What type of pasta works best for creamy beef and shells?

Medium-sized pasta shells are ideal because their little pockets trap the rich sauce and ground beef perfectly. You could substitute penne or rotini if you have them, but shells give you that extra creamy texture every time.

Can I make creamy beef and shells ahead of time?

Yes, you can prepare it ahead and refrigerate in an airtight container for up to 3-4 days. When reheating, add a splash of milk or broth to lighten the sauce and stir gently on low heat to restore that silky, rich texture.

What’s the best ground beef to use for creamy beef and shells?

A ground beef with about 85% lean is a great balance—enough fat to build flavor, but not so much that the dish becomes greasy. If you go leaner (90-95% lean), you might want to add a little olive oil or butter to boost richness.

Can I freeze leftovers of creamy beef and shells?

Yes, you can freeze leftovers, but for best quality, skip freezing the creamy sauce with cheese already mixed in. Freeze the sauce and beef mixture separately and add cream and cheese fresh when reheating to keep the texture smooth and avoid separation.

Creamy Beef and Shells – 5 Irresistible Reasons You’ll Love It

Description

There’s something magical about a warm skillet of creamy beef and shells at the end of a long day. A comforting, creamy, and hearty pasta dish that combines ground beef, tender shells, and a rich cheese sauce for the ultimate weeknight dinner.

Ingredients

Scale

1 lb lean ground beef (85% lean)
2 cups medium pasta shells, uncooked
1 tablespoon olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 cup tomato sauce
1 cup beef broth
1 teaspoon Italian seasoning
1/2 teaspoon paprika
Salt and black pepper, to taste
1/2 cup heavy cream
1 1/2 cups shredded cheddar cheese
Fresh parsley, chopped (for garnish)

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Instructions

Boil pasta shells in salted water until al dente, then drain and set aside.
Heat olive oil in a large skillet and brown the ground beef until no longer pink. Drain excess fat.
Add diced onion and minced garlic, sauté until fragrant.
Stir in Italian seasoning, paprika, salt, and pepper.
Pour in tomato sauce and beef broth, scraping the bottom of the pan to release flavor.
Let the sauce simmer for a few minutes until slightly thickened.
Lower heat, stir in heavy cream and cooked pasta shells.
Add shredded cheddar cheese and stir until melted and creamy.
Garnish with fresh parsley and serve immediately.

Notes

Use lean beef for a less greasy result.
Add a splash of milk or broth when reheating to maintain creaminess.
For extra flavor, try mixing cheddar with mozzarella or parmesan.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 620
Sugar: 6
Sodium: 920
Fat: 28
Saturated Fat: 13
Unsaturated Fat: 12
Trans Fat: 1
Carbohydrates: 50
Fiber: 3
Protein: 36
Cholesterol: 95