Creamy Beef and Shells

When you’re craving something hearty, comforting, and easy to make, Creamy Beef and Shells is the answer. This dish combines tender pasta shells, savory ground beef, and a rich, cheesy sauce that’s bursting with flavor. It’s the kind of meal that feels indulgent but comes together in just 30 minutes, making it perfect for busy weeknights or lazy weekends. Whether you’re feeding a family or just want leftovers for the week, this recipe is a winner.

I’ve made this recipe countless times, and it’s always a hit. The creamy sauce and hearty beef make it a go-to dish for busy nights when I want something satisfying without spending hours in the kitchen.

Key Ingredients and Their Roles

• Pasta Shells: The perfect shape for holding onto the creamy sauce.
• Ground Beef: Adds a savory, meaty base to the dish.
• Onion and Garlic: These aromatics build the foundation of flavor.
• Italian Seasoning and Herbs: Bring a touch of Mediterranean flair to the dish.
• Flour: Thickens the sauce, giving it a velvety texture.
• Beef Stock: Forms the base of the sauce, adding depth and richness.
• Marinara Sauce: Adds a tangy, tomatoey note to balance the creaminess.
• Heavy Cream and Sour Cream: Create the luscious, creamy texture that makes this dish so indulgent.
• Cheddar Cheese: Melts into the sauce, adding a sharp, cheesy flavor.

Crafting the Perfect Creamy Beef and Shells

Cook the Pasta:

Bring a large pot of salted water to a boil and cook the pasta shells until al dente. Drain and set aside.

Brown the Beef:

In a large skillet, cook the ground beef over medium heat until browned and cooked through. Drain any excess fat and set the beef aside.

Sauté the Aromatics:

In the same skillet, sauté the diced onion and minced garlic until fragrant and softened, about 3-4 minutes.

Create the Sauce Base:

Sprinkle the flour over the onions and garlic, stirring to form a roux. Cook for 1-2 minutes to remove the raw flour taste.

Add the Liquids:

Gradually whisk in the beef stock, followed by the marinara sauce. Stir until the mixture is smooth and well combined.

Simmer and Season:

Let the sauce simmer for 5-7 minutes, stirring occasionally. Season with Italian seasoning, oregano, basil, salt, and pepper.

Combine the Pasta and Beef:

Add the cooked pasta and browned beef to the sauce, stirring to coat everything evenly.

Finish with Dairy:

Stir in the heavy cream and sour cream, followed by the grated cheddar cheese. Continue stirring until the cheese is melted and the sauce is creamy.

Serve and Enjoy:

Serve hot, garnished with extra cheese or fresh herbs if desired.

Save for Later

My family absolutely loves this recipe. The kids always ask for seconds, and my husband raves about how creamy and satisfying it is. It’s become a staple in our weekly meal rotation.

Serving Suggestions

Pair this Creamy Beef and Shells with a side of garlic bread or a simple green salad for a complete meal. For a heartier option, serve it with steamed vegetables or a crusty baguette to soak up the sauce.

Customize Your Dish

Swap the Protein: Use ground turkey, chicken, or even plant-based meat for a different twist. Add Veggies: Incorporate spinach, bell peppers, or mushrooms for extra nutrition and flavor. Go Lighter: Substitute Greek yogurt for sour cream and use half-and-half instead of heavy cream. Cheese Variations: Try mozzarella, gouda, or a blend of cheeses for a different flavor profile.

Storing and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm the dish in a skillet over low heat, adding a splash of milk or water to refresh the sauce. Avoid boiling to prevent the sauce from separating.

Save for Later

This Creamy Beef and Shells recipe is a timeless classic that never fails to impress. It’s creamy, flavorful, and incredibly satisfying—perfect for any night of the week. Give it a try, and I promise it’ll become a favorite in your home too!

Recipe Tips & FAQs

→ Can I use ground turkey instead of beef?

Yes, ground turkey works well as a lighter alternative.

→ Can I make this gluten-free?

Yes, use gluten-free pasta and a gluten-free flour substitute.

→ Can I use a different type of cheese?

Yes, mozzarella, Monterey Jack, or a blend of cheeses would work well.

→ How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

→ Can I freeze this dish?

Yes, freeze before adding the dairy. Thaw and reheat, then stir in the cream and cheese before serving.