Creamy Beef and Shells

Ingredients for Creamy Beef and Shells

I always recommend gathering your ingredients before you start cooking – it makes the whole process smoother and less stressful. For this recipe, you’ll need simple pantry staples and fresh ingredients that work together to create layers of flavor. My go-to is using quality ground beef and freshly grated cheddar, which makes all the difference in the final result.

• 8 ounces medium pasta shells
• 1 tablespoon olive oil
• 1 pound ground beef (80/20 blend recommended for best flavor)
• 1 small sweet onion (diced)
• 5 cloves garlic (minced) – Fresh garlic is key here; the jarred stuff just doesn’t deliver the same punch
• 1 teaspoon Italian seasoning
• 1 teaspoon dried parsley
• ½ teaspoon dried oregano
• ½ teaspoon smoked paprika – This adds a subtle smoky depth that elevates the entire dish
• 2 tablespoons all-purpose flour
• 1 cup beef stock (low-sodium organic preferred)
• 1 (15 oz) can marinara sauce – I usually grab Rao’s or a good quality store brand
• ¾ cup heavy cream
• ¼ cup sour cream – Full-fat sour cream creates the richest sauce
• Kosher salt and freshly ground black pepper (to taste)
• 1½ cups cheddar cheese (freshly grated from a block) – Pre-shredded cheese contains anti-caking agents that prevent smooth melting

Step-by-Step Instructions

Read through all the steps before starting so you know what to expect. Having your ingredients prepped and ready makes this come together seamlessly in about 30 minutes.

Step 1: Cook the pasta shells in a large pot of boiling salted water according to package directions until al dente, usually 8-9 minutes. Drain well in a colander and set aside. Slightly undercooked pasta is better here since it’ll continue cooking when combined with the sauce.

Step 2: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 3-5 minutes, breaking it apart with a wooden spoon until browned and no pink remains. You’ll see it develop a nice caramelized color. Drain most of the excess fat, leaving about 1-2 tablespoons in the pan for flavor, and set the cooked beef aside in a bowl.

Step 3: Add the diced onion to the same skillet and cook for 2 minutes, stirring frequently until it becomes translucent and fragrant. Add the minced garlic and cook for another minute until you can smell that beautiful garlic aroma – be careful not to let it burn or it’ll taste bitter.

Step 4: Sprinkle the flour over the onion and garlic mixture and whisk continuously for about 1 minute until the flour turns lightly golden. This creates the base for your creamy sauce and removes that raw flour taste.

Step 5: Gradually whisk in the beef stock, stirring constantly to prevent lumps. Pour in the marinara sauce, then add the Italian seasoning, dried parsley, oregano, and smoked paprika. Stir everything together until well combined.

Step 6: Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 6-8 minutes, stirring occasionally. The sauce should reduce and thicken noticeably. If it seems too thick, add a splash more beef stock.

Step 7: Stir in the cooked pasta shells and return the browned beef to the skillet, making sure everything is evenly distributed. Pour in the heavy cream and stir for 1-2 minutes until heated through. Taste and adjust with salt and pepper as needed.

Step 8: Stir in the sour cream until completely incorporated, creating that signature tangy richness. Finally, fold in the freshly grated cheddar cheese and stir for 1-2 minutes until melted and creamy. The cheese should coat everything beautifully. Serve immediately while it’s hot and bubbly, garnished with fresh parsley if desired.

Perfect Pairings for Creamy Beef and Shells

This hearty pasta pairs beautifully with lighter sides that add freshness and balance to the rich, cheesy main dish.

Classic Caesar Salad: The crisp romaine and tangy dressing cut through the creamy sauce perfectly, while adding a refreshing crunch that balances the soft pasta texture. If you’re looking for more salad-forward meals, try our green goddess chicken salad for a lighter dinner option.

Homemade Garlic Breadsticks: Perfect for soaking up every bit of that delicious sauce, plus they add a satisfying contrast with their crispy exterior and soft interior. For another garlic-forward side, our garlic bread rolls are always a hit.

Roasted Green Beans: Simple roasted green beans with a squeeze of lemon bring a bright, vegetal element that complements the savory beef and adds important nutrients to the meal. Our sheet pan sausage and veggies shows another great way to incorporate roasted vegetables.

Cucumber Tomato Salad: A light vinaigrette-dressed salad with cucumbers and cherry tomatoes provides acidity and freshness that cleanses your palate between bites of the rich pasta.

Steamed Broccoli: Lightly steamed broccoli florets add color, fiber, and a mild flavor that won’t compete with the main dish while boosting the nutritional value of your dinner. For a complete broccoli-based meal, check out our creamy one pot broccoli cheddar orzo.

Storing and Reheating Your Leftovers

Let the creamy beef and shells cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. When reheating, add 2-3 tablespoons of heavy cream or beef stock since the pasta absorbs the sauce as it sits. Warm gently over medium-low heat on the stovetop, stirring frequently, or in the microwave in 30-second intervals, stirring between each.

For longer storage, you can freeze this dish for up to 3 weeks in a freezer-safe container. Thaw overnight in the refrigerator before reheating. I recommend slightly undercooking the pasta if you plan to freeze it, as this prevents mushiness after thawing and reheating.

For make-ahead convenience, prepare the sauce separately and freeze it, then cook fresh pasta on the day you want to serve. You can also cook pasta in advance, toss it with a little olive oil to prevent sticking, and freeze it in portion-sized bags for quick assembly later.

FAQs

Creamy Beef and Shells

Quick and comforting one-skillet pasta dish with seasoned ground beef, tender pasta shells, and a rich marinara cream sauce with melted cheddar cheese. Ready in just 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 5 portions

Course: Dinner, Main Course

Cuisine: American, Italian-American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 8 oz medium pasta shells
• 1 tbsp olive oil
• 1 lb ground beef 80/20 blend recommended
• 1 small sweet onion diced
• 5 cloves garlic minced
• 1 tsp Italian seasoning
• 1 tsp dried parsley
• 0.5 tsp dried oregano
• 0.5 tsp smoked paprika
• 2 tbsp all-purpose flour
• 1 cup beef stock low-sodium preferred
• 15 oz marinara sauce 1 can
• 0.75 cup heavy cream
• 0.25 cup sour cream
• Kosher salt and freshly ground black pepper to taste
• 1.5 cups cheddar cheese freshly grated

Equipment

• Large pot
• Large skillet
• Wooden spoon
• Colander
• Measuring cups and spoons
• Whisk

Method

 

1. Cook the pasta shells in a large pot of boiling salted water according to package directions until al dente, usually 8-9 minutes. Drain well in a colander and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 3-5 minutes, breaking it apart with a wooden spoon until browned and no pink remains. Drain most of the excess fat, leaving about 1-2 tablespoons in the pan, and set the cooked beef aside in a bowl.
3. Add the diced onion to the same skillet and cook for 2 minutes, stirring frequently until translucent. Add the minced garlic and cook for another minute until fragrant.
4. Sprinkle the flour over the onion and garlic mixture and whisk continuously for about 1 minute until the flour turns lightly golden.
5. Gradually whisk in the beef stock, stirring constantly to prevent lumps. Pour in the marinara sauce, then add the Italian seasoning, dried parsley, oregano, and smoked paprika. Stir everything together until well combined.
6. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 6-8 minutes, stirring occasionally, until the sauce reduces and thickens noticeably.
7. Stir in the cooked pasta shells and return the browned beef to the skillet. Pour in the heavy cream and stir for 1-2 minutes until heated through. Taste and adjust with salt and pepper as needed.
8. Stir in the sour cream until completely incorporated. Finally, fold in the freshly grated cheddar cheese and stir for 1-2 minutes until melted and creamy. Serve immediately, garnished with fresh parsley if desired.

Notes

For best results, use 80/20 ground beef for optimal flavor. Freshly grate cheddar cheese from a block rather than using pre-shredded for better melting. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of heavy cream or beef stock as the pasta absorbs sauce when chilled.