Let’s be honest: some nights call for a bowl of pure comfort, and nothing says cozy quite like Creamy Beef and Shells. Picture tender pasta shells nestled in a rich, cheesy sauce with savory ground beef and the bright tang of tomato sauce—all tied together with Italian spices and a velvety swirl of cream. This dish is the ultimate one-pot wonder, ideal for busy weeknights or whenever you need a guaranteed family favorite. With every bite, you’ll find warmth, flavor, and that “just one more spoonful” feeling.

Creamy Beef and Shells Recipe - Recipe Image

Ingredients You’ll Need

You’ll love how accessible and straightforward these ingredients are, but don’t be fooled by their simplicity—each star in this line-up adds something extra to the flavor, texture, or look of your Creamy Beef and Shells. Stock up on these pantry and fridge staples, and you’ll have a dinner that’s both satisfying and seriously impressive.

Medium pasta shells: Create those perfect little pockets to soak up every bit of sauce, making every bite extra creamy.
Olive oil: Gives a subtle richness and helps brown the beef for well-developed flavor.
Ground beef: The hearty base of the dish, adding savory depth and meaty goodness.
Onion: Provides natural sweetness and a gentle aromatic backbone for the sauce.
Garlic: Brightens everything up with its unmistakable, delicious punch.
Italian seasoning: Lends herby warmth and those classic “Sunday dinner” vibes.
Paprika: Adds gentle smokiness and gorgeous color to the dish.
Mustard powder: Lifts and sharpens the flavors for unexpected depth.
All-purpose flour: Thickens the sauce, creating that craveable, luscious texture.
Beef stock: Makes the sauce hearty and amplifies the meaty flavors in every mouthful.
Tomato sauce: Brings tanginess and balances the creaminess for that irresistible finish.
Heavy cream: The secret weapon for making this silky, decadent, and oh-so-creamy.
Extra sharp cheddar cheese: Delivers bold cheese pull and tang, melting to coat every shell.
Salt and pepper: The final touch—add to taste and watch the flavors come alive!

How to Make Creamy Beef and Shells

Step 1: Cook the Pasta

Bring a big pot of salted water to a boil and toss in those pasta shells. Cook them according to the package directions, aiming for a perfect al dente texture—they’ll finish in the sauce. Drain well and set aside so they’re ready for their creamy bath.

Step 2: Brown the Beef

Heat the olive oil in a large skillet over medium-high heat, then add your ground beef. Break it up as it cooks, letting it brown and develop flavorful bits for about 3 to 5 minutes. Once cooked through, drain off any extra fat and set the beef aside so your sauce doesn’t get greasy.

Step 3: Sauté Onion and Seasonings

Add the chopped onion to the same skillet and cook, stirring often, until it turns soft and translucent—just a couple minutes. Next, stir in the garlic, Italian seasoning, paprika, and mustard powder. Give it just about a minute so everything gets beautifully aromatic.

Step 4: Build the Sauce

Sprinkle in the flour, stirring to coat the onions and spices. Let it cook for about a minute to lose any raw flavor. Now grab a whisk and slowly add in the beef stock and tomato sauce. Whisk well to avoid lumps, then bring to a gentle boil before turning the heat down. Let it simmer and bubble, stirring now and then until the sauce thickens a bit—this takes about 6 to 8 minutes and fills the kitchen with the aroma of Creamy Beef and Shells.

Step 5: Combine and Creamify

Scoot the cooked pasta and browned beef back into the pan, then pour in the heavy cream. Stir everything together, letting the pasta finish cooking and soaking up all that creamy goodness. Once heated through, scatter in your shredded cheddar cheese. Stir until perfectly melted—give it a taste and season with salt and pepper if needed.

Step 6: Serve Warm and Enjoy!

Ladle generous helpings of Creamy Beef and Shells into bowls while it’s bubbling and melty, and get ready for smiles all around the table.

How to Serve Creamy Beef and Shells

Garnishes

A handful of fresh chopped parsley or a scattering of extra shredded cheddar really pops against the creamy sauce, making your Creamy Beef and Shells eye-catching and extra tempting. If you want a tiny zing, a dusting of red pepper flakes is fantastic, too.

Side Dishes

Serve this hearty dish alongside crisp green salads dressed in a light vinaigrette, classic garlic bread, or simply steamed broccoli for color and crunch. These sides balance the richness and round out your meal perfectly.

Creative Ways to Present

Try serving Creamy Beef and Shells in individual ramekins for a fun, dinner-party vibe, or offer it in a big family-style casserole dish for crowd-pleasing seconds (and thirds). For a twist, you can spoon leftovers into hollowed-out bell peppers and bake for a brand-new dinnertime favorite!

Make Ahead and Storage

Storing Leftovers

Transfer cooled Creamy Beef and Shells to an airtight container and stash it in the fridge for up to 4 days. The flavors just deepen overnight, so a next-day reheat is almost as delicious as the first serving!

Freezing

You can freeze Creamy Beef and Shells by portioning it into freezer-safe containers once it has cooled completely. It keeps well for up to 2 months. For best results, thaw overnight in the fridge before reheating so the sauce stays nice and creamy.

Reheating

Warm individual portions in the microwave, or reheat larger batches gently on the stovetop over low heat, adding a splash of cream or broth to restore the sauce’s silkiness. Stir frequently so every bite is just as tasty and melty as day one.

FAQs

Can I use another type of pasta instead of shells?

Absolutely! While shells perfectly trap that creamy sauce, you can easily swap in penne, rotini, elbow macaroni, or even bow ties if you like. The key is picking a pasta shape that holds onto plenty of creamy goodness.

Can I substitute ground turkey or chicken for the beef?

Yes, ground turkey or chicken both work well in Creamy Beef and Shells—just note you’ll lose a bit of that classic beefiness. Add a touch more seasoning, or even a splash of Worcestershire sauce, to boost the flavor.

What can I use instead of heavy cream?

For a slightly lighter but still rich dish, use half-and-half or whole milk, though the sauce will be a bit less luscious. You can also try coconut cream for a dairy-free version, but it will add a subtle coconut note.

How do I keep the cheese from clumping?

The trick is to add the cheese in small handfuls at a time, stirring continuously and making sure the sauce is warm but not boiling. Extra-sharp cheddar melts best when combined gradually into the warm sauce.

Can I sneak in some veggies?

Absolutely! Stir in a handful of fresh spinach, peas, or sautéed mushrooms right before you melt in the cheese. It’s a great way to add flavor, color, and nutrition to your Creamy Beef and Shells.

Final Thoughts

If you’re craving something cozy and crave-worthy, make Creamy Beef and Shells your next go-to dinner. It’s pure comfort in a bowl, easy enough for busy nights and guaranteed to win over family and friends. Try it—your weeknight cooking will never be the same!