Creamy Beef and Shells (Printable)

Hearty beef and pasta shells in a rich, creamy tomato sauce—all cooked in one pot for easy weeknight dining.

# What You'll Need:

→ Meat

01 - 1 lb ground beef (80/20 blend)

→ Vegetables and Aromatics

02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Pasta

04 - 8 oz medium pasta shells, uncooked

→ Liquids

05 - 2 cups beef broth
06 - 1 can (14 oz) crushed tomatoes
07 - 1/2 cup heavy cream
08 - 1/2 cup whole milk

→ Cheese and Seasonings

09 - 1 cup shredded cheddar cheese
10 - 1/2 cup grated Parmesan cheese
11 - 1 teaspoon Italian seasoning
12 - 1/2 teaspoon paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - 1/4 teaspoon crushed red pepper flakes, optional

→ Garnish

16 - 2 tablespoons chopped fresh parsley, optional

# How-To Steps:

01 - In a large deep skillet or Dutch oven, cook the ground beef over medium-high heat, breaking it up with a spoon, until browned and cooked through. Drain excess fat if needed.
02 - Add the chopped onion and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
03 - Add the pasta shells, beef broth, crushed tomatoes, Italian seasoning, paprika, salt, and black pepper. Stir to combine, ensuring the pasta is submerged in the liquid.
04 - Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12 to 14 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
05 - Stir in the heavy cream and milk. Simmer uncovered for 2 to 3 minutes to thicken slightly.
06 - Add the cheddar and Parmesan cheeses, stirring until melted and the sauce is creamy. Adjust seasoning if necessary.
07 - Remove from heat. Garnish with chopped parsley and a sprinkle of red pepper flakes, if desired. Serve hot.

# Expert Tips:

01 -
  • Everything happens in one pot, which means one pot to wash and way more time doing literally anything else.
  • It comes together in under 40 minutes, making it perfect for those nights when you're hungry and tired in equal measure.
  • The creamy tomato sauce has this perfect balance of richness and comfort that somehow feels both indulgent and homey.
  • Ground beef stretches further here than in most dishes, feeding four people generously without breaking the budget.
02 -
  • Don't skip draining the excess fat from the beef—I learned this the hard way and ended up with a greasy, heavy dish instead of creamy.
  • The 12 to 14 minute simmer time assumes uncooked pasta, which is the whole genius of this dish, but different brands cook at slightly different speeds, so start checking around the 10-minute mark.
  • If the sauce looks too thin after the pasta finishes, you haven't let enough liquid absorb yet—resist the urge to add more cream and instead give it another minute or two.
  • Cold cheese added to hot liquid sometimes clumps instead of melting smoothly; I always add it slowly while stirring constantly, and this makes all the difference.
03 -
  • If you're cooking for picky eaters, add the red pepper flakes only to your own bowl instead of to the whole pot, keeping the base family-friendly while letting adults customize heat.
  • Using half-and-half instead of the heavy cream and milk combo works in a pinch, though it won't be quite as luxurious—I've done it when I didn't plan ahead and nobody noticed, but they would if they knew.
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