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Creamy Beef and Shells

A cozy, creamy pasta dish made with ground beef and shells, perfect for weeknight dinners and easy to customize for healthier options.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600

Ingredients
  

Pasta and Cooking Ingredients
  • 12 ounces medium pasta shells or 8 ounces for a slightly lower-carb portion
  • 1 tbsp olive oil or butter
  • 1 pound ground beef 93/7 lean is good; or use ground turkey (2/3 pound for lighter option)
  • 0.5 large Vidalia or yellow onion, finely chopped (~1 cup)
  • 2 cloves garlic, minced
  • 1.5 tsp Italian seasoning
  • 0.5 tsp red pepper flakes (optional, for heat)
  • 2 tbsp all-purpose flour or 1 tbsp cornstarch for gluten-free
  • 15 ounces tomato sauce (1 can)
  • 2 cups low-sodium beef broth or chicken/vegetable broth
  • 3/4 cup heavy cream or half-and-half or Greek yogurt mixed with a splash of milk for lighter swap
  • 1.5 cups sharp cheddar cheese, freshly shredded or a blend of mozzarella + cheddar
  • 1 tbsp Worcestershire sauce (optional, adds depth)
  • to taste Salt and black pepper
  • 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)
  • 0.5 cup frozen peas

Method
 

Preparation
  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle the flour over the beef mixture and stir well for 1–2 minutes to cook out the raw flour taste.
Cooking
  1. 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.
  2. Stir in the heavy cream (or half-and-half/Greek yogurt mixture). Simmer 2–3 minutes to warm through.
  3. 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.
  4. If adding spinach or peas, fold in now until wilted and heated.
  5. Optional: Transfer to a baking dish, top with extra cheese, and broil for 3–4 minutes until bubbly and golden.
Serving
  1. Serve hot, garnished with chopped parsley or basil.

Notes

Tips: To make it lighter, swap ground beef for ground turkey; use plain Greek yogurt instead of heavy cream. For gluten-free, use gluten-free pasta and cornstarch. To store, refrigerate in an airtight container for up to 3–4 days or freeze for up to 3 months.