It’s 6pm, you’re tired, and everyone’s hungry. You need a dinner that feels like a warm hug. This creamy beef and shells recipe is the perfect solution for your family. It is fast, filling, and uses simple pantry staples. This dish delivers a rich and savory sauce in every bite.
Why You’ll Love This Creamy Beef and Shells
This recipe is a winner for several reasons. It is ready in just 30 minutes. You get a restaurant-quality meal without the high price tag. It is perfect for cozy fall evenings when the air gets chilly. The pasta shells hold onto the sauce beautifully. Every bite is packed with satisfying comfort for the whole family.
Simple Cooking Steps
Making this dish is incredibly straightforward. You boil the pasta while you brown the beef. The sauce comes together in one large skillet. You just stir in the cream and cheese at the end. Even if you are a beginner, you can master this. It is a doable dinner for any night of the week.
Ingredients You’ll Need
Most of these items are likely already in your kitchen. Fresh beef and cheese make all the difference.
- 1 lb 80/20 ground beef
- 12 oz dried medium pasta shells
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 can (15 oz) tomato sauce
- 2 cups beef broth
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
Step-by-Step Directions
- Bring a large pot of salted water to a boil and cook pasta shells until al dente; drain and set aside.
- In a large deep skillet or Dutch oven over medium-high heat, brown the ground beef and diced onions until the meat is fully rendered and onions are translucent.
- Drain the excess lipid content from the pan, leaving approximately one tablespoon for flavor.
- Incorporate the minced garlic and tomato paste; cook for 90 seconds until the paste darkens in color.
- Deglaze the pan with beef broth, then stir in the tomato sauce, oregano, smoked paprika, salt, and pepper.
- Reduce heat to medium-low and simmer the sauce for 5 to 7 minutes to allow flavors to integrate.
- Stir in the heavy cream and shredded cheddar cheese, whisking continuously until the cheese is fully emulsified into the sauce.
- Add the cooked shells to the skillet and toss to ensure the sauce fills the cavities of the pasta.
- Heat for an additional 2 minutes until the sauce achieves a thick, glossy consistency.
Best Ways to Enjoy It
Serve this dish warm in big bowls. It pairs perfectly with crusty garlic bread. Add a simple green salad to balance the richness. This is the ultimate comfort food for a busy Tuesday. Set the table and enjoy a stress-free meal with your loved ones.
Storage & Reheating
Store any leftovers in an airtight container. They will stay fresh in the fridge for three days. To reheat, add a small splash of milk. Use the microwave or a small saucepan. Heat it gently until the cheese sauce is smooth again. Do not boil it or the sauce might break.
Tips for Best Results
- Cook the pasta shells just until al dente to avoid mushiness.
- Don’t skip draining the extra fat from the beef for a clean flavor.
- Use freshly shredded cheddar for the smoothest possible sauce.
- Mince your garlic finely so it blends into the base.
- For a busy back-to-school night, dice your onions in advance.
- Stir the cheese in slowly on low heat to prevent clumping.
- Add a handful of fresh parsley at the end for brightness.
Ways to Switch It Up
- Swap the ground beef for ground turkey for a lighter option.
- Use gluten-free pasta shells to keep it allergy-friendly.
- Add a bag of baby spinach for extra nutrients.
- Swap cheddar for pepper jack if you want a spicy kick.
Common Questions
Can I make this ahead of time?
You can prepare the meat and sauce base earlier in the day. Simply boil the pasta and combine right before you serve. This keeps the shells from soaking up too much sauce.
Will my picky eaters like this?
Yes, most kids love the cheesy flavor and fun shell shapes. It tastes like an upgraded version of a classic boxed dinner. It is a total kid-approved favorite in most homes.
How do I know when the sauce is done?
The sauce should look thick and glossy after adding the cheese. It will coat the back of a spoon easily. It continues to thicken as it sits for a minute.
I hope this cozy creamy beef and shells recipe brightens your fall evenings. Give it a try and let every cheesy bite warm you up. Happy cooking!
— Alex
Ingredients
- 1 lb 80/20 ground beef
- 12 oz dried medium pasta shells
- 1 small yellow onion, finely diced
- 3 cloves garlic , minced
- 1 tablespoon tomato paste
- 1 can (15 oz) tomato sauce
- 2 cups beef broth
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
Instructions
- Bring a large pot of salted water to a boil and cook pasta shells until al dente; drain and set aside.
- In a large deep skillet or Dutch oven over medium-high heat, brown the ground beef and diced onions until the meat is fully rendered and onions are translucent.
- Drain the excess lipid content from the pan, leaving approximately one tablespoon for flavor.
- Incorporate the minced garlic and tomato paste; cook for 90 seconds until the paste darkens in color.
- Deglaze the pan with beef broth, then stir in the tomato sauce, oregano, smoked paprika, salt, and pepper.
- Reduce heat to medium-low and simmer the sauce for 5 to 7 minutes to allow flavors to integrate.
- Stir in the heavy cream and shredded cheddar cheese, whisking continuously until the cheese is fully emulsified into the sauce.
- Add the cooked shells to the skillet and toss to ensure the sauce fills the cavities of the pasta.
- Heat for an additional 2 minutes until the sauce achieves a thick, glossy consistency.
