This creamy beef and shells recipe is a one-pan wonder that’s both easy and incredibly delicious. You’ll love how the pasta soaks up the savory, cheesy sauce and how the ground beef adds heartiness without needing any complicated prep. It’s kid-friendly, budget-friendly, and great for leftovers. Whether you’re craving comfort food or need a reliable meal on a tight schedule, this recipe has you covered.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Medium pasta shells
Ground beef
Yellow onion, finely chopped
Garlic, minced
Tomato paste
All-purpose flour
Beef broth
Heavy cream
Milk
Shredded cheddar cheese
Italian seasoning
Paprika
Salt and pepper
Olive oil or butter
Directions
Cook the pasta shells in salted water according to package directions. Drain and set aside.
In a large skillet, heat a bit of olive oil or butter over medium heat. Add the chopped onion and cook until softened.
Add garlic and cook for 30 seconds until fragrant.
Add ground beef and cook until browned. Drain excess fat if needed.
Stir in tomato paste, Italian seasoning, paprika, salt, and pepper. Cook for 2–3 minutes.
Sprinkle in the flour and cook for 1 minute, stirring constantly.
Gradually pour in beef broth, stirring until smooth.
Stir in heavy cream and milk. Bring the mixture to a gentle simmer and cook until it thickens slightly.
Reduce heat to low and stir in shredded cheddar cheese until melted and creamy.
Add the cooked pasta shells and stir to coat well in the sauce.
Simmer for a couple more minutes to combine flavors, then serve hot.
Spicy Kick: Add crushed red pepper flakes or a dash of hot sauce for heat.
Veggie Boost: Stir in spinach, peas, or sautéed mushrooms for added nutrition.
Different Cheese: Try using mozzarella, Monterey Jack, or a blend for a different flavor profile.
Ground Turkey: Use ground turkey instead of beef for a leaner version.
Extra Creamy: Add more cheese or a dollop of cream cheese for a richer sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over low heat with a splash of milk or broth to loosen the sauce. You can also microwave in 30-second intervals, stirring between each, until heated through.
This dish is best enjoyed fresh but can be frozen for up to 1 month. Thaw overnight in the refrigerator before reheating.
FAQs
What kind of pasta works best?
Medium pasta shells are ideal because they hold the sauce well, but elbow macaroni or rotini also work.
Can I make this ahead of time?
Yes, it reheats well, especially if you add a little liquid to loosen the sauce.
Is this recipe kid-friendly?
Absolutely. The cheesy, creamy texture and mild flavor make it a favorite among kids.
Can I use half-and-half instead of cream?
Yes, but the sauce may be slightly less rich. It’s a good lighter option.
How do I prevent the cheese sauce from curdling?
Keep the heat low when adding cheese and stir constantly until it’s melted and smooth.
Can I make it without flour?
You can omit the flour and reduce the broth slightly, but the sauce will be thinner.
What ground meat works best?
Ground beef (85/15) offers great flavor, but ground turkey, chicken, or plant-based crumbles can be used.
Can I make this dish gluten-free?
Yes, use gluten-free pasta and a gluten-free thickener like cornstarch or a GF flour blend.
How can I add more flavor?
A splash of Worcestershire sauce or a bit of Dijon mustard can deepen the flavor.
Can I double the recipe?
Yes, easily double all the ingredients for a larger batch—just use a big enough pot or skillet.
Conclusion
Creamy beef and shells is the perfect weeknight meal—fast, filling, and full of comforting flavor. With simple ingredients and rich, cheesy goodness, it’s a reliable go-to recipe for busy families or anyone craving a hearty pasta dinner. Make it once and it’s bound to earn a regular spot in your meal rotation.
Creamy beef and shells is a rich, comforting pasta dish made with tender ground beef, medium pasta shells, and a velvety, cheesy sauce. It’s an easy, family-friendly dinner that comes together in under 30 minutes, perfect for busy weeknights.
Ingredients
8 oz medium pasta shells
1 lb ground beef
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon all-purpose flour
1 cup beef broth
1/2 cup heavy cream
1/2 cup milk
1 1/2 cups shredded cheddar cheese
1 teaspoon Italian seasoning
1/2 teaspoon paprika
Salt and pepper, to taste
1 tablespoon olive oil or butter
Instructions
Cook pasta shells in salted boiling water according to package instructions. Drain and set aside.
In a large skillet, heat olive oil or butter over medium heat. Add chopped onion and cook until softened, about 3–4 minutes.
Add garlic and cook for 30 seconds until fragrant.
Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
Stir in tomato paste, Italian seasoning, paprika, salt, and pepper. Cook for 2–3 minutes.
Sprinkle flour over the beef mixture and cook for 1 minute, stirring constantly.
Gradually pour in beef broth while stirring to create a smooth mixture.
Stir in heavy cream and milk. Bring to a gentle simmer and cook for 3–5 minutes, or until the sauce slightly thickens.
Reduce heat to low and stir in shredded cheddar cheese until melted and smooth.
Add cooked pasta shells and stir to coat evenly in the sauce.
Simmer for 2 more minutes to combine flavors. Serve hot.
Notes
Add red pepper flakes or hot sauce for a spicy version.Stir in spinach, peas, or mushrooms for extra nutrition.Try different cheeses like mozzarella or Monterey Jack for variety.Use ground turkey for a leaner option.Store leftovers for up to 3 days in the fridge.Reheat with a splash of milk or broth to loosen the sauce.Freeze for up to 1 month; thaw overnight before reheating.
