Make this simple creamy beef and shells recipe as a one-pan easy dinner recipe that’s like the hamburger helper but much tastier.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Main Course
Keyword: Creamy Beef and Shells, Creamy Beef and Shells Recipe
8ouncesmedium pasta shells
15ounce cantomato sauce
6ouncesextra sharp cheddar cheeseshredded, about 1½ cups
salt and pepperto taste
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!
Shred your cheese from the block rather than buying pre-shredded for this recipe. Pre-shredded cheese has a coating on it and doesn't melt quite as well as freshly shredded cheese.
Ground beef can be batch-cooked ahead of time and kept in the freezer until you are ready to use it in a recipe. This is a great time saver.
To test your pasta for al dente, take a bite of the pasta a minute or two before the package instructions indicate it should be done. When you bite into it, and your teeth feel some resistance, but the pasta is still tender, your pasta is al dente.