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Creamy beef and shells is a one‑pot pasta dish built for busy weeknights. With tender ground beef, al dente pasta shells, and a rich, creamy tomato sauce, this pasta recipe delivers comfort food in under 30 minutes, perfect for an easy weeknight dinner. You’ll love how the savory beef stock deepens the flavor. You’ll also enjoy the cheesy finish, thanks to sharp cheddar cheese. This easy dinner gives you hearty family dinner vibes without the fuss of multiple pans, making it a perfect cheesy beef and shells option.
In this post, you’ll learn why creamy beef and shells earns top marks for taste and simplicity. You’ll get step‑by‑step instructions for how to make creamy beef and shells in a large skillet, starting with sautéing onion and cooking the beef. We’ll share pro tips to swap ingredients, boost nutrition, or double up on cheesy goodness. You’ll also find serving suggestions to pair your pasta dish with fresh sides. Finally, we’ll close with FAQs to answer your top questions. Let’s dig into this satisfying quick family feast featuring savory ground beef.
Why You’ll Love creamy beef and shells
Speed and simplicity. This one‑pot pasta combines ground beef and pasta shells in a single large skillet. You brown the beef, stir in aromatics like garlic and onion, then add tomato sauce and beef broth. Next, you drop in your pasta and heavy cream. In about 20 minutes, you have a creamy sauce that needs only a sprinkle of cheddar cheese. Cleanup takes seconds—no extra pots for sauce or cheese melting.
Rich, balanced flavor. The combination of beef broth or beef stock and tomato sauce gives you a tangy, savory base. Heavy cream and cream cheese add silkiness. A dash of Italian seasoning, garlic powder, and garlic ensure each bite tastes layered. When you stir in cheddar or sour cream, the sauce turns cheesy and decadent, making this creamy beef dish irresistible. This creamy sauce stands up well to the bold flavor of lean ground beef and complements the drained pasta.
Kid‑approved comfort. Kids and adults alike love the cheesy, creamy taste. The pasta shells trap sauce in each bite. The ground beef gives a hearty chew. It hits the sweet spot between hamburger helper shortcuts and homemade comfort. You can even sneak in extra veggies—spinach, bell pepper, or mushrooms—to boost nutrition without sacrificing taste.
Leftover‑friendly dinner recipe. Store cooled portions of your cheesy beef and shells in an airtight container. The next day, reheat in a skillet with a splash of beef broth or water for 1 minute to keep it creamy. The sauce thins back to silky perfection. Enjoy creamy beef and shells as a quick lunch or a second easy dinner using ground beef recipe. It’s the perfect leftover meal prep winner.
How to Make creamy beef and shells
Ingredients
- 1 pound ground beef (or lean ground beef) for an easy ground beef recipe.
- 2 tablespoons olive oil in a large skillet
- 1 medium onion, diced
- 3–5 garlic cloves, minced (or 1 teaspoon garlic powder)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt and 1/4 teaspoon black pepper to enhance your beef recipe.
- 1 (24‑ounce) jar tomato sauce to complement your easy pasta dish.
- 1 cup beef broth (or beef stock) for your beef recipe.
- 1 cup heavy cream to ensure it’s creamy in your easy creamy beef and shells.
- 8 ounces pasta shells (shell pasta) for your creamy beef and shells dinner recipe.
- 1/2 cup cream cheese, softened
- 1 cup shredded cheddar cheese (plus extra for topping)
- Optional: 1/2 cup sour cream
Equipment
- Large skillet (at least 12‑inch)
- Large pot for boiling medium pasta shells (optional, for cooking pasta separately).
- Wooden spoon or heat‑proof spatula
- Measuring cups and spoons
Step‑by‑Step Instructions
- Brown the ground beef. Heat your large skillet over medium heat to prepare for the ground beef and cook it thoroughly. Add olive oil in a large skillet to cook the ground beef. Once hot, add ground beef. Cook, stirring, until the beef is no longer pink and no excess fat remains (about 5–7 minutes). Use a spatula to break up any large chunks of ground beef and cook until the ground beef is cooked and browned. Drain excess fat if needed.
- Add aromatics. Push the beef to one side of the skillet. Add diced onion and minced garlic. Cook for about 2 minutes, stirring, until fragrant and the onion starts to soften. If using garlic powder instead of fresh garlic, add it along with Italian seasoning, salt, and pepper.
- Build the sauce. Stir in tomato sauce and beef broth. Bring to a gentle simmer.
- Cook the pasta shells. Option A: Add uncooked pasta shells directly to skillet. Cover and cook for about 10–12 minutes, stirring occasionally, until shells are al dente. Option B: Meanwhile, bring a large pot of salted water to a boil. Cook pasta shells according to package directions for al dente. Drain and set aside.
- Finish the sauce. Lower heat to medium‑low. Stir in heavy cream, cream cheese, and add the beef for extra richness. Continue to cook for 2–3 minutes, stirring, until the sauce thickens and the cream cheese melts fully. If the sauce is too thick, add a splash of beef broth to make this recipe more flavorful.
- Add cheese. Stir in shredded cheddar cheese until melted and the sauce is smooth. For extra cheesiness, top each serving with more cheddar.
- Adjust seasoning. Taste and add salt, pepper, or Italian seasoning as needed. Let the sauce simmer for another minute.
- Serve. Spoon creamy beef and shells into bowls. Garnish with chopped parsley or fresh basil, if desired.
Pro Tips and Variations
- Lean meat swap: use ground beef in this easy creamy beef and shells recipe. Use ground turkey or lean ground beef for a lighter version. Ground turkey cooks faster—watch it so it doesn’t dry out.
- Extra veggies: Stir in spinach, bell pepper, or zucchini when you add tomato sauce. The extra color and nutrients make this pasta dish more balanced.
- Spice boost: Add red pepper flakes or a dash of cayenne pepper when you add garlic and cook for an easy creamy beef and shells dish. A little heat transforms this from mild comfort food to bold, savory delight, perfect for your ground beef recipe.
- Double cheese: Mix half mozzarella and half cheddar. The mozzarella stretches for that fun pull and melt.
- Gluten‑free option: Swap pasta shells for a gluten‑free shell pasta. Cooking time may vary; check package instructions.
- Thicken or thin: To thicken the creamy tomato sauce, let it simmer uncovered for a few extra minutes. To thin it, stir in more beef broth or a splash of milk.
- One‑pot convenience: Skip the separate pot. Use Option A in the instructions to cook medium pasta shells right in your sauce for an easy creamy beef and shells meal. Just add a bit more broth to prevent sticking.
- Leftover twist: add the ground beef to your pasta for a heartier meal. Turn leftover creamy beef and shells into stuffed peppers. Mix the reheated pasta with extra cheddar, stuff into bell peppers, and bake until tender.
Serving Suggestions
- Garlic bread side. Toast slices of crusty bread with garlic butter. The crispy exterior soaks up every drop of creamy tomato sauce.
- Fresh salad. Serve alongside a simple mixed greens salad. Drizzle with olive oil, vinegar, and a pinch of salt for a bright counterpoint to your creamy pasta dish.
- Family‑style plating. Spoon into a large serving bowl. Place extra cheddar in a small bowl so everyone can top their portion.
- Garnish with fresh herbs for an easy weeknight meal. Sprinkle chopped parsley, basil, or chives over each serving to add color and a fresh taste.
- Meal prep containers. Divide cooled portions into storage containers. Label and refrigerate up to three days. Reheat in a skillet with a splash of beef broth for a quick lunch.
Conclusion
creamy beef and shells hits all the right notes: it’s a satisfying quick family feast with layers of flavor, minimal cleanup, and plenty of room for personalization. From the rich, savory beef stock and tomato sauce base to the creamy finish of heavy cream, cream cheese, and cheddar, this pasta dish delivers comfort food in one pot. You can adapt it to fit dietary needs, add veggies for extra nutrition, or tweak the spices for heat.
Next time you face a busy evening and need an easy dinner that feels homemade, reach for this creamy beef and shells recipe. It cooks in about 30 minutes, scores high on taste, and stores beautifully as leftovers. Save this recipe to your favorite dinner rotation and enjoy the cheesy, comforting goodness again and again.
Discover more simple, flavorful meals in our Easy Beef Recipes collection.
FAQs
What is the nutritional value of creamy beef and shells?
A typical serving (about 1½ cups) provides roughly 450–550 calories, depending on ingredients like the ground beef and shells. You’ll get about 20–25 g of protein from ground beef and cheese, 25–30 g of fat from heavy cream and cheese, and 40–50 g of carbs from pasta shells. You also benefit from calcium, iron, and B‑vitamins in beef and dairy.
How to make creamy mince pasta?
Creamy mince pasta follows the same process as creamy beef and shells. Brown your mince (ground beef or turkey) with onion and garlic. Add tomato sauce, beef broth, pasta (your choice of shape), and heavy cream. Stir in cheese until melted. Cook pasta until al dente in a pot of boiling water, then serve.
What to do with ground beef?
Ground beef is a versatile protein. Beyond creamy beef and shells, you can make tacos, chili, meatballs, burgers, casseroles, or stuffed peppers. Brown it with aromatics, then add sauces—tomato, curry, or broth—to create various dishes.
What unique nutrients are in beef?
Beef supplies complete protein with all essential amino acids. It’s rich in iron (heme form, easily absorbed), zinc (supports immunity), and B‑vitamins (especially B₁₂ for nerve health). It also contains creatine, conjugated linoleic acid (CLA), and bioavailable minerals that support muscle and overall health.
How many calories are in creamed beef?
A 1‑cup portion of creamed beef with sauce typically ranges from 300–400 calories, depending on the ratio of beef to cream. When combined with pasta to make creamy beef and shells, calories increase to around 450–550 calories per serving. Adjust by using lean ground beef and light cream to make this creamy beef dish and reduce calories.
creamy beef and shells
Equipment
- Large skillet (at least 12‑inch)
- Large pot for boiling pasta shells (optional, for cook pasta separately)
- Wooden spoon or heat‑proof spatula
- Measuring cups and spoons
Ingredients
- 1 pound ground beef or lean ground beef
- 2 tablespoons olive oil in a large skillet
- 1 medium onion diced
- 3 –5 garlic cloves minced (or 1 teaspoon garlic powder)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1 24‑ounce jar tomato sauce
- 1 cup beef broth or beef stock
- 1 cup heavy cream
- 8 ounces pasta shells shell pasta
- 1/2 cup cream cheese softened
- 1 cup shredded cheddar cheese plus extra for topping
- Optional: 1/2 cup sour cream
Instructions
Brown the ground beef
- Heat your large skillet over medium heat. Add olive oil in a large skillet. Once hot, add ground beef. Cook, stirring, until the beef is no longer pink and no excess fat remains (about 5–7 minutes). Use a spatula to break up any large chunks. Drain excess fat if needed.
Add aromatics
- Push the beef to one side of the skillet. Add diced onion and minced garlic. Cook for about 2 minutes, stirring, until fragrant and the onion starts to soften. If using garlic powder instead of fresh garlic, add it along with Italian seasoning, salt, and pepper.
Build the sauce
- Stir in tomato sauce and beef broth. Bring to a gentle simmer.
Cook the pasta shells. Option A
- Add uncooked pasta shells directly to skillet. Cover and cook for about 10–12 minutes, stirring occasionally, until shells are al dente.
- Option B
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta shells according to package directions for al dente. Drain and set aside.
Finish the sauce
- Lower heat to medium‑low. Stir in heavy cream and cream cheese. Continue to cook for 2–3 minutes, stirring, until the sauce thickens and the cream cheese melts fully
- If the sauce is too thick, add a splash of beef broth.
- Add cheese
- Stir in shredded cheddar cheese until melted and the sauce is smooth. For extra cheesiness, top each serving with more cheddar.
Adjust seasoning
- Taste and add salt, pepper, or Italian seasoning as needed. Let the sauce simmer for another minute.
Serve
- Spoon creamy beef and shells into bowls. Garnish with chopped parsley or fresh basil, if desired.
Notes
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 510 kcal |
| Total Fat | 28 g |
| └ Saturated Fat | 14 g |
| Cholesterol | 85 mg |
| Sodium | 720 mg |
| Total Carbohydrate | 45 g |
| └ Dietary Fiber | 3 g |
| └ Sugars | 5 g |
| Protein | 24 g |
| Calcium | 180 mg |
| Iron | 3 mg |
| Vitamin A | 800 IU |
| Vitamin C | 2 mg |
Note: Nutrition values are estimates based on standard ingredients and may vary with brands and portion sizes.
