Introduction

This Creamy Beef and Shells dish combines tender ground beef with pasta shells in a rich, flavorful sauce. It’s a comforting, easy-to-make meal perfect for weeknights when you want something hearty yet simple.

A close-up of a white shallow bowl filled with about two layers of shell-shaped pasta coated in a creamy orange sauce mixed with cooked ground beef. The pasta shells are plump, ridged, and glossy, sitting evenly throughout the bowl. Small bits of green parsley are sprinkled on top, giving a fresh contrast to the warm tones of the creamy sauce and brown meat. The bowl sits on a white marbled surface with soft lighting highlighting the shiny textures of the sauce and pasta. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb lean ground beef
8 oz medium pasta shells
1 cup heavy cream
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 cups low-sodium beef broth
2 tsp Italian seasoning
Salt and pepper to taste

Instructions

Step 1: Cook the pasta shells in salted boiling water until al dente. Drain and set aside.
Step 2: In a large skillet over medium heat, brown the ground beef with the onion and garlic until fully cooked. Drain excess fat.
Step 3: Add beef broth and Italian seasoning to the skillet; simmer for 5 minutes.
Step 4: Stir in heavy cream and let it simmer on low heat for another 5 minutes until thickened.
Step 5: Gently fold in the cooked pasta shells until well-coated with the sauce. Adjust seasoning if needed.

Tips & Variations

For extra flavor, add a handful of grated Parmesan cheese just before serving.
Substitute ground turkey or chicken for a lighter version.
Fresh herbs like basil or parsley can be sprinkled on top for freshness.
If you prefer a thicker sauce, simmer a few minutes longer or add a teaspoon of cornstarch mixed with water.

Storage

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

How to Serve

A close-up image of a white bowl filled with a creamy pasta dish made of shell pasta mixed evenly with small chunks of browned ground meat. The pasta shells are coated in a glossy, light orange sauce giving a smooth texture, while the meat pieces add a crumbly texture scattered throughout. Small green parsley leaves are sprinkled across the top, adding bright contrast to the warm tones of pasta and meat. The bowl is placed 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, any short pasta like rotini, penne, or ziti works well in this recipe. Just adjust cooking times accordingly.

Is there a vegetarian version of this dish?

You can replace the ground beef with cooked lentils or a plant-based meat substitute and use vegetable broth instead of beef broth for a vegetarian option.

Creamy Beef and Shells Recipe

Print Recipe

★★★★★

4.4 from 84 reviews

This creamy beef and shells recipe combines tender ground beef with al dente pasta shells enveloped in a rich and flavorful creamy sauce, seasoned with Italian herbs and garlic. Perfect for a comforting weeknight dinner, it offers a satisfying balance of protein, creaminess, and pasta in one skillet dish.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Ingredients

Scale

Beef and Sauce

1 lb lean ground beef
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 cups low-sodium beef broth
2 tsp Italian seasoning
1 cup heavy cream
Salt and pepper to taste

Pasta

8 oz medium pasta shells
Salt (for boiling water)

Instructions

Cook Pasta: Bring a large pot of salted water to a boil, then add the pasta shells. Cook until al dente according to package instructions, usually about 8-10 minutes. Drain well and set aside.
Brown Beef with Aromatics: Heat a large skillet over medium heat. Add the lean ground beef along with the finely chopped onion and minced garlic. Cook, stirring occasionally, until the beef is fully browned and the onions are softened, approximately 7-8 minutes. Drain any excess fat from the skillet.
Simmer with Broth and Seasoning: Pour in the low-sodium beef broth and sprinkle the Italian seasoning into the skillet. Stir to combine and bring to a gentle simmer. Let this mixture cook for 5 minutes to develop flavor and reduce slightly.
Add Cream and Thicken Sauce: Reduce the heat to low and stir in the heavy cream. Allow the sauce to simmer gently for another 5 minutes, stirring occasionally, until it thickens to a creamy consistency.
Combine Pasta and Sauce: Gently fold the cooked pasta shells into the creamy beef sauce, making sure they are evenly coated. Taste and adjust salt and pepper seasoning as needed. Serve warm.

Notes

Use lean ground beef to reduce excess fat in the dish.
For a lighter option, substitute half-and-half or milk for the heavy cream, but the sauce will be less rich.
Drain excess fat after browning to keep the sauce creamy without greasiness.
Add fresh parsley or grated Parmesan cheese as a garnish if desired.
Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.

Keywords: creamy beef pasta, ground beef pasta shells, Italian beef skillet, comfort food pasta, creamy beef sauce