Description

This Creamy Beef and Shells recipe is a delicious and comforting dinner perfect for busy weeknights. Featuring tender ground beef, al dente pasta shells, and a rich, creamy cheese sauce, it combines simple ingredients for a hearty meal the whole family will love. Optional vegetables like peas or spinach add a nutritious touch.

Ingredients

Scale

Meat and Dairy

1 pound ground beef (80/20)
1 cup heavy cream
1 ½ cups shredded cheese (sharp cheddar or a mix of mozzarella and Monterey Jack)
2 tablespoons butter

Vegetables and Aromatics

1 medium onion, finely chopped
2 cloves garlic, minced

Pasta and Grains

8 ounces shell pasta

Liquids and Broth

1 cup beef broth

Pantry and Seasonings

2 tablespoons flour
Salt and pepper to taste
1 teaspoon Italian seasoning (optional)
Optional add-ins: 1 cup frozen peas or spinach
Optional add-ins: pinch of red pepper flakes

Instructions

Preheat and Prep: Bring a large pot of salted water to a boil for the pasta shells. While waiting, finely chop the onion, mince the garlic, and grate the cheese if it isn’t pre-shredded.
Cook Pasta Shells: Add the shells to the boiling water and cook until al dente, about 8 to 10 minutes. Drain the pasta thoroughly and set aside without rinsing to retain starch for better sauce adhesion.
Brown the Ground Beef: Heat a skillet over medium-high heat. Add the ground beef and break it up as it cooks. Continue cooking until the beef is browned and has some crispy edges, about 7 to 8 minutes. Season with salt and pepper, then drain any excess fat if necessary.
Sauté Onion and Garlic: Push the cooked beef to one side of the skillet, add butter to the empty side, and sauté the chopped onion until translucent, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Make the Roux: Sprinkle the flour evenly over the beef and onion mixture, stirring well to coat everything. Cook this for 1 to 2 minutes to get rid of the raw flour taste, stirring constantly.
Add Liquids and Seasonings: Gradually pour in the beef broth while stirring continuously to prevent lumps. Add the heavy cream, Italian seasoning (if using), and additional salt and pepper to taste. Let the sauce simmer for 3 to 5 minutes until it thickens.
Combine Pasta and Cheese: Stir the cooked pasta shells into the thickened sauce. Add the shredded cheese and stir until it melts completely and everything is well coated. If using, add frozen peas or spinach and cook until heated through.
Final Taste and Serve: Taste the dish and adjust seasoning if needed. Add a pinch of red pepper flakes for a touch of heat if desired. Serve warm for a comforting and satisfying meal.

Notes

Do not rinse the pasta after draining to help the sauce stick better.
Use ground beef with a bit of fat (80/20) for more flavor and juiciness.
For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
Add vegetables like frozen peas or spinach to increase nutrition and color.
Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Keywords: creamy beef and shells, ground beef pasta, comfort food dinner, easy weeknight recipe, cheesy beef pasta