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Creamy Beef and Shells
Rated 0 out of 5
COOK TIME
20 min
TOTAL TIME
25 min
SERVINGS
3-4 servings
This easy recipe for Creamy Beef and Shells is the perfect combination of tender shell shaped pasta, seasoned ground beef, and a rich, creamy and cheesy tomato sauce all made in one pan. It’s an easy weeknight dinner that tastes like comfort food but is ready in just 25 minutes!
Correct me if I’m wrong, but changing the shape of the pasta somehow makes dinner feel completely different. We all love spaghetti around here, but every once in a while I want something that’s just a little different without making extra work for myself. That’s exactly where this beef and shells recipe comes in. Same comforting vibes that remind you of boxed hamburger helper but…just a little creamier and honestly, even better.
The little pasta shells are the best part because they catch all of that creamy tomato sauce in every single bite. Everything cooks up with seasoned ground beef, sweet onions, garlic, marinara, a splash of cream, a little sour cream, and plenty of melty cheddar cheese. It all comes together in one skillet (minus boiling the pasta), so cleanup isn’t a nightmare afterward.
This is one of those dinners I make when I want everyone to be happy and I don’t have much time. But if you do have time you can add some cheesy garlic bread to scoop up every last bit of that sauce. Or, throw together a simple salad if you’re feeling productive, or don’t. Either way, this is one of those simple dinner recipes that always seems to make its way back onto our menu.
Ingredients You’ll Need
Medium Pasta Shells – Medium shells are perfect for catching all of the tomato sauce. Cook them just until al dente since they’ll finish warming in the skillet.
Olive Oil – A small drizzle keeps the beef and onions from sticking as they cook. You won’t need much because the beef releases some fat of its own.
Ground Beef – I like using 85/15 or 90/10 ground beef for a good balance of flavor without ending up with an overly greasy sauce.
Sweet Onion – Cooks down quickly and adds a mild flavor without overpowering the sauce. Dice it small.
Garlic – Fresh garlic gives the sauce the best flavor, but jarred minced garlic works well here too.
Seasonings – Italian seasoning, dried parsley, dried oregano, paprika, kosher salt, and black pepper give the sauce its classic Italian-inspired flavor with just a little warmth.
All-Purpose Flour – Flour helps thicken the sauce so it coats every shell instead of running to the bottom of the pan.
Beef Broth – Loosens the sauce while adding even more savory flavor. Low-sodium broth works well if you like controlling the salt yourself.
Marinara Sauce – Since it’s the base of the sauce, use a marinara you already enjoy. The better the sauce, the better the finished dish.
Heavy Cream – Gives the sauce its smooth, creamy texture.
Sour Cream – Adds a subtle tang that balances the richness of the cream and cheese.
Shredded Cheddar Cheese – Freshly shredded cheddar melts the smoothest, but pre-shredded cheese is a great shortcut if that’s what you have.
How To Make Creamy Beef and Shell Pasta
Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta shells according to the package directions until al dente. Drain well and set aside. The shells will continue to cook slightly once they’re added to the sauce, so avoid overcooking them.
Brown the beef: While the pasta cooks, heat a drizzle of olive oil in a large skillet over medium-high heat. Add the ground beef and cook until it’s no longer pink, breaking it into small crumbles as it cooks. Transfer the cooked beef to a plate, leaving any drippings behind in the skillet.
Cook the onion and garlic: Add the diced onion to the same skillet and cook until softened, about 2 to 3 minutes. Stir in the garlic and cook for another minute, just until fragrant.
Build the sauce: Sprinkle the flour over the onions and garlic, stirring constantly for about a minute to cook out the raw flour taste. Slowly whisk in the beef broth until the mixture is smooth and no lumps remain. Stir in the marinara sauce, Italian seasoning, parsley, oregano, and paprika until everything is well combined. Bring the sauce to a gentle boil, then reduce the heat and let it simmer for about 8 minutes, stirring occasionally, until it thickens slightly.
Add the pasta and beef: Return the cooked ground beef to the skillet along with the cooked pasta shells. Stir until everything is evenly coated in the tomato sauce.
Make it creamy: Stir in the heavy cream and sour cream until the sauce is smooth and creamy. You may need to do this with a whisk to break up the sour cream. Taste and season with kosher salt and black pepper as needed.
Finish with cheese: Remove the skillet from the heat and stir in the shredded cheddar cheese until it’s completely melted into the sauce. Serve immediately while it’s hot and creamy. Enjoy!
Expert Tips
Cook the shells just until al dente. They’ll continue cooking for another minute or two once they’re tossed into the hot sauce, so slightly firm pasta gives you the best final texture.
Dice the onion into small pieces. Smaller pieces soften faster and almost melt into the sauce, giving you onion flavor without noticeable chunks.
Simmer the sauce before adding the dairy. Giving the marinara and broth a few minutes to thicken first creates a richer sauce that clings to the pasta instead of feeling thin.
Lower the heat before adding the cream. High heat can cause dairy-based sauces to separate, so keep the sauce at a gentle simmer before stirring in the heavy cream and sour cream.
Shred your own cheese if you have the time. Freshly shredded cheddar melts more smoothly because it doesn’t contain the anti-caking agents found in most bagged shredded cheese.
Taste the sauce before adding the salt. Marinara, broth, and cheddar cheese all vary in saltiness, so waiting until the end helps you season it perfectly without overdoing it.
Reserve a little pasta water before draining. If the sauce thickens more than you’d like, a splash of the starchy pasta water loosens it while helping the sauce stay creamy.
Give the pasta a minute to soak up the sauce. After everything is combined, let it sit for a minute before serving. The shells absorb some of the sauce, making every bite creamy instead of having all the sauce pool at the bottom of the skillet.
Ways To Customize
Swap the ground beef. Ground turkey, ground chicken, Italian sausage, or ground pork all work well and give the sauce a completely different flavor while keeping it just as hearty.
Change up the pasta. Medium shells are my favorite, but cavatappi, rotini, penne, rigatoni, or elbow macaroni all hold onto the creamy sauce just as well.
Use a different cheese. Monterey Jack, Colby Jack, white cheddar, mozzarella, smoked gouda, or a blend of cheeses all melt well into the sauce.
Add more vegetables. Mushrooms, spinach, zucchini, diced bell peppers, broccoli, peas, or kale are all easy ways to work a few extra veggies into dinner.
Make it a little spicy. Stir in crushed red pepper flakes, a pinch of cayenne, or a few dashes of your favorite hot sauce if your family enjoys a little heat.
Make it even creamier. Stir in a little cream cheese along with the cheddar for an extra rich, velvety sauce.
Mix in extra cooked protein. Cooked bacon, diced ham, shredded rotisserie chicken, or sliced smoked sausage all make good additions.
Turn it into a baked pasta. Transfer everything to a baking dish, top with extra cheddar or mozzarella, and bake until hot and bubbly for an easy pasta bake.
Give it a Taco twist. Use taco seasoning in place of the Italian seasonings and finish with Pepper Jack cheese for a completely different flavor of dinner.
Storing & Freezing
Storing: Let the beef and shells cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 5 days. The sauce will continue to thicken as it chills, which is completely normal. If it seems a little thick when you’re ready to enjoy the leftovers, a splash of milk or beef broth will bring it right back to a creamy consistency. While you can freeze this recipe for up to 2 months, I don’t usually recommend it. Cream-based sauces will separate after thawing, which can make the sauce grainy instead of smooth.
Reheating: Warm individual portions in the microwave in 30-second intervals, stirring between each until heated through. For larger portions, reheat gently in a skillet over medium-low heat, adding a splash of milk, heavy cream, or beef broth as needed to loosen the sauce.
FAQ
How do I keep the cheese from becoming grainy?
Remove the skillet from the heat before stirring in the shredded cheddar. Cheese melts best with gentle residual heat, and overheating can cause it to separate or become slightly grainy instead of smooth and creamy.
Why did my sauce separate?
This usually happens if the sauce gets too hot after adding the heavy cream, sour cream, and cheese. Keep the heat low when stirring in the dairy, and remove the skillet from the burner before adding the cheddar for the smoothest sauce.
Can I use milk instead of heavy cream?
You can, but the sauce won’t be quite as rich or velvety. Half-and-half works well if you want something a little lighter while still keeping the sauce creamy.
Can I make this recipe with leftover cooked ground beef?
Yes! Leftover taco meat, plain ground beef, or even leftover meatloaf that’s been crumbled up works well. Add the cooked beef after the sauce has simmered so it has a chance to warm through without drying out.
Can I use a different pasta shape?
Yes! Any short pasta that has plenty of ridges, curves, or pockets will work well because it holds onto the creamy sauce. Rotini, cavatappi, penne, rigatoni, gemelli, and elbow macaroni are all great options if you have them on hand.
What can I serve with beef and shells?
Garlic bread is my first choice because it’s perfect for soaking up the creamy tomato sauce. A simple green salad, roasted broccoli, steamed green beans, or roasted asparagus also make great side dishes.
More Pasta Dinner Recipes
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Creamy Beef and Shells
Creamy Beef and Shells is an easy and delicious dinner your whole family will love. One pan, a creamy sauce and comes together quickly. You need to add this to your weeknight dinner rotation.
Ingredients
8 ounces (about 2 cups) medium pasta shells
olive oil
1 pound ground beef
1 small sweet onion, diced
2 Tablespoons garlic, minced
1 teaspoon Italian seasoning
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon paprika
2 tablespoons all-purpose flour
1 cup beef broth
1 1/2 cups marinara sauce
3/4 cup Hiland Dairy Heavy Cream
1/4 cup Hiland Dairy Sour Cream
Kosher salt and ground pepper
1 1/2 cups shredded cheddar cheese
Instructions
- In a large pot of salted water, cook the pasta shells. Once done, drain and set aside.
- In a large skillet over medium high heat, drizzle olive oil in the pan. Add the ground beef and cook until no longer pink, about 3-5 minutes. Break up meat as it cooks. Once cooked, place in a dish and set aside.
- In the same pan, add the diced onion, stir and cook for a couple minutes until soft, about 2 minutes. Then add the garlic, stir and cook for another minute.
- Sprinkle the flour over the onions and garlic and whisk together for about a minute. Then add in the beef broth a little at a time and whisk until combined.
- Add the marinara sauce, Italian seasoning, dried parsley, oregano and paprika. Stir until mixed all together.
- Bring the sauce to a boil then reduce heat. Stir occasionally until the sauce thickens, about 8 minutes.
- Add in the cooked pasta and the cooked beef. Stir everything together.
- Add the Hiland Dairy Heavy Cream and Sour Cream, stir and heat all together. Add salt and pepper to taste.
- Remove from heat and add the cheddar cheese and stir until melted. Serve while warm, enjoy!
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