Creamy Beef and Shells

This creamy beef and shells recipe brings together tender pasta shells with savory ground beef and a rich cheddar cheese sauce for a comforting meal perfect for busy weeknights or cozy weekends. It’s a crowd-pleaser that hits the spot when you want something hearty without too much fuss.

I threw this together after a long day and it instantly became a favorite in our house because it feels homemade but is so easy to pull off.

Ingredients

• 8 ounces medium pasta shells: because their shape holds the sauce well
• 1 tablespoon olive oil: for browning the beef and softening onions
• 1 pound ground beef: offering rich flavor and protein choose 80 20 lean to keep it juicy
• 1/2 medium sweet onion: diced to build a sweet aromatic base
• 2 cloves garlic: minced freshly minced for maximum fragrance
• 1 1/2 teaspoons Italian seasoning: blends herbs perfectly for Italian-inspired warmth
• 2 tablespoons all-purpose flour: to thicken the sauce
• 2 cups beef stock: adds savory depth and richness
• 1 (15-ounce) can tomato sauce: for a tangy base and balanced acidity
• 3/4 cup heavy cream: boosts the sauce’s creaminess and silkiness
• Kosher salt and freshly ground black pepper: for seasoning to taste
• 6 ounces shredded extra-sharp cheddar cheese: brings sharpness and melting goodness shredding fresh cheese always melts better

Instructions

Build The Pasta:

Cook the pasta shells in a large pot of boiling salted water following the package directions until just tender. Drain well so the pasta does not water down the sauce later and set aside.

Brown The Beef:

Heat olive oil in a large cast iron skillet over medium high heat. Add the ground beef breaking it apart with a spoon. Cook until nicely browned and no longer pink about 3 to 5 minutes. Drain excess fat carefully and set the beef aside.

Sauté Onions And Garlic:

Add the diced onion to the skillet and stir frequently cooking over medium heat until translucent and soft which takes approximately 2 to 3 minutes. Then stir in the minced garlic and Italian seasoning cooking until aromatic for about 1 minute.

Create The Roux:

Sprinkle in the flour and whisk it continuously for about 1 minute. This cooks out the raw flour taste and helps the sauce thicken.

Add Liquids:

Slowly whisk in the beef stock and tomato sauce making sure the sauce becomes smooth. Bring it to a gentle boil then reduce to a simmer. Let it simmer with occasional stirring until the sauce thickens and reduces slightly about 6 to 8 minutes.

Combine Everything:

Add the cooked pasta and browned beef back into the skillet. Pour in the heavy cream and stir to combine everything thoroughly. Heat through for another 1 to 2 minutes. Season with kosher salt and freshly ground pepper to your preference.

Melt The Cheese:

Sprinkle in the shredded cheddar cheese gradually stirring until completely melted and the sauce turns luxuriously creamy about 2 minutes.

Serve Immediately:

Dish the creamy beef and shells onto plates or into bowls and enjoy while warm.

Cheddar cheese is definitely the star here. I love using extra-sharp cheddar for that strong flavor punch that complements the beef perfectly. My family has fond memories of this dish at chilly Sunday dinners when my kids always ask for seconds right away.

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove over low heat adding a splash of beef stock or cream if needed to loosen the sauce.

Ingredient Swaps

Ground turkey or chicken can be swapped for beef for a lighter version. You can use a mix of cheeses like Monterey Jack or Colby Jack if sharp cheddar isn’t on hand. Whole milk can replace heavy cream though the sauce will be less rich.

Serving Ideas

Serve alongside a crisp green salad or roasted vegetables for a balanced meal. A sprinkle of fresh parsley or chives on top adds a nice fresh note right before serving.

Cultural Context

This dish echoes classic American comfort food traditions where meat and cheese with pasta combine to make an easy, satisfying dinner. The use of Italian seasoning adds a subtle nod to Mediterranean cooking styles.

Seasonal Twists

In the fall add diced roasted butternut squash to the sauce for sweetness and texture. In summer toss in fresh chopped tomatoes instead of canned for brightness. In winter stir in some sautéed mushrooms for earthiness.

This recipe brings comfort and ease together in a creamy cheesy dish that’s sure to satisfy on any occasion.

Frequently Asked Recipe Questions

→ What kind of pasta works best in this dish?

Medium-sized pasta shells are ideal as they hold the creamy sauce well, ensuring each bite is flavorful.

→ Can I substitute the ground beef for other meats?

Yes, ground turkey or chicken can be used as alternatives for a lighter version without sacrificing flavor.

→ How do I achieve a smooth, creamy sauce without lumps?

Whisk the flour into the oil and cooked aromatics before gradually adding beef stock and tomato sauce to avoid clumping.

→ What cheeses can I use besides cheddar?

Monterey Jack or Colby Jack provide a mild, creamy finish and melt similarly well in the sauce.

→ How can I add a bit of spice to this dish?

A pinch of red pepper flakes stirred into the sauce adds a gentle heat that complements the rich flavors.