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Creamy Beef and Shells

Creamy Beef and Shells pasta topped with grated cheese and parsley in a white bowl.

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Creamy Beef and Shells is a quick, comforting pasta dish made with tender pasta shells, savory ground beef, and a rich, cheesy tomato-cream sauce. Perfect for weeknights or family dinners, it comes together in under 30 minutes for a satisfying, hearty meal everyone loves.

Ingredients

Scale
  • 8 oz medium pasta shells
  • 1 lb ground beef (85% lean)
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 1 cup tomato sauce
  • 1 cup heavy cream
  • 1 cup shredded cheddar or mozzarella cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika
  • Salt and black pepper, to taste
  • Fresh parsley or parmesan for garnish (optional)

Instructions

  1. Cook the pasta shells in salted water according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3 minutes until soft. Stir in minced garlic and cook until fragrant.
  3. Add ground beef and cook until browned, breaking it apart with a spatula. Drain excess grease.
  4. Pour in tomato sauce and season with Italian seasoning, paprika, salt, and pepper. Stir and simmer for 5 minutes to blend flavors.
  5. Lower the heat and add heavy cream, stirring constantly. Simmer for 3–4 minutes until slightly thickened.
  6. Add shredded cheese gradually, stirring until melted and smooth.
  7. Toss the cooked pasta shells into the sauce, coating evenly. Add a splash of pasta water if the sauce is too thick.
  8. Simmer for 2–3 minutes, then garnish with parsley or parmesan before serving warm.

Notes

  • Use medium pasta shells for the best sauce coverage.
  • Substitute ground turkey or chicken for a leaner version.
  • Add a pinch of red pepper flakes for extra heat.
  • Store leftovers in an airtight container for up to 4 days.
  • Freeze for up to 3 months and reheat gently on the stovetop.

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