Creamy Beef and Shells is the kind of dinner that saves busy weeknights without sacrificing flavor. Picture this: tender pasta shells swimming in a rich, savory beef sauce that comes together in just 30 minutes. This recipe transformed my chaotic Tuesday evenings into something I actually look forward to.
Table of Contents
Ingredients for Creamy Beef and Shells
I always start by gathering my ingredients before I begin cooking. This simple step makes the whole process smoother and helps prevent any mid-recipe surprises. Trust me, having everything measured and ready to go is a game-changer for busy weeknight cooking.
- 1 lb lean ground beef
- 8 oz medium pasta shells
- 1 cup heavy cream (I recommend using fresh cream for the richest flavor)
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced) – My preference is always fresh garlic over the jarred version
- 2 cups low-sodium beef broth
- 2 teaspoons Italian seasoning (in my experience, homemade blends taste even better)
- Salt and pepper to taste – I usually start with 1/2 teaspoon of each and adjust from there
Step-by-Step Instructions
I recommend reading through all the steps before you start cooking. This helps you understand the flow and prevents any surprises along the way.
Step 1: Bring a large pot of salted water to a rolling boil. Add the pasta shells and cook for 8-9 minutes until al dente. They should still have a slight bite to them since they’ll continue cooking when mixed with the sauce. Drain in a colander and set aside.
Step 2: While the pasta cooks, heat a large skillet over medium heat. Add the ground beef, chopped onion, and minced garlic. Break up the beef with a spatula and cook for 6-7 minutes until the meat is browned and no pink remains. The onions should be soft and translucent. Drain any excess fat from the pan.
Step 3: Pour in the beef broth and sprinkle in the Italian seasoning. Stir everything together and let it simmer for 5 minutes. You’ll notice the liquid reducing slightly and the flavors intensifying. This step builds the foundation of your sauce.
Step 4: Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently for another 5 minutes, stirring occasionally. The sauce will thicken beautifully and coat the back of your spoon when it’s ready. Pro tip: Don’t let it boil or the cream might separate.
Step 5: Add the cooked pasta shells to the skillet and gently fold them into the sauce until every shell is coated. Taste and adjust the seasoning with additional salt and pepper if needed. Serve immediately while hot, garnished with a sprinkle of Italian seasoning or fresh herbs if you have them on hand.
Perfect Pairings for Creamy Beef and Shells
The richness of this dish pairs beautifully with fresh, crisp sides that balance the creamy texture.
Garlic Bread: A crusty garlic bread is perfect for soaking up every last drop of that delicious sauce. The buttery, garlicky flavor complements the savory beef without competing with it. If you’re looking for homemade options, try our garlic bread rolls for an easy side.
Simple Garden Salad: A crisp romaine salad with a tangy vinaigrette cuts through the richness of the cream sauce. I love adding cherry tomatoes and cucumber for extra crunch and freshness.
Roasted Broccoli: Roasted until slightly charred, broccoli adds a nutty flavor and provides important nutrients. The slight bitterness balances the creamy sweetness of the sauce perfectly. For a complete meal idea, check out our chicken and broccoli alfredo bake which uses similar pairing principles.
Steamed Green Beans: Tender-crisp green beans with a squeeze of lemon offer a light, refreshing contrast. They add color to your plate and a satisfying crunch. Our green bean casserole is another excellent option for family dinners.
Cheesy Garlic Potatoes: During colder months, cheesy ranch potatoes and smoked sausage brings hearty comfort that makes this weeknight dinner feel extra special.
Keeping It Fresh and Delicious
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the sauce as it sits, which actually makes the flavors even better the next day. I recommend keeping a small portion of beef broth on hand for reheating.
When reheating, add 2-3 tablespoons of milk or beef broth to restore the creamy consistency. Heat gently on the stovetop over medium-low heat, stirring frequently, or microwave in 1-minute intervals, stirring between each. Pro tip: Avoid high heat when reheating to prevent the cream from separating.
This dish is incredibly versatile. Try adding sautéed mushrooms, a handful of fresh spinach, or even some bell peppers to mix things up. You can also substitute ground turkey or chicken for a lighter version while keeping all that comforting flavor.
FAQs
Can I use a different pasta shape?
Yes, medium shells work best because they hold the sauce, but penne or rigatoni are great alternatives that also catch the creamy sauce in their ridges.
How do I prevent the cream from curdling?
Keep the heat on low once you add the cream and avoid boiling. Letting it simmer gently ensures a smooth, velvety sauce every time.
Can I make this ahead of time?
Absolutely. Prepare the dish up to step 4, then cool and refrigerate. Cook fresh pasta when ready to serve and combine everything for the best texture.
Creamy Beef and Shells
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the pasta shells and cook for 8-9 minutes until al dente. They should still have a slight bite since they’ll continue cooking when mixed with the sauce. Drain in a colander and set aside.
- While the pasta cooks, heat a large skillet over medium heat. Add the ground beef, chopped onion, and minced garlic. Break up the beef with a spatula and cook for 6-7 minutes until the meat is browned and no pink remains. The onions should be soft and translucent. Drain any excess fat from the pan.
- Pour in the beef broth and sprinkle in the Italian seasoning. Stir everything together and let it simmer for 5 minutes. The liquid will reduce slightly and the flavors will intensify.
- Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently for another 5 minutes, stirring occasionally. The sauce will thicken and coat the back of your spoon when ready. Avoid boiling to prevent cream separation.
- Add the cooked pasta shells to the skillet and gently fold them into the sauce until every shell is coated. Taste and adjust the seasoning with additional salt and pepper if needed. Serve immediately while hot, garnished with Italian seasoning or fresh herbs.
