dressed in a tangy vinaigrette, which cuts through the richness nicely. Garlic bread or warm crusty rolls invite you to scoop up every last bit of sauce, while steamed or roasted vegetables bring a satisfying balance to your plate.

Creative Ways to Present

Serve this dish family-style straight from the skillet for a cozy, casual vibe that encourages hearty scooping and sharing. For a more elegant presentation, plate individual portions topped with a fresh herb garnish and a drizzle of good-quality olive oil. You can even bake it briefly with an extra sprinkle of cheese on top for a bubbling, golden crust that adds a delightful textural contrast.

Make Ahead and Storage

Storing Leftovers

Creamy Beef and Shells reheats wonderfully and makes for a delicious next-day meal. Store any leftovers in an airtight container and keep it refrigerated for up to 3 days. The flavors often deepen after resting overnight, making those leftovers almost better than the first serving!

Freezing

If you want to enjoy this savory delight later, freeze the dish in a freezer-safe container for up to 2 months. To freeze, cool it completely and portion into meal-sized servings for easy thawing. Just remember that the texture of the pasta changes slightly after freezing, but the creamy beef sauce remains delectable.

Reheating

For best results, thaw frozen portions overnight in the refrigerator. Reheat gently in a skillet over low heat, stirring occasionally until warmed through. Adding a splash of beef stock or cream can help refresh the sauce and keep it creamy. Alternatively, microwave on medium power in short intervals, stirring in between to avoid drying out.

FAQs

Can I use a different type of pasta instead of shells?

Absolutely! While medium pasta shells are perfect for holding the sauce, you can substitute with small elbow macaroni, rotini, or even penne. Just adjust the cooking time according to the pasta type.

Is it possible to make this dish without heavy cream?

Yes, you can substitute heavy cream with half-and-half or whole milk for a lighter version, though the sauce won’t be quite as rich and velvety. Adding a bit of cream cheese can also help maintain creaminess.

Can I prepare the sauce ahead of time?

You can make the beef sauce up to 2 days in advance and refrigerate it. When ready to serve, reheat gently and then toss with freshly cooked pasta and cheese for the best texture and taste.

What’s the best cheese to use if I don’t have extra-sharp cheddar?

Mild or sharp cheddar work well, but if you want something a bit different, try a blend of mozzarella and Parmesan for meltiness and flavor depth. Just keep the cheese flavorful enough to stand up to the beefy sauce.

How can I add vegetables to this recipe?

Adding diced bell peppers, mushrooms, or spinach while sautéing the onions is a great way to sneak in extra veggies. They will add texture and nutrients without overwhelming the creamy beef mixture.

Final Thoughts

There’s something incredibly satisfying about a dish like Creamy Beef and Shells that combines simple ingredients into a comforting, flavorful masterpiece. Whether you’re looking for a hearty weeknight dinner or a dish to impress family and friends, this recipe delivers on every level. Give it a try, and I promise it will become a beloved staple you’ll reach for time and again.

Creamy Beef and Shells Recipe

★★★★★

5.1 from 25 reviews

Author: Marina
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Low Salt

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Description

A rich and comforting dish featuring tender pasta shells tossed with savory ground beef, a creamy tomato-infused sauce, and sharp cheddar cheese for an indulgent family-friendly meal.

Instructions

Cook Pasta: In a large pot of boiling salted water, cook pasta shells according to package instructions until al dente; then drain well and set aside.
Brown Beef: Heat olive oil in a large cast iron skillet over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it up as it cooks. Drain any excess fat and set the beef aside.
Sauté Onion: In the same skillet, add the diced onion and cook, stirring frequently, until translucent and softened, about 2-3 minutes.
Add Garlic and Seasoning: Stir in minced garlic and Italian seasoning until fragrant, approximately 1 minute.
Create Roux: Whisk in the all-purpose flour and cook until lightly browned, about 1 minute, to thicken the sauce later.
Add Liquids & Simmer: Gradually whisk in the beef stock and tomato sauce. Bring the mixture to a boil, then reduce heat and let it simmer, stirring occasionally until the sauce reduces and thickens slightly, about 6-8 minutes.
Combine Ingredients: Stir in the cooked pasta, browned beef, and heavy cream. Heat through for 1-2 minutes, then season with kosher salt and freshly ground black pepper to taste.
Melt Cheese: Add shredded sharp cheddar cheese and stir continuously until the cheese has fully melted into the sauce, about 2 minutes.
Serve: Serve immediately while hot and creamy for best flavor and texture.

Notes

Use medium pasta shells for best sauce retention, but other short pasta shapes also work well.
Drain excess fat from the beef to prevent the dish from becoming greasy.
Adjust seasoning at the end to your preference; you can add a pinch of red pepper flakes for some heat.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
For a lighter version, substitute heavy cream with half-and-half or whole milk, but sauce will be less rich.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Boiling, Sautéing, Simmering
Cuisine: American