Creamy Beef and Shells Recipe | Hearty & Comforting Meal
I love making cozy, creamy pasta dishes, and this Creamy Beef and Shells recipe quickly became one of those meals I crave often. The first time I cooked it, I couldn’t believe how effortlessly everything came together while still tasting like something from a restaurant. The pasta shells hold the rich, velvety sauce so perfectly that every bite feels like pure comfort.
I love how easily it fits into a weeknight schedule, yet it still feels special enough for weekends. If you enjoy hearty dishes that warm you from the inside out, you’ll definitely love this one. If you enjoy baking as much as cooking, you can also enjoy aPumpkin Bread Recipe as a sweet treat alongside.
Ingredients
Here’s everything you need to make this delicious creamy pasta dish:
- 8 ounces medium pasta shells — these shells scoop up the sauce beautifully for perfect bites.
- 1 tablespoon olive oil — adds mild richness and helps brown the beef evenly.
- 1 pound ground beef — provides hearty, savory flavor; use lean or regular based on your preference.
- ½ medium sweet onion, diced — adds natural sweetness and depth when sautéed.
- 2 garlic cloves, minced — brings warm, aromatic flavor throughout the sauce.
- 1½ teaspoons Italian seasoning — gives the dish a balanced blend of herbs.
- 2 tablespoons all-purpose flour — helps thicken the sauce to a silky, creamy consistency.
- 2 cups beef broth — deepens the beef flavor and creates a savory base.
- 1 can (15 ounces) tomato sauce — blends with the cream to create a rich pink sauce.
- ¾ cup heavy cream — gives the sauce its luxurious, velvety texture.
- Salt and black pepper, to taste — adjust based on preference.
- 6 ounces extra-sharp cheddar cheese, shredded — melts smoothly into the sauce for a rich cheesy flavor.
Note: Serves 4
Variations
You can easily customize this recipe based on dietary needs or flavor preferences:
- Swap the beef with ground turkey or chicken for a lighter version without losing heartiness.
- Use whole milk or half-and-half instead of heavy cream to lighten the sauce.
- Add sautéed mushrooms, spinach, or kale for extra nutrients and flavor.
- Choose a dairy-free cream alternative and plant-based cheese to make the recipe dairy-free.
- Stir in crushed red pepper flakes or paprika for a touch of heat.
- Replace cheddar with mozzarella or pepper jack for a different flavor profile.
For a spicier twist, try pairing it with a Buffalo Chicken Bombs Recipe on the side.
Cooking Time
This meal comes together surprisingly fast:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Equipment You Need
A few basic kitchen tools make this recipe simple:
- Large pot – for boiling the pasta shells.
- Large skillet – ideal for browning the meat and building the creamy sauce.
- Whisk – helps mix the flour and liquids into a smooth sauce.
How to Make Creamy Beef and Shells Recipe?
A simple process with comforting results. Here’s how to make it:
Cook the Pasta
Begin by boiling a pot of salted water and cook the pasta shells until al dente. Drain them well, making sure no extra water remains. Set them aside while you prepare the sauce.
Brown the Beef and Cook the Aromatics
Heat olive oil in a large skillet over medium-high heat and brown the ground beef, breaking it up as it cooks. Drain excess fat, then add diced onion and sauté until softened. Add garlic and Italian seasoning, stirring until fragrant.
Make the Creamy Sauce and Combine
Sprinkle flour over the mixture and stir until lightly toasted. Gradually whisk in the beef broth and tomato sauce until smooth. Bring the sauce to a gentle boil, then reduce heat and simmer until slightly thickened. Stir in the heavy cream, cooked pasta, and cheddar cheese. Mix until the cheese melts and everything is beautifully creamy. Season with salt and pepper and serve warm.
Additional Tips for Making This Recipe Better
Each time I make this dish, I learn something new that improves the flavor and texture. Here are my favorite tips:
- I always shred the cheese fresh because it melts much creamier than pre-shredded varieties.
- I pour in the heavy cream slowly to keep the sauce smooth and prevent curdling.
- I sometimes add a pinch of smoked paprika for extra warmth — it makes the sauce irresistible.
- I love stirring in a handful of fresh spinach at the end for color and a little extra freshness.
How to Serve Creamy Beef and Shells
This creamy pasta shines when served immediately while warm and velvety. Spoon it into shallow bowls to highlight the sauce. Garnish with extra cheddar, freshly grated Parmesan, or chopped parsley for a pop of color. Serve with garlic bread, warm rolls, or a crisp green salad for a balanced meal.
Nutritional Information
Here’s an approximate nutritional breakdown per serving:
- Calories: ~610
- Protein: ~29 g
- Carbohydrates: ~38–40 g
- Fat: ~38–40 g
Make Ahead and Storage
Refrigerate
Allow leftovers to cool fully before storing. Keep them in an airtight container in the refrigerator for 3–4 days. Reheat on the stovetop over low heat, adding a splash of broth or cream if needed to loosen the sauce.
Freeze
For longer storage, freeze the pasta in sealed containers for up to 2–3 months. Thaw overnight in the refrigerator, then reheat gently on the stove while stirring until hot and creamy again.
Why You’ll Love This Recipe
Here’s what makes this recipe stand out and why it quickly became one of my favorites:
- It’s incredibly easy to prepare – perfect for busy nights when you need comfort food fast.
- The flavors are rich, creamy, and satisfying – every bite feels indulgent without being complicated.
- It’s wonderfully customizable – you can adjust the creaminess, meat choice, or veggies to suit your taste.
- Family-friendly and universally loved – kids and adults always enjoy this cozy dish.
- Great for leftovers and meal prep – reheats well and still tastes delicious the next day.
Creamy Beef and Shells Recipe
Ingredients
Method
- Begin by boiling a pot of salted water and cook the pasta shells until al dente. Drain them well, making sure no extra water remains. Set them aside while you prepare the sauce.
- Heat olive oil in a large skillet over medium-high heat and brown the ground beef, breaking it up as it cooks. Drain excess fat, then add diced onion and sauté until softened. Add garlic and Italian seasoning, stirring until fragrant.
- Sprinkle flour over the mixture and stir until lightly toasted. Gradually whisk in the beef broth and tomato sauce until smooth. Bring the sauce to a gentle boil, then reduce heat and simmer until slightly thickened. Stir in the heavy cream, cooked pasta, and cheddar cheese. Mix until the cheese melts and everything is beautifully creamy. Season with salt and pepper and serve warm.
Notes
- I always shred the cheese fresh because it melts much creamier than pre-shredded varieties.
- I pour in the heavy cream slowly to keep the sauce smooth and prevent curdling.
- I sometimes add a pinch of smoked paprika for extra warmth — it makes the sauce irresistible.
- I love stirring in a handful of fresh spinach at the end for color and a little extra freshness.