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Creamy Beef and Shells

Creamy beef and shells is a quick one-pan dinner with browned ground beef, al dente pasta shells, and a rich tomato-cheese cream sauce. You’ll simmer the tomato sauce, melt cheddar for a smooth texture, then heat the shells through for a cozy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Creamy beef and shells
  • 1 lb lean ground beef
  • 12 oz medium pasta shells
  • 1 tbsp olive oil
  • 1 yellow onion
  • 3 cloves garlic
  • 1 can (15 oz) tomato sauce
  • 1 cup beef broth
  • 1 cup heavy cream
  • 1.5 cups shredded cheddar cheese
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp chopped parsley

Equipment

  • 1 cast iron skillet

Method
 

Cook the pasta
  1. Cook medium pasta shells according to package directions until al dente. Drain and set aside.
Brown the beef and build the sauce
  1. Heat olive oil in a large skillet over medium heat until shimmering. Add yellow onion and cook until softened.
  2. Stir in garlic and cook for 30 seconds. Add lean ground beef and cook until browned, then drain excess grease if needed.
  3. Stir in tomato sauce, beef broth, Italian seasoning, paprika, salt, and black pepper. Simmer for 5 minutes.
  4. Reduce heat and stir in heavy cream. Add shredded cheddar cheese and stir until melted and smooth.
Combine and finish
  1. Fold in cooked medium pasta shells. Simmer for 2–3 minutes until heated through and glossy.
  2. Garnish with chopped parsley and serve warm. Keep the sauce thick by serving immediately after the final simmer.

Notes

For the smoothest cheese sauce, reduce heat before adding heavy cream and keep the simmer gentle once cheddar goes in. Store leftovers in the refrigerator up to 3 days; reheat on the stove with a splash of beef broth or milk to loosen the sauce. Freezing is not recommended because cream-based cheese sauce can break when thawed. For a lighter option, use half-and-half in place of heavy cream (the sauce will be slightly less thick).