Creamy Beef and Shells

Creamy Beef and Shells is a comforting pasta dish made with ground beef, tender shell pasta, and a rich, creamy tomato sauce. It cooks fast. It fills the house with warm, savory smells. Families love it for busy nights and lazy weekends. If you enjoy hearty beef meals, try this easy beef and broccoli weeknight dinner for another quick option.

Why make this recipe

This recipe is simple and friendly for beginners. It uses pantry staples and one skillet for most of the work. You can make it in about 30 minutes. It makes a filling family meal without a lot of fuss. It also stretches budget ingredients into a satisfying dinner.

What makes Creamy Beef and Shells special

The mix of shell pasta and creamy tomato sauce gives a nice texture. The shells hold sauce in each bite. Ground beef adds savory depth. The blend of heavy cream and sour cream makes the sauce silky. Cheddar adds a bright, melty finish. The result is a homey, wholesome meal that feels like a hug on a plate.

Is Creamy Beef and Shells healthy

This dish is homemade and avoids processed fillers. It provides protein from beef and calcium from dairy. You control the salt and fat by choosing lean beef or reducing cheese. Pair it with a green salad or steamed veggies to add fiber and vitamins. Watch portion sizes if you count calories, but it can fit a balanced weeknight plan.

How to make Creamy Beef and Shells

The technique is easy. You cook the pasta while you brown the meat. Then you make a quick pan sauce by adding flour, stock, and marinara. A short simmer thickens the sauce. Stirring in cream, sour cream, and cheese finishes it in minutes. The steps are forgiving. You do not need special tools. If you want another simple make-ahead idea, try these beef, ham, and cheese egg muffins for breakfast or snacks.

Ingredients

• 8 ounces medium pasta shells
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small sweet onion, diced
• 5 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 2 tablespoons all-purpose flour
• 1 cup beef stock
• 1 (15 oz) can marinara sauce
• 3/4 cup heavy cream
• 1/4 cup sour cream
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 cups cheddar cheese, freshly grated

In a rush? Pair the meal with a warm banana bread latte for a cozy touch.

Directions

1. Cook pasta in a large pot of boiling salted water according to package instructions. Drain well.
2. Heat olive oil in a large skillet over medium-high heat. Add ground beef. Brown the beef, breaking it up, about 3–5 minutes. Drain excess fat and set beef aside.
3. In the same skillet, add diced onion. Cook, stirring, about 2 minutes. Add minced garlic and cook until fragrant, about 1 minute.
4. Whisk in flour and cook until it lightly browns, about 1 minute.
5. Gradually whisk in beef stock. Stir to combine. Add marinara sauce. Stir in Italian seasoning, dried parsley, oregano, and smoked paprika.
6. Bring sauce to a boil. Reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6–8 minutes.
7. Stir in cooked pasta and return the browned beef to the pan.
8. Stir in heavy cream and heat through, about 1–2 minutes. Taste and adjust salt and pepper.
9. Stir in sour cream until smooth.
10. Fold in grated cheddar cheese until melted, about 1–2 minutes.
11. Serve immediately. Garnish with chopped parsley if you like.

How to serve Creamy Beef and Shells

Serve hot from the pan. Top with extra cheese or chopped fresh parsley. Add a green salad with a simple vinaigrette to cut the richness. Roasted or steamed vegetables make a nice side. You can also spoon it over extra pasta, rice, or baked potatoes for variety. This dish works best for lunch or dinner but makes a hearty brunch dish on weekend mornings.

 

Best occasions to make Creamy Beef and Shells

This recipe shines on weeknights when time is short. It also works well for casual family dinners and potlucks. Make it for game nights and simple celebrations. It reheats nicely, so it suits meal prep and leftovers for lunches.

How to store Creamy Beef and Shells

Cool to room temperature before storing. Keep in an airtight container in the fridge for 3–4 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.

Can you make Creamy Beef and Shells ahead of time

Yes. Prepare the sauce and beef one day ahead. Cook pasta just before serving to avoid it getting too soft. If you must combine them, undercook the pasta slightly so it holds up when reheated. Store components separately if possible for best texture.

Tips to make Creamy Beef and Shells

• Use medium shells that hold sauce well.
• Drain excess fat from the beef to keep the sauce from becoming greasy.
• Whisk the flour in well to avoid lumps.
• Simmer until the sauce reduces slightly for better flavor.
• Add cheese off the heat to melt it smoothly. For a tasty side idea, try these cheesy ranch potatoes with smoked sausage.

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Variation

• Swap ground beef for ground turkey or chicken for a lighter option.
• Use half-and-half instead of heavy cream for a lower-fat sauce.
• Stir in cooked spinach or peas for extra color and nutrients.
• Replace cheddar with mozzarella or a Mexican blend for a different flavor.
• Make it spicy by adding red pepper flakes or a splash of hot sauce.

FAQs

Q: Can I use different pasta for Creamy Beef and Shells?

A: Yes. Penne, rigatoni, or shells all work. Choose a shape that holds sauce.

Q: How long will leftovers of Creamy Beef and Shells last in the fridge?

A: Stored in an airtight container, it will keep 3–4 days.

Q: Can I make this recipe dairy-free?

A: Yes. Use dairy-free cream and cheese alternatives and skip the sour cream or use a vegan substitute. Adjust seasoning to taste.