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Creamy beef and shells pasta served on a plate with fresh herbs

Creamy Beef and Shells

A comforting one-pot dinner featuring tender pasta shells coated in a rich, creamy beef sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Essentials
  • 8 ounces medium pasta shells These hold sauce beautifully.
  • 1 tablespoon olive oil For browning the beef and softening the onion.
  • 1 pound ground beef 80/20 for flavor, but leaner can be used.
  • 1/2 medium sweet onion, diced Adds gentle sweetness to the sauce.
  • 2 cloves garlic, minced Fresh is best for flavor.
  • 1 1/2 teaspoons Italian seasoning Shortcut to a balanced herb mix.
  • 2 tablespoons all-purpose flour Thickens the sauce.
  • 2 cups beef stock Low-sodium is fine.
  • 15 ounces canned tomato sauce Gives body and acidity to the sauce.
  • 3/4 cup heavy cream Makes the sauce luxuriously creamy.
  • to taste Kosher salt and black pepper Season as you go.
  • 6 ounces shredded extra-sharp cheddar cheese (about 1 1/2 cups) Adds tang and melty goodness.
Optional add-ons
  • to taste Fresh chopped parsley or basil For garnish.
  • to taste Red pepper flakes For a little heat.
  • 1 cup frozen peas or sautéed mushrooms For added veggies.
  • splash Worcestershire sauce Deepens beef flavor (optional).
  • to taste Extra cheese For a cheesy finish under the broiler.

Method
 

Preparation
  1. Prep your ingredients first by dicing the onion, mincing the garlic, and measuring the other ingredients.
Cooking Pasta
  1. Bring a large pot of salted water to a boil and cook the pasta shells until just al dente according to package instructions.
Browning Beef
  1. Heat olive oil in a skillet over medium-high heat and brown the ground beef until fully cooked.
Softening Onion
  1. In the same skillet, cook the diced onion until translucent.
Add Garlic and Seasonings
  1. Stir in minced garlic and Italian seasoning, cooking until fragrant.
Make Roux
  1. Add flour to the skillet and stir for about a minute to cook.
Deglazing and Adding Liquids
  1. Gradually whisk in beef stock and tomato sauce, bringing to a boil.
Simmering Sauce
  1. Reduce heat and let the sauce simmer until thickened.
Finishing the Sauce
  1. Stir in the cooked pasta and reserved beef, followed by heavy cream.
Melting Cheese
  1. Add shredded cheese and stir until melted and creamy.
Serving
  1. Serve immediately, garnished as desired.

Notes

Store leftovers in the fridge for up to 2 days. Reheat gently, adding beef stock or cream to loosen the sauce. For freezing, cool without cheese, then freeze for up to 2 months.