Creamy beef and shells became a weeknight lifesaver for me during the winter months when I craved something hearty and quick but didn’t want to compromise on flavor and comfort. One night after a long day, I pulled out a box of shell pasta and ground beef from the fridge and decided to build something warm and cozy with them and I added cream and cheese on a whim and that little experiment turned into a regular dinner favorite in our house.

Ever since then I’ve been making this dish with my own little upgrades and now it’s one of those reliable recipes I turn to when I need a filling meal that tastes like it took hours but really comes together in less than thirty minutes and the creamy tomato sauce with tender beef and cheesy pasta shells just hits the spot every single time.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

Shell pasta – Perfect for holding the creamy sauce in every bite.
Ground beef – Adds richness and heartiness to the dish.
Onion – Gives the beef a deeper savory base.
Garlic – Adds depth and that comforting homemade taste.
Tomato paste – Brings concentrated flavor and a rich tomato base.
Heavy cream – Makes the sauce velvety and indulgent.
Beef broth – Helps loosen the sauce and adds savory depth.
Cheddar cheese – Melts into the sauce for that cheesy finish.
Olive oil – Used to sauté the aromatics and beef.
Salt and pepper – Essential for seasoning the dish just right.
Italian seasoning – Brings a subtle herby background note.
Fresh parsley – For color and a pop of freshness at the end.

Tools You’ll Need

Large skillet – I use this to brown the beef and build the sauce all in one place.
Saucepan – For boiling the pasta separately while the sauce simmers.
Colander – Helps drain the pasta quickly without overcooking.
Wooden spoon or spatula – Useful for stirring and breaking up the beef evenly.
Measuring cups/spoons – To keep the sauce balanced and consistent.
Cheese grater – Freshly grated cheese always melts smoother than pre-shredded.

Instructions

Step 1: Cook the Pasta

I start by boiling the shell pasta in salted water according to the package directions. I like to cook it just to al dente so it doesn’t get too soft when mixed with the sauce.

Step 2: Brown the Beef

While the pasta cooks, I heat a bit of olive oil in a large skillet over medium heat. I add the ground beef and cook it until browned, breaking it apart as it cooks.

Step 3: Add Onion and Garlic

Once the beef is browned, I stir in the chopped onion and minced garlic. I let it cook for about 3-4 minutes until the onion softens and everything smells amazing.

Step 4: Build the Sauce

Next, I stir in the tomato paste and Italian seasoning. I let it cook for a minute to toast the flavors, then pour in the beef broth and heavy cream. I stir it all together and let it simmer gently for 5 minutes until it thickens slightly.

Step 5: Add Cheese

I reduce the heat and stir in the shredded cheddar cheese. It melts into the sauce and makes it creamy and cheesy without being too heavy.

Step 6: Combine Pasta and Sauce

Once the pasta is cooked and drained, I add it directly into the skillet with the sauce. I stir everything together until the shells are well coated and the beef is evenly distributed.

Step 7: Garnish and Serve

Right before serving, I sprinkle over some chopped fresh parsley and a little extra cheese. It’s ready to serve piping hot and perfectly creamy!

Tips

If you want to lighten it up, I’ve used half-and-half instead of heavy cream and it still tastes great. You can also swap in ground turkey or chicken if you want a leaner protein. And for added veggies, I sometimes stir in a handful of spinach or frozen peas at the end—they blend right in without overpowering the dish.

Ways to Serve

With a side salad or garlic bread for a full meal

As a cozy weeknight dinner for the family

In meal prep containers for reheating during the week

Topped with a sprinkle of red pepper flakes for extra heat

Served with roasted veggies on the side

Frequently Asked Questions

Can I make Creamy Beef and Shells ahead of time?

Yes! I often make it a day ahead—it reheats really well and the flavors deepen overnight.

What’s the best pasta for Creamy Beef and Shells?

Shells are perfect because they hold the sauce inside, but elbow or rotini also work well.

Can I freeze Creamy Beef and Shells?

Definitely! Just store it in an airtight container and thaw in the fridge before reheating.

See You in the Kitchen

I hope you give this Creamy Beef and Shells recipe a try! It’s one of those cozy meals that never disappoints and comes together so quickly. If you make it, I’d love to hear how it turned out for you or how you added your own twist!

Happy Cooking!