Easy Homemade Ground Beef Creamy Shells Pasta — Comforting Weeknight Meal

Ground Beef Creamy Shells Pasta is my go-to comfort dish on chilly weeknights and when I want something that feels homemade but comes together fast. This rich, cheesy pasta with savory ground beef fills the kitchen with the kind of smell that makes everyone wander in from wherever they are — homework, work, or the couch.

Serve this for a busy weeknight dinner, a casual Sunday family meal, or bring it to a potluck when you want something everyone will love. It’s simple, satisfying, and hits that cozy spot every time.

🧂 Ingredients:

• 12 oz large pasta shells (or jumbo shells)
• 1 lb lean ground beef (85–90% lean)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 cup beef broth (or low-sodium beef stock)
• 1 cup heavy cream (or half-and-half for a lighter option)
• 1/2 cup milk (or unsweetened almond milk for a lighter twist)
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp tomato paste (optional — adds depth)
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika (optional)
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley (for garnish)
• Red pepper flakes, optional for serving

Helpful tools :

• Large non-stick skillet or sauté pan (Non-Stick Skillet on Amazon)
• Heavy-duty pot for boiling pasta (Stock Pot on Amazon)
• Fine-mesh colander or pasta strainer
• Wooden spoon or silicone spatula
• Cheese grater (Box Grater on Amazon)

👩‍🍳 Directions:

1. Bring a large pot of salted water to a boil and cook the pasta shells according to package directions until al dente (usually 8–10 minutes). Drain and set aside.
2. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chopped onion and sauté 3–4 minutes until translucent.
3. Add the minced garlic and cook 30 seconds until fragrant.
4. Add 1 lb ground beef to the skillet. Break it apart with a spatula and cook 6–8 minutes until browned and no pink remains. Drain any excess fat if needed.
5. Stir in 1 tbsp tomato paste (if using), Italian seasoning, smoked paprika, salt, and pepper. Cook 1 minute to bloom the spices.
6. Pour in 1 cup beef broth and bring to a simmer. Let it reduce 3–5 minutes so the flavors concentrate.
7. Lower heat to medium-low and add 1 cup heavy cream and 1/2 cup milk. Stir to combine and simmer gently for 4–6 minutes until the sauce thickens slightly.
8. Stir in 1 cup shredded cheddar and 1/2 cup Parmesan until melted and smooth. Taste and adjust seasoning.
9. Add the drained pasta shells to the skillet (or combine in a large mixing bowl if your skillet is small). Toss gently so every shell gets coated in the creamy beef sauce. If the sauce seems too thick, stir in a splash of pasta water or extra milk.
10. Garnish with chopped parsley and a sprinkle of red pepper flakes if desired. Serve immediately.

Total active time: ~25–35 minutes. Simmer times included.

💡 Tips & Variations:

• Lighter swap: Use half-and-half or whole milk with a tablespoon of cornstarch to thicken, or use plain Greek yogurt (stir in off the heat to avoid curdling).
• Low-carb option: Swap pasta shells for spiralized zucchini or cooked chickpea pasta for more fiber and protein.
• Gluten-free: Use gluten-free pasta shells (rice, corn, or legume-based).
• Vegetarian/vegan: Use plant-based ground “beef” crumbles, vegetable broth, and a cashew cream or coconut cream plus a vegan cheddar.
• Add veggies: Stir in baby spinach (wilts in a minute), roasted mushrooms, peas, or diced bell peppers to boost nutrition and color.
• Make it cheesy-baked: Transfer to a baking dish, top with more cheddar, and broil 2–3 minutes for a bubbly top. Use an oven-safe dish for best results.
• Meal prep & storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently on the stovetop with a splash of milk or in the microwave. Freeze in portioned containers up to 3 months — thaw overnight before reheating.
• To prevent watery sauce when reheating: Stir in a little cream or shredded cheese while reheating to rebuild creaminess.

🛒 Recommended Products :

• For perfectly even cooking, I love this heavy-duty non-stick skillet on Amazon — roomy and easy to clean.
• For baking or finishing under the broiler, this ceramic baking dish on Amazon gives an even crust and looks pretty on the table.
• A quick kitchen upgrade: this digital instant-read meat thermometer on Amazon — handy to check ground meat is fully cooked (165°F/74°C) without overcooking.

🩺 Health & Lifestyle Tie-in
This Ground Beef Creamy Shells Pasta is a great source of protein (from the beef and cheese) and provides comforting energy from the pasta. To keep it balanced, pair the dish with a green salad or roasted vegetables and opt for leaner ground beef (90% lean) if you’re watching saturated fat. Cooking homemade meals regularly can be kinder to your wallet and your health — small choices at the dinner table add up over time.

❤️ Conclusion
If you try this Ground Beef Creamy Shells Pasta, I’d love to hear how it turned out — leave a comment, rate the recipe, or tag me on social so I can see your cozy dinner creations. Happy cooking and enjoy every creamy, cheesy bite!

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Keywords to sprinkle (for SEO): Ground Beef Creamy Shells Pasta, easy creamy pasta, homemade beef pasta, weeknight dinner recipe, comfort food pasta.

Ground Beef Creamy Shells Pasta

A comforting, cheesy pasta dish featuring savory ground beef, perfect for busy weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Comfort Food, Dinner, Main Course

Cuisine: American

Calories: 600

Ingredients Method Notes

Ingredients

  

Pasta and Main Ingredients

• 12 oz large pasta shells (or jumbo shells)
• 1 lb lean ground beef (85–90% lean)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil

Sauce Ingredients

• 1 cup beef broth (or low-sodium beef stock)
• 1 cup heavy cream (or half-and-half for a lighter option)
• 1/2 cup milk (or unsweetened almond milk for a lighter twist)
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp tomato paste (optional — adds depth)
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika (optional)
• to taste Salt and freshly ground black pepper
• 2 tbsp chopped fresh parsley (for garnish)
• to taste Red pepper flakes (optional for serving)

Method

 

Cooking the Pasta

1. Bring a large pot of salted water to a boil and cook the pasta shells according to package directions until al dente (usually 8–10 minutes). Drain and set aside.

Preparing the Beef Sauce

1. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chopped onion and sauté for 3–4 minutes until translucent.
2. Add the minced garlic and cook for 30 seconds until fragrant.
3. Add 1 lb ground beef to the skillet. Break it apart with a spatula and cook for 6–8 minutes until browned and no pink remains. Drain any excess fat if needed.
4. Stir in 1 tbsp tomato paste (if using), Italian seasoning, smoked paprika, salt, and pepper. Cook for 1 minute to bloom the spices.
5. Pour in 1 cup beef broth and bring to a simmer. Let it reduce for 3–5 minutes so the flavors concentrate.
6. Lower heat to medium-low and add 1 cup heavy cream and 1/2 cup milk. Stir to combine and simmer gently for 4–6 minutes until the sauce thickens slightly.
7. Stir in 1 cup shredded cheddar and 1/2 cup Parmesan until melted and smooth. Taste and adjust seasoning.

Combining and Serving

1. Add the drained pasta shells to the skillet (or combine in a large mixing bowl if your skillet is small). Toss gently so every shell gets coated in the creamy beef sauce.
2. If the sauce seems too thick, stir in a splash of pasta water or extra milk.
3. Garnish with chopped parsley and a sprinkle of red pepper flakes if desired. Serve immediately.

Notes

Tips & Variations: For lighter options, use half-and-half or whole milk with cornstarch to thicken. Gluten-free option: use gluten-free pasta shells. Vegetarian option: swap for plant-based ground 'beef.' To make it cheesy-baked, top with more cheese and broil for 2-3 minutes. Refrigerate leftovers for 3-4 days or freeze for up to 3 months.