Description

Creamy Beef and Shells is a comforting and hearty pasta dish featuring tender medium pasta shells tossed in a rich, creamy tomato and beef sauce with sharp cheddar cheese. Perfect for weeknight dinners, this recipe combines ground beef, savory seasonings, and a luscious cream sauce that comes together quickly for a satisfying meal.

Ingredients

Scale

Pasta

8 ounces medium pasta shells

Beef and Vegetables

1 tablespoon olive oil
1 pound ground beef
1/2 medium sweet onion, diced
2 cloves garlic, minced
1 1/2 teaspoons Italian seasoning

Sauce

2 tablespoons all-purpose flour
2 cups beef stock
1 (15-ounce) can tomato sauce
3/4 cup heavy cream
Kosher salt and freshly ground black pepper, to taste
6 ounces shredded extra-sharp cheddar cheese (about 1 1/2 cups)

Instructions

Cook Pasta: Bring a large pot of salted water to a boil and cook the medium pasta shells according to the package instructions until al dente. Drain well and set aside.
Brown Beef: Heat olive oil in a large cast iron skillet over medium-high heat. Add the ground beef and cook, crumbling it as it cooks, until browned and no longer pink, about 3-5 minutes. Drain excess fat and set beef aside.
Sauté Onion: In the same skillet, add the diced onion and cook over medium heat, stirring frequently, until translucent and softened, about 2-3 minutes.
Add Garlic and Seasoning: Stir in the minced garlic and Italian seasoning, cooking until fragrant, about 1 minute.
Make Roux: Whisk in the all-purpose flour and cook for about 1 minute until it is lightly browned, which will help thicken the sauce.
Prepare Sauce: Gradually whisk in the beef stock and tomato sauce, bringing the mixture to a boil. Reduce the heat and let it simmer gently, stirring occasionally, until the sauce has reduced and thickened slightly, about 6-8 minutes.
Combine Pasta and Cream: Add the cooked pasta, browned beef, and heavy cream to the skillet. Stir everything together and heat through for 1-2 minutes. Season with kosher salt and freshly ground black pepper to taste.
Add Cheese and Serve: Stir in the shredded extra-sharp cheddar cheese until melted and well combined, about 2 minutes. Serve immediately and enjoy your creamy, cheesy pasta dish.

Notes

Use medium pasta shells as they hold the creamy sauce perfectly inside.
Draining the excess fat after browning the beef improves the dish’s richness without becoming greasy.
Feel free to swap beef stock for vegetable broth for a lighter flavor.
Extra-sharp cheddar adds a nice tang; you can substitute with a mix of cheddar and mozzarella for a milder taste.
Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove or in the microwave.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 480 kcal
Sugar: 6 g
Sodium: 550 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 85 mg

Keywords: creamy beef shells, pasta with beef sauce, cheesy beef pasta, easy weeknight dinner, comfort food pasta