Creamy Beef and Shells
Easy Homemade Creamy Beef and Shells — Traditional Comfort Food (Healthy Options)
Creamy Beef and Shells has been my go-to cozy dinner since my college days — it’s warm, saucy, and just plain comforting. This easy, traditional, homemade version turns pantry staples into a rich, family-friendly meal that’s perfect for weeknight dinners, Sunday family meals, or holiday leftovers with a side salad. If you’re looking for a hearty, crowd-pleasing dish that’s quick to make and easy to tweak to fit healthier habits, this is it.
🧂 Ingredients (Serves 4 — about 35–40 minutes total)
- 12 ounces medium pasta shells (or 8 ounces for a slightly lower-carb portion)
- 1 tbsp olive oil (or 1 tbsp butter)
- 1 pound ground beef (93/7 lean is a good balance; or ground turkey/two-thirds pound for a lighter option)
- 1/2 large Vidalia or yellow onion, finely chopped (~1 cup)
- 2 cloves garlic, minced
- 1 1/2 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional, for a little heat)
- 2 tbsp all-purpose flour (or 1 tbsp cornstarch for gluten-free)
- 15 ounces (1 can) tomato sauce
- 2 cups low-sodium beef broth (or chicken/vegetable broth)
- 3/4 cup heavy cream (or half-and-half or plain Greek yogurt mixed with a splash of milk for a lighter swap)
- 1 1/2 cups sharp cheddar cheese, freshly shredded (or a blend of mozzarella + cheddar)
- 1 tbsp Worcestershire sauce (optional, adds depth)
- Salt and black pepper, to taste
- Fresh parsley or chopped basil for garnish
Optional add-ins:
- 2 cups baby spinach (stir in at the end)
- 1 cup sliced mushrooms (sauté with the onion)
- 1/2 cup frozen peas
Estimated time: 35–40 minutes
👩🍳 Directions
Bring a large pot of salted water to a boil. Cook the shells according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup pasta water, then drain and set aside.
- Tip: Undercook by 1 minute if you plan to bake or let the shells finish cooking in the sauce.
While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the ground beef and crumble with a spoon. Brown for 6–8 minutes until no longer pink. Drain excess fat if needed.
- Tip: For extra flavor, let beef get a little caramelized (browned bits).
Add the chopped onion to the beef and cook 3–4 minutes until softened. Stir in the garlic, Italian seasoning, and red pepper flakes; cook 30–45 seconds until fragrant.
Sprinkle the flour over the beef mixture and stir well for 1–2 minutes to cook the raw flour taste. If using cornstarch, mix it with 2 tbsp cold broth to make a slurry and add later with the broth.
Pour in the beef broth and tomato sauce, scraping the bottom of the pan to loosen browned bits. Add the Worcestershire sauce if using. Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes until the sauce reduces and slightly thickens.
- Tip: If sauce gets too thick, add reserved pasta water a little at a time.
Stir in the heavy cream (or half-and-half/Greek yogurt mixture). Simmer 2–3 minutes to warm through. Taste and adjust salt and pepper.
Add the cooked shells to the skillet and toss to coat evenly. Stir in 1 to 1 1/2 cups shredded cheddar until melted and smooth. If adding spinach or peas, fold in now until wilted and heated.
- Optional oven finish: Transfer to a baking dish, top with extra cheddar, and broil 3–4 minutes until bubbly and golden.
Serve hot, garnished with chopped parsley or basil. Enjoy immediately.
💡 Tips & Variations
- Make it lighter: Swap ground beef for ground turkey or lean bison. Use half-and-half or plain Greek yogurt instead of heavy cream. Add extra veggies (spinach, mushrooms, bell peppers) for fiber and nutrients.
- Low-carb option: Use zucchini “noodles” or shirataki shells; reduce the pasta amount to 6–8 oz and bulk up with vegetables or lentils.
- Gluten-free: Use gluten-free pasta shells and replace flour with cornstarch slurry or a gluten-free flour blend.
- Vegan version: Use plant-based ground “beef” crumbles, full-fat coconut milk or cashew cream instead of dairy, and nutritional yeast + vegan cheese to create that cheesy flavor. Use vegetable broth and a gluten-free flour or slurry.
- Cheesy bake: After combining, transfer to a 9×13 dish, sprinkle extra cheese and breadcrumbs (or panko), and broil until golden.
- Storage: Refrigerate in an airtight container for up to 3–4 days. Freeze in a freezer-safe container for up to 3 months (thaw overnight before reheating).
- Reheating: Gently reheat on the stovetop over low heat with a splash of broth or milk to loosen the sauce, or microwave in 1-minute bursts, stirring in between.
- Make-ahead: Prepare sauce a day ahead and refrigerate. Reheat, add cream and cheese, then toss with freshly cooked pasta.
🩺 Health & Lifestyle Tie-in
This dish packs protein from the beef (or swap protein sources to meet dietary goals) and can include heart-healthy fats if you use olive oil and moderate the cheese. Making meals like Creamy Beef and Shells at home helps control sodium, portion size, and ingredient quality — small choices that add up toward better health and can reduce long-term health costs. Eating homemade, healthier meals regularly can be a simple, delicious way to invest in both your well-being and your wallet.
❤️ Conclusion
I hope this Easy Homemade Creamy Beef and Shells becomes one of your family’s comfort favorites — it’s the kind of recipe that warms bellies and hearts. If you make it, snap a photo and tag me or leave a comment below — I’d love to see your version and hear any tweaks you tried. For the kitchen tools I use (skillet, pasta pot, grater), check the sidebar for my favorite picks — those are affiliate links that help support the blog at no extra cost to you. Happy cooking!
Creamy Beef and Shells
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the shells according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup pasta water, then drain and set aside.
- While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the ground beef and crumble with a spoon. Brown for 6–8 minutes until no longer pink. Drain excess fat if needed.
- Add the chopped onion to the beef and cook 3–4 minutes until softened. Stir in the garlic, Italian seasoning, and red pepper flakes; cook 30–45 seconds until fragrant.
- Sprinkle the flour over the beef mixture and stir well for 1–2 minutes to cook out the raw flour taste.
- Pour in the beef broth and tomato sauce, scraping the bottom of the pan to loosen browned bits. Add the Worcestershire sauce if using. Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes until the sauce reduces and slightly thickens.
- Stir in the heavy cream (or half-and-half/Greek yogurt mixture). Simmer 2–3 minutes to warm through.
- Add the cooked shells to the skillet and toss to coat evenly. Stir in 1 to 1 1/2 cups shredded cheddar until melted and smooth.
- If adding spinach or peas, fold in now until wilted and heated.
- Optional: Transfer to a baking dish, top with extra cheese, and broil for 3–4 minutes until bubbly and golden.
- Serve hot, garnished with chopped parsley or basil.
