Creamy Beef Pasta Shells

This creamy beef and shells recipe is the ultimate comfort meal for any weeknight when you want something filling and cozy but do not have hours to spare. Tender pasta shells hug each bite of savory ground beef, all wrapped up in a velvety sauce that tastes like you have been slow-cooking it all day. It quickly became a go-to in my kitchen after a rushed Tuesday night—the leftovers disappeared by lunch the next day.

After making this on a whim when my fridge looked empty I realized it is one of those magical recipes that stretches simple ingredients into something deeply satisfying. It is become part of my regular rotation for busy workdays.

Ingredients

• Medium pasta shells: The shell shape catches every bit of creamy sauce Look for a brand with rougher texture to help the sauce cling better
• Olive oil: Adds richness and helps brown the beef Choose extra virgin for the best flavor
• Ground beef: Opt for 80 or 85 percent lean for juicy flavorful results Can sub with ground turkey if needed
• Sweet onion: Brings a tender sweetness that balances savory and tangy notes Choose a firm onion with shiny skin
• Garlic: Freshly minced for the boldest flavor Look for tight dry bulbs
• Italian seasoning: Gives a depth and aromatic lift Use a brand you love since it is the main seasoning
• All-purpose flour: Thickens the sauce for luscious creaminess Sift it for an extra smooth result
• Beef stock: Deepens the savory flavor Look for low sodium to control the salt level
• Tomato sauce: Adds tang and keeps the dish from feeling too heavy Choose a smooth variety without sugar added
• Heavy cream: Gives the sauce its signature richness Use real heavy cream not milk or half and half
• Kosher salt and freshly ground black pepper: Enhances all the flavors For black pepper grind fresh for the best aroma
• Extra-sharp cheddar cheese: The sharpness cuts the richness for balanced flavor Buy a block and shred it yourself for the smoothest melt

Step-by-Step Instructions

Cook the pasta:

Bring a large pot of salted water to a full boil Add the pasta shells and cook according to the package directions for just barely al dente This prevents them from getting too soft later Drain well but do not rinse so the sauce sticks

Brown the beef:

Heat the olive oil in a large cast iron skillet over medium high When hot add the ground beef Use a spoon or spatula to break it apart as it cooks Stir and crumble for 3 to 5 minutes until the meat is browned with no pink left Pour off and discard extra fat so the dish does not turn greasy

Sauté the aromatics:

Drop the diced onion into the skillet Let it sauté while stirring often for around 2 to 3 minutes until it looks translucent and smells sweet

Add garlic and herbs:

Toss in the minced garlic and sprinkle on the Italian seasoning Give everything a good stir for about one minute until the garlic is fragrant but not browned

Make the roux:

Sprinkle flour evenly over the beef and vegetables Stir constantly for about a minute to lightly toast the flour which thickens the sauce and removes any raw taste

Build the sauce:

Slowly pour in the beef stock and tomato sauce whisking well to incorporate the flour Let it come up to a boil then lower the heat Simmer for 6 to 8 minutes stirring now and then until the sauce starts to thicken and coats the back of the spoon

Combine and finish:

Add the drained pasta and cooked beef back to the skillet Pour in the heavy cream and stir to combine Let it heat together for 1 to 2 minutes Season with salt and pepper to taste

Melt in the cheese:

Sprinkle the shredded cheddar over the mixture Turn the heat to low and stir for about 2 minutes until the cheese is completely melted and the sauce turns glossy and smooth

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My favorite part of this dish is the extra-sharp cheddar The bold cheese flavor really pulls everything together and makes it impossible to stop at one bowl I remember making this for my Dad on a rainy day and we ended up eating right out of the pan together at the kitchen counter

Storage Tips

Store cooled leftovers in airtight containers in the fridge for up to four days The sauce will thicken so stir in a splash of beef stock cream or even milk when reheating To reheat use low heat on the stove and stir often or microwave in 30 second bursts covered to avoid drying out

Ingredient Substitutions

If you do not have ground beef ground turkey or chicken both work and lighten the dish a bit Try whole wheat or chickpea pasta shells for extra fiber For a slightly different flavor mozzarella or Monterey Jack can stand in for the cheddar

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Serving Suggestions

This creamy pasta pairs perfectly with a simple salad or roasted green vegetables like broccoli It is also amazing alongside garlic bread for soaking up all the sauce My family likes an extra sprinkle of cheese and cracked pepper just before eating

Cultural Context

Creamy beef and shells is inspired by classic American skillet meals featured in community cookbooks and potluck tables for decades It is the kind of dish designed to be budget friendly crowd pleasing and endlessly customizable I love that it feels nostalgic but still current

Recipe FAQs

→ What type of pasta works best for this dish?

Medium pasta shells hold the creamy sauce well, but you can substitute with rotini or penne for similar results.

→ Can I use a different cheese instead of cheddar?

Yes, mozzarella or Monterey Jack cheese melt smoothly and pair nicely with the beef and cream sauce.

→ How do I prevent the sauce from curdling?

Add heavy cream slowly and lower the heat before stirring it in. Avoid boiling after cream is added for best texture.

→ Can this dish be made ahead of time?

Yes, store leftovers in an airtight container. Reheat gently with a splash of milk to restore creaminess.

→ Is there a way to add vegetables to this meal?

Absolutely. Try adding peas, spinach, or diced bell peppers during the final simmer for extra color and nutrition.