Creamy Beef and Shells

This creamy beef and shells pasta has been my family's go-to weeknight dinner for years when we crave something comforting but don't have hours to spend in the kitchen. The rich tomato sauce combined with tender pasta shells that catch all the savory beef and cheese makes this dish irresistible.

I first made this recipe when my children were going through picky eating phases. The familiar pasta shapes and creamy sauce were the perfect disguise for vegetables, and now they request it weekly even though they've outgrown their finicky habits.

Ingredients

• Ground beef: provides hearty protein choose 85/15 lean to fat ratio for best flavor without excess grease
• Medium pasta shells: their cup shape captures the sauce and bits of meat perfectly
• Olive oil: use a good quality oil as it forms the flavor base
• Garlic: freshly minced cloves offer much more flavor than pre minced versions
• Onion: adds sweetness and depth when properly sautéed
• Italian seasoning: this blend saves time instead of measuring individual herbs
• Tomato paste: concentrated flavor that thickens and enriches the sauce
• Beef stock: provides savory depth better than water for building flavor
• Tomato sauce: creates the base for our creamy sauce
• Heavy cream: adds richness and mellows the acidity of tomatoes
• Cheddar cheese: opt for freshly shredded for best melting quality

Step-by-Step Instructions

Pasta Preparation:

Bring a large pot of salted water to a rolling boil before adding your pasta shells. Cook them until just al dente about 8 minutes as they will continue cooking slightly when mixed with the hot sauce. Drain but do not rinse to preserve the starchy exterior that helps sauce adhere.

Building The Flavor Base:

Heat olive oil in a large deep skillet over medium heat until shimmering. Add diced onions and cook for 4 minutes until translucent then add minced garlic and cook for another 30 seconds until fragrant being careful not to brown the garlic which can turn bitter.

Cooking The Meat:

Add ground beef to the onion mixture breaking it apart with a wooden spoon. Cook until no pink remains about 5 minutes. Sprinkle Italian seasoning over the meat while cooking to bloom the dried herbs in the fat. Drain excess fat if necessary leaving just enough to coat the bottom of the pan.

Creating The Sauce:

Add tomato paste to the meat mixture and cook for 1 minute stirring constantly to caramelize slightly which develops a richer flavor. Pour in beef stock and tomato sauce scraping any browned bits from the bottom of the pan. Bring to a gentle simmer and let cook for 6 8 minutes until slightly reduced.

Adding Creaminess:

Reduce heat to low and stir in heavy cream. Allow the mixture to come back to a gentle simmer not boil or the cream may separate. Add shredded cheddar cheese in handfuls stirring between additions until completely melted and the sauce is smooth and velvety.

Combining And Finishing:

Fold in the cooked pasta shells ensuring each piece is coated in the creamy sauce. Let the dish simmer for 5 10 minutes to allow the pasta to absorb some sauce and for everything to thicken to the perfect consistency. The sauce should coat the back of a spoon but still be fluid enough to pool slightly when served.

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My favorite thing about this dish is how the tomato paste caramelizes slightly before adding the liquids. My grandmother taught me this technique years ago when making her famous spaghetti sauce. That one extra minute of cooking the paste transforms the flavor profile completely and brings a subtle sweetness that balances the acidity of the tomatoes.

Storage Solutions

This beef and shells recipe keeps wonderfully in the refrigerator for up to 4 days in an airtight container. The flavors actually improve overnight as the pasta absorbs more of the sauce. When reheating add a splash of milk or beef broth to loosen the sauce as it will thicken considerably in the refrigerator.

For longer storage freeze portions in microwave safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or microwave adding liquid as needed to restore the creamy consistency.

Make It Your Own

This recipe welcomes countless variations to suit your taste preferences or use what you have on hand. Ground turkey or Italian sausage can replace beef for different flavor profiles. Vegetable additions like finely diced bell peppers spinach or mushrooms blend seamlessly while adding nutrition. For a spicier version add red pepper flakes or substitute pepper jack for some of the cheddar cheese.

The pasta shape can also be changed depending on what you have available. Small shapes like elbow macaroni rotini or farfalle work beautifully capturing the sauce in their nooks and crannies just as well as shells.

Serving Suggestions

Serve this hearty dish with a simple green salad dressed with lemon vinaigrette to cut through the richness. Garlic bread makes an excellent accompaniment for sopping up every last bit of the delicious sauce. For a complete meal that still feels light add roasted broccoli or asparagus on the side their slight bitterness balances the creamy pasta perfectly.

For entertaining this dish can be prepared slightly ahead and kept warm in a low oven. Transfer to a beautiful serving dish and top with fresh herbs like basil or parsley and additional cheese for a casual yet impressive presentation.

Common Queries

→ Can I substitute another pasta for shells?

Yes, penne, rotini, or elbow macaroni work well. Choose a shape that holds the creamy sauce nicely.

→ What kind of cheese can I use instead of cheddar?

Monterey Jack, Colby, or mozzarella are tasty alternatives. They melt easily and offer a mild flavor.

→ How can I make this dish spicier?

Add a pinch of red pepper flakes or diced jalapeños when sautéing the onion and garlic for extra heat.

→ Is it possible to make this dish ahead?

Yes, prepare in advance and store covered in the refrigerator. Reheat gently with a splash of milk or cream.

→ Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken both work well and offer a lighter flavor profile.

→ Does this freeze well?

It can be frozen, but the creamy sauce may separate slightly when reheated. Stir well to restore texture.