Creamy Beef And Shells Recipe

Ash Tyrrell

Creamy Beef And Shells Recipe

I’ve just pulled together this creamy beef and shell dish last night, and let me tell you—it felt like a warm, hearty hug after a long day. I love how the shells scoop up every bit of that rich sauce and how the cheese melts just enough to stretch. I’m always looking for meals that are fast, comforting, and crowd-pleasing, and this one hits all the marks.

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Prep Time 10

Cook Time 20

Servings: 4

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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..
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.
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.

Notes

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.