If you are looking for a comforting, hearty dish that packs a punch of flavor and creamy texture, look no further than Creamy Beef and Shells. This recipe combines tender pasta shells with savory ground beef and a luscious sauce that’s rich with marinara, cream, and a touch of sharp cheddar. Every bite is a warm, satisfying hug that’s perfect for weeknights or when you want to impress family and friends with something both cozy and special. The Creamy Beef and Shells balances simple pantry staples and fresh ingredients for a guaranteed crowd-pleaser that never disappoints.

Creamy Beef and Shells Recipe - Recipe Image

Ingredients You’ll Need

The magic of Creamy Beef and Shells lies in its simple but essential ingredients, each contributing its own unique flair to the dish’s overall harmony. From the al dente pasta shells that soak up the flavors to the fragrant herbs that elevate every bite, these elements come together to create something truly memorable.

Medium pasta shells: These perfectly shaped shells trap the creamy sauce inside for a deliciously satisfying bite.
Olive oil: A splash adds a subtle, fruity richness while helping the beef brown beautifully.
Ground beef: The hearty protein that makes this dish filling and flavorful.
Sweet onion (diced): Adds a gentle sweetness and depth to the savory base.
Garlic (minced): Provides that classic aromatic punch without overpowering the other ingredients.
Italian seasoning: A blend of herbs that infuses the dish with traditional Mediterranean warmth.
Dried parsley: Adds a fresh herbaceous note that’s perfect for balancing richness.
Dried oregano: Gives a slightly peppery, earthy boost that complements the beef beautifully.
Smoked paprika: Introduces a subtle smoky depth, elevating the flavor profile effortlessly.
All-purpose flour: The secret to achieving that beautifully thickened, creamy sauce.
Beef stock: Enhances the meaty flavor and helps create a rich sauce base.
Marinara sauce: Brings acidity and tomato sweetness to the mix, balancing the creaminess.
Heavy cream: Adds luxurious creaminess that makes this dish irresistibly smooth and rich.
Sour cream: Contributes a subtle tang that cuts through the richness and adds complexity.
Kosher salt and freshly ground black pepper: Essential for seasoning and enhancing all the flavors.
Cheddar cheese (freshly grated): Offers a sharp, melty finish that binds everything together.

How to Make Creamy Beef and Shells

Step 1: Cook the pasta shells

Begin by bringing a large pot of salted water to a boil and cooking the medium pasta shells according to package instructions. Once tender and perfectly al dente, drain them well. This step sets the stage for the pasta to soak up the rich, creamy sauce later.

Step 2: Brown the ground beef

In a large skillet heated with olive oil over medium-high heat, add the ground beef. Cook it for about 3 to 5 minutes, breaking it apart with a wooden spoon until it turns a beautiful golden brown. Once cooked, drain any excess fat and set the beef aside, which lets the skillet be ready for the next step.

Step 3: Sauté the onion and garlic

In the same skillet, toss in the diced sweet onion and cook for about 2 minutes until soft and slightly translucent. Then, add the minced garlic and let it cook until fragrant—just about 1 minute. This forms a fragrant, flavorful base that’s essential for the sauce.

Step 4: Whisk in the flour

Sprinkle the all-purpose flour over the onions and garlic and whisk continuously for about 1 minute until it turns lightly browned. This little step creates the perfect roux that will thicken your creamy sauce and give it that luscious consistency.

Step 5: Add beef stock and marinara

Gradually whisk in the beef stock, stirring to blend smoothly with the flour mixture. Then pour in the marinara sauce along with the Italian seasoning, dried parsley, oregano, and smoked paprika. These herbs and spices enrich the sauce, layering in robust, comforting flavors that complement the beef and pasta perfectly.

Step 6: Simmer until thickened

Bring the sauce to a boil, then reduce the heat and let it simmer gently for 6 to 8 minutes, stirring occasionally. This allows the sauce to reduce and thicken, concentrating those rich flavors so every bite bursts with mouthwatering taste.

Step 7: Stir in pasta and beef

Now it’s time to bring it all together. Add the cooked pasta shells back into the skillet along with the browned ground beef, stirring to combine. Your dish is really starting to come alive with creamy, meaty goodness.

Step 8: Add the creams

Pour in the heavy cream, stirring until the mixture is heated through, which takes about 1 to 2 minutes. Season with kosher salt and freshly ground black pepper to taste. Then gently fold in the sour cream, adding a welcome tang and silky texture that elevates the Creamy Beef and Shells to another level.

Step 9: Fold in the cheddar cheese

Finally, fold in the freshly grated cheddar cheese, letting it melt smoothly into the sauce for about 1 to 2 minutes. It adds a luscious sharpness and the perfect gooey finish that makes this dish so irresistibly creamy and satisfying.

Step 10: Serve immediately

Once everything is combined and bubbling with cheesy goodness, serve the Creamy Beef and Shells immediately. If you’d like, garnish with fresh parsley for a pop of green and herbaceous brightness.

How to Serve Creamy Beef and Shells

Garnishes

A sprinkle of freshly chopped parsley or a few extra shreds of cheddar cheese on top adds a lovely fresh crunch and color contrast that complements the creamy textures perfectly. You can also drizzle a little olive oil or add a pinch of crushed red pepper flakes for a subtle kick.

Side Dishes

This hearty dish pairs wonderfully with crisp green salads, such as a simple arugula dressed with lemon vinaigrette, or steamed vegetables like broccoli or asparagus. For an extra touch, garlic bread or soft dinner rolls work beautifully to soak up every last bit of the creamy sauce.

Creative Ways to Present

Try serving Creamy Beef and Shells in individual oven-safe ramekins topped with a sprinkle of extra cheese and broiled until golden and bubbly. This makes it an elegant, rustic presentation perfect for dinner parties. Alternatively, plate it alongside roasted vegetables and sprinkle with toasted pine nuts for added crunch and flavor layers.

Make Ahead and Storage

Storing Leftovers

After the meal, store any leftovers in an airtight container in the refrigerator. Creamy Beef and Shells will keep well for up to 3 days, making for a quick and delicious next-day meal that tastes just as comforting as when freshly made.

Freezing

You can freeze Creamy Beef and Shells for longer storage by placing cooled leftovers in freezer-safe containers or heavy-duty freezer bags. It’s best consumed within 2 months for optimal flavor and texture. Remember to thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently on the stovetop over low-medium heat or in the microwave, stirring occasionally to redistribute the creaminess and prevent separation. You might want to add a splash of milk or beef stock if the sauce looks too thick after refrigeration.

FAQs

Can I use a different type of pasta for Creamy Beef and Shells?

Absolutely! While medium pasta shells are perfect for holding the creamy sauce, other short pasta shapes like penne, rigatoni, or even elbow macaroni can work well too. Just keep the cooking time in mind to maintain the right texture.

Is it possible to make this recipe without ground beef?

Yes, you can substitute ground turkey, chicken, or even plant-based meat alternatives to suit your preferences. Each will alter the flavor slightly but still work wonderfully with the creamy sauce.

Can I make Creamy Beef and Shells ahead of time?

Definitely! You can prepare up through the simmering step and then refrigerate the mixture before adding the cream and cheese. When ready, gently reheat, stir in the cream and cheese, and serve. This helps save time without sacrificing freshness.

How can I make this dish spicier?

To add a spicy kick, consider adding crushed red pepper flakes or a dash of cayenne pepper along with the dried herbs in the sauce. You can also top with sliced jalapeños or a drizzle of hot chili oil when serving.

What cheese works best besides cheddar?

Sharp cheddar is ideal for its tangy meltiness, but feel free to experiment with mozzarella for a gooier texture, Parmesan for a nutty flavor, or even Monterey Jack if you want something mild and creamy.

Final Thoughts

I hope you’re as excited as I am for you to try making Creamy Beef and Shells at home. It’s one of those recipes that feels like a hug on a plate—rich, comforting, and easy enough to become a family favorite. Don’t be surprised if it quickly earns a spot in your regular dinner rotation as it did in mine!

Creamy Beef and Shells Recipe

★★★★★

4.8 from 4 reviews

Author: Rafael
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Low Lactose

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Description

Creamy Beef and Shells is a comforting one-pot meal featuring tender medium pasta shells, browned ground beef, and a rich, creamy tomato sauce enhanced with Italian herbs and melted cheddar cheese. This hearty dish blends the savory flavors of beef and garlic with a smooth, cheesy finish, perfect for a family dinner or meal prep.

Instructions

Cook Pasta: Cook the pasta shells according to package instructions in a large pot of boiling salted water until al dente. Drain well and set aside.
Brown Ground Beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 3-5 minutes. Drain excess fat and set beef aside.
Cook Onion and Garlic: In the same skillet, add diced onion and cook for 2 minutes, stirring frequently until softened. Add minced garlic and cook for an additional 1 minute until fragrant.
Whisk in Flour: Sprinkle the flour over the onion and garlic mixture and whisk continuously for about 1 minute until lightly toasted and combined.
Add Beef Stock and Marinara: Gradually pour in the beef stock, whisking to prevent lumps. Stir in the marinara sauce, then add Italian seasoning, dried parsley, dried oregano, and smoked paprika. Mix thoroughly to combine.
Simmer Sauce: Bring the sauce to a boil, then reduce heat and let it simmer, stirring occasionally, until it thickens and reduces slightly, about 6-8 minutes.
Combine Pasta and Beef: Stir the cooked pasta and browned beef back into the skillet, ensuring everything is evenly coated with the sauce.
Add Heavy Cream: Pour in the heavy cream and stir gently until the mixture is heated through, about 1-2 minutes. Taste the sauce and season with kosher salt and freshly ground black pepper as needed.
Stir in Sour Cream: Add the sour cream to the sauce, stirring until fully combined and creamy.
Fold in Cheddar Cheese: Add the grated cheddar cheese and fold it into the sauce mixture until it melts completely, about 1-2 minutes.
Serve: Serve the creamy beef and shells immediately, optionally garnished with additional fresh parsley for a pop of color and freshness.

Notes

You can substitute medium pasta shells with other pasta shapes such as elbow macaroni or penne if preferred.
For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
Make sure to drain excess fat from the beef to keep the dish from becoming greasy.
Feel free to add steamed vegetables like spinach or mushrooms for added nutrition and flavor.
This dish can be prepared ahead and stored in the refrigerator for up to 3 days, reheating gently on the stove or microwave.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Sautéing, Simmering, Boiling
Cuisine: American

Nutrition

Serving Size: 1 serving (approximately 1.5 cups)
Calories: 550 kcal
Sugar: 6 g
Sodium: 680 mg
Fat: 32 g
Saturated Fat: 15 g
Unsaturated Fat: 13 g
Trans Fat: 0.5 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 110 mg

Keywords: beef pasta recipe, creamy pasta shells, comfort food, easy dinner, cheddar cheese pasta, one pot meal