This creamy beef and shells dish is a warm hug in a bowl! It features tender pasta shells covered in a rich, cheese-filled beef sauce that’s simply irresistible.
You know it’s a hit when you can’t stop going back for seconds! I love to serve it with a side salad—because balance, right? 😄 Plus, it’s quick to whip up for busy nights!
Key Ingredients & Substitutions
Pasta Shells: Medium pasta shells are perfect for capturing the creamy sauce. If you’re out of shells, consider using rotini or penne instead—they’ll work just fine!
Ground Beef: I usually go for lean ground beef for less grease. If you want a lighter version, try ground turkey or chicken. You can also use lentils or beans for a vegetarian option.
Tomato Sauce: Canned tomato sauce adds great flavor and convenience. If you prefer fresh, crushed tomatoes or a homemade sauce works too! Just adjust the seasoning to taste.
Heavy Cream: For a lighter sauce, half-and-half is a great substitute. If you’re looking to avoid dairy, swap it with coconut milk or almond milk, but note that it may change the flavor slightly.
How Do I Achieve the Perfect Creamy Sauce?
The key to a creamy sauce is to slowly incorporate the cream and cheese after simmering your sauce. This helps prevent curdling. Here’s how to do it:
- After your meat mixture simmers and thickens, lower the heat before mixing in the cream.
- Stir the heavy cream (or half-and-half) gently until it’s fully combined.
- Then add in the cheese a little at a time, stirring continuously until it’s melted and smooth.
This technique ensures your sauce stays creamy and rich without any lumps. Enjoy making this delicious dish!
How to Make Creamy Beef and Shells
Ingredients You’ll Need:
For the Dish:
- 8 oz medium pasta shells
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 cup beef broth or water
- 1/2 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese
- 1 tsp dried Italian seasoning
- Salt and black pepper, to taste
- 1 tbsp olive oil
- Fresh parsley or basil, chopped for garnish (optional)
Time Needed:
This creamy beef and shells recipe will take about 30 minutes from start to finish, including prep and cooking time. It’s a quick and satisfying meal perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add the pasta shells and cook them according to package instructions until they are al dente. Once cooked, drain the shells and set them aside for later.
2. Sauté the Onion and Garlic:
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté it until it becomes soft and translucent, which should take about 3-4 minutes. Then, add the minced garlic and cook for another 30 seconds until fragrant—your kitchen will smell amazing!
3. Brown the Beef:
Now, it’s time to add the ground beef to the skillet. Use a spoon to break it up as it cooks until it’s browned and no longer pink. If there’s any excess fat, drain it off to keep the dish from being greasy.
4. Make the Sauce:
Stir in the tomato sauce, beef broth, and Italian seasoning. Season everything with a little salt and pepper to taste. Bring the mixture to a simmer and let it cook for about 8-10 minutes, allowing those delicious flavors to meld together.
5. Create the Creamy Base:
Once the sauce has simmered, reduce the heat to low. Now, pour in the heavy cream (or half-and-half) and stir in the shredded cheddar cheese. Keep stirring until the cheese melts completely, resulting in a rich and creamy sauce.
6. Combine and Serve:
Finally, add the cooked pasta shells to the skillet, tossing everything together until the shells are evenly coated with the creamy sauce. Let it cook for another 2-3 minutes to heat through. Serve hot, and if you like, sprinkle some fresh chopped parsley or basil on top!
Enjoy your creamy beef and shells—it’s the ideal cozy comfort food!
Can I Use Another Type of Pasta?
Absolutely! If you don’t have medium pasta shells, you can substitute them with other pasta shapes like rotini, penne, or even elbow macaroni. Just adjust the cooking time according to the type of pasta you choose.
Can I Make This Recipe Ahead of Time?
Sure! You can prepare the beef and sauce in advance and keep it in the fridge for up to 2 days. When ready to serve, simply reheat it on the stovetop, adding a splash of cream and mixing in the cooked pasta just before serving.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat them, warm gently on the stovetop or in the microwave, stirring occasionally for even heating.
Can I Add Vegetables to This Dish?
Definitely! Feel free to add diced bell peppers, spinach, or mushrooms to the skillet when you sauté the onion and garlic. This will increase the nutritional value and add extra flavor to the dish!