Introduction

Creamy Beef and Shells is a comforting and easy-to-make pasta dish perfect for weeknight dinners. Tender ground beef and al dente pasta shells are coated in a rich, creamy sauce seasoned with Italian herbs. This hearty meal comes together quickly and satisfies the whole family.

A close-up of a white bowl filled with shell-shaped pasta coated in a light orange sauce, mixed with small pieces of cooked ground beef scattered evenly throughout. Bright green parsley bits are sprinkled on top, adding a fresh color contrast. The pasta shells have a smooth, glossy texture, and the sauce looks rich and slightly oily, clinging to the beef and pasta. The bowl sits on a white marbled surface, with a blurred dark background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb lean ground beef
8 oz medium pasta shells
1 cup heavy cream
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 cups low-sodium beef broth
2 tsp Italian seasoning
Salt and pepper to taste

Instructions

Step 1: Cook the pasta shells in salted boiling water until al dente. Drain and set aside.
Step 2: In a large skillet over medium heat, brown the ground beef with the chopped onion and minced garlic until fully cooked. Drain any excess fat.
Step 3: Add the beef broth and Italian seasoning to the skillet. Bring to a simmer and cook for 5 minutes to develop the flavors.
Step 4: Stir in the heavy cream and reduce the heat to low. Let the sauce simmer gently for another 5 minutes, until it thickens slightly.
Step 5: Fold the cooked pasta shells into the creamy beef sauce until well-coated. Taste and adjust seasoning with salt and pepper if needed.
Step 6: Serve the dish hot, optionally garnished with a sprinkle of extra Italian seasoning.

Tips & Variations

Use ground turkey or chicken as a leaner alternative to ground beef.
For extra flavor, add a handful of grated Parmesan cheese to the sauce just before serving.
Include chopped spinach or mushrooms in step 2 for added vegetables.
Swap heavy cream for half-and-half for a lighter sauce, but it may be less rich.
Make it spicy by adding a pinch of red pepper flakes when simmering the broth.

Storage

Store leftover Creamy Beef and Shells in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if the sauce has thickened too much.

How to Serve

A close-up view of a white bowl filled with shell pasta and minced meat in a creamy orange sauce. The pasta shells are large and ridged, coated evenly with the sauce, and mixed closely with small chunks of cooked ground meat. Small green parsley pieces are sprinkled over the top, adding a touch of color. The dish looks creamy and hearty with visible black pepper specks on the surface. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any small or medium pasta shape like rotini, penne, or rigatoni works well with this creamy beef sauce.

Is it possible to make this recipe vegetarian?

To make it vegetarian, replace the ground beef with cooked lentils or a plant-based meat substitute, and use vegetable broth instead of beef broth.

Creamy Beef and Shells Recipe

Print Recipe

★★★★★

4.9 from 121 reviews

Creamy Beef and Shells is a comforting and hearty dish featuring tender ground beef and al dente pasta shells enveloped in a rich, creamy sauce infused with garlic, onions, and Italian seasoning. This easy-to-make skillet meal is perfect for a satisfying weeknight dinner that combines the flavors of a classic beef ragout with the indulgence of heavy cream.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Ingredients

Scale

Beef and Sauce

1 lb lean ground beef
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 cups low-sodium beef broth
2 tsp Italian seasoning
1 cup heavy cream
Salt and pepper to taste

Pasta

8 oz medium pasta shells

Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente, about 8-10 minutes depending on the package instructions. Drain and set aside.
Brown Beef Mixture: In a large skillet over medium heat, add the ground beef along with the finely chopped onion and minced garlic. Cook, stirring often, until the beef is fully browned and the onions are softened, about 7-8 minutes. Drain any excess fat from the skillet.
Simmer with Broth and Seasoning: Pour in the beef broth and sprinkle in the Italian seasoning. Stir to combine, then reduce heat and let it simmer gently for 5 minutes to develop the flavors.
Add Cream and Thicken Sauce: Stir in the heavy cream and continue to simmer on low heat for about 5 minutes, allowing the sauce to thicken slightly.
Combine Pasta and Sauce: Gently fold the cooked pasta shells into the creamy beef sauce, making sure the pasta is evenly coated. Taste and adjust salt and pepper as needed.
Serve: Dish out the creamy beef and shells hot, optionally garnishing with an extra sprinkle of Italian seasoning for added aroma and flavor.

Notes

Use lean ground beef to reduce excess fat and keep the dish lighter.
Substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
For a gluten-free alternative, use gluten-free pasta shells.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or microwave, adding a splash of broth or cream if the sauce has thickened too much.

Keywords: beef pasta, creamy beef shells, Italian seasoning pasta, easy skillet dinner, comfort food