Dinner

Creamy Beef and Shells Recipe

ByJake Silas December 16, 2025December 16, 2025

Introduction

This creamy beef and shells dish is a comforting meal that combines tender ground beef with tender baby pasta shells in a rich, cheesy sauce. It’s perfect for a hearty weeknight dinner that the whole family will love.

A large white pot filled with creamy orange pasta shells mixed with ground meat and small pieces of onion, garnished with chopped green parsley scattered evenly on top. A wooden spoon rests inside the pot, partially covered by the pasta, showing the thick texture of the sauce and ingredients. To the left, a white bowl is full of shredded cheese with some cheese pieces spilled near a grater. On the right, a small white bowl holds finely chopped parsley. Everything is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon Olive Oil
1 pound Ground Beef
1 Yellow Onion
2 cloves Garlic
1 teaspoon Italian Seasoning
3 cups Beef Broth
1 can Tomato Sauce
8 ounces Baby Pasta Shells
1/2 cup Heavy Cream
2 cups Shredded White Cheddar Cheese
Salt, to taste
Cracked Black Pepper, to taste
Fresh Parsley, to taste

Instructions

Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for about 3 minutes, breaking it apart as it cooks.
Step 2: Add the chopped yellow onion and cook, stirring frequently, until soft, about 3 minutes.
Step 3: Stir in the minced garlic and Italian seasoning. Cook for about 1 minute until fragrant.
Step 4: Whisk in the beef broth and tomato sauce. Bring the mixture to a boil.
Step 5: Add the baby pasta shells, cover the skillet, and reduce the heat to medium-low. Stir occasionally until the pasta is tender and the sauce has thickened slightly, about 10 to 12 minutes.
Step 6: Remove the skillet from heat and stir in the heavy cream. Season with salt and cracked black pepper to your liking.
Step 7: Mix in the shredded white cheddar cheese until melted, about 2 minutes.
Step 8: Garnish with fresh parsley if desired. Serve immediately and enjoy.

Tips & Variations

For extra flavor, try adding a pinch of crushed red pepper flakes when adding the garlic.
You can substitute ground turkey or chicken for the beef for a lighter version.
If you want a creamier texture, add an extra 1/4 cup of heavy cream.
Use sharp white cheddar cheese for a stronger, tangier taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if the sauce has thickened too much.

How to Serve

A white pot filled with creamy shell pasta mixed with ground meat and a rich orange-colored sauce, sprinkled with chopped green parsley on top. A wooden spoon rests inside the pot, partially submerged in the pasta. To the left, a white bowl is filled with shredded pale yellow cheese, next to a metal grater with cheese shreds on it. On the right side, a small white bowl holds finely chopped green parsley. The whole setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, small pasta shapes like macaroni, ditalini, or mini penne work well in this dish if baby shells are not available.

Is this recipe freezer-friendly?

You can freeze this dish, but the texture of the pasta may change slightly. For best results, freeze before adding the cream and cheese, then add them fresh when reheating.