Tender shell pasta in a meaty, deliciously seasoned tomato cream sauce. Creamy Beef and Shells is an incredibly comforting skillet pasta recipe that is ready in 30 minutes, start to finish!
This Creamy Beef and Shells recipe put me in a good mood after a recent very looooong day of bookkeeping. Hello, tax season. Recipes that can change a mood are keepers.
Full disclosure, I really, really didn’t feel like cooking dinner that night and the fact that I’d been knee deep in receipts and spreadsheets all day seemed liked the perfect excuse to order out. But, this recipe is so darned quick and easy and exactly the comforting kind of meal you need after hours of mind-numbing work. It is also super kid-friendly, but my big guys love it! Think slightly more refined Hamburger Helper made from scratch and you’ve got the basic idea.
So, why the mood change? Because I had this yummy pasta dish ready to serve with so little effort that it made me smile. The rave reviews earned these Creamy Beef and Shells a well deserved spot in my quick and easy pasta recipe collection. Right along side my Chicken and Spinach Skillet Pasta and Meaty Tortellini Skillet.
Table of contents
Ingredient Notes
- Medium pasta shells are a classic choice for this dish but elbow macaroni or penne will also work.
- A blend of dry seasonings including garlic powder, paprika, chili powder, and Italian Seasoning creates a savory and delicious flavor profile for the sauce.
- Canned tomato sauce is the base for the creamy sauce.
- Heavy cream or half and half balances out the tomato-based sauce to creamy perfection.
- Sharp cheddar cheese adds additional cheesy goodness and great flavor. Although optional, I recommend finely grating some Parmesan cheese for garnishing the individual servings.
How to Make Creamy Beef and Shells
Cook your pasta about 1 minute shy of the package directions and while it’s cooking, get started on the beefy, creamy sauce.
- Cook the ground beef and onion in a little olive oil, breaking up the beef with a spoon until browned and crumbled. Drain the excess fat from the skillet and return it to the heat. Add the Italian seasoning, chili powder, paprika, garlic powder, salt and pepper. Cook, stirring for 2 to 3 minutes.
- Sprinkle the flour over the beef and cook, stirring, for about 1 minute.
- Slowly add the beef broth, stirring as you add it.
- Stir in the tomato sauce.
- Increase the heat and bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, or until slightly thickened.
- Add the heavy cream or half and half.
- Add the cheddar cheese.
- Stir in the cooked pasta and cook until warmed through. Remove from the heat and let it rest for 5 minutes before serving. It will continue to thicken a bit as it rests.
Serving Suggestions
- A simple green salad with Homemade Italian Dressing or Honey Balsamic Vinaigrette.
- Toss chopped romaine with Homemade Caesar Salad Dressing, croutons, and shredded Parmesan for an easy Caesar salad.
- Use leftover sandwich rolls, hamburger or hot dog buns to make this easy Cheater Garlic Bread.
Storage Tips
Leftovers should be transferred to an airtight container and refrigerated. Consume within 4 to 5 days for the best quality.
Make it a Freezer Meal
Creamy Beef and Shells can be frozen for meal prep or longer storage of leftovers. Allow the finished recipe to cool to room temperature then transfer it to a freezer safe, airtight container or plastic freezer bag, squeezing out any excess air. Label with the contents and date and freeze for up to 3 months.
To reheat, allow the pasta to safely thaw in the refrigerator overnight. When ready to serve, warm it in a skillet on the stove. You may want to add a little water or additional cream to thin the sauce a bit. Individual servings can be warmed in the microwave, if preferred.
More Easy Pasta Recipes You’ll Love
- Pizza Pasta Casserole
- Chicken Parmesan Stuffed Shells
- Lazy Lasagna Casserole
- Skillet Sausage Pasta
- Make-Ahead Manicotti
Creamy Beef and Shells
Video
Ingredients
- 10 ounces medium pasta shells, about 3 cups (can use elbows or penne, if desired)
- 1 tablespoon olive oil
- 1 pound 90% lean ground beef
- ½ cup diced yellow onion
- 2 teaspoons Italian seasoning
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 cups low-sodium beef broth
- 15 ounce can tomato sauce
- ½ cup heavy cream or half and half
- 1 cup shredded sharp cheddar cheese
- shredded Parmesan, for garnish (optional)
Instructions
- Boil the pasta 1 minute shy of the package directions.
- Meanwhile, heat olive oil in a large skillet over MEDIUM-HIGH heat. Add the ground beef and onion and cook, breaking up the beef with a spoon until browned and crumbled, about 4 or 5 minutes. Drain the excess fat from the skillet and return it to the heat.
- Add the Italian seasoning, chili powder, paprika, garlic powder, salt and pepper. Cook, stirring for 2 to 3 minutes.
- Sprinkle the flour over the beef and cook, stirring, for about 1 minute.
- Slowly add the beef broth, stirring as you add it. Stir in the tomato sauce and increase the heat to MEDIUM HIGH. Bring the mixture to a boil then reduce the heat and simmer for about 10 minutes, or until slightly thickened.
- Stir in the heavy cream or half and half and cheddar cheese. Stir in the cooked pasta and continue to cook for about 1 minute, or until warmed through. Remove from the heat and let it rest for 5 minutes before serving. It will continue to thicken a bit as it rests.
- Garnish individual servings with Parmesan, if desired.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
One Pot Wonders
This recipe is fantastic! Staple meal. Added half a stick of cream cheese, 1 can of kidney beans, and subbed tomato sauce for diced tomatoes. It’s sooooo goooood!!!!
We loved this! It was very flavorful and hearty. I added a 15-oz can of Italian diced tomatoes, drained. I didn’t have beef broth, but made some with beef bouillon cubes. I would omit the salt next time. Thank you for this delicious recipe!
This recipe came out amazing! Delicious. I substituted the cream with 1/2 cup almond milk + 1 tablespoon corn starch.
So glad you loved it and thanks for the tip!
Great flavor but if I cook it again I will omit the salt.
This has become a favorite. I always have these ingredients on hand. Kids really loved it.
I tried this last night & it was a huge hit with the family. It was very easy to make & had just the right amount of spice to it & I loved the half/half that took it to the next level. Excellent! My new favorite, can’t wait to try the chicken stuffed shells next.
Going to be on regular rotation. My husband loved it. Easy and fast to make. We compared it to a step up hamburger helper, only better and just as fast.
I’m so glad you loved it! Thanks for letting me know 🙂