There’s something incredibly comforting about a warm bowl of creamy beef and shells. This dish combines tender ground beef and perfectly cooked shell pasta all enveloped in a luscious, cheesy sauce that feels like a cozy hug on a plate. With just 30 minutes from start to finish, it’s perfect for busy families or anyone craving a hearty, satisfying meal without the fuss.
Whether you’re gathering around the table for a casual weeknight dinner or feeding hungry guests, this skillet meal makes cleanup effortless. Plus, it’s wonderfully adaptable — add your favorite vegetables to round out the dish and boost its nutrition without compromising flavor.
- Ready in 30 minutes with minimal cleanup, making it ideal for busy nights.
- Rich, creamy sauce with savory ground beef and melted cheddar cheese for ultimate comfort.
- Easy to customize with added veggies like spinach or bell peppers for extra nutrition.
Ingredients
- Shell Pasta (8 ounces): Medium-sized pasta shells that hold sauce beautifully, providing a perfect bite.
- Ground Beef (1 pound): Lean or regular, browned to add hearty flavor and protein to the dish.
- Diced Yellow Onion (1/2 cup): Adds sweetness and aromatic depth when sautéed with the beef.
- Tomato Sauce (15 ounces): Provides a tangy base that balances the creamy elements in the dish.
- Beef Broth (1 cup): Enriches the sauce with savory notes and enhances overall flavor.
- Heavy Whipping Cream (3/4 cup): Creates the silky, rich texture that makes the sauce indulgent.
- Shredded Cheddar Cheese (2 cups): Melts into the sauce for sharp, creamy cheesiness.
- Seasoned Salt: A blend of salt and spices to enhance all the flavors.
- Garlic Powder: Brings subtle garlicky undertones without the harshness of fresh garlic.
- Onion Powder: Boosts the onion flavor and rounds out the seasoning.
Instructions
- Cook the Shell Pasta
Bring a large pot of salted water to a boil and cook the shell pasta according to the package’s directions, usually about 8-10 minutes until al dente. Drain well to prevent watery sauce later and set aside. Cooking the pasta separately ensures it cooks evenly without soaking up too much sauce.
- Brown the Ground Beef with Onions
Heat a large skillet over medium-high heat and add the ground beef along with the diced yellow onions. Cook until the beef is fully browned and the onions are soft and translucent, about 5-7 minutes. Drain excess fat to keep the dish from becoming greasy, which improves the overall flavor and texture.
- Season the Meat Mixture
Sprinkle seasoned salt, garlic powder, and onion powder over the cooked beef and onions. Stir well to evenly coat the meat with spices. This step layers in flavor, making every bite well-seasoned and delicious.
- Add Liquids and Simmer
Pour in the tomato sauce, beef broth, and heavy whipping cream, stirring to combine. Bring the mixture to a gentle simmer over medium heat. This simmering allows the flavors to meld together and the sauce to thicken slightly before adding cheese.
- Melt the Cheddar Cheese
Gradually stir in the shredded cheddar cheese a handful at a time until fully melted and the sauce is smooth and creamy. Adding the cheese slowly prevents clumping and creates a velvety texture that coats the pasta perfectly.
- Combine Pasta and Sauce
Add the drained shell pasta back into the skillet and stir thoroughly to coat every piece in the cheesy beef sauce. Continue simmering for 5-10 minutes, allowing the sauce to thicken further and absorb into the pasta for maximum flavor.
- Use medium heat while simmering to avoid scorching the creamy sauce on the bottom of the skillet.
- For a lighter version, substitute half of the heavy cream with milk, but expect a slightly thinner sauce.
- You can prepare this dish a day ahead and refrigerate; reheat gently on the stove adding a splash of broth to restore creaminess.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop or microwave, stirring occasionally and adding a little broth or cream to loosen the sauce.
Serving Suggestions
This creamy beef and shells dish pairs wonderfully with a fresh green salad or steamed vegetables for a balanced meal. Garlic bread or crusty rolls also make a great accompaniment to soak up the delicious sauce.
- For extra flavor, sauté some minced garlic with the onions before adding the beef.
- Try adding chopped bell peppers or spinach during the simmering step for added color and nutrition.
- If you prefer a sharper cheese taste, substitute half of the cheddar with smoked gouda or pepper jack.
FAQs
- Can I use other types of pasta?
Yes, elbow macaroni, penne, or rotini work well as they similarly hold the sauce.
- Is it possible to make this recipe gluten-free?
Use gluten-free pasta and confirm broth and seasonings are gluten-free to adapt this recipe easily.
- Can I prepare this dish in advance?
Absolutely, it tastes great reheated the next day; just store it in the fridge and reheat gently.
- How can I add vegetables to this dish?
Stir in finely chopped spinach, bell peppers, or mushrooms after browning the beef for added nutrients.
- What can I substitute for heavy cream?
You can use half-and-half or a blend of milk and cream cheese, but the sauce will be less rich.
Creamy Beef and Shells
Equipment
- 1 large skillet for cooking beef and sauce
- 1 pot for boiling shell pasta
- 1 colander for draining pasta
Ingredients
- 8 ounces shell pasta
- 1 pound ground beef
- 1/2 cup diced yellow onion
- 15 ounces tomato sauce
- 1 cup beef broth
- 3/4 cup heavy whipping cream
- 2 cups shredded cheddar cheese
- seasoned salt to taste
- garlic powder to taste
- onion powder to taste
Instructions
- Cook the shell pasta according to package instructions, then drain well.
- In a large skillet over medium-high heat, brown the ground beef with diced onions until fully cooked, then drain excess fat.
- Season the beef mixture with seasoned salt, garlic powder, and onion powder, stirring to combine.
- Add tomato sauce, beef broth, and heavy cream to the skillet, then bring to a simmer.
- Gradually stir in shredded cheddar cheese until melted and the sauce is creamy.
- Add the drained shell pasta to the sauce, mix thoroughly, and simmer for 5 to 10 minutes until thickened.
Notes
- For added nutrition, incorporate vegetables like spinach or bell peppers.
- Use seasoned salt carefully to balance flavor.
- Store leftovers in an airtight container for up to 3 days.
