Go Back
–+ servings
Bowl of Creamy Beef and Shells topped with parsley and red pepper flakes in creamy cheese sauce.
Print Recipe

Creamy Beef and Shells

Creamy Beef and Shells is a rich, cheesy stovetop pasta made with seasoned ground beef and a smooth cheddar Parmesan cream sauce, ready in 35 minutes.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: beef and shells, creamy beef and shells
Servings: 6
Calories: 736kcal
Author: Joanna Cismaru

Ingredients

  • 12 ounces medium pasta shells
  • 1 pound ground beef
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 3 tablespoons butter
  • 1 small onion finely diced
  • 4 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 1½ cups beef broth low sodium
  • 1 cup heavy cream
  • ½ cup milk
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1 cup cheddar cheese shredded
  • ½ cup Parmesan cheese grated
  • fresh parsley chopped
US Customary - Metric

Instructions

  • Bring a large pot of salted water to a boil and cook 12 ounces pasta shells according to package directions until al dente. Drain and set aside.
    process shots showing how to make creamy beef and shells.
  • Heat a large skillet over medium-high heat. Add 1 pound ground beef and cook for 5 to 7 minutes, breaking it up as it cooks.
    process shots showing how to make creamy beef and shells.
  • Season the beef with 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon smoked paprika, and 1 teaspoon garlic powder. Once browned, remove the beef from the skillet and set aside.
    process shots showing how to make creamy beef and shells.
  • Reduce the heat to medium and add 3 tablespoons butter to the same skillet. Add 1 diced onion and cook for 3 minutes, until softened. Stir in 4 minced garlic cloves and cook for 30 seconds, just until fragrant.
    process shots showing how to make creamy beef and shells.
  • Sprinkle 2 tablespoons flour over the onion and garlic mixture. Stir constantly for 1 minute.
    process shots showing how to make creamy beef and shells.
  • Slowly pour in 1½ cups beef broth, whisking as you go, and let the sauce simmer for 3 to 4 minutes, until slightly thickened. Stir in 1 cup heavy cream, ½ cup milk, 1 tablespoon Worcestershire sauce, and 1 teaspoon Italian seasoning. Reduce the heat to low and simmer for 3 minutes.
    process shots showing how to make creamy beef and shells.
  • Add 1 cup shredded cheddar cheese and ½ cup grated Parmesan cheese, stirring until fully melted and smooth.
    process shots showing how to make creamy beef and shells.
  • Return the cooked beef to the skillet along with the drained pasta. Toss everything together until well coated in the sauce.
    process shots showing how to make creamy beef and shells.
  • Let it cook for 2 to 3 minutes, until hot and extra creamy. Remove from heat and garnish with chopped parsley if desired.

Notes

  1. Do not overcook the pasta. Stop at al dente since it will finish in the sauce.
  2. Keep the heat moderate once the dairy goes in. High heat and cream do not get along.
  3. Shred your own cheddar if you can. It melts smoother and gives a silkier finish.
  4. If the sauce thickens too much after adding the pasta, stir in a splash of warm milk until it loosens.
  5. Taste before serving. Sometimes it needs a pinch more salt or a crack of pepper.
  6. Leftovers reheat well with a little milk stirred in slowly over low heat.

Nutrition

Serving: 1serving | Calories: 736kcal | Carbohydrates: 50g | Protein: 31g | Fat: 45g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1023mg | Potassium: 525mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1218IU | Vitamin C: 2mg | Calcium: 331mg | Iron: 3mg
QR Code linking back to recipe