Creamy Beef and Shells

A skillet filled with pasta shells in a creamy tomato sauce, topped with grated cheese and garnished with chopped parsley.

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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.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course

Cuisine: American

Keyword: Creamy Beef and Shells

Servings: servings

Calories: 235kcal

Author: Alicia

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

Storage:

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.

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