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Creamy Beef and Shells Recipe

Creamy beef and shells is a hearty, weeknight-friendly pasta dish built around seasoned ground beef and medium shell pasta in a rich, layered tomato cream sauce. It comes together in one skillet in about 40 minutes and uses mostly pantry staples.
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Prep Time 25 minutes
Cook Time 40 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 532
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • Salt and black pepper
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tsp hot sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • 1/2 tsp mustard powder
  • 1 pinch red pepper flakes optional
  • 1 tbsp all-purpose flour optional, helps thicken
  • 1 cup beef broth
  • 16 oz tomato sauce
  • 1 tbsp tomato paste
  • 1 tbsp cream cheese softened
  • 1/2 cup half and half
  • 1 1/2 cups sharp cheddar cheese shredded from a block
  • 8 oz medium shell pasta
  • Fresh parsley to garnish
  • Freshly grated Parmesan for serving

Equipment

  • Large deep skillet (12 to 13 inch)
  • Large pot for boiling pasta
  • Box grater
  • Silicone spatula
  • Colander

Method
 

  1. Before You Begin Shred the cheddar from a block and set aside. Measure out all ingredients and leave the cream cheese at room temperature to soften. Start heating a large pot of salted water for the pasta.
  2. Cook the Beef Season the ground beef with salt and pepper. Heat a large deep skillet over medium-high heat and add the beef. Cook and crumble for about 4 minutes, then add the diced onion and continue cooking for another 5 minutes until the onion is softened and the beef is fully cooked through. Drain excess grease from the pan.
  3. Add Garlic Add the minced garlic and cook, stirring, for 1 minute until fragrant.
  4. Build the Seasoning Add the hot sauce, Worcestershire sauce, Italian seasoning, mustard powder, red pepper flakes, and flour. Stir to coat the beef and cook for 1 to 2 minutes.
  5. Deglaze and Simmer Add the beef broth and use a silicone spatula to scrape up any browned bits from the bottom of the pan. Stir in the tomato sauce, tomato paste, and softened cream cheese. Let the sauce simmer over medium heat while you cook the pasta shells according to package directions, about 7 to 8 minutes, until al dente.
  6. Finish the Sauce Reduce the heat to low and stir in the half and half. Remove the pan from the heat completely. Gradually stir in the shredded cheddar in small amounts, letting each addition melt before adding more, until the sauce is smooth and glossy.
  7. Combine Drain the pasta and add it to the skillet. Fold everything together until the shells are evenly coated in the sauce. Taste and adjust seasoning as needed.
  8. Serve Garnish with fresh parsley and freshly grated Parmesan. Serve immediately with garlic bread on the side.

Notes

  • Always shred cheese from a block. Pre-shredded bagged cheese contains cellulose that prevents smooth melting and can make the sauce grainy.
  • The hot sauce does not make this dish spicy. It enhances the overall depth of all the other flavors. Texas Pete is a good option.
  • Mustard powder and tomato paste can be left out if needed, but both add subtle complexity and the paste also helps thicken the sauce.
  • If the sauce is too thick after adding the pasta, stir in a splash of warm beef broth or a little extra half and half over low heat until loosened.
  • Other pasta shapes that work well include rotini, fusilli, and farfalle.
  • Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a small splash of liquid added to restore the consistency.
  • Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating slowly on the stovetop.