Description

Make this easy Creamy Beef and Shells with tender pasta, savory beef, and a rich tomato-cheese sauce. Perfect for weeknights!

Ingredients

Scale

8 ounces medium pasta shells
1 tablespoon olive oil
1 pound ground beef
1/2 medium sweet onion, diced
2 cloves garlic, minced
1 1/2 teaspoons Italian seasoning
2 tablespoons all-purpose flour
2 cups beef stock
1 can (15 ounces) tomato sauce
3/4 cup heavy cream
Kosher salt and freshly ground black pepper, to taste
6 ounces shredded extra-sharp cheddar cheese (about 1 1/2 cups)

Instructions

Bring a large pot of salted water to a boil. Cook the pasta shells as directed on the package, then drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into small pieces as it cooks. Drain any excess fat, then remove the beef from the skillet and set aside.
Add the diced onion to the skillet. Cook, stirring often, until soft and translucent (about 2-3 minutes).
Stir in the garlic and Italian seasoning. Cook for 1 minute until fragrant.
Whisk the flour into the skillet and cook for 1 minute until lightly toasted.
Slowly pour in the beef stock and tomato sauce, whisking to combine. Bring to a gentle boil, then reduce heat and simmer for 6-8 minutes until the sauce thickens slightly.
Add the cooked pasta, browned beef, and heavy cream to the skillet. Stir well and heat through for 1-2 minutes. Season with salt and pepper to taste.
Turn off the heat and stir in the shredded cheddar cheese until melted and creamy. Serve warm.

Notes

Cheese Matters: Use freshly shredded extra-sharp cheddar for the creamiest texture. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.

Pasta Perfection: Undercook shells by 1-2 minutes to avoid mushiness. They’ll finish cooking in the sauce, absorbing flavor while staying al dente.

Drain the Beef Thoroughly: Excess grease from the beef can dilute the sauce. Press cooked beef in a colander or blot with paper towels.

Adjust Sauce Consistency: If the sauce thickens too much, stir in ¼ cup of reserved pasta water or beef stock. For a thicker sauce, simmer 1-2 minutes longer.

Boost Flavor with Umami: Add 1 teaspoon Worcestershire sauce or a splash of balsamic vinegar to the tomato-cream sauce for deeper savory notes.

Nutrition

Serving Size: 1.5 cups
Calories: 580 kcal
Sugar: 5g
Sodium: 820mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 42g
Fiber: 3g
Protein: 28g
Cholesterol: 105mg

Keywords: Creamy Beef and Shells, Beef and Pasta Shells Recipe, Easy Family Dinner, Comfort Food Pasta, Cheesy Ground Beef Pasta, Weeknight Dinner Idea