Creamy Beef And Shells Recipe | Cheesy, Comforting One-Pot Meal

I’m always looking for meals that are fast, comforting, and crowd-pleasing, and this one hits all the marks. When I first tasted it, I knew I’d be keeping this recipe in my weeknight rotation.

If you enjoy stuffed pasta dishes, you can also try the pesto chicken stuffed shells recipe for another creamy, flavorful twist.

Ingredients Section

Here are all the ingredients I used, plus pro tips on why each makes a difference or how to pick the best version.

1 lb ground beef (85/15 or 90/10 lean) — lean enough to avoid too much grease, but with enough fat to flavor the sauce.
8 oz pasta shells (medium size) — shells trap sauce nicely; avoid very small shapes that won’t hold the sauce, or very large ones that overpower it.
1 tbsp olive oil — needed to sauté the onions and garlic without burning; use good quality for better flavor.
1 small yellow onion, diced — fresh onion adds sweetness and texture; frozen tends to lose flavor and become mushy.
3 cloves garlic, minced — fresh garlic gives aroma; don’t overcook, or it turns bitter.
1 tsp Italian seasoning — a mix of herbs gives depth; dried is fine but fresh herbs are even better if you have them.
½ tsp paprika — adds color and mild smoky sweetness; you could use smoked paprika if you want more punch.
Salt & black pepper, to taste — seasoning well makes the difference between a flat sauce and one that sings.
1 tbsp tomato paste — concentrated tomato flavor; don’t skip it, it helps deepen the sauce’s richness.
1 cup tomato sauce (plain or low-sodium) — provides body; low salt lets you control seasoning.
2 cups beef broth (low-sodium) — helps build savory flavor and dilutes richness; vegetable broth works if you want a lighter taste.
1 cup heavy cream — gives that luscious creamy texture; full-fat works best.
1 1⁄2 cups shredded cheddar cheese — sharp cheddar melts nicely and gives flavor; grating fresh is better than pre-shredded to avoid grainy texture.

Note: Serves 4.

Variations

Because I like tweaking, here are some options to adjust to your taste, dietary needs, or what you have on hand.

Swap heavy cream for half-and-half or a rich dairy-free milk (coconut cream, oat cream) if you want less dairy or a dairy-free version.
Use ground turkey or chicken in place of beef for a lighter version; for more inspiration, browse these chicken recipes that also work beautifully with pasta.
Add veggies: peas, chopped spinach, mushrooms, or zucchini are great inserts without overwhelming the dish.
Change cheeses: try mixing in mozzarella, Monterey Jack, or even pepper jack if you like some heat.
Make it smoky or spicy: smoked paprika, a dash of cayenne, or crushed red pepper flakes add that extra layer.

Cooking Time

Here’s how long the cooking process typically takes:

Prep Time: ~10 minutes
Cooking Time: ~20 minutes
Total Time: ~35 minutes (including a short rest)

Equipment you need

Here are the tools I found helpful and what I used them for:

Large pot — to boil the pasta shells.
Large skillet or sauté pan — for browning beef, cooking sauce, and combining everything.
Strainer or colander — to drain pasta shells without losing any.
Wooden spoon or heat-proof spatula — for stirring without scratching cookware.
Cheese grater — fresh shredded cheese melts smoother and tastes better.

How to Make Creamy Beef and Shells Recipe?

Here’s how I make it, step by step, from prepping to serving. Each section is about three lines so it’s easy to follow.

Cook the Pasta until Al Dente

First, I bring a large pot of salted water to a boil and drop in the pasta shells. I cook them just until al dente—still a little firm because they’ll cook more later in the sauce. Then I drain and set aside to avoid over-softening.

Brown the Beef and Sauté Aromatics

I heat the olive oil over medium heat, add the ground beef and let it brown, breaking it apart so it’s in small pieces.

Once it’s mostly done, I stir in diced onion and minced garlic and cook until the onions soften and the mixture smells fragrant. I add Italian seasoning and paprika here so the spices bloom in the fat and aromatics.

Build the Tomato Base and Simmer

Next, I mix in tomato paste and stir for a minute to deepen its flavor. Then I pour in tomato sauce and beef broth, stirring to combine everything, and let the mixture simmer for about 5-7 minutes so it thickens a bit and the flavors meld. I keep the heat moderate so nothing scorches.

Make it Creamy and Add Cheese

Once the sauce has reduced slightly, I lower the heat and stir in the heavy cream, letting it heat through gently for 3-5 minutes.

I then add back the cooked pasta shells and shredded cheddar, stirring until the cheese melts and the mixture becomes creamy. I always remove the pan from heat before adding cheese to avoid grainy texture.

Season, Rest, and Serve

After everything is combined, I taste and adjust with salt and pepper if needed. Then I let it rest off the heat for a few minutes so the sauce thickens a little more and flavors settle. I garnish if desired (parsley or something green) and serve hot.

Additional Tips for Making this Recipe Better

From my own kitchen experiments, here are things I do to make this dish better each time:

I make sure to taste the sauce before adding cheese or cream—sometimes the tomato sauce is salty or sweet, and it’s easier to fix early.
I always grate cheese fresh rather than using pre-shredded. It melts more smoothly and gives a creamier finish.
I don’t rush the simmer after adding broth and tomato sauce; letting it cook a few extra minutes helps the sauce thicken and the flavors deepen.
If the sauce gets too thick (especially after cooling), I add a little hot broth or milk when reheating to bring back creaminess.
I let the dish rest a few minutes off heat so it sets slightly—makes serving nicer and flavors meld.

How to Serve Creamy Beef and Shells Recipe?

I enjoy picking presentation touches to make it feel special. Here are ideas I use:

I serve this in shallow bowls so each person gets a good balance of shells and creamy sauce visible. I garnish with freshly chopped parsley or sometimes basil for a pop of green and freshness. For extra color, a little sprinkle of paprika or red pepper flakes works well.

If you love different stuffed shell variations, you might also enjoy the best buffalo stuffed shells recipe for a spicy, cheesy alternative that pairs wonderfully with a crisp side salad.

Nutritional Information

Here’s a rough rundown of what each serving gives you, based on the recipe as written:

Calories: ~590 kcal per serving
Protein: about 30-40 grams
Carbohydrates: roughly 45-60 grams
Fat: around 30-35 grams, including saturated fat

Make Ahead and Storage

Storage: After cooking, I let the dish cool to room temperature, then transfer it to an airtight container. In the refrigerator, it stays good for 3-4 days. The sauce tightens up in the fridge, so I often stash a little extra broth or milk to loosen when reheating.

Freezing: This holds up well in the freezer if you store it properly. I divide into containers or freezer bags (leaving some headroom), then freeze for up to 2 months. Thaw overnight in the fridge for the best texture.

Reheating: I reheat gently—on the stovetop or in the microwave. I always add a splash of broth or milk to revive creaminess. For the stovetop, use low-medium heat; in the microwave, do short intervals and stir in between to avoid hot spots.

Why You’ll Love This Recipe?

Here are some reasons (from my own experience) why this creamy beef and shells recipe is one of my favorites:

It’s quick and convenient — with about 35 minutes total, I can get this on the table even when I’m pressed for time.
It delivers comfort and warmth — that creamy sauce, cheesy texture, and beefy richness feels satisfying and cozy.
It’s versatile — variations let me adapt based on what I have in the fridge, dietary needs, or if I want to sneak in veggies.
It’s great leftovers and meal prep — it reheats well, freezes fine, and still tastes good the next day, which saves me time.
It’s crowd-friendly — mild enough for kids, customizable for adults, but always gets good feedback from anyone I serve it to.

Ash Tyrrell