Beef and Shells
Creamy beef and shells is the “fancy” version of boxed pasta dinners that tastes homemade because it is! Tender shell pasta, seasoned ground beef, and a rich tomato cream sauce come together in one pot for an easy family dinner that even picky eaters love.
This simple recipe is perfect for busy weeknights when you need something filling on the table fast. The shell pasta simmers right in the creamy tomato sauce, soaking up all that delicious flavor like it took hours to make.
My kids call this the fancy hamburger helper, and honestly, they’re not wrong! It’s got all that cheesy goodness but tastes so much better than anything from a box. Plus, it’s ready in less than an hour with ingredients you already have on hand.
For more easy one pan meals, beefaroni, cheesy taco pasta, and homemade hamburger helper. They’re all perfect for busy families!
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Pasta – I like to use pasta shells because of the name and they are bite sized. But use your favorite shape!
- Ground beef – Use lean ground beef or substitute ground turkey or chicken. You won’t be able to call it beef and shells anymore LOL.
- Italian seasoning – Homemade is best our use a combination of oregano and basil.
- Beef broth – Substitute beef stock or chicken broth.
- Marinara sauce – Use your favorite jarred or homemade plain tomato sauce. I love to use a spicy one like arrabbiata!
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How To Make Creamy Beef And Shells
- Cook the shells (al dente) in a separate pot. Drain, rinse, and set aside. Over medium heat, cook ground beef and onion in a skillet over medium heat until soft. Drain and set aside.
- To that same skillet, add the garlic and seasoning in the pan and cook for 1 minute. Whisk in the flour and cook, while stirring, for 2-3 minutes to cook out the raw flour taste.
- Stir in the broth and sauce and bring to a boil while whisking to break up any clumps. Simmer for 3-5 minutes until the sauce thickens slightly.
- Stir in the pasta and beef/onion mixture. Add the sour cream and stir. Fold in the cheese and stir until melted. Remove from heat, garnish with fresh parsley, and serve. Enjoy!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Any leftovers will keep in the fridge for up to 3 days. Wrap tightly or store in airtight container. You might need to add 1-2 tablespoons of broth when you reheat it to keep the creamy sauce. Reheat in the microwave or a skillet.
If you’re thinking of freezing this, I don’t recommend it because the pasta can get mushy. Prep and make the sauce ahead of time and freeze that. When ready to enjoy, cook the pasta fresh and reheat the sauce. Combine and enjoy.
Serving Suggestions
This is a one pot meal that has everything you need. But I do love to serve it with some crust garlic bread and a big salad.
Both are easy to put together so it stays an easy meal for a busy night.
Frequently Asked Questions
This is a great recipe for adding some extra veggies. Stir in some fresh spinach, arugula, and even kale. I love to add some diced bell peppers when I cook the onion or add roasted red peppers when simmering the sauce.
Recipe Tips & Tricks
- Creamier sauce – Save 1/2 cup pasta water and use it to replace part of the broth for extra creamy sauce.
- True one pot – Use a Dutch oven or large pot to cook pasta AND the entire meal for even easier cleanup.
- Garnish – Top with fresh basil, red pepper flakes, thyme, or Parmesan cheese.
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This creamy beef and shells recipe is the ultimate weeknight hero. Creamy pasta, tender ground beef, and a rich sauce. And just a few dishes to wash!
Beef and Shells Recipe
Ingredients
- 8 ounces pasta shells
- 2 teaspoons olive oil
- 1 pound ground beef lean
- ¾ cup sweet onion diced
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons all purpose flour
- 2 cups beef broth
- 1 ½ cups marinara sauce
- ½ cup sour cream
- 1 cup shredded mozzarella cheese
- Parsley for garnish
Instructions
- Cook pasta in a large pot of salted boiling water as directed on package. Cooke al dente and drain when done. Set aside.
- Heat olive oil in a large pan over medium high heat. Cook ground beef and onion until beef is browned and no longer pink and onion is soft.
- Drain excess fat if desired. Set beef aside.
- Place the skillet back on the heat and add garlic and seasonings to the pan and cook for 1 minute or until fragrant.
- Whisk in the flour and stir to cook our raw flour taste.
- Whisk in beef broth and stir to mix.
- Pour in marinara sauce.
- Bring to a boil and reduce heat to a simmer. Stir occasionally for 5-7 minutes or until the sauce thickens slightly.
- Stir in the pasta and beef/onion mixture.
- Add the sour cream and stir to combine and make the sauce creamy.
- Fold in mozzarella cheese and stir until melted.
- Remove from heat and serve warm.
- Garnish with fresh chopped parsley.
Notes
- Creamier sauce – Save 1/2 cup pasta water and use it to replace part of the broth for extra creamy sauce.
- True one pot – Use a Dutch oven or large pot to cook pasta AND the entire meal for even easier cleanup.
- Garnish – Top with fresh basil, red pepper flakes, thyme, or Parmesan cheese.
Nutrition
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