You’ve got great taste — Creamy Beef and Shells is a rich, cheesy, comforting pasta dish that’s super family-friendly and easy to make in under 30 minutes. Think Hamburger Helper vibes, but way better and homemade.
🍝🥩 Creamy Beef and Shells
🕒 Time: 25–30 minutes
🍽 Serves: 4–6
💡 One-pot friendly (if you cook the pasta first)
🧾 Ingredients:
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8 oz (about 2½ cups) medium pasta shells
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1 tbsp olive oil
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1 small onion, finely chopped
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2–3 cloves garlic, minced
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450g (1 lb) ground beef
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1 tsp Italian seasoning
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½ tsp paprika
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½ tsp salt, or to taste
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¼ tsp black pepper
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2 tbsp tomato paste
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1 cup beef broth
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1 can (400g / 14 oz) tomato sauce
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½ cup heavy cream (or half-and-half)
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1½ cups shredded cheddar cheese
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Fresh parsley or basil, for garnish
👨🍳 Instructions:
1. Cook the pasta:
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Boil shells in salted water until al dente. Drain and set aside.
2. Brown the beef:
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In a large skillet, heat olive oil over medium heat.
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Add onion and cook 3–4 minutes until soft.
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Stir in garlic and cook 30 seconds more.
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Add ground beef and cook until browned, breaking it up as it cooks.
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Drain excess fat if needed.
3. Add flavor:
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Stir in tomato paste, Italian seasoning, paprika, salt, and pepper.
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Cook for 1–2 minutes to deepen the flavor.
4. Simmer the sauce:
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Pour in beef broth and tomato sauce.
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Simmer for 5–7 minutes, stirring occasionally.
5. Make it creamy:
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Reduce heat and stir in heavy cream.
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Add shredded cheese and stir until melted and creamy.
6. Combine:
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Stir in the cooked pasta shells.
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Cook another 1–2 minutes until everything is heated through and coated.
7. Serve:
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Garnish with parsley or basil.
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Serve hot with garlic bread or a green salad.
🌀 Variations:
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Use ground turkey or chicken for a lighter version.
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Add sautéed mushrooms or spinach for extra veggies.
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Spice it up with red pepper flakes or a dash of hot sauce.
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Swap cheddar for mozzarella, Monterey Jack, or a cheese blend.
