Name: Creamy Beef and Shells – Easy Dinner Recipes Everyone Loves
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb ground beef; 2 cups medium pasta shells; 1 tbsp olive oil; 1/2 onion, finely chopped; 2 cloves garlic, minced; 1 tsp Italian seasoning; 1/2 tsp paprika; 1 tbsp tomato paste; 1 can (15 oz) tomato sauce; 1/2 cup beef broth; 3/4 cup heavy cream; 1 cup shredded cheddar cheese; Salt and pepper, to taste; Fresh parsley, for garnish (optional)

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Some nights call for comfort. The kind of meal that fills your belly and quiets the chaos of the day. That’s where this creamy beef and shells recipe steps in. It’s hearty, creamy, and rich enough to make a Tuesday night feel like a cozy weekend. I usually throw this together when I’m short on time but craving something homemade. The beef is browned with just enough seasoning to keep things interesting, and the creamy sauce wraps around each shell like it was meant to be there all along. My kids call it “the pasta that fixes bad moods”—and honestly, they’re not wrong. So, whether you’re cooking for a crowd or just trying to stretch a pound of beef into a satisfying dinner, this recipe’s got you. It’s one of those easy dinner recipes that becomes a regular without you even realizing it.

1) Key Takeaways
2) Easy Creamy Beef and Shells Recipe
3) Ingredients for Creamy Beef and Shells
4) How to Make Creamy Beef and Shells
5) Tips for Making Creamy Beef and Shells
6) Making Creamy Beef and Shells Ahead of Time
7) Storing Leftover Creamy Beef and Shells
8) Try these Main Course recipes next!
9) Creamy Beef and Shells
10) Nutrition

1) Key Takeaways

This is a fast, comforting dish with minimal ingredients
It works great for busy weeknights or lazy Sundays
The sauce is creamy without being heavy, making it family-friendly
You can make it ahead or store leftovers for later

2) Easy Creamy Beef and Shells Recipe

We all have those days. The ones when the fridge looks like a barren wasteland and our will to cook is somewhere between nope and absolutely not. That’s where this creamy beef and shells dish from Eleanor Cooks (https://www.eleanorcooks.com) earns its keep. You grab some pasta, a pound of beef, and let dinner sort itself out in one skillet.

This easy dinner recipe brings you back to the kind of meals that don’t ask for too much thinking. It’s all flavor, no fluff. The beef soaks up seasoning like a champ, the shells cradle every bit of sauce, and the cheese just melts like it belongs. I mean, what’s not to like here?

We’re talking about one of those quick and easy dinner recipes that sticks with you. It’s rich, but not over the top. Creamy but still balanced. It checks every box if you’re craving something that tastes like home but cooks in under 30 minutes. This recipe dinner beef combo is that reliable sidekick you’ll come back to often.

3) Ingredients for Creamy Beef and Shells

Ground Beef: Use a lean ground beef so the sauce doesn’t get too greasy. It cooks up quickly and adds that savory depth to every bite. Go for 80/20 if you want a little richness, but 90/10 works well too.

Pasta Shells: Medium shells hold the sauce better than most. Each bite has that perfect pocket of flavor. You could swap it for elbow or rotini if that’s what you have, but shells make it shine.

Olive Oil: Just a tablespoon to start the aromatics. Keeps the onions from sticking and adds a little flavor to build the base.

Onion: Half an onion, finely chopped, softens up quickly and melts into the sauce. It’s the subtle background singer that supports the whole show.

Garlic: Two cloves, minced. Just enough to bring in warmth without overpowering the dish. Don’t skip this step—it really matters.

Italian Seasoning: A teaspoon brings in a blend of herbs that makes everything smell like dinner’s about to be great.

Paprika: Half a teaspoon gives a hint of smoky depth. Adds a touch of color, too.

Tomato Paste: One tablespoon thickens the base and deepens the tomato flavor without making it taste like marinara.

Tomato Sauce: A 15-ounce can smooths everything out and gives the dish its core tomato warmth. It works as the backdrop for the cheese and cream to shine later.

Beef Broth: Half a cup loosens the sauce while adding richness. Water could do in a pinch, but broth is better.

Heavy Cream: Three-quarters of a cup make this dish creamy soup recipes easy without turning it into soup. Just enough to coat the shells and bring everything together.

Cheddar Cheese: One cup shredded and stirred in until smooth. Go for sharp if you want a bolder flavor. Melts into the sauce like magic.

Salt and Pepper: Add to taste. Start small. Taste as you go.

Fresh Parsley (Optional): A little green goes a long way. Not required, but nice if you’re serving to guests or pretending it’s not your third bowl.

4) How to Make Creamy Beef and Shells

Step 1: Bring a large pot of salted water to a boil. Toss in the shells and cook until al dente. Drain them and set aside. Don’t let them sit too long—they’ll stick. A quick toss in olive oil can help.

Step 2: In a large skillet, heat the olive oil over medium. Add the chopped onion and sauté for 3 to 4 minutes until soft. Stir in garlic and cook just 30 seconds more. You’ll smell when it’s right.

Step 3: Add the ground beef. Break it up with your spoon. Cook until browned and no longer pink. If there’s excess grease, go ahead and drain it off. This part builds flavor.

Step 4: Stir in the tomato paste, Italian seasoning, paprika, salt, and pepper. Let it cook for about two minutes to deepen the flavors. Then pour in the tomato sauce and beef broth. Simmer for 5 to 6 minutes until it thickens slightly.

Step 5: Lower the heat. Stir in the heavy cream and cheddar cheese. Keep stirring until the cheese melts completely. The sauce should be smooth, creamy, and slightly thick.

Step 6: Fold in the cooked pasta shells. Stir everything together gently so the shells get evenly coated. Heat through for another minute or two. Garnish with parsley if you’re feeling fancy.

5) Tips for Making Creamy Beef and Shells

Use freshly shredded cheese when possible. It melts better and doesn’t contain anti-caking agents. Bagged cheese works, but freshly grated really brings out the flavor.

For a lighter version, swap the heavy cream with half-and-half or whole milk. It won’t be as rich, but it’ll still be delicious and easier on the calories.

If you want more texture, add sautéed mushrooms or a handful of spinach at the end. It bulks up the meal and sneaks in some extra veg for those quick and easy dinner recipes that feel more rounded out.

6) Making Creamy Beef and Shells Ahead of Time

This recipe beef-based dish keeps well, so making it ahead of time is no hassle. Let it cool fully before storing. Pop it into an airtight container and it’ll be good for three to four days in the fridge.

When reheating, add a splash of milk or broth to loosen the sauce. Microwaves zap moisture fast, so don’t skip this step. Heat it gently and stir often to keep it creamy and smooth.

If you’re freezing it, portion it out first. This helps avoid one giant frozen block. Let it thaw in the fridge overnight before reheating.

7) Storing Leftover Creamy Beef and Shells

Leftovers make for a solid lunch the next day. Transfer the rest to a lidded container and refrigerate for up to four days. Just make sure it’s airtight so the pasta doesn’t dry out.

For best results when reheating, warm on the stovetop over medium heat. Add a bit of cream or broth to bring it back to life. Microwave works too, just go low and slow.

This is one of those recipes for dinner beef that’s even better the next day. The flavors settle in and the sauce clings tighter to the shells.

8) Try these Main Course recipes next!

9) Creamy Beef and Shells