• Pasta Shells: Medium shells hold the sauce perfectly, but you can swap for elbow macaroni or penne if needed.

• Ground Beef: Use 80/20 for a richer flavor, but leaner options work too—just adjust seasoning to taste.

• Onion and Garlic: Freshly minced for best flavor, though garlic powder can be used in a pinch.

• Tomato Sauce: Acts as the base of the sauce, giving a hint of tang to balance the creaminess.

• Heavy Cream: The key to that silky, indulgent texture.

• Cheddar Cheese: Sharp cheddar adds depth, but you could blend in mozzarella for extra meltiness.

• Seasonings: Italian seasoning, paprika, salt, and pepper create a well-rounded flavor profile.

Step-by-Step Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil, add pasta shells, and cook until al dente. Drain and set aside.

   

2. Brown the Beef: In a large skillet over medium heat, cook the ground beef until no longer pink. Drain excess fat.

3. Sauté Aromatics: Add diced onion to the beef and cook until translucent, then stir in minced garlic for 30 seconds until fragrant.

4. Build the Sauce: Stir in tomato sauce, Italian seasoning, paprika, salt, and pepper. Let simmer for 3–4 minutes.

5. Add Cream and Cheese: Pour in heavy cream, stir until combined, then add shredded cheddar cheese. Stir until melted and smooth.

   

   

6. Combine with Pasta: Add cooked shells to the sauce, tossing gently to coat every piece.

7. Serve: Garnish with fresh parsley or extra cheese if desired.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or cream to keep the sauce silky, then warm gently over low heat or in the microwave. This dish can also be frozen for up to 2 months—thaw overnight in the fridge before reheating.

Variations

• Protein Swap: Use ground turkey, chicken, or sausage for a twist.

• Veggie Boost: Stir in spinach, peas, or roasted red peppers for extra nutrients and color.

• Spice It Up: Add crushed red pepper flakes or a pinch of cayenne for heat.

• Cheese Variety: Try a mix of cheddar and gouda for a deeper flavor or use Parmesan for a nuttier edge.

Creamy Beef And Shells

There’s something magical about a pasta dish that feels like a warm hug, and Creamy Beef and Shells delivers exactly that. Imagine tender pasta shells coated in a luxuriously creamy sauce, wrapped around savory ground beef, and kissed with just the right amount of seasoning.

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Prep Time: 10minutes minutes

Cook Time: 25minutes minutes

Total Time: 35minutes minutes

Servings: 6

Ingredients

• 8 oz medium pasta shells
• 1 lb ground beef
  
• 1 small onion diced
• 2 cloves garlic minced
• 1/2 tsp Italian seasoning
• 1/4 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 15 oz can tomato sauce
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• Fresh parsley chopped (optional, for garnish)

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Instructions

• Cook pasta:
• Boil pasta shells according to package directions until al dente. Drain and set aside.
• Brown the beef:
• In a large skillet over medium heat, cook ground beef until no longer pink, breaking it up as it cooks. Drain excess grease.
• Add flavor:
• Stir in diced onion and cook until softened, about 3–4 minutes. Add garlic, Italian seasoning, paprika, salt, and pepper. Cook 1 more minute.
• Thicken the sauce:
• Sprinkle flour over the beef mixture and stir to coat. Slowly pour in beef broth, stirring to avoid lumps.
• Add tomatoes & cream:
• Stir in tomato sauce. Simmer for 5–7 minutes to thicken slightly. Reduce heat and stir in heavy cream.
• Combine pasta & cheese:
• Add cooked shells and cheddar cheese. Stir until cheese melts and pasta is coated in sauce.
• Serve hot:
• Garnish with fresh parsley if desired. Pairs well with garlic bread or a simple salad.