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Creamy Beef and Shells
Say goodbye to hamburger helper and serve this deliciously simple, creamy beef and shells for your family. This one-pan meal is sure to have them asking for seconds.
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We’re sure you’ll agree that this creamy beef and shells recipe is the best you’ve ever tasted. This classic, comforting one-pan meal that is ready in 30 minutes makes it so easy for busy parents to make! With a simple, cheesy tomato sauce that’s totally homemade and full of beef, cream, cheddar, and the yummiest spices, this is a recipe the whole family will run to the table for.
Creamy Beef and Shells Ingredients
You’ll need:
- 8 ounces medium shell pasta
- 1 tablespoon olive oil
- 1 pound ground beef
- ½ medium onion, diced
- 2 cloves garlic, minced
- 1½ teaspoons Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon mustard powder
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 (15-ounce) can tomato sauce
- ¾ cup heavy cream
- Salt and pepper to taste
- 6 ounces shredded extra-sharp cheddar cheese, about 1½ cups
Substitutions and Additions
EXTRA-SHARP CHEDDAR CHEESE – Other soft cheeses like Montery Jack or mozzarella will work well in this recipe.
SHELL PASTA – Any small pasta shell that will hold the sauce is a fine substitute for pasta shells.
BEEF STOCK – Don’t worry if you’re out of beef stock. Substitute vegetable or chicken stock in equal amounts. It will turn out just fine.
HEAVY CREAM – Half & half or regular milk will work if you don’t happen to have any cream on hand.
How to Make This Creamy Beef and Shells Recipe
STEP ONE: In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain well.
STEP TWO: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until brown, about 3 to 5 minutes, crumbling the ground beef. Drain excess fat and set it aside.
PRO TIP: Pre-cook ground beef and keep it in the freezer to make this quick beef and shells recipe even quicker.
STEP THREE: Add diced onion to the skillet, and cook, stirring frequently, until translucent, about 2 to 3 minutes.
PRO TIP: Onions can be diced, portioned, and frozen to pull out and use whenever your recipe calls for them.
STEP FOUR: Stir in garlic, Italian seasoning, paprika, and mustard powder and cook for about 1 minute.
STEP FIVE: Whisk in flour until lightly browned, about 1 minute.
STEP SIX: Gradually whisk in beef stock and tomato sauce. Bring to a boil, reduce heat, then simmer. Stir occasionally until reduced and slightly thickened, about 6 to 8 minutes.
STEP SEVEN: Stir in pasta, beef, and heavy cream and heat through.
STEP EIGHT: Stir in cheese until melted. Season with salt and pepper.
STEP NINE: Garnish with fresh parsley and extra cheese if you’d like. Serve warm, and enjoy!
How To Serve
Creamy beef and shells makes a complete meal on its own. Serve it up hot straight from the pan or pair it with some fresh bread and a Ceasar salad.
Storage
IN THE FRIDGE: If you happen to have any leftovers, you can store them for up to four days in an airtight container in the refrigerator.
IN THE FREEZER: This hearty pasta dish freezes well for up to 2 months. Cool to room temperature and store in an airtight container before placing it in the freezer.
REHEATING INSTRUCTIONS: Thaw to room temperature and reheat on the stovetop to enjoy again.
Your whole family will enjoy this homemade creamy beef and shells recipe. Simple ingredients combined in one pan make the perfect busy weeknight dinner.
FAQ:
Question: Can I add vegetables to this dish?
Answer: Yes. Sautee fresh mushrooms with the onions in step three or add frozen vegetables during step six.
Question: Can I double this recipe?
Answer: You can double the recipe but be sure to adjust the size of your pan to hold all of the ingredients.
Question: Can I use pasta sauce from a jar instead of tomato sauce?
Answer: Substitute any flavor of sauce that you prefer to add variety and customize the taste.
Creamy Beef and Shells
Say goodbye to hamburger helper and serve this deliciously simple, creamy beef and shells for your family. This one-pan meal is sure to have them asking for seconds.
Ingredients
- 8 ounces medium pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- ½ medium onion diced
- 2 cloves garlic minced
- 1½ teaspoons Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon mustard powder
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 15 ounce can tomato sauce
- ¾ cup heavy cream
- salt and pepper to taste
- 6 ounces extra sharp cheddar cheese shredded about 1½ cups
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions. Drain well.
- Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until brown, about 3 to 5 minutes, crumbling the ground beef. Drain excess fat and set aside.
- Add onion to the skillet, cook stirring frequently until translucent, about 2 to 3 minutes.
- Stir in garlic, Italian seasoning, paprika, and mustard powder then cook about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in beef stock and tomato sauce. Bring to a boil, reduce heat, then simmer. Stir occasionally until reduced and slightly thickened, about 6 to 8 minutes.
- Stir in pasta, beef, and heavy cream, then heat through.
- Stir in cheese until melted. Season with salt and pepper.
- Serve warm and enjoy!
Notes
Shred your cheese from the block rather than buying pre-shredded for this recipe. Pre-shredded cheese has a coating on it and doesn’t melt quite as well as freshly shredded cheese.
Ground beef can be batch-cooked ahead of time and kept in the freezer until you are ready to use it in a recipe. This is a great time saver.
To test your pasta for al dente, take a bite of the pasta a minute or two before the package instructions indicate it should be done. When you bite into it, and your teeth feel some resistance, but the pasta is still tender, your pasta is al dente.
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