Creamy Beef and Shells
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This scrumptious Creamy Beef and Shells is an easy 30-minute meal that combines savory ground beef with a cheesy sauce and tender pasta. It’s the ultimate comfort food, perfect for busy weeknights – and it’s kid-approved.
The Easiest Creamy Beef and Shells Recipe
This is one of my go-to busy night meals. I developed this recipe when I wanted to combine a lighter version of mac and with added protein so I could cook dinner in one pot – and get it on the table in 30 minutes. This dish combines perfectly-flavored ground beef and al dente pasta shells with a velvety, light cheesy tomato sauce. Even your pickiest eaters can’t resist this classic combination!
And, there’s less mess with just using one skillet to make the meal. With just a handful of simple ingredients and my easy-to-follow steps, this is a no-fuss meal, perfect for those hectic evenings. With the rich and hearty flavors and the creamy texture, this recipe is one that you’ll want to keep on your regular dinner rotation.
If you love ground beef and pasta meals, check out this Skillet Lasagna and this Taco Spaghetti.
Reasons We Love This Beef and Shells Recipe
- Budget-friendly – With affordable and simple ingredients from any grocery store, this is a budget-friendly recipe that won’t break the bank.
- Quick and easy recipe – This is an easy and quick dinner recipe that you can have on the dinner table in just 30 minutes.
- Great as leftovers – It’s just as delicious reheated the next day, making it perfect for meal prep or enjoying as leftovers for lunch.
Ingredients
- Uncooked shell pasta – you can use large shells or medium shells.
- Lean ground beef – it’s the key ingredient in the cheesy beef mixture.
- Yellow onion and minced garlic – add classic flavors.
- Olive oil – adds flavor as it sautés the onions and browns the beef.
- Seasoning – you’ll use a combination of kosher salt, freshly cracked black pepper, and chili powder.
- Tomato sauce – gives the sauce tons of flavor.
- Worcestershire sauce – adds depth to the sauce.
- Beef broth – gives the dish extra beefy flavor.
- Heavy cream – creates a creamy texure to the sauce.
- Parmesan cheese – use freshly grated parm.
- Fresh chopped parsley – added as a garnish.
Recommended Tools
- Cutting board
- Knife
- Large skillet
- Colander
- Can opener
- Cheese grater
- Measuring cups/spoons
- Spatula
Instructions to Make the Best Beef and Shells Recipe
Step One: Cook the Pasta
- Cook pasta in a large pot according to package directions, or until al dente. Drain and set aside.
Step Two: Brown the Beef and Onions
- As the pasta cooks, heat oil in a large skillet over medium-high heat. Add beef and cook for 5-7 minutes, or until it’s browned, breaking it up with a spatula as it cooks. Drain most of the fat with a spoon or in a colander.
- Add the diced onion and sauté for 5 minutes over medium heat. Stir in garlic, salt, pepper, and chili powder and cook for 1 minute, or until garlic is fragrant.
Step Three: Make The Sauce
- Add tomato sauce, Worcestershire sauce, and beef broth to the pan. Cook, stirring occasionally.
- Stir in the cream and cook for 2 minutes, or until the sauce is heated through and creamy.
Step Four: Add the Pasta and Serve
- Add the drained pasta shells and toss in the creamy tomato sauce to combine. Stir in parmesan.
- Garnish with fresh chopped parsley and more parmesan if desired. Serve immediately.
Suggestions and Alternatives
- Cheese- Feel free to swap the parmesan with cheddar cheese, American cheese, or mozzarella cheese.
- Pasta- Instead of pasta shells, you can use bowtie pasta, rotini, penne, or farfalle.
- Spice- Hot sauce or red pepper flakes for a kick of heat.
- Meat– Any ground meat will work, like beef, ground turkey, Italian sausage, or ground chicken.
- Seasonings – Garlic powder could be used instead of fresh garlic, and onion powder instead of diced onions. Start with ½ a teaspoon and season to your liking.
- Herbs – For added flavor, sprinkle in some dried Italian seasoning blend.
- Cream sauce- If you like an extra creamy sauce, add half a block of cream cheese and let it melt with the other sauce ingredients.
How Do You Store Beef and Shells?
- Let your leftovers cool to room temperature. Place them in an airtight container and store them in the refrigerator for up to 3 days. Reheat in a covered pot on the stove over medium-low heat until warmed through. Add a splash or two of beef broth and cream to loosen it back up.
- If you’re meal prepping, you can freeze this in an airtight container for up to 3 months. Just keep in mind that leftover pasta dishes will get mushy after they’ve been frozen. To prevent this, you could freeze the tomato cream sauce separately, then cook the pasta shortly before you’re ready to serve.
FAQs
This recipe is comfort food to the max, so you don’t need much to make it a complete meal. A simple side salad with garlic breadsticks is a great idea. For vegetables, you could serve it with roasted vegetables like zucchini, squash, asparagus, or green beans.
You can, but it takes a few extra steps. Simply sauté the garlic and onion and cook the ground beef using the sauté’ mode. Add the pasta shells on top, and cover them with liquid ingredients and seasonings. Make sure the pasta is covered. Pressure cook on HIGH for five minutes, followed by a manual release.
Absolutely! Feel free to add diced bell peppers, mushrooms, or fresh spinach to the creamy beef and shells.
More Amazing Pasta Recipes
- Buffalo Chicken Pasta
- Roasted Tomato Pasta
- Bang Bang Shrimp Pasta
- Leftover Turkey Casserole
- Classic Italian Lasagna
- Stuffed Pasta Shells
- Hamburger Casserole
Creamy Beef and Shells
Ingredients
- 8 ounces uncooked shells medium size
- 1 Tablespoon olive oil
- 1 pound lean ground beef
- ½ medium yellow onion diced
- 3 cloves garlic minced
- ½ teaspoon Kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon chili powder
- 14 ounce can tomato sauce
- 1 Tablespoon Worcestershire sauce
- ½ cup beef broth
- ½ cup heavy whipping cream
- ¼ cup freshly shredded parmesan plus more for garnish
- fresh chopped parsley for garnish
Instructions
- Cook pasta according to package directions, or until al dente. Drain and set aside.8 ounces uncooked shells
- Heat oil in a large skillet over medium-high heat. Add beef and cook for 5-7 minutes, or until it's browned, breaking it up with a spatula as it cooks. Drain most of the fat with a spoon or in a colander.1 Tablespoon olive oil, 1 pound lean ground beef
- Add onion and sauté for 5 minutes on medium heat. Stir in garlic, salt, pepper, chili powder and cook for 1 minute, or until garlic is fragrant.½ medium yellow onion, 3 cloves garlic, ½ teaspoon Kosher salt, ½ teaspoon freshly cracked black pepper, 1 teaspoon chili powder
- Add tomato sauce, Worcestershire sauce, and beef broth to the pan. Cook, stirring occasionally for 5 minutes.14 ounce can tomato sauce, 1 Tablespoon Worcestershire sauce, ½ cup beef broth
- Stir in cream and cook for 2 minutes or until the sauce is heated through and creamy. Add drained pasta shells and toss to combine. Stir in parmesan.½ cup heavy whipping cream, ¼ cup freshly shredded parmesan
- Garnish with fresh chopped parsley and more parmesan if desired. Serve immediately.fresh chopped parsley
Notes
- Let your leftovers cool to room temperature. Place them in an airtight container and store them in the refrigerator for up to 3 days. Reheat in a covered pot on the stove over medium-low heat until warmed through. Add a splash or two of beef broth and cream to loosen it back up.
- If you’re meal prepping, you can freeze this in an airtight container for up to 3 months. Just keep in mind that leftover pasta dishes will get mushy after they’ve been frozen. To prevent this, you could freeze the tomato cream sauce separately, then cook the pasta shortly before you’re ready to serve.
Nutrition
Did You Make This Recipe?
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