Creamy Beef and Shells Recipe

Ben Carraoli

Creamy Beef and Shells Recipe

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.

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Prep Time 15

Cook Time 25

Servings: 4

Ingredients Method Notes

Ingredients

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.

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.