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Creamy Beef and Shells in a deep bowl, showcasing tender pasta shells coated in rich beef sauce with parsley and grated cheese.

Creamy Beef and Shells

This Creamy Beef and Shells is a cozy, one-pot dinner made with tender pasta, seasoned ground beef, and a rich tomato cream sauce. It is one of those comforting meals my daughter and I love cooking together, simple, budget-friendly, and perfect for busy family nights.
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Course: Dinner
Cuisine: American
Keyword: Creamy Beef and Shells, creamy beef pasta, easy family dinner, ground beef pasta, one pot pasta
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 520kcal
Cost: $15

Equipment

  • 1 Large deep skillet or Dutch oven High sides help the pasta cook evenly in the sauce
  • 1 Wooden spoon or silicone spatula
  • 1 Sharp knife
  • 1 Cutting board
  • 1 Box grater Freshly grated cheese melts best

Ingredients

For the Beef and Pasta

  • 1.5 lb ground beef 80/20 blend for best flavor
  • 12 oz medium pasta shells
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 2 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon red pepper flakes optional
  • salt and black pepper to taste

For the Creamy Sauce

  • 2 cups beef broth
  • 15 oz tomato sauce
  • 14.5 oz diced tomatoes undrained
  • 2 tablespoon tomato paste
  • 1 cup heavy cream
  • 4 oz cream cheese softened and cubed
  • 1 cup Pecorino Romano cheese freshly grated
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

For Garnish

  • fresh parsley chopped
  • extra grated cheese

Instructions

  • Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it up as it browns. Season with salt and black pepper. Drain excess fat if needed.
  • Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the garlic, Italian seasoning, and optional red pepper flakes.
  • Stir in the tomato paste and cook for 1 minute. Add the tomato sauce, diced tomatoes, Worcestershire sauce, garlic powder, and onion powder. Mix well.
  • Pour in the beef broth and bring to a gentle boil. Add the uncooked pasta shells, making sure they are mostly submerged. Reduce heat to medium and simmer for 12 to 14 minutes, stirring occasionally.
  • Lower the heat and stir in the heavy cream and cream cheese. Stir gently until smooth and creamy.
  • Gradually stir in the Pecorino Romano cheese until melted. Taste and adjust seasoning. Let rest 2–3 minutes off heat to thicken.
  • Spoon into bowls and garnish with fresh parsley and extra cheese. Serve and enjoy together.

Notes

  • This is a great make-ahead dinner. The flavors deepen overnight and leftovers taste even better.
  • If the sauce thickens too much, stir in a splash of beef broth or milk when reheating.
  • You can swap ground beef for ground turkey or Italian sausage if you like.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • This dish is perfect for busy school nights and for teaching little helpers confidence in the kitchen.

Nutrition

Serving: 100g | Calories: 520kcal | Carbohydrates: 38g | Protein: 28g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 95mg | Sodium: 620mg | Potassium: 480mg | Fiber: 3g | Sugar: 6g | Vitamin A: 450IU | Vitamin C: 6mg | Calcium: 180mg | Iron: 4mg