This easy Creamy Beef and Shells recipe comes together in under an hour and is made with just a few simple ingredients. Tender pasta shells, seasoned ground beef, and a rich, creamy tomato sauce finished with cheddar and parmesan cheese make this a cozy, satisfying dinner that's perfect for busy weeknights.
I'm always on the lookout for new recipes with ground beef to keep our dinner rotation interesting, and this one was an instant hit. From the creamy, tomato-based sauce to the shells that scoop up the beef like little pockets of goodness, every bite was just plain delicious.
My husband couldn't stop commenting on how good it was while we were eating, which is always a good sign.
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What I really love about this dish is how easy it is to pull together using pantry staples I almost always have on hand. The whole family loves it, and it's officially earned a permanent spot in our dinner rotation.
If you are like quick and easy dinners like this one, check out this Creamy Garlic Parmesan Pasta and this Oven Baked Pork Chops recipe.
Key Ingredients & Substitutions
- Pasta - Medium pasta shells are perfect here because they hold onto the creamy sauce and ground beef so well. You can easily swap them for macaroni, rotini, or even bowtie pasta if needed.
- Ground Beef - I use 80/20 ground beef for the best flavor, which works perfectly in this creamy ground beef recipe. Ground turkey also works well as a substitute.
- Beef Stock - Beef stock creates the base of the sauce and adds depth. Beef broth can be used if that is what you have on hand.
- Heavy Cream - Along with the cheese, heavy cream makes the sauce rich and creamy. If you need to use milk, you may want to increase the butter and flour slightly to help thicken the sauce. I haven't tested it with milk, but it should work.
- Cheese - I use a combination of cheddar and parmesan. You can use all cheddar or mix other cheeses like romano or different cheddar varieties.
See the recipe card below for the full list of ingredients and measurements.
How To Make Creamy Beef and Shells
This dish comes together in one pan after the pasta is cooked, making it both simple and satisfying. If you'd like to keep it a one-pot recipe, cook the pasta first, drain it, then use the same pot to finish the recipe.
- Step 1: Brown the ground beef with the onions until fully cooked, then stir in the garlic just until fragrant. Remove from the pan and set aside.
- Step 2: Add the butter and flour to the pan, stirring to form the roux.
- Step 3: Whisk in the beef stock, tomato sauce, heavy cream, and seasonings to create the creamy sauce. Once fully combined, stir in the cheese and continue whisking until fully combined.
- Step 4: Add the cooked pasta and ground beef to the sauce and stir until well coated. Enjoy!
See the recipe card below for the full recipe.
👉 Tips
- Salt your pasta water well to give the shells flavor from the start.
- Add the cheese slowly and stir until fully melted for the smoothest sauce.
- If the sauce thickens too much, add a splash of beef stock to loosen it up.
Storage & Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef stock or cream to loosen the sauce if needed.
Creamy Beef and Shells is one of those easy ground beef recipes everyone looks forward to, especially on busy weeknights. With tender pasta shells, seasoned ground beef, and a creamy tomato cheese sauce, it's a simple, family-friendly dinner that always hits the spot.
-Sky🩷
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📖 Recipe
Creamy Beef and Shells Recipe
Ingredients
- 8 ounces medium pasta shells cooked
- 1 pound ground beef
- ½ cup yellow or white onions small diced
- 3 cloves garlic minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 8 ounces tomato sauce
- 1 cup heavy cream
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Italian herb seasoning
- ½ cup parmesan cheese shredded or grated
- 1 cup cheddar cheese shredded
Instructions
- In a large skillet or pot over medium heat, brown the ground beef, breaking it up as it cooks. About halfway through, add the diced onions and continue cooking until the beef is fully cooked and the onions are tender.
- Stir in the garlic and cook for about 30 seconds, just until fragrant. Remove the beef mixture from the pan and drain off any grease. Set aside.
- Return the pan to medium heat and add the butter. Once melted, stir in the flour and cook for 30 seconds to 1 minute, stirring to form a roux.
- Slowly whisk in the beef stock. Once the mixture begins to thicken, whisk in the tomato sauce, Italian seasoning, salt, pepper, and heavy cream until fully combined.
- Stir in the cheddar and parmesan cheese and continue stirring until the cheese is melted and the sauce is smooth.
- Add the cooked pasta and ground beef back to the pan. Stir until everything is well coated in the sauce and heated through.
- Garnish with fresh parsley and grated parmesan if desired. Enjoy!
Notes
- If you'd like to keep it a one-pot recipe, cook the pasta first, drain it, then use the same pot to finish the recipe.
- You may need more or less salt depending on the salt content of your beef stock.
- This recipe feeds my family of 5 (2 adults, 1 preteen and two little kids).
- Salt your pasta water well to give the shells flavor from the start.
- Add the cheese slowly and stir until fully melted for the smoothest sauce.
- If the sauce thickens too much, add a splash of beef stock to loosen it up.
Yes. You can make it ahead and store it in the refrigerator for up to 3 days. The sauce will thicken as it sits, so add a splash of beef stock or heavy cream while reheating.
Because this recipe uses a creamy sauce, freezing can slightly change the texture. It's best enjoyed fresh or refrigerated, but it can be frozen if needed.
Absolutely! Ground turkey is a great substitute and works well with the creamy tomato sauce.
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