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This creamy beef shells recipe is a delicious comfort food style dish that can easily be made in bigger batches and frozen for later. Packed full of creamy taste, it is also quick and easy to make.
If you have some ground beef left and want another creamy dish, you could try Ground Beef Stroganoff. Or if using the pasta shells inspired you to try more pasta styles, make these Stuffed Shells with the giant version.
MORE BEEF RECIPES:
Shepherd’s Pie | Cheeseburger Soup
Ingredients for Creamy Beef and Shells
You will need:
- 8 ounces medium pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 1/2 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon mustard powder
- 2 tablespoon all-purpose flour
- 2 cups beef stock
- 1 (15 ounces) can tomato sauce
- 3/4 cup heavy cream
- Salt and pepper to taste
- 6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups
Substitutions and Additions
Ground Beef: For a change to the recipe, you could use diced Italian sausage in place of the ground beef. If you don’t like things too spicy, you may want to reduce the paprika a little.
Cheese: If you don’t have cheddar cheese ready, you can use Mozzarella, Monterey Jack, Colby Jack, or any other cheese that melts well. You could even use a Mexican blend cheese for a spicier version.
How to Make This Creamy Beef and Shells Recipe
STEP ONE: In a large pot of boiling salted water, cook pasta according to package instructions. Drain well
STEP TWO: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until brown, about 3 to 5 minutes, crumbling the ground beef. Drain excess fat and set aside
STEP THREE: Add onion to the skillet, cook stirring frequently until translucent, about 2 to 3 minutes.
STEP FOUR: Stir in garlic, Italian seasoning, paprika, and mustard powder then cook for about 1 minute
STEP FIVE: Whisk in flour until lightly browned, about 1 minute
STEP SIX: Gradually whisk in beef stock and tomato sauce. Bring to a boil, reduce heat, then simmer. Stir occasionally until reduced and slightly thickened, about 6 to 8 minutes.
STEP SEVEN: Stir in pasta, beef, and heavy cream then heat through.
STEP EIGHT: Stir in cheese until melted. Season with salt and pepper.
STEP NINE: Serve warm and enjoy!
Storage
IN THE FRIDGE: You can store any leftovers in an airtight container once cooled and use within 4 days.
IN THE FREEZER: Leave the pasta to cool then store in an airtight container in the freezer for 1 to 2 months. Defrost then heat on the stovetop until warmed through.
Creamy Beef and Shells is a tasty way to serve pasta. It has a delicious creamy sauce and the beef absorbs all of the flavors. The recipe is simple to make although you might find there’s never enough for everyone!
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Creamy Beef and Shells
Ingredients
- 8 oz medium pasta shells
- 1 tbsp olive oil
- 1 lb ground beef
- 1/2 medium onion diced
- 2 cloves garlic minced
- 1 1/2 tsp Italian seasoning
- 1 tsp paprika
- 1/2 tsp mustard powder
- 2 tbsp all-purpose flour
- 2 cups beef stock
- 15 oz can tomato sauce
- 3/4 cup heavy cream
- salt and pepper to taste
- 6 ounces extra sharp cheddar cheese shredded, about 1 1/2 cups
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions. Drain well.
- Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until brown, about 3 to 5 minutes, crumbling the ground beef. Drain excess fat and set aside.
- Add onion to the skillet, cook stirring frequently until translucent, about 2 to 3 minutes.
- Stir in garlic, Italian seasoning, paprika, and mustard powder then cook about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in beef stock and tomato sauce. Bring to a boil, reduce heat, then simmer. Stir occasionally until reduced and slightly thickened, about 6 to 8 minutes.
- Stir in pasta, beef, and heavy cream then heat through.
- Stir in cheese until melted. Season with salt and pepper.
- Serve warm and enjoy!
Video
Nutrition
Inspired by: https://damndelicious.net/2018/09/16/creamy-beef-and-shells/
Very easy, one pot dish. Huge hit with my troops (11, 9, 7, 5)! Thank you
I halved the recipe and it still made a ton of food. There are just two of us.
I added a little extra of all the spices after I let it simmer…just my preference!
I loved this take on “hamburger helper” shell n chz!! Its so much better and even easier to make!!! Thanks for the nostalgia, we don’t eat HH anymore!
If I don’t have heavy cream what can I use?
You can use half and half or milk but heavy cream really will make a big, delicious difference for this sauce. I would recommend grabbing some. Enjoy! 🙂
Very Yummy. Your extra spices make a big difference. This recipe for my family is a keeper.
What kind of jarred tomato sauce do you recommend? I am in Canada and all we have that is plain is Hunts canned tomato sauce. Thanks.
Hi, Jodi – that will work. Enjoy 🙂
This was delicious and lots of left overs. Followed recipe as is, but added sour cream to it too.